Sunday, May 9, 2010

Thrifty Tip Tuesday- Measuring Water for Rice

This may not be the thriftiest tip, (check Thrifty Tip Tuesday for those) but it might at least save your dinner! My mom taught me this dandy way of making sure you have just enough water for making rice. Although two parts water to 1 part rice works, she always measured it with her knuckle. If the water level is just at the first knuckle of your pointer finger, that's enough. A little bit over if it's brown rice. This tip is from my hubby: if you find it undercooked, add more water to cover the top and cook it on medium high uncovered until all the water boils off. Worked everytime. How did he know? He must be part Asian.
Of course, rice cookers are a great investment. You don't need to buy a big one. Ours is only 3 cup and lasts two meals. Plus I use it to cook lentils too! Some even have steamers. Somehow it always knows to cook the brown rice longer than white. I don't really get that.

I digress... Also, if you have extra rice, save it in the fridge for fried rice in the morning:

Filipino Fried Rice*
Onion, half and choppes
Garlic, one clove minced
Rice, 2 cups cold and day old
2 eggs
soy sauce, salt and pepper

Heat 2tbsp oil in a skillet over medium heat.
Saute onion & garlic until trasparent.
Break up the rice by adding about 1/3 c water to 2 cups cold rice.
Add to skillet. Mix often to keep from sticking to skillet.
Break two eggs over the rice and work them in the rice.
Keep mixing the eggs in so they'll coat the rice.
Add 1tbsp soysauce plus salt and pepper to taste.
Tada! Fried rice, simple and cheap!

A culture lesson:

Sauteeing onions and crushed garlic over oil before adding other ingredients is the trademark of a Filipino dish. We do this for adobo, fried rice, sauteed veggies, you name it. Plus onions and garlic are cheap veggies that infuse lots of flavor and are healthy for you. They always makes it smell like you're cooking something great, too!


  1. That a great tip! I hate when I think I've put in enough water and the rice comes out crunchy. Thanks for culture lesson too! I love onions and garlic!

  2. okay...fess up...what kind of rice do you prefer to use (MINUTE RICE??? ha ha ) Seriously though??? Would Uncle Bens Converted rice work or does it work better with a true long cooking type rice? Recipe sounds really good!

  3. My mom introduced me to this Japanese rice: Nishiki. It's medium grain and a little sticky. Perfect for chopsticks! They sell it at Wal-Mart and it's the best white rice ever.

    I made converted rice in the rice cooker and it turned out ok as far as I remember. Maybe it's the weight of the grains that let's the cooker know how long to cook it. It's puzzling me.

  4. That is a great tip. I'd never heard it before. Sounds really easy! The recipe sounds yummy too! I'd love if you'd link it to my <a href= ">Tuesday's Tips</a>!


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