Ingredients
Rice
- 400 gBhutanese red rice, cooked and dried
- or 400 g cooked short grain rice, dried
To fry
- 3 tablespoonsbutter
- or neutral oil
- a pinch of salt
To serve
- suja, salted butter tea
- or ngaja, sweet milk tea
- sugar, for a sweet version
Directions
- Cook the red rice as you normally would. Use slightly less water than usual. The grains should be cooked but firm.
- Spread the cooked rice on a wide tray. Break up any clumps with your fingers. Leave it out to dry completely. A low oven at 60C works over several hours. Melt the butter in a heavy pan over a medium heat. Ghee or oil both work and keep better.
- Butter gives the most traditional flavour. Add the dried rice to the pan. Stir it constantly with a wooden spoon. Keep stirring right through the popping. It takes about five minutes for a batch.
- Sprinkle the salt over it near the end. Stop before any of it darkens or burns. Work in small batches for an even result. Tip the fried rice onto kitchen paper.
- Let the excess butter drain away. Spread it out so it cools quickly. Taste a grain when it is cold. It should snap cleanly between the teeth.
- Let it cool completely before storing. Put it in a sealed jar or a cloth bag. Keep it somewhere dry and away from heat. Refry it briefly in a dry pan to crisp it again.
- Put a bowl of zaw on the table with the tea. Guests take handfuls as they drink.
Technique
- Bhutanese red rice is a semi-milled short grain rice grown in the Himalayan valleys and is the everyday rice of the country.
- Zaw is one of the standard things offered alongside suja when a guest arrives.
Substitutions
- Any cooked and thoroughly dried rice can be used, though red rice gives the traditional flavour.
- Ready-made puffed rice can be fried in butter for a quicker approximation.
Variations
- A sweet version fries the rice with sugar until it caramelises lightly.
- Some households fry it with a little chilli powder.
- Related roasted grains are eaten the same way across the Himalaya.
History
Carried on journeys and offered to guests with suja; the grains are fried in butter before serving.
Frequently asked questions
What is Zaw?
Zaw is a snack from Bhutan: roasted and puffed red rice, eaten by the handful with butter tea. Carried on journeys and offered to guests with suja; the grains are fried in butter before serving.
How long does Zaw take to make?
Zaw takes 10 minutes of preparation and 20 minutes of cooking. The recipe makes about 400 g. It is rated easy to make.
What can I substitute in Zaw?
Yes, within limits. Any cooked and thoroughly dried rice can be used, though red rice gives the traditional flavour. Ready-made puffed rice can be fried in butter for a quicker approximation.
