Bhutanese red rice is a medium-grain rice grown in the Kingdom of Bhutan in the eastern Himalayas. It is the staple rice of the Bhutanese people.

Bhutanese red rice is a red japonica rice. It is semi-milled—some of the reddish bran is left on the rice. Because of this, it cooks somewhat faster than an unmilled brown rice. When cooked, the rice is pale pink, soft and slightly sticky.

This rice became available in the United States in the mid-1990s when Lotus Foods began importing it, and it is currently the only agricultural product imported from Bhutan.

• Red rice

• Alford, Jeffrey; Naomi Duguid (1998). Seductions of Rice. New York: Artisan. ISBN 1-57965-113-5.

v t e Rice
History of rice cultivation
Species	African rice Asian rice
Varieties	Varieties of Asian rice Ambemohar Arborio rice Basmati Bhutanese red rice Bomba rice Bora saul Calasparra rice Calrose rice Camargue red rice Carnaroli Champa rice Chokuwa saul Dubraj rice Gobindobhog Golden rice IR8 Japanese rice Japonica rice Jasmati Jasmine rice Joha rice Koshihikari Maratelli Matta rice Molakolukulu Nàng Thơm Chợ Đào rice Navara rice Nishiki rice Patna rice Paw hsan hmwe Pokkali Ponni rice Pusa Basmati 1121 Red Cargo rice Riceberry Samba Sasanishiki Semi-dwarf IR36 Sona masuri rice Tulaipanji Vialone Nano Wehani rice Yamada Nishiki Varieties of African rice Carolina Gold New Rice for Africa
Characteristics	Aromatic rice Hybrid rice Perennial rice Glutinous rice Weedy rice
Processed forms	Flattened rice Puffed rice Broken rice Brown rice Red rice Black rice Germinated brown rice Parboiled rice White rice
Rice dishes	Arroz con pollo Asopao Biryani Champorado Congee Gimbap Gumbo Kabsa Lamprais Mexican rice Paella Pilaf Puto Risotto Tahchin Tuwon shinkafa Yellow rice
Decoration	Kolam