Apr 2, 2013
Project 272: Bhutanese Red Rice
This short grain rice variety from Bhutan is nutty and chewy and so tasty. You can get it bulk at Whole Foods or your local co-op or natural food store. It cooks in 20 minutes. Use it for pilafs, salads, stuffings, vegetarian burger ingredient, anything you can think of.
1.5 Cups Bhutanese Red Rice, rinsed in cold water
1/2 of one large red onion, diced
1/2 of one large carrot, diced
1 heaping tablespoon chopped garlic
1 heaping tablespoon chopped ginger
vegetable boullion cube dissolved in 14 oz. boiling water *
* Now, the water to rice ratio for this rice indicates 1.5 cups of water to each cup of rice. However, I used just 14 oz. of water and it was plenty. In fact, I think it took a bit too long to absorb the fluid. I can't explain it. I'm just passing along my findings.
As is often the case, I've got no set recipe for this. Cooking often depends on what's on hand and/or what needs to be used. Today I had onions, carrots, garlic, ginger, cilantro and scallions. So here's what I did.
I rinsed the rice in cold water and set aside. In a deep frying pan with a lid I cooked the onion and carrot until it began to color. I then added the garlic and ginger and cooked for about a minute. Next in went the rice. I stirred the rice to mix in with the already cooking ingredients. I then added the liquid, brought to a boil, covered, lowered the heat, and let simmer until done. The rice retains a chewiness. Just before serving, sprinkle with scallions and cilantro.