Mushroom & Seafood Rice
Mushroom & Seafood Rice
Savour the delicious combination of earthy mushrooms and fresh seafood.
Ingredients:
| Thai jasmine rice | 2 cups (160g per cup) | Salt | 2g |
| Water | Fill to the 2-cup Thai Jasmine Rice water level mark | Vegetable oil | 5g |
| Fresh prawns | 6 prawns | Julienned ginger | A little |
| Small mussels | 2 pieces | Shimeji mushrooms | 20-30g |
| Small abalone | 2 pieces | Chinese celery | A little |
| Ground pepper | A little | Seasoned soy sauce for seafood | As needed |
Method:
- Wash and drain the seafood. Trim the prawn rostrums, antennae and legs, then slit the backs and devein. Remove the abalone from their shells and score the flesh; clean the mussel shells thoroughly. Trim, separate and wash the shimeji mushrooms. Wash and dice the Chinese celery.
- Season the prepared seafood with salt, ground pepper and vegetable oil. Mix well and marinate for 10 minutes.
- Rinse the rice and place it in the inner pot. Add water up to the 2-cup Thai Jasmine Rice water level mark. Arrange the prepared seafood and shimeji mushrooms on top, then sprinkle with julienned ginger.
- Close the rice cooker, select the Thai Jasmine Rice Fine Cook function and start cooking.
- When cooking is complete, open the lid, sprinkle with Chinese celery and drizzle with seasoned soy sauce for seafood to taste. Serve and enjoy.
Tips:
Feel free to use different seafood and mushroom varieties to suit your preference.
