Chinese Rice -- Easy Recipe #2

I'm all for convenience foods and quick and easy. But in the world of Chinese kiddos and rice ...all rice is NOT created the same! Here's a good guideline to follow when selecting rice. If the package has the word "minute" or "quick" in the title it's probably not the rice your kiddo would prefer. (I'm not saying he/she won't eat other rice, but you'll probably get big smiles from the rice above).

Here's the rice Sarah loves. It's called Calrose Rice. She also loves "sticky rice" which is what you find in sushi, but sticky rice will not work for reheating or stir-fry so we tend to *stick* with non-sticky varieties. She's also enjoyed jasmine rice before which reheats very well.

This awesome recipe only has two ingredients -- 2!!! On the back of whatever brand you buy will be the rice to water ratio. For this rice, the ratio is 1-1/2 cups rice and 2 cups water. While we do have a rice cooker, we don't use it much and 99% of the time I make the rice in a large non-stick pot instead of pulling the rice cooker out. A bigger pan works better because of the bubbles. And here's how to make it ...

1. In large non-stick pot (with lid), combine uncooked rice and water. Cover. Bring to boil over high heat, just until boiling is starting (not a big rolling boil).

2. Reduce heat to medium-low and cook 20 minutes or until water is absorbed. Eat and Enjoy!

Please note -- DO NOT STIR rice during cooking. The only thing you may have to do is to lift the lid once or twice to let the bubbles go down. But don't stir it at all! Seriously, don't stir.

When it's done it looks like this ...

We make BIG batches of rice. Sarah loves to eat it right out of the pan, just plain. Then we refrigerate the rest to use for fried rice. For fried rice, I just dice a little spicy sausage link and cook it over medium-high in a non-stick skillet for a few minutes. Push the sausage aside in the pan and break one or two eggs into the skillet. With spatula, stir the eggs around breaking the yolks and allow to cook, stirring just every so often like you would for scrambled eggs. When eggs are cooked, push those aside. Add a bit of oil to the middle of the pan and then add rice; toss everything together and cook until hot. If desired, add a bit of soy sauce at end.