Red Rice
Traditional Tripuri red rice, simply steamed or boiled plain with nothing but water and a little salt. Nutty flavour, higher nutrition than white rice, the everyday tribal staple carbohydrate served alongside fermented-fish, bamboo-shoot and herb dishes.
Ingredients
- salt (optional) (whole)
- rice — 250 g (ground)
Method
- Wash the red rice 2-3 times until the water runs fairly clear, then drain.
- Add rice to a pot with about double its volume of water and a little salt. Bring to a boil.
- Lower the flame, cover and simmer until the grains are tender (red rice takes longer than white rice, about 25-30 min). Drain any excess water or let it absorb.
- Rest covered for 5 minutes, fluff gently and serve hot as the plain staple base with Tripuri dishes.
Common questions
- How many calories in one plate of Red Rice?
- 150 kcal per plate.
- How much cooking time?
- 30 min — 5 min prep, 25 min cooking.