Preparation time: 30 minutes
Cooking time: 1 hour
8 cups or 2 lt Water or Vegetable stock
1 knob Ginger, peeled, sliced
1/2 cup Jasmine sweet rice, rinsed well
1/2 cup unpolished Himalayan brown rice
2nos. 2 by 4 inch strips of konbu
Salt, white pepper and light soy sauce for seasoning
25 ml Any chili oil (for garnishing only)
25 gm Scallions, chopped
60 gm Green coriander, chopped
- Bring the vegetable stock or water to the boil. Add the konbu and ginger.
- Add the rice and stir; simmer until fully cooked (about 3 hours or so)
- Season with salt, white pepper and light soya sauce; mix well.
- Serve garnished with toasted peanuts and a drizzle of chili oil and freshly chopped scallions and green coriander