Perhaps the most unique rice we have ever encountered, Bhutanese Red Rice has been grown for thousands of years at 8,000 feet in the fertile soil of the Paro Valley, irrigated with 1,000-year-old glacier water rich in trace minerals. With more potassium than Gatorade, and a significant amount of magnesium, this quick-cooking whole grain is a nutritional and culinary superstar. It will entice you with its complex, nutty, earthy flavor, soft texture and beautiful russet color.

In Bhutan, Red Rice is frequently paired with mushrooms and hot chilies. Chefs here in the US like to pair it with big flavor foods like duck, venison, lamb, pork, wild mushrooms, eggplant, or roasted peppers. It is perfect for those dishes in which rice holds the place of honor - as a pilaf, risotto, stir-fry, salad, pudding or steamed plain to accompany vegetable, seafood and meat dishes.

A staple food of the Bhutanese people, heirloom red rice cultivation was declining due to the import of white rice from India. We are honored to be the first company to export from Bhutan - in fact Bhutanese Red Rice is the only product exported from the land of the Thunder Dragon. We have worked closely with our suppliers to give Bhutanese farmers access to a global marketplace. Ensuring this new source of livelihood means that this beautiful and wholesome rice is now safe from extinction and will be feeding families there, and here, for a long time to come.