Rice plays an important role in our daily life, especially for Asians. It is an essential food to consume. Plain rice might be bored sometimes. So today, I’m going to share a very simple way to make your own homemade fragrant rice with simple ingredients which you can easily get from the market.
- Rice (preferable better quality ones)
- Shallot (sliced)
- Ginger (julienne)
- Dried mushroom (sliced, soak in water before slicing)
- Sesame oil
- Cooking oil
Tools and utensils:
- Rice cooker
- Wok / Frying pan
Once you have all the ingredients and tools ready, you can start cooking. Yay!
1. Heat the wok. If you don’t have a wok, frying pan will do (but it’s a bit difficult to sauté later).
2. Pour in a little amount of cooking oil, add in ginger and shallot, sauté respectively.
3. Until you can sense the fragrance from the ginger and shallot, add in the dried mushroom.
4. Add in the rice (uncooked) to the wok, sauté together with the ingredients. Just to mix well, so you don’t need cook them in the wok for too long.
Hint: Remember to wash the rice before cooking.
5. Pour the mixture (rice and ingredients) to the rice cooker.
6. Add water (depends on the amount of rice you are going to cook). You will need to add a little more (just a little more, not too much) water than usual, as the dried mushrooms will absorb water.
7. Add in a pinch of salt and sesame oil to taste into the rice cooker. Stir well. Make sure the (mixture) surface is flat, or else you might get an outcome of some part uncooked.
8. Switch on your rice cooker and let it do the rest of the job.
It can be served with other dishes or just the fragrant rice itself. It’s your choice.
Well, one optional ingredient which you can try is to add in chicken. Chicken is a good combination. Remember to sauté the chicken with other ingredients before setting it to cook in the rice cooker 😉
Tips: Before slicing the dried mushrooms, soak them into water to soften them. You may use the water when cooking the rice later. This can enhance the fragrance.
This post is specially dedicated to Edgar. Hope he enjoys reading it and tries this recipe some day.