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!