Prep Time::20 mins
Cook Time::50 mins
Total Time:: 1 hr 10 mins
Servings::6
Yield::6 servings
Ingredients
3 teaspoons chicken bouillon granules
3 ½ cups water
3 cups uncooked white rice
4 small heads baby bok choy, trimmed and chopped
3 green onions, chopped
1 carrot, chopped
4 mushrooms, chopped
1 teaspoon chicken bouillon granules
¼ cup water, or more if needed
ground black pepper to taste
Directions
Dissolve 3 teaspoons chicken bouillon in 3 1/2 cups water in a rice cooker.
Stir rice, baby bok choy, green onions, carrot, and mushrooms into the bouillon and water mixture.
Start rice cooker and cook until liquid is absorbed and rice is tender, about 50 minutes.
Dissolve 1 teaspoon chicken bouillon and 1/4 cup water in a small bowl; transfer mixture to a blender.
Scoop about 1 cup of the rice mixture into the blender with the bouillon mixture; process until mixture becomes a thin paste, adding more water as needed.
Mix the rice paste with the remaining cooked vegetables and rice until thoroughly combined.
Season with black pepper.
Cook's Notes:
Cooking time will vary depending on your rice cooker. Mine had it done in about 50 minutes, which gave me ample time to cook other things.
When making the paste, you can substitute the 1/4 cup water with sour cream, butter, softened cream cheese, etc. for various flavors. Add water as necessary to make the slightly thin paste, though.