Rice is nice

I've been craving white rice and soy sauce for a couple weeks now. A week ago I got a reprieve when Tim fixed the dish for me that had quite a bit of white rice with it. I enjoyed it immensely to the point that I started looking around my pantry to see if I had any bags of white rice left. Fortunately, I did. One of the benefits of people who empty their food boxes once they get them is that many of them don't want their white rice and bags and bags of end up on the giveaway table. Sometime along the line I've grabbed one and stuck it in my pantry. I still don't think I'm a very good white rice maker- - a rice maker in general as far as that goes. I have not been trying enough lately either that's got to change. So tonight with the new found bag of white rice I started the process. I do not have a definitive answer about what do you do or can you use the white water that results when you rinse your rice before cooking. Is it okay to use it or do you try to wash as much white substance off the rice as possible Ben what is it possible usable. These are all questions I do not have an answer to so I've gone with the solution of bathe the rice once pour off the white Water bathe it again and pour off that water then dump it into the saucepan to boil and let stand on that poof up into nice lumps of rice.

Well like I said earlier today I got the notion that I wanted to do some real cooking to make something I be able to eat for a day or so of course that's Frank basically rice and vegetables and whatever meat product I have on hand and I still have most of the chicken that I got from the market over the weekend. I've used a little bit of it so far when the leg of the chicken but I liberated a whole breast which I'll use this my meat base. I needed celery and something else green if I could find it and at least another onion so off to the market I went. 18 popsicles two stickers, two onions and a number of pieces of celery. I found that buying the celery already chopped up in the Sticks and just buying three or four of them at a time is a lot cheaper and a lot less wasteful than when I buy a hole stock of celery used one or two pieces and the rest goes into limp status in the vegetable crisper her limper however you want to call it. I did the rice covered it so it would absorb the moisture went to work on the vegetables chop chop same with the chicken breast Chop Chop slice slice and I had enough mixed with the vegetables cuz I got them softened up for the rice. I had a bunch of baby carrots I was going to use for a project a month or so ago and they've been in the refrigerator and I was pleased to see that they were still viable so I threw those in the mix after I got the vegetables soft to appoint it I added the rice mixed it up really well then covered for a 30 to 45 minutes on simmer to finish cooking the whole mess. The Frank came out okay. I always forget to use the chicken bouillon that you're supposed to use with the water that you cook the rice in that would give it a richer chicken flavor but as happy with the way it turned out. I actually had two smallish bowls for dinner and I felt accomplished and practical totally enjoyed a meal I made for myself, I've missed that…