To accompany my donabe curry, I made donabe turmeric rice. I used short grain brown rice (Sukoyaka Genmai brand), which cooks just like white rice.
It's so simple to make, and the flavor is outstanding. To make this rice, of course, I used my double-lid donabe rice cooker, "Kamado-san".
First, I heated 2 tablespoons of olive oil and stirred in 1.5 teaspoons turmeric and 1/2 teaspoon chili powder over medium-high heat of gas stove top (you will keep this heat level throughout the cooking of this rice). Stir until aromatic.
Then, 2 rice-cups (360 ml) short grain rice (already rinsed and drained) was added. Rice was sauteed until outer layer of each grain is translucent.
350 ml chicken stock was added. At this point, you could add 1/2 teaspoon salt if you would like to "flavor" the rice to eat on its own. But in this case, I didn't add any salt, because it was going to be served with the curry so the entire dish wouldn't become over-seasoned.
The donabe was covered with both lids and cooked for 12 minutes. Then, the heat was turned off and it was rested for 20 minutes.
After 20 minutes of resting, both lids were uncovered, and the rice was ready! It was fluffed with a spatula. The aroma was so nice. The bottom part of the rice was even nicely crispy!
My donabe turmeric brown rice with ground pork, mushroom, and okra curry. It was fantastic! I will post the curry recipe in the next one.
Happy donabe life.
