Ingredients
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3 teaspoons chicken bouillon granules
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3 ½ cups water
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3 cups uncooked white rice
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4 small heads baby bok choy, trimmed and chopped
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3 green onions, chopped
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1 carrot, chopped
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4 mushrooms, chopped
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1 teaspoon chicken bouillon granules
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¼ cup water, or more if needed
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ground black pepper to taste
Directions
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Dissolve 3 teaspoons chicken bouillon in 3 1/2 cups water in a rice cooker.
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Stir rice, baby bok choy, green onions, carrot, and mushrooms into the bouillon and water mixture.
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Start rice cooker and cook until liquid is absorbed and rice is tender, about 50 minutes.
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Dissolve 1 teaspoon chicken bouillon and 1/4 cup water in a small bowl; transfer mixture to a blender.
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Scoop about 1 cup of the rice mixture into the blender with the bouillon mixture; process until mixture becomes a thin paste, adding more water as needed.
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Mix the rice paste with the remaining cooked vegetables and rice until thoroughly combined.
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Season with black pepper.
