Stewed Rice


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Chinese rice stewed with subtly flavoured vegetables.

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Preparation Time: 
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Serves 4
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3 cups chinese rice
1 cup blached cauliflower florets
8 to 10 baby corn , thinly sliced
1 dozen sliced capsicum
1 cup parboiled and sliced carrots
1 cup chopped spring onions
1 cup diagonally sliced cucumber
1/2 cup milk
1 cup clear vegetable stock
1 tbsp cornflour dissolved in 2 tablespoons water
1/2 tsp sugar
2 tbsp oil
salt to taste

  1. Heat the oil in a wok over a high flame, add the cauliflower, baby corn, capsicum, carrots, spring onions, cucumber and stir-fry for 3-4 minutes.
  2. Add the milk, stock and cornflour mixture and cook till the mixture thickens.
  3. Add the rice, sugar and salt and mix well. Cook for a few minutes.
  4. Serve hot.
RECIPE SOURCE : Chinese RecipesBuy this cookbook
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