Red rice is the base for an Indonesian-style healthy meal.

While I was in Berkeley, I bought some red rice that had come from Bhutan. I liked it so much, when I was in Indonesia, I saw more red rice back and brought it back with me. Both have an earthy flavor…but I was surprised to see the differences between the two.

Bhutanese (via Berkeley) red rice, on the left, turns out to be a short grain rice.  It is “semi-milled” — leaving part of the bran on the grain — and thus has a cooking time somewhere between white rice and brown rice. This red rice is a type of japonica (meaning a Japanese-style  rice) and has a slightly sticky texture and a tenderness to the grains when it is cooked. It’s a staple food in the Himalayas.

Indonesian red rice on the right, and Bhutanese red rice on the left.

On the right, the Indonesian red rice is a medium grain with a thicker almost maroon seed coat. You can see some of the chaff, as you can tell it’s straight from the paddies. The germ is thicker, making a chewier rice with a more distinct flavor. It’s eaten for special occasions in Indonesia, or made into a healthy porridge for the very young and old.

Red rice makes such a tasty base for food that you don’t need to add much to make a satisfying meal.  The parboiling method makes this meal ready in under an hour and ensures rice that is both fluffy and chewy. This rice bowl is infinitely customizable and easy — so if you can find some red rice, try it today, and let me know what variation makes your personal favorite!

Customize your red rice bowl with vegetables, eggs, meats, tofu, or nuts -- the choice is yours!

Indonesian-style Red Rice Bowls

INGREDIENTS

1/2 cup red rice, any varietal

6 cups water

Chopped vegetables of your choosing

Egg, tofu, meat, or nuts of your choosing

2 tablespoons ginger juice

Sauce to taste — ponzu sauce, soy sauce, or peanut sauce

All the varieties of red rice cook up earthy and delicious.

INSTRUCTIONS

1.) Place your red rice into a large pot. Cover with water and bring to a boil. Reduce heat to a simmer and boil, uncovered, for 30 minutes, adding more water if necessary.

Parboiling then steaming your red rice creates a perfect texture (and pink water too).

2.) Pour out the remaining water in your pot, carefully so do you don’t spill any rice. Add chopped vegetables — here I’ve put in mushrooms, yellow bell pepper, and chopped green onion.  Add in your ginger juice.  Fluff the rice with a fork and cover.

3.) While you’re waiting, prepare a protein for your rice.  I used a poached egg. Grilled tofu, braised chicken, seared fish, or roasted peanuts would also pair well.

4.) After 10 minutes, your parboiled rice should have finished steaming, along with the vegetables you put in the pot. Add your protein and garnish. Traditional Indonesian toppings include a squeeze of lemon, chopped hardboiled eggs, peanut sauce, fried shallots, and hot sauce. Here I added a touch of ponzu sauce that I had on-hand, but soy sauce with lemon would work just as nicely.