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I found this on a bag of Nishiki brand Japanese rice. My family loved it and I liked being able to cook everything in one pot.
From "The Flavor of California" by Marlena Spieler.
From the Ulimate Rice Cooker Cookbook by Beth Hensperger and Julie Kaufmann. I use a Zojirushi Neuro-Fuzzy Logic Rice Cooker, which has various rice cooking settings, including the quick cook and porridge settings mentioned below.
From the Classic Cup Cafe in Kansas City, Missouri.
From "Let's Cook Japanese Food!" by Amy Kaneko.
The crispy outer crust on this dish blends well with the innate sweetness of the carrots.
Steve's Potato Salad
Red, White, Blueberry Breakfast Smoothie
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Charlotte's Potato Salad
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