Transcription
You guys wanted me to make Rachel Ray's version of Filipino garlic rice to go with the chicken adobo. So, let's make it. Her recipe is far from Filipino garlic rice, but I am curious.
Make sure you wash your rice. I don't think Peter Rachel Ray did, but make sure you do. One cup of water, one cup of chicken stock, cover and bring it to a boil. Add smashed garlic, our jasmine white rice that we've washed, and coriander seeds, which is not a typical Filipino ingredient, but we'll see. Spread the rice evenly. Cover, reduce heat to low, and let it cook for 15 to 18 minutes. Ooh.
Lastly, add sesame seeds. Fluff it with a fork and mix everything together. Okay, let's plate it. Oh, it is so fragrant. I can smell the coriander seeds. First, I want to taste it by itself before I eat it with the chicken adobo. Take the first bite. M. I bit into that coriander seeds. Oh, that's strong. Oh, yeah. I don't like it. Oh, that is strong. I'm not a fan of the coriander seeds. It's way too strong.
But let's try it with the chicken adobo. I'm putting green onions and cilantro and more of that adobo sauce. It kind of tastes better with a chicken adobo, especially when it's drowned in that tangy adobo sauce, but I can still taste the coriander seeds, which I don't like. So, we'll just stick to regular steamed white rice. I will not be making Rachel Ray's garlic rice again, but yes to her chicken adobo because it's delicious.