Saturday, May 22, 2010
Into the rice cooker:
Nothing was measured, except two rice-cooker cups of rice and water to the line in the cooker. Everything else was to taste.
When the rice was fully cooked, I added frozen petite peas to the hot rice. That's enough to heat them while keeping them bright green. Fluff and serve.
Freshly posted at 11:00 AM by Donna Currie
Writer for Serious Eats, editor at Left Hand Valley Courier, columnist for American Recycler, and contributing writer for Whisk magazine. Among other things...