Bhutanese Red Rice

Name: Bhutanese Red Rice
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 servings
Cuisine: Bhutanese
Ingredients: 2 cups Bhutanese red rice; 3 cups water; 1 tsp salt; 1 tbsp butter (optional)

Eue Chum (eh-yoo choom)

Red Rice

⏱ Prep Time 5 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 218 kcal

Nutty, slightly sticky Bhutanese red rice cooked to tender perfection, with a beautiful rosy hue and earthy flavor that anchors every Bhutanese meal.

Nutrition & Info

Protein 5.0g

Carbs 45.0g

Fat 2.0g

Protein Carbs Fat

Dietary

vegetarian gluten-free nut-free

Equipment Needed

rice cooker or heavy pot strainer

Presentation Guide

Vessel: wooden rice bowl

Accompaniments: any datshi dish, ezay

Ingredients

2 cups Bhutanese red rice
3 cups water
1 tsp salt
1 tbsp butter (optional)

Instructions

1
Rinse red rice under cold water until water runs mostly clear.
2
Combine rice, water, and salt in a heavy pot. Bring to a boil.
3
Reduce heat to lowest setting, cover tightly, and cook for 20 minutes.
4
Remove from heat and let steam, covered, for 10 minutes.
5
Fluff with a fork, add butter if desired, and serve.

💡

Did You Know?

Bhutanese red rice is grown at over 2,500 meters altitude in the Paro Valley, irrigated by mineral-rich glacial water that gives it a unique pink color.

Chef's Notes

Equipment Tips

rice cooker or heavy pot
strainer

Accompaniments

any datshi dish, ezay

The Story Behind Bhutanese Red Rice

Red rice has been cultivated in Bhutan's terraced paddies for centuries and is the national staple grain. Its distinctive color comes from the mineral content of Himalayan glacial irrigation water. No Bhutanese meal is complete without it.

🕐 Traditionally enjoyed every meal 📜 Origins: Ancient

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