Rice Done Right! Every Time!

(Note: Although, I was not compensated nor was I sponsored by Zojirushi for this post, all opinions, recommendations, and reviews are 100% my own. If, however, I may be compensated or sponsored by them in the future, I will update this post accordingly to reflect it as such.)

Image Source by Shutterstock

Want hot, tender, melt-in-your-mouth, perfectly cooked, freshly prepared rice? Want it fast and cooked from home every single time? If you answered yes, then read on…

Don’t order takeout, save your money, and make it at home instead. Thanks to my parents for making me eat gobs of rice growing up, I now know how to make it on my own. 😉 Here is the secret on how to do it the right way, once and for all.

 

Directions:

1-Wash once (rinse thoroughly) in lukewarm water, I use long grain Jasmine rice because I grew up eating it and that’s what I am used to eating. But you can choose whichever type, brand, texture rice that suits your taste buds.

2-Tap on the sides of the pot with your palms to level out the rice

3-Fill about 1 inch or approximately 1 knuckle above the surface of the rice with water and cook in a rice cooker on automatic white rice setting (or whichever you prefer using, like Brown, etc.)

4-Stove Top: Cook the rice 20 minutes on medium high heat if cooking on the stove-top oven, stirring often to make sure that it doesn’t spill over and ruin your cooktop. For those of you with a gas stove, consider yourselves lucky, I miss mine so much. My electric stove hates me, it burns all my food, thus I hate cooking. It is annoying for me to stand there for 20 minutes while I babysit my dumb electric stove. But alas, it still works, so I will suffer through it until it dies. 🙁

5-Microwave: Cook for 30 minutes on high setting if cooking in the microwave, stirring often every 10 minutes. This is also very annoying to stand there for 30 minutes while I hangrily wait for my rice. But at least there’s a built-in timer to alert me to care for the rice while I dabble in a side project. 😉

6-Rice Cooker:  Just set it and forget it.  “Easy peasy lemon squeazy,” as my daughter would say.  Oh man, this is by far my favorite method of cooking. Hit the button and walk away.

Image Source by Shutterstock

 

Final Verdict:

Mmmm rice, (drools).

 

When it comes to rice, go for Goldilocks:

Not too wet yet not too dry, but, just right!!!

 

Recommendations:

This is the model that we are currently using in our kitchen. We love it so much that we kept the sticker to remind us that we bought it brand new at one point. We love paying homage to those folks who still leave the plastic wrap on their furniture because we like to think we are spiffy like that too. 😉

If all else fails, try using an automatic rice cooker.

We have gone through our fair share of rice cookers in the past, whether it was a hand-me-down or a cheapie. All of which were cheap in price and also in quality. But my favorite by far is the Zojirushi Rice Cooker, it makes perfect rice each and every time!

This Zojirushi model, in particular, has delivered on its promise of perfect rice and then some. Not only does it perform well, it’s also quite an attractive piece of an appliance in our kitchen featuring its stainless steel exterior to match the rest of our kitchen appliances. Although it is a bit pricey, up front, it will last you pretty close to a lifetime.

And that, to me, is a great investment on any kitchen appliance, especially because rice is a staple in our household. We serve up rice at least 3-4 times a week with our meals.

How did your rice turn out? Let us know in the comments below.

 

Disclosure:

The purpose of this blog is to provide insight and enjoyment only. I am not nor do I claim to be an expert or professional in any manner. All opinions are 100% my own. Please do not copy any content from my website without my prior permission or written consent from me. However, you may link directly to my post for reference and to give credit.

Disclaimer:

This website contains affiliate links and sponsorships. I do not endorse nor would I recommend any products that I have not used nor trust to my readers. Thank you so much for your continued support in helping our small blog grow- at no costs to you whatsoever.

Contact:

Please contact me directly via email:  admin@fulloffortunes.com, if you have any questions and/or comments. Thanks for stopping by!

ALL-IN-ONE POT TURKEY TACO HAMBURGER HELPER WANNABE RECIPE

Get dinner ready in a flash with these ingredients found inside your very own pantry! Just add shredded cheddar and a sprig of cilantro!

Thump Thump Thump!

 

Tick tock tick tock tick tock!

 

Growl, gurgle, roar!

 

Rub, scratch, squirm…

 

My heart is racing, my palms are sweaty, and the day seems to be dragging its feet! Like a cobra on a mission eyeing a nice juicy field mouse in the short distance, my hunger pangs are just setting in. It’s 4:58 pm, my gut is wound up in a tight knot and I have dinner on the brain!

 

Of course, I forgot to thaw out the frozen chicken breast that I meant to transfer from the freezer to the fridge last night because I was catching up on the season finale of Game of Thrones. I could hit up a drive-thru and waste away $40. Or I can raid my pantry for on-hand staples that I the smart version of past-tense me have already stocked up in anticipation for this dummy version of frantic future me. Yay! 

 

It’s an All-In-One Pot Turkey Taco Hamburger Helper Wannabe (Whew! Say that 3 times fast!) to the rescue! With 15 minutes and time to spare, just long enough for the apple, I popped into my mouth to dissipate into oblivion. That’s all it took to whip up a batch of this bad boy and finally put those hunger pangs to rest.

 

This was a recipe that I originally adapted from Lynn’s Kitchen Adventures.

 

I have tweaked it according to what we had on-hand in our pantry and our fridge at that particular time. I did not want to waste another trip to the store and spend more money on more things that we did not need, so we used what we had instead and our bellies were just as satisfied.  I also added more spices to cater to my husband’s palate. I hope that you will enjoy it as much as our family did too.

 

   Got a good 15-minute meal idea? Let me know in the comments below. Thanks for stopping by my little corner today! 

 

(Original recipe adapted by www.lynnskitchenadventures.com/2013/01/homemade-cheeseburger-helper.html)

 

 

Ingredients: Serves 8

 

  • 1 tube (2 lbs.) frozen ground turkey (thawed)
  • ½ tsp. Salt
  • ½ tsp. Ground Black Pepper
  • ½ tsp. Sugar
  • 1 tsp. Cumin
  • 1 tsp. Cayenne Pepper
  • 1 tsp. Chili Powder
  • Olive oil Spray or 2 tbsp. Olive Oil
  • 1 tbsp. Minced Garlic in Olive Oil
  • ½ Chopped & Diced Red Onions
  • 1 cup of beef or chicken broth/stock or 2 cubes bouillon & water
  • ½ cup of milk or heavy cream (whatever you have on hand)
  • 2 jars of Chi Chi’s Mild Salsa
  • 1 can of Black Bean
  • 2 Chopped & Diced fresh Roma Tomatoes
  • 1 Chopped and Diced Green Bell Pepper
  • ½ Bag of frozen Whole Kernel Golden Corn
  • 1 box of Elbow Macaroni Noodles
  • 1 ½ cups of shredded Sharp Cheddar or Mexican-Style Mix Cheese
  • Salt, Black Pepper, Cayenne Pepper, to taste (We like heat so I used a good 3 dashes of each spice)
  • 1 handful of chopped Green Onions (Scallions)
  • Serve with a dollop of your favorite sour cream

 

 

Directions:

  • On medium heat, spray skillet with olive oil or drizzle 2 tbsp. Olive Oil in your pan or skillet.

 

  • Add minced garlic and cook 2 minutes or until fragrant.

 

  • Add the thawed ground turkey and mix in dry spices (salt, black pepper, sugar, cumin, cayenne pepper, chili powder). Cook and brown the meat mixture for about 5-8 minutes depending on your heat or gauge when juices run clear and meat goes from a pink to grayish brown color.

 

  • Add a box of elbow macaroni to the cooked meat mixture and stir well.

 

  • Then add the stock/broth to the mixture and continue to cook for another 7-8 minutes per the instructions on the pasta box.

 

  • Once pasta and meat are cooked, add the salsa, and the remaining veggies (red onions, tomatoes, bell peppers, black beans, corn) to your skillet and cook for another 5 minutes.

 

  • Add the milk/cream and shredded cheese. Stir until cheese mixture is melted and every morsel is well coated about 2-4 minutes.

 

  • Lastly, serve it up hot with your choice of hot sauce and/or a cool dollop of sour cream and sprinkle with fresh scallions, enjoy! 

 

Disclosure:

The purpose of this blog is to provide insight and enjoyment only. I am not nor do I claim to be an expert or professional in any manner. All opinions are 100% my own. Please do not copy any content from my website without my prior permission or written consent from me. However, you may link directly to my post for reference and to give credit.

Disclaimer:

This website contains affiliate links and sponsorships. I do not endorse nor would I recommend any products that I have not used nor trust to my readers. Thank you so much for your continued support in helping our small blog grow- at no costs to you whatsoever.

 

Contact:

Please contact me directly via email:  admin@fulloffortunes.com, if you have any questions and/or comments. Thanks for stopping by!