• Vegetable cooking oil 
  • Butter or ghee (1 Tbspn)
  • onion chopped (1/2 cup)  
  • orange zest from a quarter of a navel orange or 1 tangerine 
  • lime zest from a quarter of a kaffir lime
  • Ginger mashed  (1 Tbspn)   
  • Garlic mashed (2 tspn )  
  • Chillie flakes (2 pinches) 
  • Bhutanese red rice (1 cup)   
  • Water 550 ml (2 1/4)  cups  
  • Salt 1 tspn  
  • fresh herbs chopped (1 Tbspn) 
  1. Heat the oil in a pan or wok (with cover) over medium low heat then add the butter/ghee.
  2. Add the onion, cook, stirring until golden, approx 5 minutes.
  3. Add the orange zest, ginger, garlic and red pepper flakes; stir for 2 minutes. Add the rice; cook, stirring over medium heat until coated with seasonings, about 2 minutes 
  4. Add water and salt; heat to a boil. Stir once. Simmer, until the water is absorbed and the rice is tender; about 20 minutes.
  5. Let stand, covered, off the heat, for 10 minutes before serving.
  6. Sprinkle the rice with the fresh diced herbs and serve.