I am all about simple, easy-to-make meals that taste godly. A lot of the meals I make when I’m by myself involve rice with some stuff mixed in, in a bowl. This is severely yummy. For example, here’s what I made tonight:
- 1/2 cup of rice (or 1 cup if you’re a pig like me)
- 4 cloves garlic, chopped large
- 1 small onion
- 1/2 cup to 1 cup mushrooms
- Sambal Oelek or other hot stuff, to taste. Or not, if you’re not into capsaicin
- 1/2 tsp tumeric
- olive oil
- soya sauce
Here’s the way I make rice. It always works out perfectly for me, but different people try different ways. I have tried this with a variety of different kinds of rice. If you have a tendency to make crunchy or soggy rice, give this a shot:
- Put the rice in a smallish pot with 1.5 times as much water as rice, and put in the tumeric. Put the pot on the stove, at full temperature.
- Keep a close eye on the rice. The second it starts boiling you want to put it on a low flame, stir it up, and cover it. If you have a gas stove you’re laughing, but if you have an electric stove that takes a while to cool down I suggest you swap burners and put the other burner on low.
- It takes about 20 minutes for the rice to cook. This varies depending on what sort of rice you’re making and where you are in the world (no shit). Thing is, it’s important to not open the lid up too often. If you do, steam escapes, and your rice winds up crunchy. Once the pot stops steaming so much (after about 15 minutes) sneak a peek by lifting the lid up just a bit on one side.
- The way you will know the rice is ready is that you will not see any water in the pot. You should be able to tip the pot to a 90-degree angle, hold it for a few seconds, and no water will accumulate.
While the rice is cooking, chop up the garlic, onions and mushrooms. They all should be chumked about the same size — large for garlic, small for onions, and just about normal for mushrooms.
Fry up the onions and garlic in some olive oil, over a hot flame (or element). Add some soya sauce and stir until the onions are starting to get transparent. Then throw in the mushrooms and stir it all up well. Scoop a big ol’ spoonful of your hot stuff in and stir it all up. Then cover it and let it simmer, stirring occasionally.
Once the rice is done simply dump the mushroom mix into it, mix it all up, and serve it in a bowl or on a plate. Alternately, you can put the rice on a plate and put the mushroom stuff on top, but I like mixing it all up.
And there it is. Hot and delicious, filling and proteiny, and the ingredients probably cost you about $2 or something. Enjoy!