Aside from the Mexican rice my grandmother would make, I’ve only ever had instant rice at home. Eh, what’s the difference? Boil some water, throw some rice in, and voila.
Then I read Dennis’ blog all about a rice cooker; coincidentally a co-worker and I were talking about the health benefits of brown rice versus white. Next thing I know, I’m at the modestly named Cosmos Gift Shop looking at a wall of rice cookers.
This place calls itself “gifts” but it’s really a huge department store, and they literally have an entire wall of rice cookers; my usual haunts like Target and Williams Sonoma had one. The kind Korean lady helped me find the perfect model and educated me on rice.
Last night, with less effort than I used to expend on instant rice, I had wonderful Jasmine rice. It was an epiphany. It was like I’d never actually had rice before.
I can make any kind of rice! Brown, white, whatever! I can have it sticky like a restaurant or hard when I make curry! And best of all, of course, it plays little digital watch tunes when it starts and finishes.
This morning I tossed a cup of rice in the thing with some water, pressed a button, and when I got home there was hot fresh rice waiting for my dinner. And I was home an hour later than I expected, so it kept it perfectly warm and fresh for me while it waited.
Love those Japanese gadgets, man.
Aside from the Mexican rice my grandmother would make, I’ve only ever had instant rice at home. Eh, what’s the difference? Boil some water, throw some rice in, and voila.
