Ema Datshi

IFAD’s Bhutan edition of Recipes for Change pairs red rice with ema datshi. Its published preparation combines chillies and cheese in a stew, with rice forming the serving bed.

This selection uses green Thai chillies together with jalapeño, sliced red onion and tomato, and crushed garlic. Feta and cheddar are selected from the page’s offered combination of grated cheeses.

The red rice cooks separately in part of the listed water, with a little salt. In another pan, butter melts before the vegetables and chillies are added.

Salt and the remaining water join the stew, which is brought to a boil and covered until the chillies are tender. The grated cheeses are stirred in until fully melted.

The completed chilli-and-cheese stew is spooned over the rice. The recipe’s chilli mixture and melted cheese define this particular preparation; the millet momos on the same page are a separate dish.