Lord Perry’s Steamed Potato Rice Recipe

spud rice

Inspired by something similar I saw on ‘Iron Chef’ one night, I thought I’d give this dish a try. The addition of potato to steamed rice might sound a little strange, but it’s actually very good, especially when served with a sauce-y dish like lord perry’s oriental chicken pieces. A combination of potato *and* rice does seem somewhat carb-heavy, I know, but served in small portions, we find that it adds extra interest and texture to plain steamed rice (as well as adding another vegetable to the overall meal!).


Ingredients

2 medium potatoes, peeled and diced into 1cm cubes
2 cups long grain rice
1/2 teaspoon salt
3 & 1/4 cups water

Method with a rice cooker

  1. Put all ingredients in a rice cooker and cook!
  2. Firmly pack some of the cooked rice into a cup or small bowl, until full.
  3. Quickly overturn the cup onto a plate. Tap lightly and slowly lift up. Gently tap the bottom of the cup if necessary until the moulded rice slips on to the plate.
  4. Serve and enjoy!

Method without a rice cooker

  1. Place all ingredients in a saucepan and cover with a tight-fitting lid.
  2. Bring the pot to the boil and then reduce heat to the lowest setting.
  3. Leave for 15 minutes. DON’T be tempted to lift the lid!
  4. After 15 minutes, turn off the heat, and leave for five minutes with the lid on.
  5. Fluff the rice up with a fork.
  6. Firmly pack some of the cooked rice into a cup or small bowl, until full.
  7. Quickly overturn the cup onto a plate. Tap lightly and slowly lift up. Gently tap the bottom of the cup if necessary until the moulded rice slips on to the plate.

Serve and enjoy!

The above method can also be used minus the potato (i.e. to just make plain absorption-method steamed rice).

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