Whole Rice With Herbs/Spices

The whole rice is cooked with just enough water for it to absorb. In my case it was 3 times as much water as rice (in volume). The recipe is near-east style with cardamon. I put just a little salt.

In case I use Bouillon cube, which is ready made, I use organic, salt-free, vegetables-only Bouillon cube. In the example below, I use some herbs and no Bouillon cube. I use some salt with added iodine because it can prevent some health problems.


Figure 1. The whole rice is cooked with just enough water for it to absorb.

See other ideas to make rice tasty with little salt, see the Rice With Aniseed and Nutmeg and the Rice With Oriental Spices