Hello! This is for the badge bit in Food Preparation and Preservation.
I made crockpot congee, an Asian rice porridge that contains rice and water in a ratio of 1:10, as well as green cabbage, onions, garlic, and ginger.
I also turned this into an opportunity to publish a post on my blog, which walks readers through the recipe step-by-step:
Crockpot Congee: A Quick, Easy, and Healthy Rice Dish
I batch cook rice for efficiency. I use a Zjirushi rice cooker and have discovered through experience, the maximum amount of rice I can cook is 2 1/2 cups of dry rice. This will fill the pot with cooked rice with half an inch spare at the top. The markings on the side are cups, so clearly I have more than 2 cups of cooked rice.