Is this stove top rice or rice cooker rice?
It has to be stove top rice because an Asian person wouldn't add anything other than water to their rice. And all Asians cook their rice in a rice cooker.
Been practicing my rice skills but salt and olive oil alone isn't cutting it.
I'm heading to the supermarket later - what should I pick up to get my rice going?
Is it just a big bowl of rice, or are you adding any other veggies or protein to it?
Goya Sazon