First release of braised rice with cured pork and potatoes
A one-pot rice cooker dish steaming jasmine rice with diced cured pork and potato, absorbing rich, smoky drippings for a fragrant, hearty, deeply savory bowl.
Instructions
- 1
Ingredients: 75g of japonica rice, 80g of cooked cured meat, 1 potato, an appropriate amount of water.
- 2
Cut the cooked cured pork into small cubes, wash and peel the potatoes, and also cut them into small cubes. Set aside.
- 3
Rinse the rice with clean water once, and drain the water.
- 4
Pour together with the cured pork and potatoes into a large bowl.
- 5
Mix evenly.
- 6
Pour into the rice cooker.
- 7
Add an appropriate amount of water so that the water level is even with the ingredients.
- 8
Close the lid, press the cook button, and the cook light turns on.
- 9
About 40 minutes later, the cooking button popped up automatically, and the keep-warm light turned on.
- 10
Shut down, unplug, remove the cover.
- 11
Serve into a bowl and eat~
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Ingredients
Main Ingredients
- Japonica rice75 g
- Cooked cured meat80 g
- potato1 piece
- Clear waterto taste