How can I make Chinese food at home?
For the white rice my rule of thumb is one measure of rice to one measure of water. Package instructions always tell you to add 2 cups water to 1 cup rice, but then you get the mush! In a rice cooker use the measure I mentioned before – this can be any measuring device you choose – mug, measuring cup… doesn’t matter as long as you use the same container to measure your water. Add one to one in your rice cooker, add 1/2 tablespoon of oil per measure of rice (any will do Olive, Veggie, Canola…), add 1 teaspoon of rice vinigar for each measure of rice, add 1/2 teaspoon of salt per measure of rice. Press the cook button on your rice cooker and cover. When the cooker “dings” stir the rice around and cover again for about 5 – 8 minutes. Dont press the cook button again. This should make a really good white rice like the restaurants make. My version of the popular appetizer. Yields 48 Crab Rangoon. Ingredients: 8 ounces cream cheese 8 ounces fresh crab meat or canned crab meat, drained an
