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.