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Chinese rice in the rice cooker

Method

  • Soak the shiitakes in hot water for 30 mins. Then drain well, discard the stalks and slice.
  • Blanch the Chinese sausages and carrots for 3-4 mins. Then drain and finely slice the sausage.
  • Wash the rice in a bowl until the water runs clear. Then drain well.
  • Spray a rice cooker with oil and place everything in it. Cover and cook.
  • When ready, fluff up the rice with a fork and set aside, covered, for about 10 mins before serving.
  • nb.  If you don’t have a rice cooker, very gently cook the rice in a pot, covered.

Ingredients

  • 4-6 dried shiitake mushrooms
  • 2 Chinese sausages
  • 3 baby carrots, sliced
  • 2 cups Basmati (long grain) rice
  • olive oil spray
  • ¼ cup frozen peas, thawed
  • 1½ tbsp Chinese wine (or dry sherry)
  • 1½ tbsp Japanese soy sauce
  • 1¼ cups water
  • 1¼ cups chicken stock
  • a little ground pepper

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm