Ginger-Shred Rice Cooker Rice

Steps

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1. 1
   Rinse 300g white rice and 20g millet together until clean.
   ▶ ≈2:06
2. 2
   Drain the rice and transfer to a pressure cooker. Add olive oil, cold water, and 30ml soy sauce for flavoring.
   ▶ ≈2:24
3. 3
   Stir until the rice grains are evenly coated with the soy sauce.
   ▶ ≈2:33
4. 4
   Prepare 2-3 young gingers, trim the edges and bottom, then slice thinly and cut into shreds (about 150g total). Reserve 100g for the rice cooker rice and keep 50g for the cold salad.
   ▶ ≈1:27
5. 5
   Spread the ginger shreds evenly over the rice.
   ▶ ≈2:41
6. 6
   Cover the pressure cooker and place the white pressure valve on top. Once the valve begins to release noticeably, cook for 2 minutes.
   ▶ ≈2:56
7. 7
   Turn off heat when time is up and wait for pressure to release.
   ▶ ≈3:04
8. 8
   Open the lid and mix the ginger shreds and rice thoroughly while hot to blend the flavors.
   ▶ ≈5:32