Simmered Rice

Day 3 of my January photo challenge is all about our Sunday brunches. Back in the days of apartment dwelling, we used to go to brunch every Sunday, gorge ourselves on pancakes, eggs, bacon, and hashbrowns, and in the process, drain our wallets of hard earned cash. What can I say. We were young and foolish and loose with our cash. During my recent work related hiatus, our funds were super low, so dining out was out of the question. Still, we didn't want to stop our family traditions, so I started making brunch at home. 

Oh dear lord! The absolute freedom of making brunch at home. We could eat spaghetti for breakfast without getting those looks of silent judgement from the other diners. Now, I'm so absolutely in love with home brunches that I still make them even though I'm back to work. I love the freedom and versatility. I love that we don't have to have hashbrowns with our breakfast food. Tomatoes, cucumbers, steamed carrots, sweet potatoes, pasta, brussel sprouts, jicama. We've done so many different sides that I never would have dreamed of ordering at a restaurant. My all time favorite out of all of these is rice.

You've probably noticed that I didn't refer to rice as steamed rice. Back in the day (and way before my time), rice was washed multiple times and then steamed in large bamboo baskets to ensure that the bacteria found in the water the rice was grown and cooked in was no longer attached to the rice before it was eaten. In this age of rice cookers, rice is no longer steamed. It's actually simmered or boiled, which is way faster. Believe me, I speak from experience.


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