A: TYPE OF RICE COOKER YOU USE:

Aroma. It was a gift from my Mom bought at a store in K-Town (Korea Town). It was a XMAS gift from 2 years ago to replace the mini-cooker I had all through college. This one is medium (no comparison to the giant one my Mom has) but a definite upgrade from the one I had before.

B: HOW MANY TIMES YOU EAT RICE (Days in the week):

I cook rice once a week and it lasts me a few days. I usually cook it when I know I have something to eat with it.

C: WHICH METHOD DO YOU USE TO COOK RICE (Finger, Palm, knuckle, Cup, rice cooker mark method):

I sometimes just eyeball what looks to me like a centimeter of water.......or I do the one knuckle method by sticking my index finger in the pot. This isn't very scientific though and a shame to the great cooks of the world because sometimes it is too mushy and wet -or too dry and hard. I usually eat it no matter what though! (gross probably to most people)

D: WHAT DO YOU LIKE TO EAT WITH YOUR RICE:

I eat anything from Furikake sprinkles (Japanese --which is seaweed, sesame seeds, salt, and bonito flakes) to Kalbi (Korean beef ribs), Adobo Chicken (Filipino style chicken), and kimichi chige (Korean Kimchi stew). I also loved to do something that my Korean uncle taught me when I was little- use the microwave to melt a slice of kraft cheese on top of a bowl of rice. It is awesome! I also eat butter melted on rice if I have nothing else to eat in the fridge with the rice.

E: WHICH BRAND OF RICE DO YOU PREFER TO EAT:

Calrose--- I buy the big giant bag that I have to get someone to help me carry!

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