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Medicinal Rice, Rice and Porridge, Korean Recipe, Korean Food Recipe
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Home >> Rice and Porridge Recipes

MEDICINAL RICE

INGREDIENTS :

2,268g glutinous rice, 397g dried red dates, 420g chestnuts, 1/2 cup of pine nuts.


SEASONINGS:
3 cups of muscovado, 1/3 cup of soy sauce, 3/4 cup of sesame oil.

PREPARATION :

1. Wash glutinous rice under cold running water till the water through it is completely clear; Soak in cold water for 4 hours; Lift the rice up and drain.
2. Pre-heat an oven to 218 degree celsius; Use the tip of a sharp paring knife to score an cross on the flat side of chestnut; Place scored chestnuts on a baking sheet; Put into the oven and roast for 15 minutes; Remove the chestnuts from the oven immediately; Transfer to albumin paper to keep the heat; Peel the shell and remove the papery skin (important not to let the chestnuts cool as the inner skin can stiffen and thus be difficult to remove); Slice.
3. Heat a non-stick skillet over a high heat; Add pine nuts; Stir-fry over a high heat till dry; Turn to a medium heat; Stir-fry till golden and fragrant with a crackling sound (around 7 minutes); Turn off the heat;
4. Rinse dried red dates; Drain; Cut each into halves; Pit; Slice.
5. Arrange clean cloth at the bottom of a steamer; Arrange the glutinous rice on the cloth evenly; Steam over a high heat for 30 minutes; Turn off the heat; Transfer to a big mixing bowl; Add seasonings; Stir with a wooden paddle till evenly coated; Add most of the chestnuts and the red dates; Add an half of the pine nuts; Stir briefly.
6. Arrange the rice mixture on the cloth in the steamer; Arrange the remaining chestnuts and red dates on the top of the rice mixture; Steam over a high heat for 70 minutes; Turn off the heat; Immediately fill a rectangular casserole with the rice mixture; Cool at the room temperature; Sprinkle with the remaining pine nuts; Slice; Arrange on serving plates.