Made an interesting variation on a rice and dried mushroom theme of mine tonight. Here is the basic approximation.
- 1 C Jasmine rice
- 1.5 C water (only because I had no stock thawed)
- about half cup pork jello
- half jar mango ginger chutney
- 4 dried shiitakes chopped
- ~ 2 t cayenne
- ~ 4 T garlic confit
Pork jello is what I would call the coagulated juices from cooking pork. This came from resting a large piece of smoked pork loin. Yay for meat jello!
Repeated again. Didn’t have any chutney, but it was missed; I should get more. This time I used about a cup of pork jello (from my last batch of sous vide ribs). Everything else was the same (except I used my mortar and pestle to break up the mushrooms). Oh, and I added fresh green beans. Good stuff.
One other change worth noting. I stirred the stuff before starting the rice cooker. Last time the rice wasn’t quite done and this stirring fixed that. So stir.