Friday, July 26, 2013

The Bhutanese Red Rice

The Bhutanese 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.
Perhaps the most unique rice we have ever encountered, Bhutanese Red Rice has been grown for thousands of years at 8,000 feet in the fertile soil of the Paro Valley, irrigated with 1,000-year-old glacier water rich in trace minerals. With more potassium than Gatorade, and a significant amount of magnesium, this quick-cooking whole grain is a nutritional and culinary superstar. It will entice you with its complex, nutty, earthy flavor, soft texture and beautiful russet color.
In Bhutan, Red Rice is frequently paired with mushrooms and hot chilies with lots of cheese which in-fact is the main culinary for the Bhutanese.  
Here's what the Red rice have in it

  • Cooks in only 20 minutes

  • Whole grain and heart healthy

  • High in minerals: magnesium, manganese, molybdenum and phosphorus

  • Good daily source of fiber and complex carbohydrates

  • Gluten- and wheat-free

  • Non-GMO

  • Vegan

  • This rice became available in the United States in the mid-1990s when Lotus Foods began importing it. It is currently the only agricultural product imported from Bhutan. And it is as well available in the UK  too

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