got any food hacks?
thunk: Rice cooker. Rice-to-water ratio 1:1.5 for white and 1:2 for brown. 15-20 minutes for white and 30-40 minutes for brown. Throw in vegetables and/or fish for the last 7-10 minutes to steam. Season to taste. I like teriyaki sauce (with tons of garlic and ginger) on it. Corn starch is the key to a thick, shiny sauce.