Com nieu kieu nguoi Hoa gives you light, separate rice under a topping of Chinese sausage and cured pork, salty and sweet at once. The difficulty is the heat, since a moment of inattention leaves the rice either wet or scorched on the base.
The trick is lifting the lid, turning the rice and covering it again, repeated several times over low heat until every grain has opened up.
This batch weighs about 524g, at roughly 179 calories per 100g.
Method
Wash 1 bowl of white rice, put it in a clay pot and pour in 1 bowl of boiling water.
Cook over low heat for 4 to 5 minutes, then lift the lid and let the steam escape. Turn the rice, cover it again and cook on low for another 5 minutes.
Repeat the turning and cooking until the grains are done and light.
Thinly slice 50g cured salted pork and 1 Chinese sausage. Arrange the sausage, cured pork and 3 shiitake mushrooms over the surface of the rice.
Put the lid back on and cook over the lowest heat for another 6 to 7 minutes.
Stir 1 tablespoon kOBE Monk Fruit Blend into 2 tablespoons soy sauce and spoon it over the rice to taste when serving.
Tips
The lowest heat and repeated turning are what open the grains up light rather than wet.
A few boiled greens alongside balance the salty, sweet richness of the sausage and cured pork.
Slice the Chinese sausage very thin so its fat renders down into the rice during the last 6 to 7 minutes.
Boiling water in place of cold water opens the grains faster and more evenly.
A clay pot holds its heat, so let it stand for a few minutes off the heat to dry the surface of the rice.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.