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Wednesday, August 13, 2014
Actually, I tried this method and recipe before, but that was years ago, and with my sister's sudden enthusiasm to cook something together, I decided to make this simple yet superbly tasty dish again!
While there isn't the burnt/crisp cheesy top that you get from baking this dish in the oven, but I'm glad to say the texture of the rice remains the same - smooth and creamy, if not, even more moist since the dish retains more water.
I like speed, simplicity and yet healthy food that retains most of its nutrition, but feel free to tweak things here and there, according to your personal preferences! Otherwise, this is good too. :D
This recipe is family-friendly & feeds 4-5 people.
Ingredients:
1 pack of Oyster Mushroom pack
1 pack of Golden Needle Mushroom (or any other mushrooms of choice - Shiitake, button)
1.5 cups of Jasmine Basmati rice (for an even healthier option, swap 0.5 cups of rice for Brown/Red Cargo rice)
2.5 cups (approx. 1litre) of Chicken Stock (made from boiling 2 cubes of Maggi 50% less salt chicken stock cubes)
1 tbsp butter
1 pack of Perfect Italiano Pizza cheese (this is our personal fav as we love those long strings of cheese with every bite)
2 small shallots, diced
3 cloves of garlic, minced
Olive oil (Not EVO oil, as those are meant for dressings)
Black pepper, to taste
Salt, to taste (a pinch or 2 is good)
Topping (My sister loves prawns, but you can use chicken/minced meat cooked for a longer period of time in the same way) :
6 medium sized Prawns
1 tbsp butter
1 tsp of chopped garlic
How to do it:
1. Cut the garlic and shallots. Then, wash the rice, and drain. Set aside.
2. Wash the mushrooms, soak in salt water for 10 minutes if preferred.
3. De-shell and clean the shrimps, then marinate with a pinch of salt and black pepper. (Tip: poke the tint of a fork along the middle of the top of the shrimp, then pull out the insides in 1 swift motion.)
4. Boil 1 litre of water, then stir and add 2 cubes of chicken stock cubes. Add prawn heads if desired.
5. Add stock to rice, add in 1 tbsp of butter into the mixture, and cook rice for about 10-15 minutes.
6. Meanwhile, heat 1 tbsp of olive oil in pan, and stir fry garlic and shallots. Once golden brown, add mushrooms. Add some salt and pepper to taste. Once the mushrooms starts to lose water, turn off heat and set aside.
7. For toppings, add 1 tbsp of butter to heated pan. Add a dish of olive oil to prevent butter from browning. Add in garlic and fry till golden brown.
8. Add in prawns and let it cook on 1 side until it turns light orange. Flip the prawns, and when all sides are orange (prawns don't require that long to fully cook, so to prevent overcooking, make sure they don't start shriveling!), turn off heat.
9. When rice is slightly more than half-cooked, open rice cooker lid to add in mushrooms. Give it a little stir.
10. Leave the rice to cook somemore (depending on your rice cooker; if the rice grains looks relatively fuller and nearly all the water is gone, you're almost there!), and 5 minutes before serving, add in generous amounts of cheese and stir it in.
Ta-daa! Done. Though there are 10 steps, but I assure you, with 2 people you can split the workload and accomplish this within an hour, preparation time included! :D
Ultimately, just have fun! Cooking shouldn't be stressful, it should be an enjoyable process in which you know you're making something good eventually. ;)
Be yourself[:
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