• 1¼ cups FOR8 red rice
  • Kosher Salt
  • 1 medium onion, halved
  • 4 whole cloves
  • 1 small dried chile de arbol crushed or cayenne chilli


In a small saucepan, bring rice, a pinch of salt, and 2 cups water to a boil. Stick cloves into onion halves and add to pot along with chile. Cover, reduce heat to a simmer, and cook until rice is tender, 30–40 minutes. Let stand off heat, covered, 5 minutes. Fluff with a fork before serving.

*Makes 4 servings.

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