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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.
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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.
This Bhutanese recipe takes 40 minutes to prepare and yields 4 servings. At 26.12 calories per serving with 0.04g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
Add a bay leaf and 2-3 whole green cardamom pods to the water before boiling for a fragrant twist.
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.
Substitute the unsalted butter with 1 tablespoon of coconut oil or another neutral vegetable oil.
The red bran of the rice contains anthocyanins, powerful antioxidants that help protect the body against free radical damage and reduce inflammation.
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.
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.
The fiber and magnesium content contribute to cardiovascular health by helping to lower cholesterol and maintain healthy blood pressure levels.
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.
Yes, it is very healthy. It's a whole grain, rich in fiber, magnesium, manganese, and antioxidants called anthocyanins, which give it its red color. It is also naturally gluten-free.
One serving of this Bhutanese Red Rice (approximately 1 cup cooked) contains about 290 calories, primarily from complex carbohydrates and a small amount of fat from the butter.
Absolutely. Rinse the rice as directed, then combine all ingredients (rice, water, butter, salt) in the rice cooker pot. Stir once, close the lid, and use the 'White Rice' or 'Regular' setting. Let it rest for 10 minutes after it finishes cooking before fluffing.
Mushy rice is usually caused by too much water or peeking and stirring during the simmering phase. Hard or undercooked rice can result from too little water, cooking at too high a temperature, or not letting it rest for the full 10 minutes.
You can typically find Bhutanese red rice at well-stocked health food stores, specialty Asian markets, or online from various retailers that sell whole grains and international foods.
