Steamed Rice
If you want to make rice, there's often a recipe on the bag. If you want to make better rice, this might be helpful. But, i'm still a novice, so don't take this too seriously.
The most common ingredients are often the most temperamental and difficult to master. Expectations are firmly set. Therefore, these ingredients demand systematic improvement. That is the only way to consistently create something special from a deeply familiar ingredient. To grasp this concept is to exceed the diner's most basic expectations.
Steamed Rice
If you want to make rice, there's often a recipe on the bag. If you want to make better rice, this might be helpful. But, i'm still a novice, so don't take this too seriously.
The most common ingredients are often the most temperamental and difficult to master. Expectations are firmly set. Therefore, these ingredients demand systematic improvement. That is the only way to consistently create something special from a deeply familiar ingredient. To grasp this concept is to exceed the diner's most basic expectations.
Cooking Instructions
- 1
Wash your rice until the water runs clear. Take care not to waste a single grain. 1 cup of raw rice yields about 3 cups of cooked rice.
- 2
Pour rice into a strainer and drain well.
- 3
Place rice in the bowl of your rice cooker and add fresh water. My rule of thumb for white rice is to cook in 90% water by volume. In this case, .90 x 1 1/2 cups rice rounds out to about 1 1\3 cups. Over time, search for the ratio that works best for your specific rice cooker, batch size, and variety of rice.
- 4
Give the bowl a little shake to settle the rice evenly, then cover it up and set it in the rice cooker. Hit the button and wait for the *ding*.
- 5
The final and most important step is to do a better job next time. In the kitchen, there is no task so small as not to warrant your fullest effort.
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