Royal Rice Treasure

By Chef Lisa Leong

Ingredients:

3 rice cups Royal Umbrella Thai Hom Mali Rice

1 rice cups Brown Rice 

5 soaked dried mushroom, diced                        

3 rice cups hot chicken broth                  

13/4 rice cup rich lotus leaves stock                  

4 tablespoons shallot oil                                                 

Sauté ingredients:

2 tablespoons Golden Circle Sunflower Oil                    

2 tablespoons chopped shallot                                     

Garnishing: 

200g fried chicken sausage diced                       

50g fried baby scallops                                                  

2 tablespoons deep fried shallots                                   

3 tablespoons chopped spring onion

Directions:

 1. Prepare hot chicken broth and lotus leaves stock.  Pour out and set aside.  Heat wok over medium heat adds in chopped shallot with sunflower oil pan frying until fragrant. 

 2. Stir mix in seasoned rice and shallot oil, stir-frying for further 2 minutes then pour in hot chicken broth and lotus stock, stir mix well.  Transfer rice to the rice cooker. Press and select for RICE cooking mode. 

3.Once cooked, fluff cooked rice with fork and add in all garnishing ingredients, stir mix to combine.  Cover keeps warm for further 10 minutes before serving.