Some weeks ago I tasted ‘okowa'(Japanese glutinous rice) for the first time. There were 5 different type of okowa – red bean, chestnut, scallop, salmon and gomoko (hijiki & chicken). They were all very tasty. The rice were served at room temperature.
Today it was scorching hot in Sydney at 43 degree celsius. Perfect day to try out a rice ‘salad’ with some glutinous rice. I used 2/3 white medium grain rice and 1/3 black glutinous rice, so it was a lot lighter for a chilled dish. It was just the right texture, chewy, grainy and not too sticky. I added saute bacon, Chinese mushrooms and peas to the rice.
Recipe is as follows:
- 2 cups^ of medium grain rice
- 1 cup^ of black glutinous rice (I used rice from Thailand)
- 3 rashes of bacon, trim off excess fat, diced
- 12 small Chinese mushrooms, socked in hot water for 20 minutes, remove stem, finely sliced
- 2 handful of peas (or quantity to your liking)
- 1 tbsp mirin
- white pepper to taste
- salt to taste
- 2-3 tbsp sesame seeds
- 2 tbsp sesame oil
^ the cup I used here is the cup that came with the rice cooker. It is approx 3/4 of a normal measure cup
- Cook rice according to instruction on the package
- Bring a frying pan to medium-high heat; add bacon and 1 tbsp sesame oil, stir fry for 3-4 minutes; add Chinese mushrooms and mirin, stir fry for 3-4 minutes; add peas, stir fry for 3-4 minutes or until all ingredients are cooked through; add sesame seeds, salt and pepper to taste; stir well; turn off heat and add rice and remaining sesame oil, stir well.
- Leave rice aside to cool; chill for 2-3 hours before serving.