K, our household is not Asian (I'm Hawaiian-Portuguese-Swedish-Danish), but having grown up in Hawaii it's ingrained in us
wink:, HA! get it
)
DH is from the Philadelphia area (100% Italian) and never ate Rice prior to meeting me.
When we were still living in Hawaii, we ate steamed white rice 1-3 times a day, mind you, in different ways, not just as a plain side dish, ie Spam Musubi, Poke Bowls, etc.
Now that we live on the "mainland" we have rice in some way 2-3 times a week; I'm not sure really why come to think of it. It could be that we have also cut back on our carb-consumption as well.
*A trick I learned long ago in Hawaii, were any extra rice you may have, left out on the counter, would go bad overnight, is to place your leftover rice in freezer zip-top bags, squeeze any air out and freeze it. To reheat a serving of rice anytime, simply vent the bag top 1 inch and microwave for a coupla minutes. It's just like freshly cooked rice, no fuss-no mess, done.
The other thing that I do when I cook white rice (we don't care for brown rice) in the automatic rice cooker is, I don't measure anything. I pour in some uncooked rice, rinse it well, drain off the water, shake the pot to "level out" the grains, place my forefinger just on top of the grains and add enough water to come up to my first joint.
The Mt. Fuji method:
https://www.youtube.com/watch?v=kVd3FsR8wHE
Funny, growing up, as kids if someone said something "stupid" to you, we would respond with, "Ah go home cook rice!" Basically, BEAT IT!