Jasmine long grain white rice complements the rest of the ingredients in this bowl, promise! If you need more flavor, include some basic chicken broth. I like to clean my rice before cooking it. I put the rice into a tall glass and let the cold tap water run through it while I stir the rice with a fork. Then, I tilt the glass to get most of the water out before adding the rice to the boiling water. One cup of uncooked rice will produce about two- three cups of cooked rice; it depends on the grain plus the ingredients. The Safeway brand name Jasmine rice that I use requires one cup of rice per one and a half cups of water; when I cook rice I usually make enough for several meals.
Follow the cooking time directions on your rice package. Bring water to a boil, add a pinch each of pink sea salt, onion powder, black pepper, turmeric powder, and a squirt of Smart Balance Oil. Stir seasoning and oil before adding rice and fresh or frozen broccoli or other vegetable; use ¼- ½ cup chopped veggie per one cup uncooked rice.
Japanese Tangy Spicy Sauce
A few years ago after moving to California, I created this sauce from memory of tasting it at a Florida Japanese steak house. I did a search online because I was craving it so much, but I never did get a recipe. Recently, I discovered Vons carries a similar sauce next to the sushi bar, but I like this one better.
Yields 2 servings
- 4 teaspoons mayonnaise
- Tiny sprinkle cayenne pepper powder
- Few drops Tabasco sauce
- Tiny bit onion powder
Mix sauce in a small bowl, using a fork or spoon.