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March 22, 2006
Bhutanese Red Rice
I like brown rice. It's nutty, it's chewy, it's a source of whole grains. We all know how important whole grains are, right?
What I don't like about brown rice is how long it takes to cook. Most varieties take 40 to 50 minutes. Most nights, dinner doesn't take me 40 to 50 minutes to make. And even when it does, I'd need to be sufficiently organized to start the rice first. Since I'm the queen of winging it in the kitchen, I don't make brown rice as often as I might want to. (This is also why I don't make barley - another favorite grain of mine - all that often.)
There are a couple of brands of quick cooking brown rice out there - as far as I can tell, they're partially pre-cooked. I tried one brand, and thought it was kind of yucky. I'm told that Trader Joe's sells pre-cooked frozen brown rice that you can just toss in the microwave. Sometime when I get organized, I should just cook up a batch of my own, dole it out into single servings, and freeze them.
But, yesterday, I discovered an alternative that only takes 20 minutes to cook. Bhutanese Red Rice. It looks like a short-grained brown rice, but with a reddish tint to it. It really does cook up perfectly in only 20 minutes, and has a nice chewy nutty flavor to it. I just cooked it plain, but next time, I'm going to try this pilaf recipe here.
Posted by spaceling at March 22, 2006 01:06 PM
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