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Why Bhutan red rice. Is white rice bad for you?

Why Bhutan red rice. Is white rice bad for you?

Bhutanese red rice, is a native variety of medium-grain variety grown mostly in the western regions of the country. It is mostly grown in Paro, Punakha and Wangduephodrang valleys in Bhutan. It has a deep red color that fades to light pink when cooked. The red rice has a complex, earthy and nutty flavor, and each serving is nutrient-rich.

Bhutanese Red Rice is a whole grain. Recent medical research has indicated that the regular consumption of whole grains helps maintain healthy weight, improves cholesterol levels, lowers blood pressure and reduces the risk of heart disease, type 2 diabetes, and even certain cancers. 

Irrigated by the glacial waters of the Himalayas, Bhutanese red rice is naturally enriched with important minerals like potassium, magnesium and iron. An excellent source of dietary fiber, it supports healthy digestion and lowers the risk of heart disease. Bhutanese Red Rice also has a low Glycemic Load (GL), which means it breaks carbohydrates gradually and slowly in the body, maintaining stable blood sugar and insulin levels. This results in a prolonged sense of fullness and sustained energy.

Filled with nutrients, Bhutanese Red Rice is a healthy, whole-grain addition to any meal. It also provides an excellent culinary option for those seeking wheat or gluten-free alternatives.

Why is white rice bad for you

White rice is considered as a staple food in most parts of Asia. In Bhutan, white rice is mostly imported from India although the Japanese variety of white rice is grown in western regions of the country.

However, white rice is associated with cardiovascular disease (CVD) risks. According to Harvard Medical School, white rice can spike blood  sugar levels to a level with the same effect as eating pure table sugar.

White rice undergoes a refining process that removes the most nutritious parts of the rice grain. On the other hand, Bhutanese Red Rice is harvested to retain both the bran (fiber-rich outer shell of the grain) and the germ (vitamin-rich inner seed of the grain). This results not only in a healthier food, but a tastier one too!


Dreams of Bhutan, 2021

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