Crafts and Life

Ingredients
320g uncooked rice
1 tablespoon granulated chicken stock powder or 1 chicken stock cube
2 cups/400 ml water
1 tablespoon Sake
1 teaspoon light soy sauce
220g fresh or frozen peas, cooked
salt
Method
Wash the rice and leave to stand in a sieve for 30 minutes before cooking.
Mix the granulated chicken stock powder with a little hot water and then add more water to make it up to 2 cups/400 ml. Transfer the rice to a rice cooker or saucepan, add the chicken stock, Sake and light soy sauce and cook as usual.
Once cooked, lightly mix in the peas, taking care not to break up the rice or the peas. Season with a little salt and serve.
Serves 4 – from "Harumi's Japanese Home Cooking" by Harumi Kurihara

Labels: Japanese, Oriental, Rice