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Steamed Porcini Rice, Rice and Porridge, Korean Recipe, Korean Food Recipe
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Home >> Rice and Porridge Recipes

STEAMED PORCINI RICE

INGREDIENTS :

11g dried porcini, 50g burdock, 5 dried medium-sized anchovies, 60g five grain rice, 100g Korean short-grain rice, 1T wolfberries, 3 cloves of garlic, some spring onion, 2.5 cups of water, 2T oil.


SEASONINGS:
(1) 1.5t soy sauce, 1.5t chonju (i.e. rice wine).
(2) 1.5t sesame oil.

PREPARATION :

1. Rinse anchovies and drain.
2. Pour 2 cups of water to a pot; Add the anchovies; Bring to the boil over a high heat; Turn to a medium heat; Cook over a medium heat for 10 minutes; Strain through a stainless steel sieve; Discard the anchovies; Cool at the room temperature.
3. Soak five grain rice in water for 4 hours; Lift the rice up; Rinse in running water for 3 times; Drain.
4. Wash Korean short-grain rice under cold running water till the water through it is completely clear; Leave in the strainer to drain for 60 minutes.
5. Soak porcini in 1/2 cup of water for 30 minutes; Lift the porcini up; Drain; Strain the soaking through a sieve for later use.
6. Rinse wolfberries in running water; Drain.
7. Peel, rinse and drain burdock; Slice.
8. Rinse and cut off the roots of spring onion; Chop finely.
9. Peel, rinse and slice garlic.
10. Arrange the short-grain rice and five grain rice in a pan with 168ml anchovies broth from the step 2 and the porcini soaking water from the step 5; Cover the pan; Turn to a medium-low heat; Simmer for 10 minutes; Turn off the heat; Bring to the boil over a high heat; Arrange the burdock mixture from the step 10 on the rice; Add the wolfberries; Cover the pan with its lid; Turn to a medium-low heat; Simmer for 15 minutes; Turn off the heat; Leave it with the lid for 15 minutes; Uncover; Add seasoning (2); Fan the rice; Arrange in serving bowls; Garnish with the spring onion; Serve immediately.