Perfect Rice from the Cooker

I finally went out a bought a rice cooker several months ago. OH MY GOSH it was the best kitchen purchase I’d made in a long time!! Why oh why did I wait so long to get one of these?! For decades, I’ve struggled with trying to make good rice, but it always turned out horribly mushy. Then, anout two years ago, I discovered basmati rice, and that I could cook! But for some inexplicable reason, my grocery store stopped carrying the brand I liked (and could afford). So it was back to the yukky mushy rice– couldn’t do it. We stopped eating rice altogether for a few years.

THEN I got a rice cooker, and I love it. My rice is now 800% better than it ever was.

BUT… and this is a small but, but it’s a but nonetheless… the rice cooker rice was a tiny bit mushy, still. I could allow the rice to cook longer, but the top always dried out before the rest.

So I tried something on a whim, nothing ground breaking like green tea diet pills or anything. But it made the rice turn out so well that I thought I’d mention it here:

Coat the rice with olive oil before you add the water to the rice cooker.

For 5 cups of rice, I’d say I added about 2 teaspoons. I didn’t measure, I just drizzled oil in, so don’t quote me on that. But what you basically want to do is coat the rice before you cook it. And that olive oil did JUST the trick! Yay!!

My rice is softer, fluffier, and fell apart like beautiful little snowflakes. *beaming*