Seriously, if you don’t already own one, you MUST get a good rice cooker. And I don’t mean the American versions that theoretically cook rice and steam veggies. Those things are an abomination. I mean a good Japanese rice cooker. I have this one, and I LOVE it. The best part is that you can put the rice in before you leave for work and come home to cooked rice, if you don’t want to wait for the cooking time when you get home. But what I normally do is throw the rice in right when I walk in the door, then take care of other things, including any prep of veggies and other ingredients, while the rice is cooking.

Because of this thing, I also make my own sushi on a regular basis now. Sushi rice comes out PERFECT in this thing. I have traditional white sushi rice, but I also have sweet brown rice for making brown rice sushi. Mmmmm. And, as a bonus, leftover sushi rice makes very interesting fried rice because of the vinegar flavor.

You can use any veggies you want; we used scallions, bean sprouts, water chestnuts, and a little red pepper, among other things that might be sitting in the fridge. We also threw in any leftover meat that was handy. Pork chops tended to work best.

Enjoyed your humorous account of kitchen adventure. Now my willpower is overtaken by hunger. This is why I don’t watch cooking shows…

Your blog could turn into a cookbook – a hybrid blog & cookbook….