HOW TO COOKE RICE OR AROMATIC RICE:
If you just want to make regular white rice just don't add any extras, it's that simple. But if you do add away. What I like to do after the aromatic rice is done cooking is add a little cheese to the top and add hot chili garlic sauce, mix it up and yummy. And if you haven't noticed I like to be very exacting with my rice.
= means equal
1CONVERSION FOR RICE: 1 1/4 CUP = 288 KILO = 8 5/8 Oz = 245 GRAMS = 17 TABLESPOONS.
FOR WATER 32 TABLESPOONS IS EQUAL TO 1 3/4 CUPS
INGREDIENTS
1 1/4 CUP LONG GRAIN RICE
2 CLOVES GARLIC. DICED.
A HAND FULL CILANTRO DICED WITH THE GARLIC.
1 BAY LEAF
1/8 TEASPOON TURMERIC POWDER
1ST WASH STARCH OFF RICE. RINSE ABOUT 3 TIMES AND DRAIN WATER THE BEST YOU CAN.
2ND. ADD 32 TABLESPOONS OR 1 3/4 CUP WATER TO RICE.
3RD. PUT THE POT ON THE STOVE.
4TH. PUT LID ON, AND BRING TO A BOIL. AS SOON AS YOU SEE BUBBLES COME TO THE TOP AND TOUCH THE LID, TURN DOWN TO LOW.
5. AS SOON AS YOU SEE THE RICE IT SELF AND LITTLE TO NO BUBBLES COMING OUT OF THE RICE. SHUT THE BURNER OFF AND REST RICE FOR ABOUT 10 MINUTE MORE.
6. ENJOY RICE.
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