Just regular rice cooked with veggie broth... I also browned the rice a bit before adding the broth...

@Cutiebeauty In Iran there is a rice delicacy known as tadig. They cook the rice and then poke holes in the fluffed rice and pour a little oil in it and then cook it some more until there is a brown crust on the bottom. [geniuskitchen.com] You can even buy rice cookers that do this for you.

@JackPedigo Hispanics do the same... No oil though... Just cook it longer than 20 minutes...

@Cutiebeauty I have tried it and can't get the hang of this. I miss it. I didn't know others had the idea as well.
When we had our wedding reception I had co-workers over. One couple were Philippino and the next day she said the food was very good but someone needed to teach my partner how to cook rice as she burnt it>

@JackPedigo tried with the oil or without?

@Cutiebeauty With the oil. It takes time and practice. She once told me that when she was married she couldn't even make rice (her mother told her there was time to learn to cook later and she needed her childhood to be a child). After numerous tries she caught the hang of it and now was a expert, She even got special round, fancy cloths for the steaming process and sometimes used thin potato slices or bread (home made). When she cut onions people would cringe (holding a whole onion in her hand and hitting it with a sharp knife). She even told me her mother did not have a cutting board and would cut meat by holding a knife between her feet (while sitting on the floor) and running the meat along the knife. Other countries have interesting cooking practices.

@JackPedigo it doesn't seem too difficult... Add oil, turn heat up for about 4 minutes... I never did it but I try it out...

@Cutiebeauty Let me know how it turns out. Timing is important.

I have it every week at least once...