Asian Cooking
Hi, my name is Lauren Grier and I can’t cook Asian food. Seriously.
Tonight, I tried to cook a simple stir-fry meal and failed in epic proportions. Even using these simple ingredients, I couldn’t pull it off.
I feel as though I am cursed. Every time I try to cook rice, it turns into an oatmeal consistency. Have you ever had oatmeal rice? I don’t recommend it. I know you are supposed to do 1 cup of rice, to 2 cups of water. Bring the water to a boil, add the rice, reduce to simmer, cover and let it go. But for some reason, it is ALWAYS opposite day when I cook rice. Who knew, something so simple could cause me anxiety!
Anyways, thank goodness that I have a loving husband because he cleared his plate. I think he may have secretly pinched his nose while eating this dish. I know, I would’ve!
Here is a picture of the finished product. Mmmmm…creamy rice. Barf.
Do you have any advice for cooking rice? Asian food? I NEED HELP!
Oh please. I'm sure it was delicious!
Here's how I learned rice: 2:1 water to rice. Add rice to cold water in pan, bring to boil. Boil until you see “volcano holes” (that's a very technical term). Take off the heat completely, cover and let sit for 15 minutes so the rice will absorb the rest of the water. And don't stir too much or the starch will leak out and cause stickiness.
Good luck!
Thanks friend!! That sounds way more doable:)
Tht is how I do it and add a stick of butter…perfect… You can put the whole shebang in the oven for a while and that fluffs it even more… call me and i will happily talk you thru it all. Love. S
Lol! Lauren, I love the braveness of putting a picture of your rice on your blog. Giggle! Funny, funny story…and yes, rice is difficult! Moomers