Flavourful Coriander Rice

I grew up with the notion that a decent meal was perfectly cooked basmati rice, paired with a stew or curry. Dinners by and large, were to be consumed with rice. Rice in so many variations: sweet yellow rice, cumin rice, savoury rice, coriander rice… but I didn’t care much for it. I wouldn’t say that I disliked it, but I simply didn’t prefer it. I rather enjoyed eating bread instead.

However, after our recent stay in South Korea, rice eating society instilled an appreciation for rice in me. The rice was different to what I had grown up with. The grains, taste and consistency was different, but somehow, I learnt to enjoy it. It was great to feel full but not bloated, light but satisfied. I now look forward to eating ‘rice food.’ And coriander rice is a variation I could eat by itself. It was something my mom cooked. A dish that  holds clear memories of her, and her cooking. This rice is flavourful and well-balanced, and is the perfect accompaniment to hot food.

Preparing it is no mean task, so do not be discouraged. With a few additions to your regular rice-cooking routine, you’ll be set.

Print Recipe
Flavourful Coriander Rice
This rice is flavourful and well-balanced. The perfect accompaniment to home cooked curries.
Course Main Dish
Cuisine Indian
Cook Time 13 minutes
Passive Time 10 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Indian
Cook Time 13 minutes
Passive Time 10 minutes
Servings
people
Ingredients
Instructions
  1. Place water and rice in a tall, medium-sized pot, and bring to the boil.
  2. Once boiling, reduce heat and simmer until the rice has fluffed up and is almost cooked dry. Remove from heat whilst still a bit wet, so as to prevent sticking.
  3. Pour cold water over rice and strain. You may use a strainer for this, but I usually leave the rice in the pot, add water, and cover with the lid. I then strain it by tilting the pot to it's side, while lifting the lid just a little, to allow water out, but preventing rice from escaping.
  4. Return pot to the stove and turn heat off, or keep the plate at it's lowest heat.
  5. Add chopped coriander, garlic and olive oil to the pot. Fold it into the rice using a fork, being careful not to stir it, and breaking the rice.
  6. Allow to steam for 5-10 minutes, until ready. The rice should be light and fluffy.

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