{"id":15528,"date":"2012-05-07T09:36:04","date_gmt":"2012-05-07T13:36:04","guid":{"rendered":"http:\/\/foodembrace.com\/?p=15528"},"modified":"2012-05-07T09:36:04","modified_gmt":"2012-05-07T13:36:04","slug":"keep-it-simple-my-favorite-rice","status":"publish","type":"post","link":"https:\/\/foodembrace.com\/2012\/05\/keep-it-simple-my-favorite-rice\/","title":{"rendered":"Keep It Simple: My Favorite Rice"},"content":{"rendered":"<p><a href=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2012\/04\/fave_rice.jpg\" data-rel=\"attachment-image-0\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" class=\"alignleft size-medium wp-image-15529\" title=\"Favorite Rice\" src=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2012\/04\/fave_rice-200x300.jpg\" alt=\"\" width=\"200\" height=\"300\" srcset=\"https:\/\/foodembrace.com\/wp-content\/uploads\/2012\/04\/fave_rice-200x300.jpg 200w, https:\/\/foodembrace.com\/wp-content\/uploads\/2012\/04\/fave_rice.jpg 600w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/><\/a> We have rice once a week in our house at least. Both of us love rice, but our styles vary.<\/p>\n<p>Scott loves plain white Jasmine rice and I like my rice to have a little something going on.<\/p>\n<p>It doesn&#8217;t have to be much but something!<\/p>\n<p>I came up with a solution that satisfies us both! \u00a0It&#8217;s got enough UMPH that it isn&#8217;t plain and it&#8217;s doesn&#8217;t have so much UMPH that it turns into something else.<\/p>\n<p>It has become my favorite rice and whenever I have all the ingredients on hand, it&#8217;s what I make. \u00a0I do my little happy dance if I get a chance to eat this rice.<\/p>\n<blockquote><p><strong>Andrea&#8217;s Favorite Rice<\/strong><\/p>\n<ul>\n<li>1C White Jasmine Rice<\/li>\n<li>2C Chicken or Beef Stock<\/li>\n<li>3 Green Onions, finely chopped<\/li>\n<li>1\/2tsp Soy Sauce<\/li>\n<\/ul>\n<p>In a medium sized sauce pan add stock and soy sauce, and bring up to a boil. \u00a0Add in rice and cook until rice is done. \u00a0About 10 minutes.<\/p>\n<p>Once rice is cooked, add in the green onion and stir.<\/p>\n<p>Serve and enjoy!<\/p><\/blockquote>\n<p><a href=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2012\/04\/fave_rice2.jpg\" data-rel=\"attachment-image-1\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" class=\"aligncenter size-medium wp-image-15530\" title=\"Favorite Rice\" src=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2012\/04\/fave_rice2-200x300.jpg\" alt=\"\" width=\"200\" height=\"300\" srcset=\"https:\/\/foodembrace.com\/wp-content\/uploads\/2012\/04\/fave_rice2-200x300.jpg 200w, https:\/\/foodembrace.com\/wp-content\/uploads\/2012\/04\/fave_rice2.jpg 600w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/><\/a><\/p>\n<p>See, super easy to make! And perfectly tasty! \u00a0Just enough green onion to give it some kick but not so much that it becomes oniony and overpowering.<\/p>\n<p>The soy sauce is just enough to give a little bit of additional background flavor.<\/p>\n<p>I always make rice with stock because it gives it more flavor and a little bit more of a nutrient bump. \u00a0If you want to use water though, go right ahead.<\/p>\n<p>Keep things simple and you&#8217;ll have a great dish every time!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>We have rice once a week in our house at least. Both of us love rice, but our styles vary. Scott loves plain white Jasmine rice and I like my rice to have a little something going on. It doesn&#8217;t have to be much but something! I came up with a solution that satisfies us [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"_links_to":"","_links_to_target":""},"categories":[34],"tags":[29],"jetpack_featured_media_url":"","jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/p4KYWa-42s","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/15528"}],"collection":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/comments?post=15528"}],"version-history":[{"count":0,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/15528\/revisions"}],"wp:attachment":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/media?parent=15528"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/categories?post=15528"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/tags?post=15528"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}