Guest's Welcome · Roasted Puffed Rice
Zow
🍘
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It's made by roasting rice in hot sand until it puffs — the same red rice grown right in the valley, turned crunchy and sweet without a drop of oil.
Bhutanese red rice grains are dry-roasted, often in hot sand, until they puff up light and crisp, then served plain or lightly buttered. Punakha and Wangdue households offer bowls of it to arriving guests, a quick, no-cook snack made straight from the valley's own harvest.
Why it's made this way: Zow exists because Punakha and Wangdue are among the few valleys where Bhutan's high-altitude red rice actually grows, so households turned their own surplus grain into a ready hospitality snack instead of reaching for something else.
Roughly what's in it
170kcal
3gprotein
37gcarbs
1gfat
Estimated per typical street-vendor portion — not lab-tested.
More from Bhutan
Part of World of Street Food — 3248 dishes from 118 countries.
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