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Stan’s signature rice

Tuesday, 13 October, 2009
  • 1½ cups rice (2 cups in the rice-cup measure)
  • 6 Tbsp. lentils (½ cup)
  • 6 Tbsp. shoyu or tamari (½ cup)
  • 3¾ cups water (5 cups)
  • ½ – 1 chopped white onion or to taste

Clean your rice, Whitey. I didn’t do it either, and burned through four of those $20 rice cookers in six years.  Dump the rice in a bowl which is far too large and rinse. Just to annoy the Chinese and Japanese wash your rice four times. It’s clean when no shells or bran come out of the water. The water must be clear. My white friends consistently compliment my rice texture and it’s taken a year to work out that it’s because I clean my rice.

Lentils don’t attract quite as much filth as rice, but wash them anyway.

Dump your water in the pot, add whatever “soy sauce” you have around for good distribution. Then you can dump in your onion, rice and lentils. Yes, that’s a lot of shoyu. Deal with it.

The result is heartier than rice alone. The onion wilts or dissolves in the cooking process distributing its flavor. It’s still pretty bland so serve with something interesting. Ginger chicken, perhaps?

May I recommend the Sanyo ECJ-N55W, the standard by which all current-production rice cookers are judged. It makes a great pot of oatmeal, too.

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