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Judge Rice Cooker

judge rice cooker

brownrice done

brownrice done

Let me start off by saying that my biggest food peeve is people who try to pass off one food for another. Frankly, I think it's an insult to both foods to say that, say, boiled white carrots sticks with cummin seeds are HEALTHY FRENCH FRIES. Wrong. No french fry would ever be so disappointing and carrots deserve so much better than that.

So I'm not going to tell you that brown rice is HEALTH HASH BROWNS! Brown rice is brown rice BUT, the short grained variety is suitable in many a hashbrown situation.

We have a fancy pants rice cooker that I don't even want to link to because then you'll know how much we paid for something that cooks rice (albeit quite frequently). We keep quite a few varieties of rice around and every week or two, I'll make a big batch that we can use in salads, soups, side dishes and whatever else comes to mind.

The long grain varieties of brown rice are lovely, but I'm partial to the sticky, chewy, short grain types because they remind me, ever so subtly of the inside of a tater tot. Gawd I love tater tots. JUDGE AWAY, YOUR JUDGMENT DOES NOT FAZE ME.

Much like my beloved deep fat fried bits of starchy potato goodness, short grain rice has plenty of starch and doesn't mind a little bit of oil to crisp it up. I do find this easiest with day old rice (stored in the fridge of course). Ok, that's not true, I haven't actually tried this with fresh rice but I'm pretty sure the starch needs to sort of set and cool before you can pull off this maneuver. YMMV.

Anyway, making Hash Brown Rice (SWIDT?) is pretty straight forward and can be doctored anyway you like. I often make mine with eggs but as we are fresh out, I had to go for something a little less breakfasty today.

1/2 a small local (if you can) walla walla onion or whatever you have on hand, minced fine
olive oil
1 cup or so of short grain rice that's been stored in the fridge overnight (or longer)
Salt and pepper
Stuff to awesome up your rice further

Drizzle some olive oil in the bottom of a heavy pan (cast iron over here). Add the onions and cook until translucent. Add rice and spread evenly along bottom of pan. Drizzle on a little more oil and add some salt and pepper to taste.

Allow rice to sit flat on the bottom of the pan for a minute or so, until it starts to get color on the bottom. Stir rice and repeat this process, adding a little bit of oil if needed to promote browning. I usually do this 3 or 4 times total.

Taste for seasoning and add more if desired. Stir in stuff you like (I just added a little baby spinach today) and cook until done.

Transfer to bowl, garnish if you like (I used toasted sesame seeds) and shove in your mouth.

The Rice Cooker

The Rice Cooker

My Midea brand rice cooker. Judging by the number of Midea brand rice cookers on display, it's a popular Chinese brand.

judge rice cooker

See also:

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