Bhutanese Red Rice with Butter

About This Recipe

Bhutanese red rice is a semi-milled variety grown in the terraced paddies of the Paro valley at around 2,400 metres above sea level, giving it an earthy, nutty flavour unlike any other rice in the world. It has a slightly sticky texture when cooked and a warm brick-red colour from its bran layer. Eaten at virtually every meal in Bhutan — including breakfast — it is finished simply with a knob of yak butter and sometimes a pinch of salt. The butter enriches the grain and evokes the pastoral character of Bhutanese highland life.

Ingredients

Serves 4

• 2 cupsBhutanese red rice
• 3 cupswater
• 2 tbspyak butter or unsalted butter
• ½ tspsalt

Instructions

1. 1

   Rinse the rice

   Rinse the red rice under cold water two or three times until the water runs relatively clear.

2. 2

   Cook

   Combine rice and water in a medium saucepan. Bring to a boil over high heat, then reduce to a low simmer. Cover and cook for 20–22 minutes until the water is absorbed and the rice is tender but still has a slight chew.

3. 3

   Rest

   Remove from heat and leave covered for 5 minutes to steam.

4. 4

   Finish with butter

   Fluff the rice gently with a fork, add the butter and salt, and stir through until the butter melts and coats each grain. Serve immediately.

Variations

• •

  Cook in vegetable broth instead of water for extra depth.

• •

  Add a pinch of turmeric for golden colour.

• •

  Stir in toasted sesame seeds for texture.

Storage

Cooked rice keeps in the fridge for up to 3 days. Sprinkle with a little water before reheating to restore moisture.

Frequently Asked Questions