A: TYPE OF RICE COOKER YOU USE:
B: HOW MANY TIMES YOU EAT RICE (Days in the week):
C: WHICH METHOD DO YOU USE TO COOK RICE (Finger, Palm, knuckle, Cup, rice cooker mark method)
D: WHAT DO YOU LIKE TO EAT WITH YOUR RICE:
E: WHICH BRAND OF RICE DO YOU PREFER TO EAT:

STYLES:

A. I use a large family-size stainless steel workhorse of a rice cooker.
B. Lately not as often as before but at least twice a week.
C. Palm method.
D. Anything as long as it has lots of tasty sauce.
E. ELEPHANT BRAND JASMINE RICE

Peril-L:

A: OLD SCHOOL ONE WHERE YOU PUT THE POT INSIDE AND PUT WATER AROUND THE POT
B: 3 TO 5
C: A CLEAN YOGURT CONTAINER WASH RICE THREE TIMES BEFORE COOKING
D: LOP CHEUNG CHAR SIU BULGOGI OR ANYTHING ELSE
E: KUHOKORO (OR SOMETHING LIKE THAT) SHORT GRAIN RICE

Chops:

A. The old cooker with the frayed power cord finally called it quits, so I got a smaller-sized Westinghouse.
B. More recently, I found a cheap and delicious food truck nearby.
C. Knuckle with a regular pot, but the cooker came with a cup that works ok.
D. Spare ribs and black bean sauce! Actually anything w/ black bean sauce.
E. Uncle Ben's... just kidding. Regular enriched long grain, or jasmine.

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