This is my way of making plain basmati rice with measured ingredients. I hope you enjoy it.

Quick, perfect basmati rice every time!

Not everyone eats rice daily like the Japanese, and not everyone has a rice cooker on hand. so this recipe is to show you how Japanese rice is cooked on a stove top.

All you have to do is put it in the rice cooker and bring out the color. My friend gave me that advice.Heat the saffron and add some hot water to make the color pretty.If you're worried about the rice getting sticky, add vegetable oil and fry it up to flake the grains. Recipe by Kuminchan

A very popular dish throughout Asia, congee is believed to help with hangovers and stomach aches, among other benefits. While I list China as its country of origin, it’s also eaten in Thailand, Korea (juk), and Japan. It’s usually served for breakfast, but you can enjoy it for lunch or dinner too. I’m a big fan, and my kids love it... I hope you enjoy it as much as we do!

I love making flavored rice as a side dish, it is simple and easy to prepare

#reststyleJeeraa Rice is a very simple rice preparation using the aromat basmati rice variety. Jeera i.e. cumin seeds are used to temper the basmati rice, which impart a unique and delicious flavour to it.Basmati rice has been used since long in the traditional cooking of biryanis and pulaos due to it’s long grain, and aromat flavour which goes very well with any spices and gravies too. Basically, Jeera Rice tastes great with daals and Punjabi gravies and hence it is found in the menus of almost all restaurants!

I was making a sweet pork dish, and I did not want a bland rice , so I thought basmati and put some raisons and sultanas for a litle sweet taste not too much,I added the veg cube too, and it worked , very tasty

The word basmati comes from Hindi and translates as “fragrant” or “full of aroma”. Adding lime and cilantro takes this rice to the next level and emphasizes its natural flavor and texture.

I adapted a method I learned for making basmati rice. In the original method, a lot of oil and salt is added to the rice before it's cooked (boiled), but that increases the sodium and calorie count, so I make it without adding anything.As long as you have plenty of water in relation to the rice, you don't have to measure out either. Try to drain off the hot water when the rice is still firm. The rice cooks much faster than in a rice cooker, and you can cook it to your desired degree of firmness, so this method should be foolproof for any type of long grain rice. Recipe by Heartful Kitchen Rei

this rice is so loved by my kids they even eat it without anything else. hubby always has seconds and wants me to pack it in for work with his steaks

I made sweet saffron rice by combining basmati rice with saffron, dried fruits, and sugar. Locally, we call this dish 'Beenj'.