I eat rice every day or almost: the best way to cook is the rice-cooker, totally failproof. Just count: 1 volume of white rice (I often used perfumed broken Thai rice, that’s what I prefer !) for 1,5 volume of water. Or 1 volume of whole rice for 2 volumes of water – it takes a little longer to cook, but it’s even more healthy, teehee.
The rice-cooker, aside from the fact it can cook any cereal or leguminous (I also use it for my quinoa, my bulgur, with green lentils for example), it also keeps everything warm. I often allow my rice to cook for a long times, so that I can make rice balls seasoned with nuoc-mâme using the grilled rice.
Or then I keep my "old" rice for the next morning, and I add cow or almond milk, fresh and dried fruit, sweetened with a little bit of honey or agave syrup. It’s kind of makeshift porridge that is very good.
