Chicken rice by Margaret Leora Workman; Warponie Art

This is for white rice but you can try it with brown rice. I really like rice! I try not to eat too much of it because it’s high in sugar. OMG it’s so good. I only like rice if it is on the dry side and not mushy and stuck together in one formed lump. Like a rice sculpture. Could a person use that as glue? I want to have all of the little pieces separated out.

2 and 1/4 cups rice and 2 cups of water added with some chicken or beef bouillon. Add in 1/8 cup oil. I used an instant pot. Put it on the steam setting and press the minus button to 2 minutes. The normal setting is 10 minutes but it will be way too soft. Then when it’s done push the button on top to release the steam. You can put a towel over it so it doesn’t blow wet steam on anything. If the bouillon is concentrated in one area just add a little water to that and stir it. The water will just blend in with the rice.