Cooking adventures and recipe archives of a home cook in Southern California. I created this blog mostly to share with friends and family, and it includes many recipes for Chinese grub, especially those staples I grew up with as a kid in Taiwan. But as you'll notice, I'm game for any and all cuisines.
Wednesday, September 14, 2011
Steamed Jasmine Rice
Tried and true proportions for making jasmine rice in the rice cooker:
1 cup of water for every 2 cups of jasmine rice. No presoaking required. Just let the rice cooker do its magic...