At one glance, Christmas 2016 is over. 2017 came. Our summer school holiday has ended. And Chinese New Year 2017 celebration is near over.
No more Christmas and Chinese New Year baking... I'm now back to our daily routine... My everyday mommy cooking and baking.
Here, I like to share with you a quick and easy basic recipe. My easy butter mushroom rice... It's a tasty rice recipe that you and I can cook as often as we want for our family.
Easy Butter Mushroom Rice
I wish that I can be a vegetarian. Or at least, I'm eating less meat to promote sustainability and reduce environmental impact due to meat production.
I'm a wannabe environmental vegetarian! I'm not a full-on vegetarian yet but I'm trying! To do so, I have been trying to explore and create flavoursome meatless recipes at home and this easy butter mushroom rice is one of them.Cooked with butter, mushroom and vegetable stock, this simple rice dish is so fragrant and tasty that I reckon that it can be served on its own. I'm happy to eat this rice for my dinner but but but but but my husband and son said..."This butter rice will be perfect with a piece of grilled salmon!""Delicious rice but where is the meat?""If I grill some salmon next week, can you cook this rice again?""Delicious rice must eat with good meat.""Please cook this rice again but please cook it with some meat."I guess that I have passed and failed this mission. I have passed to cook a delicious rice dish but failed to convince my meat-loving husband and son to eat this delicious rice without any meat. *sign*Nevertheless, we have all unanimously agreed that it is a great recipe... A nice and simple rice recipe that is worth sharing.
Whether you are a vegetarian or a meat lover, I'm sure that you will enjoy this tasty rice dish.
Without saying much, here's a video showing how I cooked this delicious rice.
And here's the recipe.
Serves 4
300g (1 1/2 cup, 375ml) basmati rice or any long grain white rice50g butter, can be salted or unsalted
2 tsp garlic mince*
3 shallots*, finely chopped
250g button mushrooms (about 8 medium), roughly sliced
2 cup (500ml) vegetable stock
To sauté extra mushroom for serving:
25g butter, can be salted or unsalted250g button mushrooms (about 8 medium), roughly sliced
freshly ground salt and black pepper, to season
small bunch fresh chives* or parsley, finely sliced
*For vegetarians that can't eat garlic, shallots and chives, you can replace garlic and shallots with 1-2 tbsp finely grated ginger. 1 tbsp ginger if you prefer mild ginger flavor in your rice. 2 tbsp ginger if you are a ginger lover like my ginger-loving aunties... LOL!
Place rice in the pot of your rice cooker or a large cooking pot that a well-fitted transparent lid. Wash and rinse rice with adequate water until the water used for washing is no longer cloudy. Drain rice thoroughly, removing as much water as you can. Set aside.
Place butter in another large cooking pot or a large frying pan and melt the butter with medium heat. No too hot or the butter will burn. When the butter is completely melted, add garlic and shallots (or ginger) and sauté until they are fragrant and nicely browned. Remove from the frying pan and transfer into the pot filled with washed rice.
Increase cooking heat to high. With the remaining butter in the same heated hot pan, cook mushrooms until they are nicely browned. Transfer all including the butter into the pot filled with washed rice.
Add vegetable stock into the pot and cook the rice using either the rice cooker white rice function or simmering low heat until all the liquid is absorbed without opening the lid. When the liquid is absorbed, turn off heat and allow the rice to rest for at least 15 min without opening the lid. This resting step is essential. No peeking, please!
Use a fork or serving spoon to break any clumps and fluff the rice.
To sauté extra mushrooms for serving, place 25g butter into a large saucepan or frying pan. Melt butter with low heat until the butter is completely melted. Increase heat to medium and cook mushrooms until lightly browned and just tender.
Season with salt and freshly ground black pepper. Remove from heat.
Serve rice while it is warm with freshly sautéd mushrooms plus finely sliced fresh chives or parsley. Enjoy!
Happy Cooking
