Bhutanese red rice
From Wikipedia, the free encyclopedia
|This article needs additional citations for verification. (August 2014) (Learn how and when to remove this template message)|
Bhutanese red rice is a red japonica rice. It is semi-milled—some of the reddish bran is left on the rice. Because of this, it cooks somewhat faster than an unmilled brown rice. When cooked, the rice is pale pink, soft and slightly sticky.
|This food ingredient–related article is a stub. You can help Wikipedia by expanding it.|