I Miss Wok ‘n’ Roll
Over the weekend I bought a rice cooker. Some have asked me what kind, to which I respond, “Red.” I really don’t know much more about it than that.
Tonight was my first attempt at using it. My goal was to create the joy that is teriyaki chicken & white rice.
I give my first efforts a C+.
A few things I learned:
- Two cups of rice is a lot.
- I should have mixed some teriyaki sauce with the rice.
- Rice takes a loooooonnnggg time to cook. I have to factor that in next time.
- I haven’t figured out how to apply the teriyaki sauce yet. I put it on towards the end of grilling, but that just resulting it in burning. A question for Geoff & Brandon tomorrow.
- Teriyaki & rice is best in a bowl, but not in any of the bowls I own. Another trip to the store may be required.
July 24th, 2007 at 10:13 am
Cook the rice first in a pot or rice cooker. Ideally let it sit in the fridge for a day or so to dry out a bit so it absorbs the sauce better.
Add the teriyaki sauce after the chicken has been cooked. It has a lot of sugar in it so it will just burn if you add it while the chicken is grilling. If you want flavor in the chicken, you can marinade it in soy sauce with sliced onions.
July 26th, 2007 at 11:37 am
Good to see you are emerging from the cave Bill - WeHo living must be rubbing off on you.
Next thing you know you’ll be wearing pink shirts ;)
August 7th, 2007 at 11:59 pm
Is Craig M my husband? And if so, why the hell are you giving cooking tips to Bhylle!?! You don’t cook! But I love you anyway.
You fridge the rice only if you want to make fried rice. Just be sure to keep it covered.