1.Seafood stewed rice



2 cups of  rice

300 grams of fresh shrimp

1 tail through

50 grams of diced onion

20 grams of minced garlic

2 cups of water

1 tablespoon of olive oil

1/2 teaspoon of salt

100 grams of cheese shreds



1 Take out a pot and pour the rice into it, then add water, salt, diced onion, minced garlic and mix well.

2 Add in soy sauce, shrimp and olive oil.

3 Put the pot into the pressure cooker, select the function of “scented rice”, and select “soft and fluffy” for taste.

4 Cook until the time is over, add the shredded cheese to the boil and mix well. Your dish is now done


2.Wild Mushroom Stewed Rice



30g of Fresh shiitake mushroom cubes

20g of Enoki take section

30g of Pleurotus ostreatus

20 grams of minced onion

120 grams of rice


200cc of Milk

1/8 teaspoon of salt

1/8 teaspoon of Italian mixed spices



1  Quickly washed and drained the Fresh shiitake mushrooms, enoki mushrooms, and Pleurotus ostreatus.

2 Pour a little oil in a hot pan to heat it up and add all the ingredients and seasonings and sauté over low heat.

3 Add rice and milk to the pot of  and mix well, continue to cook for about 8 minutes, add in salt and mix well. Your dish is now done.


3.Sweet potato chicken stew rice



300g of Boneless chicken thigh piece

100 grams of white rice

20g of Onion slices

20g of Diced celery

80g of Sweet potato pieces

600cc of Chicken stock

1/4 teaspoon of basil


1/4 teaspoon of salt



1 Wash the white rice, soak it in water for about 15 minutes, then take it out and drain.

2 Take a frying pan, add a little oil to heat it up. Add in sliced ​​onion, diced celery and chicken thighs and fry until it has fragrant, then add in the white rice and fry until fragrant.

3 Add 300 ㏄ of chicken stock, sweet potato pieces and simmer over low heat.

4 Add the remaining chicken stock in several times and simmer over low heat until the white rice is fully cooked and the sweet potatoes are softened.

5 Add  in the seasonings and stir well. Serve the dish on a plate and sprinkle with basil to finish.


4.Creamy Salmon Baked Rice



80g of Salmon pieces

10 grams of diced onion

120 grams of rice

50 grams of cheese

5 grams of cream


100cc of Animal fresh cream

1/4 teaspoon of salt



1 Take out a pan and add in the cream, diced onion and salmon and sauté until fragrant. Then, add the seasonings and white rice and stir-fry over low heat.

2 Then, put it in a baking cup and sprinkle with cheese shreds.

3 Put it in a preheated oven, heat at 200℃ and lower it to 150℃ and bake for about 6 minutes until the surface turns golden brown. Your dish is now complete.

5.Baked rice with seasonal vegetables



200 grams of rice

1 tablespoon of olive oil

50 grams of diced asparagus

30 g diced red pepper

30 grams of diced yellow pepper

30 grams of diced onion

50 grams of diced pumpkin

500cc of Stock

100 grams of cheese shreds



1.Wash and drain the rice for later use.

2 Take out a saucepan and add olive oil to heat up the pan.  Add in the diced onion and sauté until softened

3 Add in the diced asparagus, diced red pepper, diced yellow pepper, and diced pumpkin and sauté until fragrant.

4 Put the rice of into the pot and stir-fry slightly, add in the broth and cook until it is half cooked.

5 Pour them into a baking dish and sprinkle with a layer of shredded cheese.

6 Preheat the oven to 180°C and put the semi-finished cooked rice into the oven

7 Bake for about 10-15 minutes until the surface turns golden brown.

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