Combine all ingredients in rice cooker.
Cook according to manufacturer instructions.
When cooking time finished let it sit uncovered for 3 minutes or so to thicken.
Stir before serving.
-"Jamaican" replace some of the water with coconut milk, add allspice, garlic, thyme, salt, soaked red kidney beans (then add more liquid) or use canned (add at the end if you like em firm, before if you like em soft).
-"Chinese" soy sauce, chick broth instead of some water, smashed ginger, green onions, a cube fermented tofu ("fuyu" - in a jar)
- another chinese dish is to prep the rice w/ water and top with dried shitake (add a bit extra water), chinese sausage (lopcheung) or chinese bacon (lo yuk) and set cook
-"Mexicali" onion, garlic, broth instead of some water, cilantro - lots, spinach - lots, poblano pepper
-"Spanish", tomato juice or broth w/ tomato paste (instead of some water), saffron, garlic, onion, bell pepper
Haven't tried it- but could be made on the stovetop in a covered pot.
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|Serving Size: 1 Serving (123g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 42 (23%)|
|Amt Per Serving||% DV|
|Total Fat 4.7g||6 %|
|Saturated Fat 2.7g||13 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 10.8mg||3 %|
|Sodium 516.7mg||18 %|
|Potassium 292.4mg||8 %|
|Total Carbohydrate 29.7g||9 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 28.1g|
|Protein 5.6g||8 %|
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Calories per serving: 184
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