Beef and rice

Prep time: 5 minutes Cook time: 20 to 25 minutes (depending on your rice cooker) Rest time: 10 minutes

The five or less things: Half a pound / 225 grams of ground beef. 80/20 is best. The fat adds flavor. Lean meat makes dry beef. Dry beef is sad beef. One cup / 2.5 dl of white rice. Long grain or jasmine. Both is great. One cup / 2.5 dl of beef broth or water. Broth adds more flavor. Use broth. One tablespoon / 15 ml of soy sauce. Adds saltiness and color. Do not skip it. A sprinkle of garlic powder.

Directions

1. Give the rice a quick rinse in the inner pot. Add water, swish it around, and pour it out. Repeat until the water runs mostly clear. This washes away excess starch.
2. Crumble the ground beef into the inner pot. Break it up with your fingers or a fork. It does not need to be perfect. It will break apart more as it cooks.
3. Add the rice, broth, soy sauce, and garlic powder to the pot. Stir everything together just enough to combine. The soy sauce will turn the liquid brown. That is correct.
4. Close the lid. Press the cook button. Have a drink. The rice cooker will do the work for you.
5. When it beeps, leave the lid on for 10 minutes. The steam finishes the job. Do not lift the lid. The rice needs time to rest a little bit.
6. Open the lid. Fluff with a fork. The beef should be cooked through and crumbly. The rice should be tender and savory. Break up any remaining clumps of beef with the fork.
7. Serve hot. Top with green onions if you have them. The green adds color. The flavor is already there.

Note: This is rich, savory, and filling. The beef flavors the rice as it cooks. The soy sauce adds depth. Add frozen peas and carrots for a complete meal. Add a splash of Worcestershire sauce for tang. Store leftovers in the fridge for up to three days. Reheat with a splash of water. Make it when you want something hearty.