Episode 40: Rice

You know the nonexistent proverb, “Rice is nice; eat it twice”? Well, we’re taking it to heart this week with two kinds of tasty rice dishes and a handy chart. And believe me, our chart looks great on the radio. Recipes: Jasmine rice with crunchy toasted seeds; Okowa with pork and shiitakes. www.spilledmilkpodcast.com

7 thoughts on “Episode 40: Rice

  1. Jen/YVR

    I am a firm believer in the magic of the rice cooker!

    Cooking rice on the stovetop was not something I never mastered, and so was delighted to get a full-on Japanese-style rice cooker as a wedding present. While I admit it means that I still haven’t bothered to learn how to cook a proper pot of rice without it (my mom still just shakes her head), my word I do love this machine. I would give up all other small appliances – even my beloved KitchenAid – if I could keep my rice cooker.

    I was recently at my local Japanese supermarket and took a quick look to see how much my style of rice cooker is. Let me tell you, they’re not cheap. But still totally worth it. Looking back, I don’t think I really ever thanked the people that gave it to us enough.

    Side note – as far as ‘How much water?’ goes, always use less in a rice cooker. My mom uses a 2:1 water to long-grain rice ratio when cooking on the stovetop; in my rice cooker, it’s 1:1.

  2. Maggie

    are you still going to include the recipe for the jasmine rice with seeds? sounds delicious!

    1. mamster Post author

      Maggie, from Molly:

      “Elizabeth, we thought about posting it, and then I (Molly) ran out of time to type it up! But it’s easy, and really, it’s hardly a recipe. Here you go:Take whatever seeds you like – pumpkin seeds, hulled sunflower seeds, sesame seeds, maybe flax seeds, a few fennel seeds – and toast them, one type at a time, in a skillet over medium heat. You’ll know they’re done when they smell toasty. When all the seeds are toasted and cooled, combine them in a bowl, and salt them to taste. Then make your favorite type of fragrant rice, put some in a bowl, top with a couple of spoonfuls of the mixed seeds – enough that you get some seeds in each bite – and drizzle some sesame oil on top. That’s all!”

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