Bhutanese Red Rice

Method

Rinse the red rice thoroughly under cold running water until the water runs relatively clear, removing excess starch and debris. Heat the butter or oil in a heavy-bottomed pot over medium heat and toast the rice for 2-3 minutes, stirring constantly to coat each grain. Add the measured water and salt, stir well, then bring to a boil over high heat. Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer for 25-30 minutes until all the water is absorbed and the rice is tender with a slight chew. Remove from heat and let the rice rest covered for 5 minutes before fluffing with a fork. Serve hot as an accompaniment to Bhutanese curries and dishes.