Perfect for salads and pilafs, this red rice from Bhutan possesses more of the rice’s original bran then conventional white rice. As such, it contains more fiber, nutty flavor, and chewy texture, making it a healthy and tasty alternative. Unlike most whole grain rice however, Bhutanese red rice cooks in about 30 minutes instead of the usual hour.

Storage: Store Himalayan rice in an air-tight container in a cool, dry place.

Shelf Life: Twelve months or more.

Bran-on rice like Bhutanese Himalayan red rice pairs well with fish and roasted vegetables, but can be substituted for white rice in many recipes to good effect.

Basic Cooking Method:
Be sure to rinse this rice well prior to cooking it. The ratio for cooking Himalayan red rice is two cups and a half water to one cup of rice (we also recommend adding some salt). Simply add the washed rice and salt to a pot of water, bring the water to a boil, cover, reduce the heat to low, and let simmer for about 30 minutes. For every cup of dry Himalayan red rice used, you will end up with about three cups of cooked rice.

Rice Recipes & Techniques