Sunday, March 22, 2009

One Pot Rice

I used to be quite helpless at cooking rice despite it being my staple food. Some days I am lucky, but most of the time it is gluey and sticky. Then I started to pick up some tips from cooking class:

  • Rinsing rice helps get rid of any starch and impurities. Rinse until the water is clear and not cloudy.
  • Use 1 cup rice to 1.5cup water.
  • Remove the lid to allow steam to escape when the rice is cooked. This allows extra moisture to evaporate and for the rice to be tender and separated.
  • Fluff up the rice with a fork before serving.

This is the quick meal that I cooked up when Sheen asked for some food on a lazy Saturday noon.
I used ingredients like dried shrimp, chinese sausage, bak-kwa, chinese mushroom and mixed vegetables to come up with this one-pot rice in a flash.

Sheen likes it very much cos it taste just like his favourite glutinous rice, except it is using brown rice and with add veg!


thecoffeesnob said...

That looks really good and healthy! My favourite's chicken and salted fish fried rice :)

Anyway, I usually place a clean tea towel between the pot of uncooked rice and the lid- it could just be me but I find that it helps the rice come out really nice and fluffy.

dk said...

The young man eats alot, doesn't he? =)

Cookie said...

Hi Laureen,
Thanks for the towel trick (or tips)... I will try it out next time!!

Chicken and salted fish sounds good. Reminds me of claypot rice! Yum!!!

Hey dk,
I am more than happy to feed him... you know how tiny this boy is!

These days he must have his supper before going to bed =p