I live, I eat

Making steamed rice can seem a chore if you don't know what you are doing.  I will be making this steamed rice in a rice steamer.  Long ago I decided that I didn't care for using a pot on the stove.  I suggest you upgrade to a machine if you already haven't. For this recipe, I will be using 2 cups of calrose rice, a pinch of salt, and water.  Later I will season my rice for my recipes, but that is optional.  But there are a lot of things that are not. When measuring your rice, you need to use the provided cup from your machine. I've had a few, so I have a couple in easy reach. If you accidentally threw yours away, you need to remember that a Japanese cup is about 2/3 cup in American measurement.   You need to wash your rice at least three times.  Three is the magic number, but you might need one more, just watch the water.  The first rinse I do not count, because you pretty much get the rice wet and pour off the water.  This is the dirt...

I have fallen in love.  I've been on the lookout for things to do with Chinese healthy eating and medicinal food.  Mostly this is for my stomach, which is almost always in turmoil and for weight loss.  I know, I know... I need to go get a full allergy testing done.  But for some reason I can't make myself.  Maybe I am happy in my ignorance.  I do hate the thought that I would not, in good conscience, be able to eat all the foods that I love if I know what they do to me. I came across a recipe for congee on one of my searches.  It also goes by the name of jook, depending on where you are in China.  You would actually find this recipe all over Asia, and it is the go to meal for when you are not feeling well.  It is also a great breakfast food. I had recently purchased my new Instant Pot electric pressure cooker.  OMG!! This machine is awesome.  It's a 6 in 1 pot that is a pressure cooker, slow cooker, steamer, soup and chili maker...