Basic seasoned rice

I'm reviving this blog to post recipes for my grown kids, who always complain I don't write anything down.  I'm writing it down, guys! This is for you! <3 

OK, so this is my most basic seasoned rice recipe. I'm using a rice cooker, but it can be adapted to stovetop.

Start by putting about a tablespoon of grease or oil in a skillet over high heat. Add 3 cups (rice cooker cups, which are actually 2/3rds of an imperial cup) of rice. I used 2 cups of long grain white rice and 1 cup of basmati, which I like to add because the basmati makes it fluffier. 

Toast the rice in the skillet, stirring and turning constantly, until it has become opaque and grains are starting to turn golden-brown. 

Now, dump the toasted rice into your rice cooker and add your water. For 3 (rice cooker) cups of rice, use 5-6 (rice cooker) cups of water - 5 if you like dryer rice, 6 if you prefer it on the wetter side. 

Add a substantial amount of tomato bouillon - I prefer the kind with chicken flavor as well. I don't really measure, ya just gotta eyeball it. If you put in too much or too little, you'll know to adjust it next time. 

Next, add paprika. Same deal with measurements all the way through.

Same deal with onion and garlic powder 

Grind a few twists of black pepper into it

Stir the ingredients together, close the lid, and hit start. That's it! When the cooker beeps, fluff your rice and it's ready to serve.

Once you have the basic recipe you can modify it to make it spicy or to add things like tomatoes, vegetables, chicken, beans, anything you want. If you add anything wet (like tomatoes) make sure you reduce the amount of water you use by about the same amount. Chicken and vegetables also contribute some water so reduce water by about 1/2 cup for every cup of chicken or veg you add.

Enjoy! I love you!