Bhutanese Organic Red Rice (1kg)

Bhutanese grain cultivated for millennia. Gluten-free, rich in fiber, and cooks to a delicate pink hue.

Organic Red Rice from Paro Valley

For over a thousand years, fed by the mineral-rich meltwaters of a 1,000‑year‑old glacier, Bhutanese farmers have quietly cultivated one of the world’s most precious heirloom grains. Grown at nearly 9,000 ft above sea level in the fertile valleys of Paro, Punakha and Wangdue Phodrang, our organic red rice is more than a staple, it’s a Bhutanese delicacy.

This medium‑grain rice is semi‑milled, meaning it keeps its beautiful russet bran layer intact while still cooking in just 20 minutes, much faster than ordinary brown rice. Its flavour is deeply earthy and nutty, with a delightfully soft, slightly sticky texture. When cooked, the grains turn a delicate pink, making every dish a feast for the eyes as well as the palate.

How to enjoy this ancient grain in Bangkok:

The Traditional Bhutanese Way (Ema Datshi): Serve this rice alongside Bhutan’s legendary national dish—a fiery stew of chilies and melted local cheese. The nutty, gentle flavour of the red rice is the perfect counterpoint to the heat.
The Bangkok Twist: Use it as the base for a Himalayan Buddha Bowl with roasted vegetables and a spicy ezay dressing. Its nutty taste also makes it an incredible substitute for jasmine rice in Khao Pad (fried rice) or served with a rich green curry.
The Festive Way: Red rice is traditionally reserved for weddings, religious holidays, and special celebrations in Bhutan. Bring that same festive spirit to your table by serving it with grilled meats, foraged mushrooms, or a slow‑cooked stew.
The Simple Snack: Try zow, which is roasted red rice, buttery, sweet and crunchy, which Bhutanese hosts often offer to honoured guests.

Grown manually without synthetic pesticides or chemical fertilisers, this grain is a Slow Food Ark of Taste heritage product—recognised worldwide as a food worth preserving. Every purchase directly supports smallholder farmers like Aum Lhamo in Lango village, Paro, who continue to tend their ancestral fields by hand. May it bring strength to the body, peace to the heart, and kindness to the home it enters.

Net Weight: 1kg

History of Bhutanese Organic Red Rice (1kg)

Bhutanese red rice (known locally as Chhumm Marp or Yee Chhumm) is a medium‑grain japonica rice that has been cultivated in the Kingdom of Bhutan for over a thousand years. It is traditionally grown in the western‑central valleys of Paro, Punakha and Wangdue Phodrang at altitudes approaching 9,000 ft (2,700 m) above sea level, where it is irrigated by mineral‑rich glacial meltwaters.

For centuries, red rice was the everyday staple of Bhutanese people, and it remains deeply interwoven with the country’s cultural and spiritual life. Historically, it symbolised abundance during festivals and religious ceremonies. Because it is more expensive to produce than white rice (the yield is low, as it is grown without chemical fertilisers), red rice is now often reserved for special occasions such as weddings, national holidays and religious feasts.

Today, approximately 200 small‑scale producers of mostly family farms, keep this ancient grain alive. The rice is grown manually, without synthetic pesticides or chemical fertilisers, using methods passed down through generations. After harvest, the paddy is sun‑dried, then semi‑milled so that some of the reddish bran remains, giving the rice its characteristic colour, nutty flavour and higher nutritional value.

In 2015, Bhutanese red rice was officially added to the Slow Food Foundation’s Ark of Taste which is an international catalogue of endangered heritage foods that are sustainably produced, unique in taste and part of a distinct ecoregion. It remains the only agricultural product imported from Bhutan into the United States and has been featured on tasting menus of award‑winning restaurants such as Bom, which uses it to reference Himalayan terroir.

Aum Lhamo of Lango village, Paro is one of the dedicated farmers continuing this legacy. Each year, she and her family prepare their fields by hand, plant the saplings with care, weed them through sun and rain, and wait patiently for the harvest. When the rice ripens, it is handpicked and dried in the open air, exactly as her parents and grandparents did. Nothing here is rushed.

Nutritional Value of Bhutanese Organic Red Rice (1kg)

Nutrient

Range

Calories

356

Protein

Fat

2.6g

Carbohydrates

72g

Fiber

3.5

Sodium

Dietary Pros:

Naturally Gluten‑Free – a safe and delicious alternative for those with coeliac disease or gluten sensitivity
100% Whole Grain – retains the nutritious bran layer
Grown Without Synthetic Pesticides or Chemical Fertilisers
Non‑GMO
Low Glycemic Index – helps maintain stable blood sugar levels

Nutritional Excellence:
Bhutanese red rice is a nutritional powerhouse. As a whole grain, it is a great source of protein, potassium, manganese, selenium, calcium, magnesium, iron, zinc and B vitamins. It is known to have higher levels of iron and zinc than white, black or brown rice. Its beautiful colour comes from anthocyanins, the same antioxidant pigments found in berries and red grapes, which help combat oxidative stress.

Health & Lifestyle Benefits:

❤️ Heart Health: The whole‑grain nutrients help lower blood pressure, improve cholesterol profiles, reduce the risk of heart disease and support healthy weight maintenance.
🩸 Blood Sugar Control: With a low glycemic index, red rice is digested more slowly than white rice, helping to reduce the risk of type 2 diabetes.
💪 Muscle & Energy: The combination of protein and complex carbohydrates provides sustained energy, making it ideal for active lifestyles.
🦴 Strong Bones: Rich in calcium, magnesium and phosphorus—all essential for maintaining healthy bones and teeth.
✨ Antioxidant Protection: The anthocyanins in the red bran layer act as powerful antioxidants, protecting the body from free‑radical damage.
🌾 Easy to Digest & Quick to Cook: Unlike other whole grains, Bhutanese red rice cooks in just 20 minutes—no lengthy soaking or long simmering required.
🤝 Supports Smallholder Farmers: By choosing this rice, you directly support around 200 small‑scale farming families in Bhutan who are preserving an ancient, endangered agricultural heritage.

How to make Bhutanese Organic Red Rice (1kg)?

Here are three authentic ways to bring this ancient grain into your kitchen:

The National Dish – Ema Datshi (Chili & Cheese Stew) : This is the quintessential Bhutanese meal. Simmer fresh green or red chilies, sliced onions and tomatoes in a little water until tender. Reduce the heat, then stir in chunks of local cheese (yak or cow’s milk cheese) until melted into a creamy, spicy sauce. Serve piping hot over a generous portion of Bhutanese Red Rice. The nutty, gentle rice perfectly balances the fierce heat of the chilies.
Zow (Roasted Red Rice Snack) : A traditional Bhutanese snack often offered to honoured guests. Dry‑roast a handful of Bhutanese Red Rice in a hot pan, stirring constantly, until the grains pop and turn a light golden brown. The result is buttery, sweet and crunchy—enjoy it on its own, or sprinkle over yoghurt and fresh fruit.
Red Rice & Mushroom Pilaf (Himalayan Fusion) : Sauté sliced mushrooms, onions and garlic in a little butter or oil. Add 1 cup of rinsed red rice and stir to coat. Pour in 1.5 cups of water or vegetable stock and a pinch of salt. Bring to a boil, then cover and simmer on low heat for 20 minutes until all liquid is absorbed. Let stand for 5 minutes, then fluff with a fork. Garnish with fresh herbs and toasted walnuts. This makes a hearty, earthy side dish for roasted meats or a satisfying vegetarian main.

Cooking Tip: Before cooking, rinse the rice in cold water and soak for 15 minutes. Use a ratio of 1 cup of rice to 1.5 cups of water (or 350ml of water for 1 cup of rice). Cook on the stovetop or in a rice cooker for 20 minutes, then let it stand covered for 4‑5 minutes before fluffing.