Cooking Rice...

Basmati Rice

In the Philippines the common rule is "No meal without Rice".
The rice is normally boiled plain in a pot or in a rice cooker.
Some lucky people has their own little rice field and are able to enjoy a "fresh harvest". I have only experienced it once but what a treat..! So different from what you can buy in the local store. The rest of us have to buy what is available and happy to say there is a good and diverse varieties available. The most common rice is long grain like Basmati and Jasmine. Were Basmati is more or less flavorless Jasmin has its own natural flavor. To add flavor to the plain rice some uses Pandan leaves which gives a very appetizing Flavor. There are other ways to flavor the rice and enhance the taste without spoiling the fact that its rice we are cooking.

Some of my favorite boiled rice (all is long graing rice):

  • #1
  • 400 gr of long grain rice
  • 600 gr of cold water
  • 2 star anis
  • 3 Cardemom pots
  • Salt and pepper
  1. Rince the rice
  2. Add to the pot and quickly bring to a boil – lower the heat to simmer and let it simmer for 10 to 12 min.
  3. Discharge the star anis and kardemom.
  • #2
  • 400 gr of long grain rice
  • 600 gr chicken stock (homemade if available or use a 2 cubes)
  1. Rince the rice
  2. Add to the pot and quickly bring to a boil – lower the heat to simmer and let it simmer for 10 to 12 min.
  • #3
  • 400 gr long grain rice
  • 600 gr of cold water
  • 20 gr of butter
  • 1/2 Tsp of salt
  1. Rince the rice
  2. Melt the butter in the pot and add the rice
  3. stir so all the rice grain get covered in butter
  4. add the water and quickly bring to aboil - lower the heat to simmer and let it simmer for 10 to 12 min.