Tell me the details like what makes yours perfect, why, and your cultural influence if any. I mean, rice is totally different with Mexican, Chinese, Indian, Japanese, and Persian food just to name a few. It is not just the spices or sauces I’m mostly interested in. These matter too. I am really interested in the grain variety and specifically how you prep, cook, and absolutely anything you do after. Don’t skip the cultural details that you might otherwise presume everyone does. Do you know why some brand or region produces better ingredients, say so. I know it seems simple and mundane but it really is not. I want to master your rice as you make it in your culture. Please tell me how.
So, how do you do rice?
For me as Indonesian, it’s Nasi Uduk (Flagrant Rice). This one is smell so nice and perfect with spicy food. It’s fairly easy, so you cook the rice with simple rice cooker with that middle finger trick. Then you put: coconut milk, salt, lemongrass, and Salam leaf (idk what it called in english), which already been boiled. And then, cook the rice with those ingredients.
The rice that I probably recommend is Basmati rice, because it doesn’t stick like Jasmine rice.
Any other Indonesian can correct me if I’m wrong, I’m not a cook.
or this Yellow Rice, never tried to make one, so
here’s the link https://www.internationalcuisine.com/indonesian-yellow-rice/
this one good with what we called Abon, which is shredded meat that has been boiled and dried, especially one that spicy sweet. And a rolled egg.
@TheOtherJake
I bookmarked the link. I’ll have to try it. It is very different from anything I’ve done before, and that is the reason I made this post. Thanks for sharing.