One-Pot Genmaicha Rice with Garlic & Bacon

There are times, when I do have the time, but just not much energy and drive to go around; and those are the times when I'm looking for the quickest fix in dinner.

One-pot cooking is always a good solution for me: less prep time, less running around, and most importantly, less washing up!

I've got some loose Genmaicha (green tea with roasted brown rice) given by a friend but it doesn't look like I'm drinking much of it and I don't want to let it go to waste. So I thought I'd use some of it to cook rice with, instead of using Chinese tea. It should give the boiled rice a different fragrance.

Here's what I've used:

2 cups basmati rice (measured with the cup that came with the rice cooker, about 170ml), rinse and drain
4 cups of water (measured with the same cup)
1 tablespoon of the loose tea
80g bacon chip, cut into small pieces
4 cloves of garlic, finely chopped
1 teaspoon thyme
A handful of shredded carrot and cabbage (optional)

First, make the tea with the 4 cups of water and leave aside to brew. Traditionally (when made with Chinese tea), the tea leaf will be discarded. However, I like to add a little extra bites especially from the roasted brown rice bit so I've kept it as is. So straining the tea is really optional depending on individual preference.

In a medium pan, heat the bacon chip and the garlic with the thyme. I'm not using any oil here as there's ready fat in the bacon chip. Neither am I adding any salt or seasoning, as the bacon is already salted. If needs be, it can always be added later when it's being served.

When the garlic starts browning, add in the shredded carrot and cabbage, shallow fry for a minute or so then add in the basmati rice.

This is to make sure that the rice grains are well mixed with the other ingredients and not to actually cook the rice, therefore it only needs to be stirred well for another minute or so then be removed from the heat.

Now cooking the rice:

Option A - Glass casserole in the oven (which I'm using)
I have actually made the tea using the glass casserole and brew it with the lid on. Now all I need to do is carefully scoop all the rice and bacon mix into the casserole, lid on, and cook in the oven at 200ºC for 30 minutes.

When it's done, fluff the rice and put the lid back on to simmer for another 10 minutes. Fluff again before serving.

Option B - Rice cooker
For anyone who prefers to use the rice cooker, just transfer the rice and the tea into the rice cooker, lid on, and press the 'on' button.

When it's done, fluff the rice and put the lid back on to simmer for another 10 minutes. Fluff again before serving.

Serving it: with anything else one fancies. I just eat it on its own, as that's my whole intention to cook a one-pot meal 😀


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