Perfectly Cooked Rice
Ingredients
2 cups white rice
2 cups water
Directions
In the pan of your rice cooker or a medium sauce pan, wash rice under cool water until water runs clear (about 2-3 times.) Place in rice cooker and press cook. If you are using a regular pan, cover and bring to boil. Once it comes to a boil reduce heat to a simmer (low-medium) and cook for about 20 minutes. Do not lift lid because it uses steam too cook. Start the teriyaki sauce while the rice is cooking, so it is warm when you serve it. After 20 minutes, you can check the rice to feel its texture, if it feels soft enough, turn off heat and serve while still warm.
Teriyaki Sauce
Ingredients
1/4 cup soy sauce
1 cup water
1/2 tsp ground ginger
1/4 tsp garlic powder (or 2 minced cloves)
5 tablespoons brown sugar
1-2 tablespoons honey
2 tablespoons cornstarch
1/4 cup cold water
Directions
In a small sauce pan, combine all ingredients, except the cornstarch and cold water. Begin heating over medium heat. Meanwhile, measure out the cornstarch into a small bowl and add the cold water to it (I just used tap water and ran the cold water a bit to get it real cold.) Mix the cornstarch mixture well, and add to the teriyaki sauce mixture. Now raise the heat to medium and let it come to a boil (you will see little dark brown specks appear as it heats but don't worry! This is supposed to happen.) Boil until it comes to a consistency that you like. If it has become too thick, simply add some more water. Then serve over warm cooked rice (or whatever dish you have made.)
Store any left over sauce in an air tight container in the fridge. Note: the sauce becomes very thick after it has been refrigerated, I found adding water helps when I want to reserve the teriyaki sauce. But that is up to you.
