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How to make rice

It’s far better than you think.

More delicious.

And actually easy. But you need to plan ahead, and you’ll need a special device.

I eat rice every day, and in fact have a great relationship with the team at the local rice store. Yes, I have a local rice store. Everyone should.

Ever since business school in 1983, when Royee Chen taught me to make rice, I’ve been working hard to find a better way. That sort of chewy, separate grain magic that all rice lovers seek. I’ve finally found it, no thanks at all to instructions that were written in several languages that I don’t speak (including, apparently, English):

Step 1: Get fresh brown rice. It shouldn’t smell rancid, or like much at all. Unlike white rice, it doesn’t store well.

Step 2: Put a cup of rice into a bowl with two cups of cold water. Stir, and put it in your fridge for 1 to 3 days.

Step 3: Drain the rice, put it into a Cuckoo rice cooker (I know, but it’s worth it) and add one cup of water. That’s less than you think you need, but it’s the right amount.

Step 4: Set for GABI rice and 0 hours pre-warming.

In less than twenty minutes, the best rice you’ve ever had, and the healthiest.

You’re welcome.