Rice Rice Rice. I Heart Rice!
Larger view here. Hi! My name is Herschell and I like white rice. It’s my favorite starch and it’s also a solid backup if anything goes wrong when preparing a meal. Hee hee. My mom chose the fluffy and long-grained Jasmine rice to serve while I was growing up with my longanisa and pancit (damn, I shouldn’t have done that *stomach grumbles*). It was great right out of the pot and did well in the fridge and when heated in the microwave.
Recently, I’ve become a fan of sushi-styled rice because it’s moist, has more body and sucks up sauces better from the plate… and heck, if I *want* to make sushi… I can too! I serve it with steaks or anything that has a lot of bold flavors… like steaks, broiled salmon, OOHHH AND BACON. Man, can’t forget the bacon!
Liana on the other hand, loves the brown rice. I can’t speak for her, but it’s totally the same complexion as my skin lawl I like it because it has a great texture and gives more volume to a meal. Also, it “feels” healthy when you eat it. I serve it with simply prepared fish / seafood and… for some odd reason, I have the strangest craving to pair it with broccoli. Don’t ask me, I do not resist my primal urges. LOL.
We use a Tiger brand rice cooker and generally add about 1/2 cup more rice than the rice cooker recommends for both the white and brown grains. YES, WE USE THE FINGER METHOD (well, phalange method) TO MEASURE… but I’ll save that for a video blog post. I betcha that’ll be HELLA FUNNY.
Insert rice pun here!
(Sorry I really couldn’t think of one) 
~Spec
