Red rice is native to Bhutan and just recently available in the states through Lotus foods. It has a nutty flavor that is quite different from any other rice I have had. When you make it, please be sure to thoroughly clean it before cooking. I would recommend soaking it, even overnight and then strain and rinse before cooking. It appears the cooking time and liquid amounts are longer and higher than the package suggests. I doubled the liquid and cooked about. 1 and a half times, just check it once in a while until tender.
Chum - Bhutanese Red Rice
chum is a funny name but red rice is unique and delicious!
Servings 4
Calories 64kcal
Ingredients
- 1 cup Bhutanese red rice
- 2 1/4 cups Water
- 1 teaspoon salt
- Szechuan pepper to taste
- 1 medium orange zest of
Instructions
- In a saucepan bring the water and salt to a boil.
- Add in the rice stir to combine then cover and simmer over low heat until water is absorbed.
- Rice will still have a little crunch when done, yet will be tender.
- Season with a little zest of an orange and some szechuan pepper to taste.
- Serve as a side to ema datshi.
Nutrition
Calories: 64kcal | Carbohydrates: 14g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.04g | Sodium: 590mg | Potassium: 63mg | Fiber: 1g | Sugar: 3g | Vitamin A: 74IU | Vitamin C: 17mg | Calcium: 21mg | Iron: 1mg
