Well, Hello! It has been a while!

 Life has gotten in the way of this blog but perhaps I can do better now.

Today I want to talk about something I learned over the weekend: cooking rice in the Instant Pot.  If you are immediately turning off your ears, please re-think.  I heard Mike from ProHomeCooks.com on YouTube say you could cook rice in 4 minutes.  Four!!  I gave it a try this morning and IT WORKS!!

You do not have to do what I did but the principle works.  

What I did:  we had a two-quart jar of kale, onion, celery, and broccoli salad in the refrigerator that I was thinking might go by if I did not do something about it immediately SO...I made a two layer dish in the Instant Pot.

Put 2 cups water in bottom of Instant Pot liner.  Stir in a little beef base...maybe two teaspoons worth.  When it was well stirred in added two cups long grain white rice and stir well.  Dump all the kale salad on top and start the Instant Pot cooking for 4 minutes on HIGH.

When the timer went off, let naturally release pressure for 10 minutes, then released remaining pressure instantly.  Removed the kale salad which was cooked and happily sitting on top of nicely cooked rice.  Stirred in a little soy sauce to our taste into the rice and enjoyed it.  Including Dear One, though he did NOT want to add a little of the delicious tofu from last night's supper.  He did say, however, that he likes crispy tofu.  Last night's tofu was supposed to be crispy but I let it marinate before pan frying. I should have known better. Now I do.  Pan fry FIRST then add the sauce.

It is so nice that we really do NOT need to cook for 22 minutes as other recipes say.  Thanks, Mike!