Foods You've Gotta Try: Himalayan Red Rice

 If you're a lover of brown rice, or even if you're not, you've got to try red rice.  It has a mildly nutty, earthy taste that is softer and less chewy feeling than brown rice.  It also takes less time to cook.

It's a little expensive in the western world because it's not a high demand product, though that may change.  So many people mix it into white rice or save it for special occasions.  It's worth the price though.

1.  Put one cup of rice in a saucepan and rinse it 3 times by filling the pot with water, swishing it around, and pouring off the water.
2. Fill the saucepan with water, cover loosely, and let it soak overnight to 24 hours.  I prefer the 24 hour soak because it helps the taste to blossom.
3. Drain and rinse the rice again, and then put 3 cups of water in the saucepan.
4. Place the pot on high heat, and stir it occasionally, until it is boiling well.
5. Once it's boiling, turn the heat down to low, cover, and let it cook for 20-30 minutes.
6. After 10 minutes, check to make sure there's still enough water for it to continue cooking.  You can do this by brushing some of the rice aside with a spoon.  If you are out of water, add about half a cup of very hot/boiling water.  If not, then let it continue steaming.
7. Only after it's done, add salt, butter, or whatever else you like in your rice.