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Archive for the ‘Rice’ Category


I never like making sushi at home, as there are so many good and authentic restaurants in Vancouver.  Another reason was my mom had me roll sushi for house parties when I was a teenager, and I treated it like chore.  At that time was very simple, only imitation crab, cucumber, yellow pickle and that’s it.

Homemade sushi platter

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With tonight’s southeast asia theme, plain white jasmine rice is best with curry.  However, I have still a jar of turkey stock I put in freezer since last month (Christmas) and a bag of tumeric powder which I don’t know what to do with it.  This recipe is perfect to use up what I have, especially the bag of pandan leaves in my freezer.

Tumeric rice

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I prepared to make paella for a Spanish theme dinner.  Since the dinner is for 11 people and I have prepare a few courses,  including roasting duck and make gravy, time is really pressed if I have to cook paella 1/2 hour before serving time.  Thus I decided to reduce the stress by cooking ahead with my rice cooker.  It’s non-traditional because I did not use stovetop in a big pan, plus I substituted with brown rice and wild rice for healthier choice.  Instead of throwing in prawns and chorizo into the paella, I prepared them skewers so it has that burnt flavor while in oven / using grill.

Brown rice paella

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This is a healthy rice pilaf.  I like to use 2:1 portion of brown rice to wild rice.  You can mix in red grain rice too, but I decided not to play with too many rice colors that day.  As an advocate of conserving energy, I always like to have my rice cooker cooking an extra side dish using the top steamer rack.  I used the leftover black cod marinade (see my black cod in hoisin sauce recipe), mix with sliced fresh shitake mushrooms (add a little bit of sesame oil and 1 clove of minced garlic would be good).  Then you have 4 dishes (fish from oven, shitake and mushroom pilaf  from rice cooker, baby bak choy prepared on stovetop in 5 minutes) all hot and ready at the same time!  Planning and timing is the key.

Mushroom brown and wild rice pilaf

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