It doesn t change the taste significantly and it will be more fragrant. The tutor adds 2 spices to make your white floss taste different

The Kitchn contributor Andrea Rivera Wawrzyn, a Latino family, has been a staple of rice since childhood, but she likes the special and indescribable flavors she cooks best; her grandmother told her that the secret lies in two simple spices: laurel leaf and ginger yellow.

No need to have too much ginger,

Vazen said that laurel leaves are usually added to soups or chicken noodles, as well as long-cooked dishes such as Chilean dishes and Italian sauce to increase the flavor. The bay leaves themselves have a very gentle taste, and it is unlikely to see dishes with it as the main flavor in the food; but when cooked, the subtle taste of the bay leaves can exude an inviting aroma. She said that the white rice boiled in water had almost no other flavor that was as fragrant as the laurel leaves.

As for another grandmother's ginger, it may be considered that it has a strong smell and will dye the whites yellow. But Vazen said the yellow ginger has a rich fragrance, which will make the contact (including fingers) change color, so just add a small pinch. She said that ginger yellow will become the "protagonist" when used more often, but just adding a small pinch to the whole pot can make the taste richer.

Use these two spices together to bring the flavor to the next level. Vazen pointed out that while not significantly changing the taste of rice, they can also make the whole dish more fragrant and layered, and are suitable for various types of dishes.

Fresh laurel leaves are better

Warzen said that the recipe is simple, just add a piece of laurel leaves and a small pinch of ginger to the water when you start cooking. She habitually mixes the two spices into the rice with water, salt and a little olive oil, and then continues to cook according to the usual procedures. She said that this method is as easy as cooking with a pot or a stove, and it doesn't matter if you like to cook it in the oven.

Vazen said that any rice can be made as usual; she made the most of the time, but it is also used on brown and wild rice; depending on the amount of portions cooked, it will be a light yellow and slightly vanilla flavor. After the rice is cooked, remove the bay leaves and stir in the rice.

Warzen reminds 3 things to do: boiling rice in clean water is the best effect. If you like to use high soup, the flavor will not be so obvious, because high soup itself has a taste and color; the bay leaves bought in supermarkets are mostly dry Turkish bay leaves, which have a lighter taste, and the fresh but rare California bay leaves have a more fragrant aroma; the flavor of spices will decrease at any time. If only a few are used in the dish, you may choose fresh ones. Check the shelf life of spices in the kitchen. If it exceeds one year, you should change to a new one.

Responsible editor: Gu Zihuan