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Originally Posted by Clodfobble
As far as perfecting rice goes, the dedicated rice cooker is the way to go. They sell them at Target for about $30. We use ours all the time, and it always makes perfect rice, never burns the bottom. Comes with a built-in shutoff timer and appropriate measuring cups.
Add a pat of butter, or some turmeric, or some salsa, or anything at all to the pot before it starts and you've instantly improved your rice quality.
Dar, another variation you should really try is substituting Oyster Sauce for the Teriyaki sauce. You can get it at any Asian market, if your grocery store doesn't carry it. (And don't worry, it's called Oyster Sauce because it traditionally goes on oysters; it's not made of them.) It's a little sweeter than Teriyaki sauce and goes especially well with beef.
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I've heard a lot of people speak well of the rice cookers. I've done all right with a regular pot, though, and could never bring myself to spend the money.
Clod, what a great idea about the oyster sauce. I will have to try that soon. I'm familiar with it because it's a central ingredient to another regional favorite of mine
Springfield Cashew Chicken where the chicken is battered and fried.