I’m BACK! Between the worst flu ever, missing my own moving day and settling in at the parents house, this poor bloggity blog has been super neglected. All I’ve gotta say was that darn flu was NO JOKE. My friends and fam stepped up to the plate and moved us into storage. Like, I wasn’t even THERE. I was laying in bed miserable aching away feeling super guilty that I wasn’t helping. I could not move, lemme tell ya. My 3-day weekend turned into a 5-day weekend in which I did not move from the bed or couch. I had no appetite (now that’s when you know something huge is wrong) which, in turn, led to no food to blog about. I just couldn’t do it. And, when I finally could I ate plain white rice. You know those people who buy the 10-20 lb bags of rice and actually go through them? Ya, that’s my fam.
No meal was complete without a side of white rice during my childhood. Fish + rice. Meat + rice. Even others that already had a starchy side – spaghetti, mashed potatoes, you name it – there was ALWAYS a side of rice to go along with your meal. So now that we are back living with the parents for a few weeks while our new condo is vacated and prepped for us, my rice days are coming back to me. My Mama’s got that rice cooker working on overtime, as usual. When I grew up and started cooking for myself I realized rice actually takes a little work to make. Measure ingredients, boil, cover, don’t even think about touching that lid, fluff, eat. Sorry, but AIN’T NOBODY GOT TIME FOR THAT.
My dear, sweet, generous, kind, funny, loving Opa (Dutch for Grandpa) bought me the cutest little mini rice cooker that I still have and use to this day. (Please excuse the lack of a pic as it is somewhere in a box in storage waiting for our new home.) Opa taught me this awesome secret to perfect rice and you should listen too because he’s just the absolute BEST. No need for measuring, no need for a timer, nada. Pour however much rice you want (keeping in mind it will double in size when cooked) into the rice cooker insert. Rinse with water a few times until the water starts to run clear. Now fill with water until the first line/indent on your index finger. Position your finger straight down touching the top of the rice – you want the water to go until here. No matter the size of your rice cooker, THIS WORKS.
Pop on the lid, start your rice cooker and enjoy perfectly cooked rice about 20-30 minutes later (dependent upon your rice cooker & quantity of rice). Now, the even better part? This works with ALL types of rice. I’ve used extra short grain for sushi rice, medium grain, long grain, basamati, BROWN rice, the works! Brown rice takes longer but it still comes out perfect! Just use your trusty finger to do the measuring and your set! I’m pretty sure Opa is smiling down from Heaven and wants you to have perfect rice, so please try this out.