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Ema Datshi with Red Rice



  • Serves 4
  • Cooks in 30 mins (10m prep + 20m cook)
  • Difficulty: Easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

quintissential bhutan

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.In a pot, melt butter and sauté onions and garlic until translucent.
  2. 2.Add the green chilies and tomatoes, cook for about 5 minutes until soft.
  3. 3.Pour in water and bring the mixture to a boil.
  4. 4.Reduce the heat and add the cheese cubes, stirring gently until the cheese is melted and the mixture is creamy.
  5. 5.Simultaneously, cook the red rice in a separate pot with 2 cups of water until tender and fluffy.
  6. 6.Serve the Ema Datshi hot, garnished with cilantro, alongside the cooked red rice.

lightbulb_outline Tips

  • chevron_rightFor a less spicy version, remove the seeds from the chilies before cooking.
  • chevron_rightIf farmer's cheese is unavailable, try using feta or mozzarella as a substitute.