Bhutanese Red Rice

Preparation

1. 1

   Rinse the red rice under cold water in a fine sieve until the water runs almost clear, to remove excess surface starch.

2. 2

   Soak the rice for 15 minutes in cold water: this shortens the cooking time and softens the grain, which is tougher than white rice.

3. 3

   Drain the rice and transfer it to a saucepan with the water and salt.

4. 4

   Bring to a boil over high heat, then immediately reduce to low heat and cover.

5. 5

   Cook covered for 20 minutes without lifting the lid, so the steam cooks the rice evenly.

6. 6

   Remove from the heat and let rest, covered, for 5 minutes so the grains finish softening.

7. 7

   Fluff with a fork before serving; the red rice should stay slightly sticky with a characteristic nutty flavor.