Bhutanese Red Rice
- al b. darned Aug 12, 2010 04:42 PM
While looking for Black Forbidden Rice I came across Bhutanese Red Rice. It sounded interesting, so I bought a package.
Now that I have it I have some questions on how best to use it. Does it have to be rinsed like black rice? Is it best mixed with another rice or by itself? What does it go best with?
Bhutanese Red Rice is a medium whole grain semi-milled (some bran is left on, hence the red color) rice that cooks quicker than an unhulled rice, like brown. After cooking, it'll be a pale pinky russet color and slightly sticky. It's high fiber, gluten free and is a great source of potassium. It does not need to be rinsed.
I use a 1:1 1/2 cup ratio rice to liquid. It cooks in about 20 minutes, much less time than brown rice, due to the semi-milled state of the kernel. The rice has a nice nutty, earthy flavor and can be combined with sauteed vegetables, as a pilaf, or in a rice salad, an Asian style stir fry or even a form of risotto, given it's medium size grain and starchy texture. In Bhutan it's served with mushrooms and chilies, but you can pair it with duck, lamb or pork, smoked meats, as a rice stuffing for roast chicken, mushrooms and various fruits, like cranberries. cherries, apricots, pears, etc. It also makes a nice pudding with berries. There are lots of recipes online. I make a pilaf with it, with sautéed leeks, corn and a light chicken stock. You can start it on the stove and finish it in the oven, if you're making a quantity.
If you want to combine it with other rice, make a pilaf with black rice and basmati, black, white and red, although the rices will have to be cooked separately, due to anthocyanin leaching from the black rice and different cooking times.
As rice goes, this is a nice one. Enjoy!