My Handy Dandy Little Rice Cooker 
Growing up in the Philippines meant eating rice 3 maybe 4 times a day. We ate snow white, aromatic, delicious  rice and not nutty , chewy brown rice. We had it in the morning with eggs, salted fish and sometimes canned sausages, corned beef and fried luncheon meat (Spam). For lunch and dinner we would have it with either seafood or meat and always with veggies. Sometimes in between meals we had chocolate rice drizzled with sweet condensed milk or sprinkled with tiny bits of salty fish. Or rice cooked in broth flavored with chicken, garlic and ginger on a rainy day. It was heavenly. Comfort food at it’s best. We still have white rice occasionally. Brown rice slowly took it’s place which was not well received by some more than others. I guess our health is more important than satisfying our taste buds. And, of course, we can always have pasta. Then came quinoa. God bless  quinoa! It’s no white rice but it’s much more appetizing. It has a very mild taste , fluffy and it kind of reminds one of tiny tapioca. And it’s good for you! I still cook white rice at least once  week because it makes my husband’s day. It also brings back many wonderful childhood memories .

“Most of our childhood is stored not in photos, but in certain biscuits, lights of day, smells, textures of carpet.” Alaid de Bottom via sorakeem

In my case, it’s rice!

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