BURN RICE RECIPE RED RICE MUSHROOM CONTENTS

Roasted rice is an Indonesian rice dish which is sounds impossible to do without any wrapper. Traditionally, roasted rice usually wrapped in banana leaf before grilled over arang batok kelapa or coconut shell charcoal.  The wrapped roasted rice mixture is secured with lidi or coconut leaf wooden stick, then finished by grilling until the banana leaf is browned and blistered. Eversince the roasted rice mixture is throughly cooked, grilling prior serving mainly to enhanced the smoke flavour and to heat up the roasted rice. The charred and toasted rice layer underneath the banana leaf was the best part of roasted rice, similiar to socarrat of my Paella alla Valenciana, Spanish (Valencian) Paella with Chicken, Rabbit, Snail and Vegetables.

How to make Rice Red Rice Fuels Mushroom Contents are as follows;

Ingredients:

1. 2 cups cooked puregreen organic red rice, read the package instruction to cook it (200 grams of cooked brown rice puregreen.)
2. 1/5 cup coconut milk (50 ml of coconut milk diluted)
3. 1 cup  fresh oyster mushrooms (100 gr fresh oyster mushrooms)
4. 1 spring onion, thinly slice (chives)
5. 2 salted eggs, diced
6. 1/2 cup diced carrot (50 ounces chopped carrots)
7. 1/2 cup meat floss
8. 1 dry sausage, thinly sliced, can be replace with beef jerky or, thinly sliced
9. 2 cayenne chilli pepper, thinly sliced
10. 1 large tomato, deseeded, diced
11. 1 tbsp olive oil for stir frying
12. salt and pepper to taste
13. banana leaf for wrapping
14. coconut leaf wooden stick for securing the banana leaf parcel

Spice Paste :

1. 3 cloves garlic
2. 6 red shallots
3. 1 cm sand ginger
4. 1/4 tsp Homemade Salt Masala

Instruction:

1. Heat up 1 tbsp olive oil in a wok pan, saute the spice paste until fragrance
2. Add the sliced chilli ,oyster mushrooms and carrot, stir occationally
3. Pour the coconut milk, bring to boil and season with salt and peper
4. Add the cooked puregreen organic red rice, stir occationally, lower the heat and cover the pan with lid until the liquid evaporated
5. Add the salted egg, tomato, beef floss, dry sausage, and sping onion, mix it evenly, set aside
6. Clean the banana leaf and exposed with flame to made it flexible and and workable, set aside
7. Place a banana leaf with the shiny side up,  Put 2/3 cup of red rice mixture in the middle of the leaf.
8. Mold the red rice mixture, take the leaf edge closest to you and fold it over rice.
9. Using both sets of fingers, tuck leaf edge under the rice and roll to enclose filling completely.
10. Roll it as tightly as possible into a compact cylinder.
11. With the seam-side down, smooth your fingers across the cylinder to gently flatten and fold both ends under to form a nice packet
12. Secure both end with stick or you can using staples for doing this, set aside
13. Do this until all red rice mixture is wrapped in banana leaf
14. Heat up the metal grill pan, grill the roasted rice until the banana leaf is charred and browned
15. Open the roasted rice banana leaf parcell and served it with chili paste

TIPS:

1. If you didn’t directly grilled the roasted rice, you can steamed it first before grillling to make the inner part of roasted rice is throughly heated
2. If you had left over roasted rice, wrap it in aluminum foil, it could last for about 3 days in the fridge,  steamed it throughly before grilling and serving
3. roasted rice parcell last for about 1 month in a freezer, thaw it completely and steamed it throughly before grilling and serving.