Not a sauce. Not a stock cube.
Dry herbs and spices, packed for the moment the lid goes on. They flavour the water the rice drinks — so every grain is the dish.
1
Rice in the pot
White, brown, basmati, jasmine — whatever you already buy. Salt the water. Bring it to a simmer.
2
Tear a shot in
One sachet per 200 g of dry rice. Tip it in as the water moves. No blooming, no frying pan.
3
Lid on
Cook as usual. The herbs meet the steam, not a long fry. Rest five minutes. Eat.
What is in a shot
Whole and ground herbs, spices, a little salt where the mix needs it. No MSG, no colouring. Vegan and gluten-free — including Garlic Butter (the butter is a note, not dairy).
Open the tin