What is it?
This medium-grain rice comes from the Himalayan kingdom of Bhutan, where it’s the staple food. It’s only partially milled, so the red outer bran layers remain intact in patches on the rice, giving it its reddish-brown hue.
Cooked, the rice turns a reddish pink, with a tender, slightly clingy texture. It has a complex, earthy flavor that goes well with hearty dishes, like pulao, meat, bean stews.
Don’t have it?
Use Camargue red rice (grown in southern France) or Italian arborio.
How to prep:
It’s traditional to rinse this rice, then give it a short soak in salted water before cooking, which seasons it and helps it cook more evenly.
How to store:
Keep in an airtight container in a cool, dark place for up to 1 year.
This Central Asian-style pulao is like a meaty pilaf, served as a celebratory main course from Uzbekistan to western China. A culinary cousin to paella and the perloos of the…