Plain Jasmine Rice

My first recipe I tried out wasn't from the manual or any cook book. I heard about this recipe from my cousin whose roommate had a rice cooker in his dorm. My cousin told me that his roommate would have pounds and pounds of jasmine rice in their dorm room and he would cook this rice all the time and eat it all day long. This was also part of the reason why I wanted a rice cooker. So I made my way to wal-mart and bought myself some Jasmine rice. I added about two cups (rice cooker cups) of Jasmine rice and and added about two cups of water to the pot and turned it to cook. It took about fifteen minutes for the rice cooker to flip to the "warm" switch and thats how I figured out it was done cooking.

The rice was warm, whole, and sort of chewy..the way jasmine rice is suppose to taste. Of course, I added some margerine to my rice like I do to all my rice. After tasting this, I knew the possibilities were endless.

My next experiment was to somehow flavor the rice. So I added two (rice cooker) cups of jasmine rice to the rice cooker and added one can of chicken broth and flipped the switch to cook. After the aroma of chicken stock simmering in my dorm room, I had my neighbors wondering what was going on, and appeared to be very intested in my cooking. After it was done cooking, we sat down and added some margerine and had ourselves a bit. The rice was a success. The chicken broth really made a tremendous difference, surprisingly. Beef broth is also very tasty too!  So this is all you need for Basic Jasmine Rice (or whatever rice you want to use)

• Rice cooker approved rice
• Chicken or Beef broth
• Margerine
• Obviously, a bowl or plate to put the rice on
• And, of course, a spoon or fork or spork to eat the rice. Chop sticks are optional. :)