Ema Datshi, Jaju and Bhutanese Red Rice

Ingredients

• 2 tbsp butter
• 1 pcs onion (medium, finely chopped)
• 3 pcs garlic (cloves, minced)
• 1 inch ginger (grated)
• 2 pcs potato (medium, peeled and diced into ½-inch cubes)
• 250 g spinach (roughly chopped)
• 3 cup water
• 3 cup whole milk
• 0.5 tsp sichuan peppercorns (coarsely ground)
• 1 tsp salt

Instructions

1. 1

   Sauté the aromatics

   • Melt the butter in a medium pot or Dutch oven over medium heat.
   • Add the chopped onion and cook until softened and translucent, about 4-5 minutes.
   • Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
2. 2

   Cook the potatoes

   • Add the diced potatoes and 3 cups of water to the pot.
   • Bring to a boil, then reduce the heat to a simmer.
   • Cover and cook for 10-12 minutes, or until the potatoes are tender when pierced with a fork.
3. 3

   Add spinach and milk

   • Stir in the chopped spinach and cook until it has wilted completely, about 2-3 minutes.
   • Reduce the heat to low and slowly pour in the milk, stirring constantly.
   • Heat the soup gently for 3-4 minutes until it's warmed through. Do not let it come to a rolling boil.

Ingredients

• 1.5 cup Bhutanese Red Rice (Measure using a standard 240ml cup)
• 2.25 cup Water (Use cold water)
• 1 tbsp Unsalted Butter (Can be substituted with ghee or a neutral oil)
• 0.5 tsp Salt (Adjust to taste)

Instructions

1. 1

   Place the Bhutanese red rice in a fine-mesh sieve. Rinse thoroughly under cold running water for about 1-2 minutes, or until the water runs mostly clear. This removes excess starch and prevents the rice from becoming gummy. Drain well.

2. 2

   In a medium saucepan with a heavy bottom and a tight-fitting lid, combine the rinsed rice, water, unsalted butter, and salt.

3. 3

   Bring the mixture to a rolling boil over medium-high heat. This should take about 4-5 minutes. Once boiling, give the rice one quick stir to ensure it's not sticking to the bottom of the pan.

4. 4

   Immediately reduce the heat to the lowest possible setting. Cover the saucepan with the lid and let it simmer gently for 20 minutes. It is crucial not to lift the lid during this time to trap the steam.

5. 5

   After 20 minutes, turn off the heat completely but leave the saucepan on the warm burner. Let the rice stand, still covered, for an additional 10 minutes. This resting period allows the grains to absorb the remaining steam and firm up perfectly.

6. 6

   Remove the lid and gently fluff the rice with a fork or a rice paddle to separate the grains. Serve warm as a side to your favorite Bhutanese dishes like Ema Datshi or other curries.