Some weekends tend to be busier than usual, as we find ourselves shuffling in and out of the house to run errands and/or go places with Little Miss C. In times like this, I’ll rely on fuss-free dishes to settle my meal preparations.
This rice cooker tomato rice was very popular in recent years, but I did not get a chance to try it out myself until now. I knew that this will be a hit as it incorporates both hubby’s and the little girl’s favourite foods.
Here’s how I put it all together in minutes, and it’s off to cook in the rice cooker:
For this you will need:
1 cup rice
3 slices bacon, cut into strips
3 dried Chinese mushrooms, cut into small cubes
A handful of corn kernels
1 tablespoon light soya sauce
A dash of sesame oil
Anchovies stock (Use the amount you’d usually use to cook 1 cup of rice)
1. Wash rice as normal and drain. Place it in the rice cooker pot.
2. Remove the stem of the tomato on top, and cut the bottom into a criss cross. Place this in the centre.
3. Arrange the rest of the ingredients to fill up the sides (refer to picture above).
4. Pour in the anchovies stock, and drizzle light soya sauce and sesame oil.
5. Leave it to cook, and once done, mix well!
- Feel free to use your favourite homemade stock for this, e.g. chicken stock, vegetable stock. If you are using store bought ones, omit the light soya sauce as the stock is already well seasoned.
- You may use Shitake mushrooms in place of dried Chinese mushrooms – I find that the latter has a more distinct smell.
- To make things easier, use either frozen or canned corn kernels. But if you have the extra time to spare, you can also use fresh corn kernels shaved from the cob.