Riz Rouge du Bhoutan / Himalaya
This rice from the Himalayan Kingdom of Bhutan has a robust, nutty flavour and aroma and a nice, firm texture. Because it is semi-milled, it cooks just about as quickly as white rice and does not require pre-soaking. It must be washed thoroughly though, to remove surface starch before cooking. It is good simply cooked like any other rice, and also in pilafs (such as the Scottish-Indian classic, kedgeree), stuffings, rice salads, etc.
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