Organic rice from Bhutan
- Technical Details
Rice plays an important role in the Bhutanese agricultural market. It has been mainly cultivated for generations for domestic consumption, however, the increase in yield of rice production has given way for rice exports from Bhutan.
The rice varieties are native to Bhutan and carry a unique taste unlike any other rice grown in other countries.
Rice Varieties from Bhutan
Khamti, a traditional variety from Phuntshothang, Samdrupjongkhar, is considered as one of the premium rice varieties because of its good eating quality.
Tan Tsheri rice is a native rice variety grown in Wangdue Phodrang and Punakha districts. The rice grain has a unique shape and has a savoury taste when cooked.
Red rice (Chum Marp)
Red rice is harvested from Paro valley. The rice variety is native to the village in Paro and has a reddish hull- with a nutty taste.
How to cook Bhutan Red rice?
- Rinse red rice in water.
- Heat oil in a pot, add rice and stir for 2 minutes.
- Add water, 1 inch above the rice level and bring to a boil.
- Lower heat and cover pot. Cook for 45 minutes or until liquid is absorbed.
- Remove from heat and let rest for 10 minutes and stir well before serving.
How to cook Bhutan red rice in a rice cooker?
simply rinse red rice and add 1 inch of water above the level of the rice.
- Rice bags available in 500g and 1kg
- Rice type available: Bhutan red rice, Khamtey rice and Tantseri(white rice)