It was traditionally grown in Bhutan, a country in the Himalayas, but is now also being grown in France.
Production has been increased in Bhutan using mechanical harvesters, which also thresh the rice. This reduces the manpower required, allowing more of a family’s children to attend school. The stalks from the plants are used as straw for their livestock.
The rice grains are husked, but not polished. It’s the bran you see that is coloured.
The rice is exported out of Kolkota, India.
In urban areas of Bhutan, such as Paro Phuntsholing, and Thimpu, white rice is actually preferred over this red rice.
Simmer for 20 minutes.