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Just make sure, when you cook your rice to use less liquid than the directions call for (say for 2 cups water called for, maybe use 1&1/2 to 1&2/3 cups instead), and let it cook over a low heat uncovered for an extra few minutes at the end to evaporate any excess moisture. I learned the less liquid trick watching Rachael Ray and it makes a fluffier, drier rice–works with mashed potatoes too.
I add a little ham base to the rice while it’s cooking, and I usually use fat free low sodium chicken broth in place of at least some of the water. I also use a little ham or pork or bacon in the dish–surprisingly, really brings out the taste of the shrimp. And I just cook in the white parts of the green onions, and then save the green part as a final garnish–a Taiwanese chef I used to work with taught me that the white part is an aromatic, but the green is like an herb. Really does make a big difference in the texture of the dish.
Been making (and tweaking) it for years, and I can honestly say it’s as good as anything I’ve ever eaten in a restaurant. Always have to make a big batch when I make it, but my husband and I still have it gone within two days.]]>