Taiwanese🍚 Starches

Bamboo Shoot and Mushroom Rice Cooker Rice

Name: Bamboo Shoot and Mushroom Rice Cooker Rice
Total time: 25 min
Cuisine: Taiwanese
Ingredients: 300 g No-wash rice (Chungxing brand); 360 g Cold water; ~200 g Green bamboo shoots (fresh or vacuum-packed cooked); 1 pack Mushrooms; ~1 tbsp Olive oil; 1 tbsp Mirin; 2 tbsp Soy sauce; ~2 tbsp Scallion greens, chopped

⏱ 25 min

An easy and convenient bamboo shoot and mushroom rice made with no-wash rice cooked directly in a rice cooker, featuring fresh bamboo shoots and mushrooms for a fragrant, fluffy result with distinct rice grains.

Adapted from a video by Rosalina's Kitchen 蘿潔塔的廚房

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Ingredients

No-wash rice (Chungxing brand)300 g
Cold water360 g
Green bamboo shoots (fresh or vacuum-packed cooked)~200 gest.
Mushrooms1 pack
Olive oil~1 tbspest.
Mirin1 tbsp
Soy sauce2 tbsp
Scallion greens, chopped~2 tbspest.

Steps

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1
Measure 300g of no-wash rice using a measuring cup and pour directly into the pot without rinsing.
2
Add 360g of cold water (1:1.2 ratio of rice to water), a splash of olive oil, 1 tablespoon of mirin, and 2 tablespoons of soy sauce.
3
Stir gently until the seasoning is evenly distributed. Slice the bamboo shoots into thin strips.
4
Spread some of the bamboo shoot strips into the pot, evenly distribute one package of mushrooms on top, then layer the remaining bamboo shoot strips over them.
5
Cook in a rice cooker, cast iron pot, or pressure cooker using normal cooking time until the rice is done.
6
Once the rice is cooked, gently fluff it with a rice paddle to release excess steam.
7
Sprinkle chopped scallion greens over the hot rice and mix thoroughly to complete.

Bamboo Shoot and Mushroom Rice Cooker Rice

Ingredients

Steps

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