Vegetable rice
Noodles and rice
Making fresh udon noodles
Hiyashi chuka
Soba noodles and tsuyu
Mixed vegetable ramen
Soba and coriander pesto
Noodle nori rolls
Noodle and spinach salad
Vegetable rice
Mushroom rice
Stuffed mushrooms
Introduction :: Soups and dashi :: Egg dishes :: Sushi :: Fast food :: Noodles and rice :: Side dishes :: Desserts
Serves 4, vegan
I have included this recipe and the next recipe just in case you wanted to serve a simple rice dish as an accompaniment or something a little more substantial to go with the curry for example. Any vegetables can be used so just use this recipe as a general guideline.
Generally speaking I use slightly more water when cooking rice other than sushi rice.

400g (14oz) short grain rice or your favourite rice
700ml (1½ pints) water
2 level teaspoons salt
1 bak choi
1 courgette (zucchini)
8 babycorn
8 button mushrooms
1 thumb of ginger, grated

First of all wash the rice under cold running water until the water runs nearly clear. Drain.
Chop your vegetables. I do mine quiet roughly so they can be picked up by the chopsticks if you are using them.

Place the water in a medium sized pan and bring the water to the boil. Add the rice, chopped vegetables and squeeze in the juice from the grated ginger but discard the pulp. As soon as the water comes back to the boil top the pan with a tight fitting lid, or a plate wrapped in a tea towel, and lightly simmer the rice for 12 minutes. Set the timer or keep an eye on the clock.

After the twelve minutes is up leave the lid on and let it steam in it's own juices for a further ten minutes. Lift the lid and serve.
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