Bhutanese red rice
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Not to be confused with Red rice, or Camargue red rice.
Bhutanese red rice is a medium-grain rice grown in the Kingdom of Bhutan in the eastern Himalayas. It is the staple rice of the Bhutanese people.
Bhutanese red rice is a red japonica rice. It is semi-milled - some of the reddish bran is left on the rice. Because of this, it cooks somewhat faster than an unmilled brown rice. When cooked, the rice is pale pink, soft and slightly sticky.
This rice became available in the United States in the mid 1990s.
[edit] References
- Alford, Jeffrey; Naomi Duguid (1998). Seductions of Rice. New York: Artisan. ISBN 1-57965-113-5.
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