Ingredients (serves 2):

• 200g rice, washed and drained
• 450ml water
• 4 chinese dried mushrooms, reconstituted and diced
• 25g carrot, peeled and shredded
• 10 kelp in knot
• 3 tablespoon light soy sauce
• 1 tablespoon cooking rice wine (optional)
• ½  tablespoon sugar or to taste

• some coriander leaves or spring onion shreds
• sesame seeds and chilli flakes or shichimi (optional)

Directions:

1. Combine all the ingredients into an electric rice cooker, mix well and turn it on.
2. When done, leave the cooked rice to rest, covered, for 5-10 minutes. Fluff with a fork and garnish with coriander leaves or spring onion, sesame seeds and chilli flake or shichmimi and serve hot.

Source: The Modern Vegetarian

---

Add this page to your favorite Social Bookmarking websites