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Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Mild rice vinegar — sushi rice, sunomono, pickled ginger
Non-stick rice paddle — fluff and serve rice without sticking
SG2 micro-carbide steel with 101-layer damascus — ultimate edge retention
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Mild rice vinegar — sushi rice, sunomono, pickled ginger
Non-stick rice paddle — fluff and serve rice without sticking
SG2 micro-carbide steel with 101-layer damascus — ultimate edge retention
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Trim fat from chops. Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add chops, and cook 2 minutes on each side. Remove from skillet; set aside. Combine rice and remaining 5 ingredients in skillet; bring to a boil. Arrange chops over rice mixture. Cover, reduce heat, and cook 5 minutes or until liquid is absorbed and rice is done.