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Number of serving: 4
Preparation time: 10 minutes
Soaking time: 30 minutes
Cooking time: 60 minutes
Ingredients:
500g (2 cups) brown rice, wash and soak in water for 3 hours,
drain.
400g white cabbage, wash and shred
3 medium dried scallops (8 small size), wash and soak in 125ml of water
for 30 minutes
2 slices ginger, shredded
500ml (2 cups) water
1 pinch salt
Method:
Press scallops with spoon into shreds. Keep the scallops soaking
liquid. Put brown rice to rice cooker, pour in a 2 cups of water, dried
scallops and scallops soaking liquid. Start cooking the rice mixture
with normal white rice program. Heat ½ tablespoon of oil in wok or
frying pan over medium heat. Stir in ginger and fry for 3 minutes or
until fragrant. Add white cabbage and salt. Saute white cabbage for 5
minutes or until slightly soft. Remove from heat. Put the white cabbage
into rice cooker after 20 minutes from the rice cooker turn on.
Continue to cook until rice with cover. When the rice is done, mix well
and ready to serve.
Healthy / Cooking Tips:
Brown rice is more nutritious as compare to white rice, but not
everyone like it due to the coarse texture. However, it will not only
help in body detoxification, but also help prevent oral inflammation
due to its rich vitamin B complex.
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