Tonight for dinner? Szechuan beef and beans over rice.
We don't eat white rice anymore. I tried to let it down easy and only have it for "emergencies" But it turns out that I had a lot of them and would just eat the white rice and never have time to make brown. So I just stopped buying it. And now I have to remember or else I just don't get rice. It's working out well.
I like to buy one bag of Lundberg Farms organic brown jasmine (so much yummier than brown long grain) and a small bag of Shaol Lake wild rice and mix them. It's more fun than straight brown.
I use the rice cooker and I've found that it needs a bit more water than white rice does, otherwise it turns out extra...chewy. I usually cook up 1 1/2 scoops of rice and fill it up to the 2 scoop line with water. So if it were stove top that would be 1/2 cups of rice to 4 cups water. And a bit of salt of course. It take a bit under 45 min I think (I'll time it for you next time I make some). This mix is fantastic in everything I use rice for.
Have fun with rice! Ditch the overprocessed whiteness! Save it for sushi.
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