Cilantro Rice

Here is a simple and flavorful recipe for rice.

Cilantro Rice

4 cups water
4 cubes or 4 tsp. chicken bouillon
1 tsp. cumin
2 cloves garlic, minced
6 green onions, chopped
1 Tb. butter
6 sprigs cilantro, chopped or processed in blender
2 cups rice
2 tsp. sugar, optional

Heat water in a large pot and add remaining ingredients. Bring to a simmer and cook until done, about 20 minutes. Fluff rice before serving. You can also put all the ingredients in your rice cooker and cook it there.

Marcelaine's note: I always use my mom's method for cooking white rice. For some reason, whenever I try something different my rice ends up too mushy, burned to the bottom, or crunchy on the inside. Here's my method: I use the proportion of two cups of water or liquid for every one cup of rice. Put the rice, water, salt, and whatever other spices you are using into a big pot (even if you are only making a little bit of rice--this prevents the water from boiling over the side). Turn the burner to medium heat. Keep an eye on the rice. When the water starts to boil, turn the heat to low and set a timer for exactly 14 minutes. Keep the rice covered with a tight lid and don't lift the lid while you cook it if you can help it. When the timer beeps, the rice should be done. If you're not quite ready to eat it, take the rice off the burner and leave the lid on until you are ready to eat it.

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