( Winner Best Asian Cuisine Cookbook at the 2011World Cookbook Awards in Paris)
" The Bhutanese make generous use of rice, enjoying it in desserts and snacks as well as in main dishes ( though desserts are usually local fruit mixed with fresh cream). They cook with either white polished rice ( ja chum) or the well-known red rice ( eue chum) of Bhutan, the best of which is grown in Punakha, located in a fertile valley east of Thimphu. The red rice which is fluffy, aromatic and pinkish in hue, tastes mildly nutty. "
And for a little more on red rice, this interesting article from an Indian publication about red rice growing in Kerala.