DEMERARA RUMS Part Two

I`m on a demerara rum journey.

One of my aims in this life is to try as many demerara rums i can find, but so far i haven`t been able to try that many. Not all from the El Dorado range are yet tasted for instance. But the Lemon Hart 151 I`ve had of course, and Banks XM 10 and 12 year old Millenium. The XM rums are now going to be sold in the US.

El Dorado rums has its own blog post here.

But there are also many other interesting demerara rums, most often private labels, some are shipped to Scotland for continental aging. These demeraras are in the higher price range and depending on where you live, they can be hard to find. It was my friend Paul from London who first told me about these wonderful rums.

At that time the Silver Seal brand ( an Italian company better known for their frequently stunning and highly collectable whisky bottlings) was only as far as i could see, available from Pedrelli in Italy who does not ship internationally.

Silver Seal – 92 bottle.

So it was not until Roberto added Silver Seal to his R2Mshop that i could lay my hands on a Silver Seal bottle which really are beautifully shaped bottles with stunning labels.

I bought the 15 year old Silver Seal -92 demerara (110 proof) and the first thing i did after tasting it neat was to make a Mai Tai. And then i too was blown away.. and made Mai Tais during 2 weeks. Really, this rum is a sipping rum, but who can resist making perfect Mai Tais?

It must be something special with this rum, the Mai Tais really becomes very very tasty.

Now i`m a lucky owner of a new bottle of that wonderful rum plus 2 others that i hadn`t tried before. Uitvlugt 1990 full proof (132 proof) from Velier and Port Royal (92 proof, selected and bottled for Sarzi Amadé , Milano, Italy). These are all heavy and strong demeraras.

I didn´t think about how strong the Uitvlugt was until i took a good sip and was punched back right in the face. These 3 rums are very flavorful, strong and tasty.

To start with from the first 3 rums i got – Port Royal which comes in a very attractive bottle, its a bit sweeter and a bit lighter than the other two, but it does have a heavy demerara flavor and is quite woody, and it also has a strong kick. The taste stays long with you as well. Its not in the same class as the 15yo Silver Seal rum and the Uitvlugt from Velier – far from it – but its perfectly both sippable and mixable. This rum is aged for 14 years.

This selection comes from a 1991 alembic distillation (distilled using a copper still) and is aged in small barrels until the bottling in sept 2004. Only 370 bottles were made. The nose and the flavor is that of a deep demerara and its a heavy rum but not as fully and complete tasting as Silver Seal-92.

The next to taste, the Silver Seal 15 year also has this deep demarara flavor, deeper and rounder and fuller than Port Royal and it packs a punch as well. Its the only demerara rum from the Silver Seal range i`ve yet tasted. Unfortunately the 28 year old (120 proof and said to have extremely aromatic, round flavor, is most likely no longer available.

The four sides of the Silver Seal box showing the wildlife series.

But there`s a few others (Enmore 1975 – 32 yo, 136 proof – 60 bottles made, (I`ve heard its a bit overaged and tastes too strong of wood. What turns me off is the exceptionally high price of this one) Enmore 1996, Enmore 1988, (20 year old, 92 proof) Some of these i hope to try as well.

This – 92 Silver Seal is excellent to sip and wonderful to mix, what more can i say?

And so the third, Uitvlugt full proof, old demerara rum (132 proof) from Velier, owned by Luca Gargano, a legend in the rum world. 4 barrels distilled in double pot still in december 1990. Marks on the barrels, MPM. Bottled in march 2008, – 881 bottles were produced. Its this one that kicked me unawares. It has a deep woody demerara flavor and packs a real punch.

Good to sip, float and mix with even though it is not a mixing rum…..not really… One must mind what one mixes with  if one mixes… Don`t let this wonderful rum get lost by a whole phlethora of mixers, but simple drinks is ok I think, as long as they are rum forward. The nose is amazing, strong, with a slight medical hint to it due to the strong proof.

Uitvlugt is the name of the famous distillery of Dutch origin situated west of the river, on the Atlantic coast in Guyana. Using the famous Port Morant still, (the barrels are marked MPM )  the last vat still in the demerara area distilling full-bodied and intense rums.

I´m not a rum reviewer and don`t know so good how to put flavors in words, so this is as good as I can describe these rums. Rums with great body and intensity. Totally demerara rum heaven.

When leaning the glass on the side and then back up again, the rum forms legs on the side of the glass. Light-bodied rums will have thin “legs” that move quickly, while medium and full-bodied rums will have thick “legs” moving slowly. One of the ways you can evaluate the body of a rum.

In part three (to be posted in about 4 days) i`m going to write about Banks XM, OVD – Old Vatted Demerara and Samaroli Port Morant 1990.

Any rum that is refered to as Demerara rum must be distilled in Guyana in the county of Demerara.

DEMERARA BOMB WHITE ZOMBIE

This recipe is based on Robert Burr`s (Gifted rums guide) White zombie. The original recipe is:

Rob’s White Zombie

4 oz Cruzan Rum Cream
1.5 oz Cruzan Black Strap
1.5 oz Voodoo Spiced Rum
1.5 oz Redrum
1.5 oz Bruddah Kimio’s Da Bomb 155 Overproof (em-bombing fluid)

Fill a big shaker with ice, add rums, and shake ’til yer hand damn-near freezes. Pour into a tall glass, add a straw and a garnish of small pineapple wedge. Find a good place to relax.

10 ounces of rum that tastes like a milkshake, named for the famous movie starring Bela Lugosi — White Zombie — the first zombie movie ever made.

The White Zombie rum cocktail was developed and tested by Rob V. Burr, the Cane Spirit Guide.

I would really like to try the white zombie but don`t have access to those rums so i made my own version with my dem rums which is this:

DEMERARA BOMB WHITE ZOMBIE

3 oz El Dorado Rum Cream
1 oz Amarula Cream
2 oz Port Royal demerara (92 proof)
2 oz Banks XM demerara

And a dollop of Fernet Branca ( about 1/2 barspoon)

Shake and strain..pour into a yummy glass and throw in a fragrant mexican cinnamon stick.

You may sub the demeraras in the recipe with El Dorado 12, 15 and/or Lemon Hart 151.

From this version of the White Zombie i made a drink for the TDN which was themed float, (every cocktail had to have a float) which i called “Demerara Bomb #2″ and it happened to win that TDN. So to not forget from where the inspiration to that cocktail came from, it was all originated in the White Zombie by Rob V. Burr – named for the first zombie movie ever made — White Zombie

 DEMERARA PUNCH

1 oz demerara rum
1 oz aged rhum agricole
Chunks of fresh pineapple
Cane cola to top
1 oz Honey-cream-mix
Float overproof demerara rum
Crushed ice
Pineapple garnish

Muddle 5-6 chunks of fresh pineapple with 0.5 lime juice and 0.5 vanilla syrup
Add 1 oz aged agricole, 1 oz demerara rum (I used St James 12 and Port Royal)
Add 1 oz honey-cream-mix (1:1:1 honey-butter-sugar-above roomtemp)
Fill glass with crushed ice

Shake hard and fast with ice and strain.
Top with a little sugarcane cola and float overproof dark demerara rum
Fill up with more crushed ice if needed.
Garnish baby pineapple.

THE HONEY CREAM MIX:

The honey-cream-mix, with its problem of butter solids separation, there are different ways to try to solve it, i do like this:

Warm the honey, sugar, butter to very warm, then let it cool a little but stay above room temp and dry shake first (without ice) and then add ice and shake real hard and fast and hope for the best. And serve in a Tiki mug and not a glass.

EL DORADO RUM – THE LIQUID GOLD

 

LIQUID GOLD…

El Dorado is a Spanish expression or word for “the golden one”. Originally it was El Hombre Dorado (the golden man), or El Rey Dorado (the golden king), and was the term used by the Spanish Empire to describe a mythical tribal chief (zipa) of the Muisca native people of Colombia, who, as an initiation rite, covered himself with gold dust and submerged in Lake Guatavita. The legends surrounding El Dorado changed over time, as it went from being a man, to a city, to a kingdom, and then finally an empire.

But in this case it`s a real thing, the El Dorado rum  – hinting to a “liquid gold” – which indeed is a Demerara rum but even more so – a Guyanese rum, and the only rums distilled in Guyana are those from the DDL – the only true Guyanese rums.

In 1992, the company introduced its El Dorado brand of rums to the local and international markets by focusing on the well-known legend surrounding its name. The well known story tells of explorers who traveled in search of a fabled golden city known as El Dorado.

Although the El Dorado rums were only launched on the international market in 1993, these rums have become internationally recognized as the best in their class and are prized for their unique flavor and taste. Currently these rums are distributed in over forty countries and the El Dorado holds the distinction of being the only internationally recognized Guyanese manufactured product. These rums are aged, bottled, and blended in conformance with the ISO standards – which is the highest global production standards.

GUYANA THE LAND OF MANY WATERS

Guyana is an Amerindian word meaning “Land of many waters”. The country can be characterized by its vast rain forests, many rivers, creeks and waterfalls, like the famous Kaieteur Falls on the Potaro River. Guyana’s tepuis are famous for being the inspiration for the 1912 novel The Lost World by Sir Arthur Conan Doyle’s.

Physically a part of South America but Guyana is culturally Caribbean rather than Latin American and is often considered part of the West Indies.

EL DORADO RUMS

The El Dorado rums are distilled, blended and bottled by Demerara Distillers Limited (DDL) – located on the East Bank of Demerara, South Amerara, in Guyana. Demerara disitllers have been in rum production for over three and one half centuries and have even with the passing of time maintained the tradition.

DDL have several different stills, but they are all on one site. All Demerara rum is distilled at the DDL distillery at Diamond. Demerara distillers now have the only operating wooden continuous and pot stills in the world. There were at least 200 small distilleries operating in the 17th and 18th centuries, and every sugar factory in Guyana had its own distillery, from which a special blend of rum was produced.

There were for instance the Uitvlugt distillery that was in Uitvlugt, West Coast Demerara, the Port Mourant distillery was in Port Mourant, and there were Enmore, Blairmont, Albion, Skeldon, Rose Hall and many more. These names are simply the geographical locations of where the distilleries used to be.

Each of these distilleries produced a unique rum that was identified to the estate by its identity mark, for example EHP to Enmore, An to Albion, SWR to Skeldon, PM to Port Mourant, ICBU to Uitvlugt, LBI to La Bonne Intention, to name a few. Due to change in ownership, economic constraints and other factors, with time, the sugar estates and the distilleries were consolidated.

What was unique was that even with consolidation the important marks were maintained at Demerara distillers – either the identical mark was produced by moving the original still to the new location or by producing it on an existing still on the new location. So even though the original distilleries are closed, the identical marks are produced at the existing distillery at Diamond, which is the only distillery left.

Demerara distillers are the only distillery in the world that has maintained the quality and tradition that is the identical marks and original wooden stills. This is what has made these rums so distinct as compared to others and they are the only distillers in Guyana. Any rum that is refered to as Demerara rum must be distilled in Guyana in the county of Demerara.

THE STILLS

The double wooden pot still and the wooden coffey still

Today the Demerara distillers operates 9 different stills and thus produces a fantastic range of rum marques. There are in operation 4 column Savalle stills, 2 wooden pots, 1 wooden coffey and 2 metal columns.

The distillery also uses a double wooden pot still, made up two wooden pots, a metal retort, rectifier and condenser which is producing these heavy, aromatic and flavourful rums. This still is the last operating of its kind in the world, and the rum that it produces is massively distinctive.

The old wooden coffey still too is also the last operating still of its kind in the world today, and the uniqueness of the Demerara rums are surely attributed to this still as well even though it must be said, a specific still cannot be associated with a specific rum, but more like “rum-type”. The wooden Coffey still is made of rectangular frames stacked on top of each other with metal perforated trays in between. The rectifier has cooling coils passing through some of the sections. These wooden stills are made of local hard wood.

Most people believe the 12 and the 15 are separated by merely 3 years whereas in fact they are produced using marques from different stills explaining their variety.

All El Dorado rums are at minimum the age indicated on the bottle – it can be older but not younger. The difference between the 2 wooden pot stills apart from that one is double is that they produce different quality rums. From the single pot comes a rum that is lightly milder with a touch of sweetness while the rum from the double pot is more robust, and much heavier with a good tone of fusel oil.

 SO WHAT´S IN THESE  RUMS?

The 5 year old contains predominantly Uitvlugt marques (brands) from the Savalle still and marques from the Enmore wooden Coffey .

The 12 year old is the sweeter of the El Dorado rums, and copper colored. It’s aged in used whisky and bourbon barrels. In 2006 it was reformulated, It has tasting notes of fruit, tobacco and orange peel and has tropical fruits and spice nose. This rum contains predominantly copper coffey still rum from Diamond blended with the double wooden pot still at Port Mourant and marques from the Enmore wooden Coffey.

The 15 year old is the driest of the El Dorado range and thus a perfect cigar accompaniment. Its taste notes are a mix of dry fruits, liquorice and spice oak. Silky mouth feel with dark chocolate, coffee with hints of sweet vanilla. It has a punchy smoky flavor and a long dry fruity finish.

It contains equally double wooden pot from Port Mourant and metal coffey from Diamond, blended with single wooden pot still (Versailles) and marques from the Enmore wooden coffey still.

The 21 year old is to my palate quite alike the 15 but still very different, much less of the smoky punch and more refined. Mixed fruits and spicy oak, dark chocolate, vanilla, coffee and a dry long fruity finish. Contains predominantly Albion marques from Savalle and then Enmore – wooden coffey still and single wooden pot still from Versailles.

The 25 year old contains predominantly Enmore – wooden coffey still and La Bonne intention marques from Savalle and then double wooden pot from Port Mourant and Albion marques from Savalle. This rum i have yet to try.

Same raw fermented wash put through differing stills, aged in the same warehouse then blended to make these rums. The barrels used are American, once used white oak bourbon barrels. Demerara has significant stock of bulk aged rums available with a warehousing capacity of about 60000 to 65000 barrels and supplies product also for numerous private labels.

Of all the El Dorado rums (except for the 25 i haven`t tasted yet) i prefer the 15 because it has substantially more depth and I love its smoky punch. It was the rum that many years ago got me into rum actually.

EL DORADO RUM RANGE

El Dorado white
El Dorado 3 year old cask aged (white)
El Dorado 5 year
El Dorado 8 year
El Dorado 12 year
El Dorado 15 year
El Dorado 21 year
El Dorado 25 year
El Dorado Gold
El Dorado Spice
El Dorado overproof 120
El Dorado overproof 140
El Dorado High Strength 151
El Dorado Rum Cream
El Dorado Chocolate Cream

All the same rum off 9 different stills.

Then they also have made 3 single barrel rums:

El Dorado Single Barrel Uitvlugt
El Dorado Single Barrel Enmore Disitllery
El Dorado Single Barrel Port Morant

These are single barrels examples, from different Guyanese distilleries, that would have been blended into fine El Dorado spirits. Since they are single barrel rums they doesnt taste the same as the blended rums, not as smooth, not as “refined”, more straight forward taste of the barrel they been aged in.

I have tried two of them so far, the ort Morant (PM) and the Uitvlugt (ICBU) – the PM is very woody while the ICBU is sweet.

When it comes to the overproof rum there are 3 different, two are (as far as i know) sold in Europe, one is a 140 proof caramel colored and the other is a white colored 126 proof. In the US, there´s a 151 rum labeled “High Strength Rum”

Update:  The Rare Collection was released in 2016. These are three cask strength expressions from the three heritage stills: the Enmore ‘EHP’ wooden Coffey still, the Port Mourant ‘PM’ double wooden pot still and the Versailles ‘VSG’ single wooden pot still. 3,000 bottles of each have been released to the global market. I have tried them and yes they are very good and filling the gap of stronger rums that the El Dorado line was lacking. They have yet to be reviewed by me though and that is simply because of the outrageous prices and the weird way these rums came out on the market. 

From what I read these cask strength rums are not adultered with added sugars, something the others in the ED range have had good measures of and that is a very positive thing since these fine rums tastes so much better without sugars masking the true good flavors.

If DDL can produce unadultered rums at a bit of a higher strength they will showcase the true character of the fine demerara rums which ARE a treasure worth taking good care of because they are unique.

And since I first wrote this post in 2010, the DDL have also issued the El Dorado Cask Finishes which is the El Dorado 15  with six different cask finishes. I have yet to try them.

THE EL DORADO HERITAGE CENTER

In reply to my question at the Ministry of Rum Carl Kanto – chemist/brand ambassador and personally responsible for crafting the El Dorado range of rums, has this to tell us about the El Dorado Heritage center:

“Even though in Guyana we have been in rum production for over 3 1/2 hundred years, there is very little record and/or artifacts relating to this activity. Demerara Distillers Limited decided that you cannot have the world best rums and unable to trace its evolution. As a result the idea of a rum museum was born and this became a reality March, 2007.

At present in the Rum Heritage Centre we have on display a batch redistillation still that was used in the early 1940s, two hydrostatic pressure controlers that were used on the Savalle stills in the early 1950s, a small copper double retort pot still that was used to do experiment rum, a wooden steam boiler manufactured in 1945, a plate heat exchanger, a molasses clarifier/yeast seperator, models of the Savalle still, the modern metal Coffey still, the double wooden pot still, the wooden Coffey still and a Brigs gin still. There are also a number of photographs of activities that took place in the company over the years.

There are a few bottles of product that were produced years ago and a small amphitheater where visitors can view videos on the company’s operations. Most importantly there is the Display and sampling bar where all the premium products are on display. This bar is made from old oak barrels – the sides (top and bottom), display centres and bar stools.

We are hoping that over time we can add items, with the help of the public, to make the Heritage Centre a show piece to truely depict the rich history of rums in Guyana. We would be very grateful if any one reading this note has any thing that they can contribute, whether information, literature, items, anything to do with rum can please contact me.”

Many thanks to Carl Kanto and Demerara distillers, also my good friend Paul McFadyen in London for helping me with pics of the stills and some valuable information.

Also thanks to Chenette for courtesy of the demerara river photos.

HAVANA CLUB RUM

Havana Club is made in Santa Cruz del Norte, Cuba. The brand was established by José Arechabala in 1878 and flourished until the Cuban Revolution of 1959 which resulted in the nationalization of the sugar and rum industries. Having lost their business in Cuba, the Arechabala family emigrated to Spain and then to the United States.

Though the Havana Club brand remained popular in Cuba during the 70s and 80s, a joint venture with Pernod Ricard in 1993 has led to a significant increase in production and worldwide distribution.

Havana Club is one of those rums i`ll always like, one reason is pure nostalgia, it is together with El Dorado 15 my first rums to enjoy. And then because its a versatile rum and it tastes good. The ones i use the most, the 3 year and 7 year are also moderately priced which adds to their versatility and allows for more mixing. The 3 year old is light straw colored and has a bit of a vegetal-wood nose and a unique taste and it makes good Mojitos and Daiquiris!

RUMS

* Blanco (White or Dry Silver) said to be discontinued for foreign markets?

* Añejo Blanco (White)

* Añejo 3 Años (3 Years)

* Añejo Especial (Special)

* Añejo Reserva (Reserve)

* Añejo 7 Años (7 Years)

* Añejo 15 Años (15 Years)

* Máximo Extra Añejo

The 15 Años Gran Reserva variety is not generally available; it is relatively difficult to obtain outside of Cuba. It is the result of a fifteen years of a complex aging process. Añejo 15 Años has an alcohol content of 40% ABV.

Cuban Barrel Proof

Cuban Barrel Proof is bottled straight from the barrel. The alcohol content is slightly higher than Añejo 15 Años at 45% ABV. Don José Navarro blends selected aged rums that will compose the base for Cuban Barrel Proof. It is then ‘finished’ in younger oak casks in order to recreate its oak aroma and bouquet. The casks are then opened and the batch of rum is sent for bottling.

Máximo Extra Añejo

This Rum came 2006 and is a complex blend of many years of fine rum, blended with fresh sugarcane distillate and then further aged. This rum is very hard to find and its retail value is set to a whopping $1200 per bottle

Bacardi`s version of Havana Club

Bacardi purchased the rights and original recipe from the originators (the Arechabala family, who fled Cuba with the recipe) of Havana Club Rum, and started to distribute it in the U.S in 2006. This new Bacardi version utilizes the original (Pre-1960) recipe, and is a different version than what the Cuban Government currently produces, and these are two entirely different products just being marketed under the same name.

The result seems to be a clear, smooth spirit that is equivalent to the platinum version of Bacardi Silver.(I have never tired it) Without going into the struggle over the Havana Club name which dates back more than a decade, for the time being, there are two Havana Clubs—one distilled in Puerto Rico by Bacardi and sold in the United States and another made in Cuba and distributed around the world.

Now sold in India

Havana Club Añejo Blanco is being launched by Havana Club International.The rum will be made in Cuba, imported in barrels and then bottled in India.

Finally i have these 3 cocktail recipes all using Havana Club rum, but it can of course be subbed by another white rum of choice.

OUR MAN IN HAVANA (name courtesy of Jeffrey Morgenthaler)

2 oz Havana Club 3 year old
Float of Havana Club 7 year.
1 oz tangerine juice 0.5 oz fresh lime juice 0.5 oz simple syrup
1 drop banana-tobacco “bitters”

Add all ingredients in a shaker and shake, strain into a chilled glass. Garnish with a vanilla bean.

BANANA-TOBACCO BITTERS

Made with White Rum, a steamed cigar, Cascarilla bark, Bitter Orange, Peppercorns, Clove, 1drop Pimento dram, Orange peel, Cardamom seeds, Star Anise.

These are not real bitters in that sense, its a short cut-quick recipe i got from a friend in London, they were used in a cocktail comp. There wasn`t any exact measurments in this recipe.

Take a handful dried banana chips, white rum, a few pieces from a steamed cigar ,a drop of pimento dram, lemon zest,  a little Cascarilla bark, bitter orange, a few black peppercorns, some lime juice, a star anise and the black seeds inside the green cardamom and warm up in a pan and then leave to cool. It becomes very tobacco flavored and only a little is needed, one drop that is. I steamed my cigar in a bamboo steam cooker.

GRILLED LIME MOJITO

1 teaspoon powdered sugar or simple syrup
2 oz fresh lime
4 mint leaves
1 sprig of mint
1 oz Havana Club white Rum, 1 oz Havana Club 3 years
Top up with Club soda

Cut the lime in 2 halves and cut slices from one for the garnish and grill the cut side of one halve and both sides of the slices until you get nice grill marks.Let cool a little before squeezing it. Place the mint leaves into a tall glass and squeeze the juice from the grilled lime over it. Add the powdered sugar, (or simple syrup) then gently smash the mint into the lime juice and sugar with a muddler.

Add ice (preferably crushed) then add the rums and stir well, drop the grilled slices except one into the glass and top off with the club soda (you can also stir the club soda in as per your taste).
Garnish with a mint sprig and a lime slice.

COCONUT WATER MOJITO

This is a recipe i got from my good friend Hank Koestner from the Ministry of Rum, its a Mojito with coconut water ice cubes and coconut water, very refreshing! If you can use fresh coconut water…mmm..

2 oz Havana Club 3 year
6-7 mint leaves and more mint to garnish
1 oz fresh coconut water
1 lime
Top with Soda

Simply fill the ice tray with pure coconut water and freeze.

Pound the mint leaves carefully to release the oil but not break the leaves together with the juice of i lime. Fill the glass to the top with ice and add the rum, then the coconut water and a splash of soda. Garnish with mint.

Penang Afrididi and a Fried Fish!

PENANG AFRIDIDI #1

This drink was served by Don the Beachcomber and there´s also Penang Afrididi #2 which simply cuts the same ingredients by half.

From “Sippin’ Safari” page 95 by Jeff “Beachbum” Berry

  • 1 1/2 oz. Light Puerto Rican Rum
  • 1 1/2 oz. Amber Virgin Islands Rum
  • 1/4 oz. Fresh Lime Juice
  • 1/2 oz. Unsweetened Pineapple Juice
  • 1/2 oz. Orange Juice
  • 1/2 oz. Passion Fruit Syrup
  • 1/8 tsp. Pernod or Herbsaint

Put everything into a blender and add six ounces of crushed ice. Blend it at high speed for five seconds.

And i couldn`t resist to add some of the liquid from my jar of homemade Maraschino cherries..and that´s what gave the drink the drink the wonderful shades of red.

So what goes with this tropical Tiki drink? well, i made a fried fish today – i found a red grouper in our Asian store and fried it in my wok with some vegetables, coconut milk and hotpepper. The spicy food goes well with this tropical and refreshing drink.

I first cleaned the fish and then sprinkled it with fresh lime juice, rubbed in some salt and some ginger and leaved it to rest for a while. Then i fried it with some fresh veggies, a habanero hotpepper and coconut milk, sprinkled some fresh lime juice over it and served with basmati pulao rice.

To make the pulao rice, wash the basmati rice and leave in water for 30 min. Then strain and add to a pan with spices ( cardamom, ginger, salt, ground coriander, cumin, turmeric or indian yellow egg yolk powder) fry until the rice has become translucent.

Then i add water (0.5 inch) and put to a rolling boil and leave to boil until you see small “holes” in the rice. Then i turn off the stove and put the lid on and leave to steam finish. when done i take off the lid and put a clean kitchen towel over and leave to set for 10 min.