Bhutanese Red Rice
Discover the unique, nutty flavor of Bhutan's staple grain. This simple recipe for steamed red rice results in a beautiful reddish hue and a slightly chewy texture, making it the perfect wholesome base for curries and stews.
For 4 servings
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.
In a medium saucepan with a heavy bottom and a tight-fitting lid, combine the rinsed rice, water, unsalted butter, and salt.
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.
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.
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.
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.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The 1:1.5 rice-to-water ratio is key for this specific type of rice. Avoid adding extra water, which can make it mushy.
- 2Resist the urge to peek while the rice is simmering. Keeping the lid on traps the steam, which is essential for even cooking.
- 3For a nuttier flavor, you can toast the rinsed and drained rice in the melted butter for 1-2 minutes before adding the water and salt.
- 4Store any leftover rice in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of water to restore moisture.
- 5This rice is the traditional accompaniment to Bhutanese dishes like Ema Datshi (chili cheese stew) and Phaksha Paa (pork with red chilies).
Adapt it for your goals.
Aromatic Rice
Add a bay leaf and 2-3 whole green cardamom pods to the water before boiling for a fragrant twist.
Vegetable RiceVegetable Rice
Sauté 1/2 cup of finely chopped carrots and peas in the butter before adding the rice and water to make a simple vegetable pilaf.
Vegan VersionVegan Version
Substitute the unsalted butter with 1 tablespoon of coconut oil or another neutral vegetable oil.
Why this is on our healthy list.
Rich in Antioxidants
The red bran of the rice contains anthocyanins, powerful antioxidants that help protect the body against free radical damage and reduce inflammation.
High in Dietary Fiber
As a whole grain, it is an excellent source of fiber, which aids in digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
Good Source of Minerals
Bhutanese red rice is packed with essential minerals like magnesium, which is vital for nerve function and bone health, and manganese, which plays a role in metabolism.
Supports Heart Health
The fiber and magnesium content contribute to cardiovascular health by helping to lower cholesterol and maintain healthy blood pressure levels.
Frequently asked questions
Bhutanese red rice is a medium-grain rice grown in the high altitudes of the Himalayas. It has a reddish-brown color, a nutty, earthy flavor, and a slightly chewy texture. It cooks faster than other brown rices.
