Chung Estate Spicy Rice

In a medium saucepan over medium heat, sauté the chopped white onion and chopped garlic until softened and translucent, about 3-4 minutes.

Add the long-grain white rice to the saucepan and stir to coat the grains with the aromatics, toasting lightly for 1-2 minutes.

Pour in the water and stir in the Worcestershire sauce, cayenne pepper, thyme, and parsley, mixing well to combine all ingredients.

Bring the mixture to a boil over high heat, then reduce the heat to low and cover the saucepan with a tight-fitting lid.

Allow the rice to simmer on low heat until all the water is absorbed and the rice is fully cooked and tender.

Remove the saucepan from heat and let the rice rest, still covered, to allow the steam to finish cooking the grains.

Fluff the rice gently with a fork, taste, and adjust seasoning with additional cayenne pepper or Worcestershire sauce if desired, then garnish with fresh parsley before serving.