Why do everything the same as anyone else?– always… every time. Be your own person, have them swallow something different for a change. They just might like it though they’d probably, most likely, never admit it.
But it’s good. They’d be fools not to tell you so. The chicken stock gives the rice more of a flavorable homespun taste, just what you want when you eat comfort food.
They might call you jaded, but hey, you’re not putting rotten eggs in the mail to send to somebody’s address. You laugh about it; so if they can’t let you even laugh, enjoy a moment of amusement, anyway–go enjoy your own world. Who needs them, who ever did… “ha-ha.”
(Kiss the cook; make her nice again, treat her right…)
So it is with rice, something as simple and uncomplicated as plain, sticky white rice. You don’t have to please anybody, just cook. Keep it warm, stay warm.
Arms are never far; love the ones who love you.
Chicken Stock Rice ~
~ Skirt in the Kitchen ~
equal parts chicken stock to equal parts rice, but add additional quarter cup of stock to make it sticky rice, holding in moisture…
I use a rice cooker, not bothering cooking rice over the stove to burn… Yes, I have burned rice. It’s not my interest; cooking it, that is, when I’ve got more exciting things to make and do…
After rice has been cooked, stir to release from the sides of the cooker pot, fluff up and stir in sauteed– chopped leek, one or two scallions, shiitake mushrooms, butter and/or olive oil, salt & pepper–
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