My mother offered me some rice gruel with beef as my breakfast today which i typically eat for my breakfast, she buys it around the neighborhood and then told me if I would like to have some Maki that I bought for her big day a day before Christmas time and I thought to have it for my breakfast instead of the rice gruel. It is because there are too much of it stiff-cold hanging around in our refrigerator's chiller compartment and I do not wan it to spoil. So I preferred it to be my breakfast which I ate together with some slices of Mangoes and a mug of coffee.
The Makis stayed to be still delicious after getting heated by using the microwave oven and it is a very satisfying meal and will fill me up until later in this day. I am planning to make another batches of my Moringa capsules again after the delivery driver finally delivered the Moringa powder that I purchased online and I am glad that I actually telephoned the courier which will suppose to deliver it which told me that he wasn't the one that will deliver it but the other guy. We agreed that he will ask his supervisor about it and then after a while it got finally delivered.
Anyway, it is great that Makis are resistant to spoilage as the rice is mixed with some vinegar, but we must consider handling it with observing cleanliness plus of course storing it in a cooler place inside the refrigerator like in the chiller. The rice that is used in Makis are premium short grained rice and it has a very good texture. That is why after taking it from its cold storage inside the ref, we can still enjoy its texture considering that most of the enjoyment in eating rice is all about its texture and not the flavor of the rice.
Rice actually is tasteless depending on its age and type where a rice with hull and then got wet and then processed to be de-hulled can taste like a cockroach and this was explained to me by my friend which is a rice farmer. I thought that a rice with cockroach taste actually had been peed upon by cockroaches until my aforementioned rice farmer friend explained it to me. So it is better to buy a premium rice and then cook it for a long time, enveloping the whole pot with heat and the result will be like you used a very expensive rice cooker because such rice cooker is programmed to cook the rice for about 45 minutes with a low heat allover the rice, the result is a fluffy rice with a superb texture.
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I am surprised. First of all about day 4 of the birthday leftovers, secondly the amount on your plate, next the coackroach rice info and the differences in rice cookers. Rice here isn't that good and the ricecooker isn't good either just like the one I had before and sent back. Ibelieve the temp is too hight. All the water comes out and the rice gets burned if it only shiuld kep warm.
🍀♥️
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It is quite an art to cook rice to achieve its best texture and I had learned it through trial and error like how much water to put where 1:1 washed rice and water ratio is the standard and if the rice is old we should put more water or less if the rice is new so that it would not get soggy although it doesn't matter if the quality of rice is good.
I might invest on purchasing an expensive rice cooker because it does cook rice perfectly although I can do it with just shielding to pot to make it cook with extra heat coming from the low flame and then letting it cook for about 45 minutes to give the best results.
Anyway we still have some left-over Makis, I might also eat some of them today because these bad boys are not that cheap and I do not want them to go to waste. 😆
Enjoy your weekend Miss @wakeupkitty🌹🌹🌹
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The problem with me is the amount of water which the rice cooker can't deal with so I trick it..
If tok much water (the right amount) is used it comes out of the cooker and it's a big mess. Before I used gas and a pot but gas is rare and since c19 a very bad quality it hardly burns. I still have the bottle in case of need because there are plenty blackouts and no water is already bad enough.
So I wash the rice first several times and let it soak before I cook it. I use the minimum of water and add more in the end since all water is pressed out and the rice is still hard. So in the end if the rice should rest 15-20 minutes and the cooker should keep it warm instead of byrn it I add some boiled water (and at rimes the spices). While the cooker works I also have to lift the lid several times and I use the basket fir vegetables in top in the hope that extra height keeps the watee/steam inside.
It's some Eastern European thing I believe but the exoensive cooker was worse (broken thermostat?) some English sounding brand.. So now I have a bit fewer misery for 1/10 of the price 🤣
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