I believe we’ve covered this before, but yes, I’m cooking
the stems about 15 minutes more than is fashionable. I love a crisp stalk of
bok choy as much as the next guy, but here we kind of want it to melt into the
rice. Conventional wisdom says to cook quick, but I wanted a softer, sweeter, and more subtly sulfuric grain. Think braised
cabbage rolls if you’re still having a problem.
By the way, if your rice package says 2 parts water to 1
part rice, ignore it. Too much water is the main reason people screw up rice. I
find 1 1/2 cups of water to each cup of long grain rice works way better,
especially in dishes like this. So, ignore those directions, and give this
delicious side a try soon. Enjoy!
Ingredients for 4 portions:
1 1/2 cups cold water
1 cup long grain rice
1 large bok choy, separated, and sliced
1 tsp soy sauce, plus more to taste
1/2 tsp toasted sesame oil
1 tsp sambal chili sauce
toasted sesame seeds to garnish
28 comments:
Man, I wish you posted this sooner. Only yesterday I cooked rice for (oddly enough) the first time, and it was way to gluey. Oh well, maybe next time.
Thanks for giving us a reason to appreciate bok choy. ;)
Do you think the dish would be as good with jasmine rice?
Do you think it will be as good with jasmine rice.
Hey Chef, could this be done in a rice cooker? Cuz, ya know, I'm lazy. Although the directions in the video are just as simple, I have a rice cooker and I use it! I'm not ashamed!
A side note: I have no heavy bottom pan (this, I am ashamed of) just a mediocre sauce pot.
Thanks for the rice tip! Also, does it matter what cooking pot is used?
tasty
I had to look up jhorts. Wow, UrbanDictionary definition is kind of harsh.
I am a Chinese and living in Hk, Choy rice is Shanghai Fusion, For the being the Restaurant just cooking the rice firstly, after done, then add the pok choy and mix it. Of course it needs your seasoning.
I love bok choy, can't wait to try it. It's hard to find baby bok in my town but next time I go to the big city, this will hit the menu. Thank you!
Does this work with medium grain rice?
I'm sure this would work with medium rice, but I don't use, so not sure of times and water amounts.
Are you asking if a rice recipe will work if you use a rice cooker? I'm going to guess and say yes. Although I've never used a rice cooker, so who knows!
Soy sauce IN the water WITH the rice as it cooks? My eyes have been opened! Why didn't I think of that...
If using a rice cooker, one should use 2 cups of water for 1 cup of rice since the rice cooker lets steam escape (whereas the water vapor is contained in the pot with the lid on).
By the way, a rice cooker can be use for much more than just cooking rice. It makes a great mac 'n' cheese, and I have also used it to cook meats (such as pulled pork), among other things.
Can I use fish oil to replace the soy sauce or sesame oil? Should it add salt to have more taste?
You mean fish sauce? Sure, for the soy, but not the oil.
I am allergic to sesame. Is it okay to leave out the sesame oil, or should I use something else?
Thanks!
If you're allergic to sesame, then it's definitely okay to leave out! There really is no sub that tastes the same though.
I use a rice cooker, and I cook brown rice using the same proportions as are called for with white rice. (Being diabetic, white rice is simply unacceptable for me.)
I plan to try this recipe this week.
I cooked this in a rice cooker last night. I ignored the water amount in the recipe and put the amount in the rice cooker called for. Came out wonderful and was really fast and easy.
I also added some peanut butter and did not regret it.
Im so proud! Chef John speaks Malay! You know, sambal is a Malay word!
Dear Chef John:
I'm not too experienced with fish sauce, but you suggested it in the video and now I'm itching to try it in this recipe. What's an appropriate amount for this recipe? I'm not too experienced with fish sauce and I don't want to mess with powerful forces I don't comprehend ;)
Love this healthy and creative rice! This was very good, and I'm glad to have another way to squeeze in healthy Bok Choy. I did use extra Soy Sauce
Hiya chef John
I use a regular metal pot but when I double the recipe it seems to need lotsome of water. 2 cups jasmine to 5 cups water. After 5 mins on minimum the water was all gone and rice burned. Maybe the pot makes all the difference?
Can you tell me the brand of the pot you are using here? I've seen you use another pan that looks the same and I love them. Thank you!
p.s. I love your videos and your recipes. Thanks for making me laugh every time!
Made this today for lunch with a friend. We both loved it. He'd never had bok choy before so that made it even better. Thanks for all of your fine teaching Chef John, you have opened up a new level of cooking and confidence for me. *big cosmic hugs*
I have been trying recipes of yours left and right... everybody that eats here is appreciating you!!
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