STICKY RICE

IMG_9566I have discovered the joy of cooking rice in a rice cooker.  For more years then I like to remember, I’ve been cooking rice either on top of the stove or in a rice cooker made for the micro wave.

This little gem was a gift to me from my daughter-in-law.  I used it maybe once or twice and it was put away.  Recently, I decided to pull it out of storage and use it again. I have not looked back.  Now I try to find a reason to use it more often.  Needless to say we are eating quite a bit of rice.

RECIPE

INGREDIENTS

3-4 Cups Uncooked Chinese Rice

Enough Water To Come Up To The First Knuckle Of Your Finger (Or Follow The Directions)

Butter To The Rice,To Taste

Salt To Taste

1/4 Cup Chopped Carrot

1/4 Cup Chopped Green Pepper

1 Onion, Chopped

1/4 Cup Chopped Celery

1/4-1/2 Cup Soy Sauce

1/4 Cup Teriyaki Sauce

Peanut Oil

PREPARATION

Rinse rise with water (OPT)

Place into the rice cooker and put in enough water, that when you lightly place your finger on top of the rice, the water level comes to your first knuckle.  Works EVERY time.

Turn on cooker and according to the directions. It will automatically shut itself off when ready,

Add oil to a fry pan and stir fry the vegetables.

Add the cooked rice along with a little more oil and some salt. Stir and fry for a minute.

Add soy and teriyaki sauces to the rice.  Salt to taste adding even a little more oil.  Stir and heat through.

Serve hot and enjoy!!!

 

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