Though it was one of the things I was hoping for most for Christmas, it was only yesterday that I actually tried out my rice cooker for the first time. This afternoon I used it again, and let me tell you: I was right to be excited! I always stress out about rice-- undercooked, mushy, burned to the bottom of the pot, bubbling over in a starchy mess-- there are so many things that can go wrong, and it seems like I hit all of them when I make it on the stove top. My rice cooker is flawless. Use the given measuring cup to add dry rice, fill with water up to the designated fill line, put on the lid, flip the switch, then take off. When you come back, perfect rice, perfectly warm.
Today I'm on my own for lunch and dinner, so I thought I'd have a "lupper" of one of my favorite no-effort comfort foods: buttered, salted rice with "stuff" in it. Here it is:
This has one "measure" of rice, cooked, and to it I've added a handful of shredded spinach and a quick little "dirty scampi" made with browned butter, sherry, parsley, a few shrimp, and lots of garlic. I just mixed it all together right in the rice cooker's removable bowl-- so handy!
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