Andrew’s yellow rice

Posted in Rice on July 27th, 2011 by admin – 3 Comments

Andrew: Now that’s lazy blogging.
Me: What, letting you cook and writing about it?
Andrew: Not even cooking, I’m throwing stuff in the rice cooker.

I asked Andrew to make me some yellow rice since I failed my last attempt, and it’s a known fact that food tastes better when someone else makes it for you. Some good examples:

Peanut butter and jelly sandwiches
Grilled cheese sandwiches
Garlic toast
Cheesy bread
Cheesy garlic bread

We’ll just say anything bread related tastes better when it comes out of someone else’s toaster.


  • Rice. Andrew says he uses the long-grain but it probably doesn’t matter. It’s just the only rice in the kitchen that isn’t already claimed for a specific purpose.

    When I asked how much he said, “This much,” holding up the measuring cup that came with the rice cooker.

  • Butter, about a tablespoon. This is also why someone else cooking for you is better, because the calories don’t count as much when you can’t see them going in.
  • “Yellow” aka Turmeric. Sprinkled on, unmeasured, but definitely not tablespoon(s?) like I did.


  • Turn on rice cooker. Shower. Let the rice cooker god do it’s magic.
  • Enjoy magic yellow rice.

Also here is something not lazy I did recently:

It started with a box… specifically the box the blurry cat is laying on in the background. The project was delayed a few days due to unexpected cat-on-box-ness.

And when you finish this, you’re going to learn how to focus the camera on the right object, right?”

Three sides were cut out and a seamless background panel added. Morgan inspects the work before I’m allowed to proceed.

After adding tissue paper the sides, I have a decent photography light box for about $5 of material, that much because I insisted on buying the box new. I ran out of the fancy white tape I’ve had since who knows when and had to finish with the black masking tape I’ve definitely had since art school, but outside aesthetics don’t matter here.

Now I can take fancy pictures like this:

Cheesy Rice

Posted in Rice on July 22nd, 2011 by admin – 1 Comment

After one of our writing nights, where I was told I had to get a post up before leaving even if it meant sitting on the sidewalk after the coffee shop closed, Michael was giving unsolicited diet advice and said something about cheesy rice. I think the words “don’t” and “eat” were in there but what I heard was “cheesy rice”, eat cheesy rice!

So I went home with cheesy rice in my head. The problem was the idea I had in my head wasn’t clear enough to figure it out myself, but none of the recipes I was finding matched what I wanted either. I ultimately went to bed cheesy-rice-less (sad) but saved a cheddar risotto recipe for a couple days later when I felt like putting some real effort into satisfying my craving.


  • 1 T butter
  • 1 T olive oil
  • 1/2 medium onion, finely chopped
  • 10 oz. risotto rice
  • 1/2 c. white wine
  • 1 tsp Dijon mustard
  • 4 c. chicken stock, heated
  • 6 oz. cheddar cheese, cut into small cubes
  • 3 T chopped chives

Risotto is Italian and I believe translates roughly to ‘more trouble than it’s worth’.

It also has a subtext of ‘really expensive rice’. Arborio is the recommended but she said sushi rice can be used as well. The kitchen’s always stocked with Niko Niko.

In my cheesy defense, I cut the recipe in half and only used this much rice:

It’s annoying when a recipe can’t just give amounts in cups and makes me break out the scale. On the plus side, It justifies owning the scale.


  • Melt the butter in an oven proof pan, add oil and onions. Cook, stirring, until onions are translucent.

Andrew and I got permission from a Real Chef to replace onions with shallots (recommended in fact) so I replaced what would have been a quarter onion with a small shallot.

  • Add rice, stir thoroughly so that each grain of rice is coated in butter and oil.

    Now that I’m on the defensive about my cheesy rice, ‘coated in butter and oil’ sounds much worse than it is.

    • Then add wine and mustard, and cook until wine has been absorbed by rice. Add stock, 1/2 c. at a time, stirring until the stock is absorbed by rice.

    Michael nearly had his way because of one simple fact – I. fail. at. rice.

    I have never in recorded history successfully made rice on the stove, whether it’s the simmer and ignore it method or the stir nonstop for 20 minutes. I had reverted to eating Minute Rice until my old roommate showed me the wonders of the rice cooker. The rice cooker doesn’t make crunchy rice. You have to pretty much go out of your way to mess up rice in the rice cooker. The rice cooker is the god of rice.

    In fact you should skip the rest of this post and go to rice cooker rissotto recipes. (That’s just a Google link – keep reading my post.)

    I went through the two cups (halved) of broth, and another two cups. Stir, stir, stir, taste.

    This beautiful closeup… still crunchy in the middle.

    I finally just put the lid on and let it simmer, I guess the “regular” way, while I went to shower. Then continued with the recipe hoping the oven would finish cooking for me.

    • Add 4 oz. cheddar, stir until the cheddar is melted.
    • Top with bread crumbs and remaining cheese and bake at 400 degrees until the cheese is bubbly

    At this point I forgot the bread crumbs, forgot the chives. I just wanted some cheesy rice that wasn’t crunchy!

    I also forgot that pans right out of the oven are hot. The thing is habits will overrule common sense when you’re used to grabbing the handle of a pot on the stove. After some screaming I felt better.

    It doesn’t look like much but it was pretty decent, however nowhere near worth the effort put into it. The wine flavor definitely came through – that could be a good or bad thing depending on your perspective.

    Next time I think rice cooker, some broth, and a handful of cheddar cheese. That might even be dinner this coffee shop writing night. (And before Michael comments, we did say Fridays don’t count.)