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How to cook Milagrosa Rice
Milagrosa rice has an aroma similar to Basmati rice, but it has a different texture and a higher moisture content. Where Basmati requires 2 cups of water for each cup of rice, Milagrosa requires only 1½. Milagrosa rice is imported from Thailand, where it’s called Jasmine rice. It is even faster cooking than Basmati rice, requiring only 10 minutes of simmering. You will notice that this recipe doesn’t call for salt; this is the custom in the Philippines.
- 1 cup Milagrosa Rice
- 1½ cups Water
Milagrosa rice cooks faster than most other varieties of rice. It only requires 10 minutes of simmering. Bring water to a boil. Slowly sprinkle in the rice, stirring continuously. You want the entire surface of every grain to come in contact with the boiling water so it won’t come out sticky. Once you’ve finished adding the rice, allow the water to return to a boil before covering it. Turn the heat down very low and let the rice simmer for 10 minutes.
Lifting the lid while the rice is cooking can make it gummy. You should listen to the sound the rice makes while it cooks. Is the sound wet and bubbly? Or is it dry and crackly? When the rice sounds dry, remove it from the heat and allow it to sit with the lid on (no peeking, or it will get gummy) for at least 10 minutes. The rice is now ready to serve.
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