Ingredients
Ingredients
2 cup long-grain rice; (or basmati)
2 2/3 cup water
1 1/4 teaspoon salt
3/4 teaspoon turmeric
4 whole cloves
1 1-inch cinnamon stick
3 bay leaves
Method
Sources
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Fragrant tropical leaf — rice, kaya toast, pandan chiffon cake
Vials of pure aroma compounds for sensory training
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Mild rice vinegar — sushi rice, sunomono, pickled ginger
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Put the rice in a bowl and wash in several changes of water, until the water is no longer cloudy. Drain. Pour 5 cups fresh water over the rice and let it soak for half an hour. Drain the rice in a sieve. Combine the drained rice, 2-2/3 cups water, salt, and spices in a heavy pot and bring to a boil. Cover with a tight-fitting lid, turn heat to very low, and let simmer for 25 minutes. Remove from heat and let the pot rest, covered, for 10 minutes. Remove the whole spices and fluff the rice with a fork before serving.