, but it has survived my rice making for the last 10 years and is still going strong. It's survived moving four times (once shipped across states) and continues to keep on truckin'.
For our household of two, I make two cups of dry rice with 3 cups of water. The rice to water ratio is a debated issue. Some say 1 1/4 cups of water per cup of rice. Some say 1 1/2 cups of water per cup of rice. The 2:1 ratio is where I think you start getting on the soggier side of things. I actually like my rice to be slightly more soggy than dry, so I go with 1 1/2 cups of water. If I want drier rice, I use 1 1/4 cups.
In a household of two, 2 cups of dry rice is more than enough. I know this. I do this on purpose.
One of the secrets I learned a few years ago is to always cook a little more rice than you really need. Leftover day-old rice is the perfect ingredient to make a batch of fried rice. Try making it with fresh and all you'll end up with is a bunch of soggy, clumpy rice.
So we eat what we want and then I refrigerate the rest for use later in the week. A batch of fried rice is a good way to use up leftover vegetables, too. In this particular circumstance, I had shredded carrot, peas, onion and asparagus in the fridge.
In a household of two, 2 cups of dry rice is more than enough. I know this. I do this on purpose.
One of the secrets I learned a few years ago is to always cook a little more rice than you really need. Leftover day-old rice is the perfect ingredient to make a batch of fried rice. Try making it with fresh and all you'll end up with is a bunch of soggy, clumpy rice.
So we eat what we want and then I refrigerate the rest for use later in the week. A batch of fried rice is a good way to use up leftover vegetables, too. In this particular circumstance, I had shredded carrot, peas, onion and asparagus in the fridge.
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| The Before & After: White Rice Makeover |
Here's where I have to apologize. I've never taken the time to measure out and write down my exact recipe for fried rice. I've been meaning to for at least a year now, but it's such a habit to just throw it all together quickly. I can't remember the last time I measured what goes into the rice. I base the recipe off of smell and taste, and that's how I know I did it right.
While that's probably not the best method for blogging, it does make me feel a littler warm and tingly to think that's probably how my grandma cooks, too - and how her mom cooked and how my great aunt cooked, etc. But that's also how I've only successfully replicated the old family recipe for potato rolls about twice. I'll have to share that one with you sometime. It's fun to read.
