mushroom-seasoned glutinous rice

• u.s.
• metric

ingredients:

• 10 1/2 ounces glutinous rice
• 6 ounces package shimeji mushrooms
• 5 (6 ounces) shiitake mushrooms
• 10 1/2 ounces package enoki (snow puff)
• mushrooms
• 1 1/4 cups water
• 2 tablespoons soy sauce

step 1:

Wipe the shiitake mushrooms with a wet paper towel. Cut off the stems and slice the caps.

step 2:

Cut off the roots of the shimeji mushrooms. Cut off the roots of the enoki mushrooms 1 in. from the end and cut in half.

step 3:

Wash the rice. Drain the water and leave the rice in a strainer 1 hour to completely remove all the water. Add to the rice cooker pot.

step 4:

Add all the mushrooms, 1 1/4 cups water and the soy sauce on top of the rice. Do not mix into the rice. Put the pot into the body of the machine and switch on the rice cooker. After cooking, mix all the ingredients together.