I usually use 200 ml of water per 1 rice cooker cup of uncooked rice.
Wash and soak the rice as usual and then add it to a frying pan. Pour about 5mm-1cm of water over the rice. Cover with a lid and turn the heat to high. Once it comes to a boil, lower the heat and let it simmer for 5 minutes.
Here's how it looks after 5 minutes. Once the rice has become plump, turn the heat to high until the frying pan begins to sizzle. Stop the heat and let it steam for 10 minutes.
Stir it up to evaporate the remaining liquid and enjoy.
This rice won't retain heat or moisture very well, so pack it into a container with the steam while still hot. Once it has cooled, store in the freezer.
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By the way, you can make a very nice poached egg if you wrap an uncooked egg with cling wrap and add it to the pan just as you're starting to steam the rice.
Story Behind this Recipe
A long time ago when I was living on my own, I never really ate rice so I didn't own a rice cooker. It wasn't a problem, but when I started living with my boyfriend, he kept badgering me because he wanted to have rice. My mother told me that rice can be cooked in a frying pan, so she taught me how and when I tried making it, it was really easy. My boyfriend thinks cooking it this way is better than when it's cooked in a rice cooker.
My co-workers are always surprised by how I make rice, which is why I decided to upload the steps.
The cooking time is approximate, so the amounts and cooking temperature may vary. Peek at the rice. If the liquid has evaporated and the rice is plump, it's done. Since there isn't a lot of rice, it will probably burn easily. I usually use 3 rice cups and cook for around 5 minutes on low heat.