This hearty one-pot-guilt-free meal is the easiest ever and also a satisfying meal which is sure to be your family favorite and that even your four-year old child can also prepare it without any fuss

Again and again..... my apologies for MIA.  For the past few months I have been busy with my other commitments and glad to say that, finally I managed to get around updating my site here.... 👋👋👋

After recovery from my recent food poisoning, I have been on clean eating most of the time.  This Hearty One-Pot Sweet Corn Tomato Steamed Brown Rice is one of the foods that I prepared for myself and family.  It's very easy to prepare and even your small kid has no problem cooking it.   

Do not underestimate this simple bowl of rice. This all-in-one meal is packed with nutrients and it's a stress-free way of preparing meal especially when you are under the weather!

This one-pot meal is also suitable for vegetarians....for vegans, just substitute butter with coconut oil.

Hearty One-Pot Sweet Corn Tomato Steamed Brown Rice

Ingredients : (the measurement is just served as a guideline and I added whatever is available in my kitchen)

- 1.5 cups brown rice (you may use white rice as per your usual portion)

- water for rice (do take note that you should reduce about 1/4 cup of water from your usual water portion)

- 1 large tomato (cut into chunks)

- 1 cup fresh sweet corn kernels

- 1 slice of fresh turmeric (smashed)

- some Chinese Wolfberries/Goji Berries

- some pandan leaves

- about a tbsp butter

Seasoning :

- sea salt to taste

- or any seasoning you like

Method :

1)  Put all the above ingredients into the electric rice cooker and cook as you normally cook your rice.

2)  See, your rice is ready to be served!  Easy isn't it?

Serve warm with a sprinkle of black and white sesame seeds

Hope you like this simple yet healthy bowl of rice

Other rice recipes you might be interested 👇👇👇 Just click at the image for the respective recipe.

Cheers and have an awesome weekend ahead 💖

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Turmeric Eggplant Rice (Meatless Recipe)

A very simple rice which is easy to be prepared and at the same time healthy and nutritious too.  I had no intention to cook this.  While looking through my fridge, I saw that I still had some brinjals/eggplants and lemongrass.  So, just took out the brinjal and beginning to wash it. As for the lemongrass, I had wanted to use it for a simple stewed chicken.  Oh gosh, I realised that the chicken meat was still in the freezer, ah....  At the spur of the moment, it crossed my mind that in order to make life easier for me, I decided to cook Fragrant Eggplant Rice , the one that I had posted earlier but wanted to have it different.  

So, this is the result of this simple one-pot rice meal!

Ingredients :

- 3 cups of rice (I used brown rice)

- water (the usual measurement  as per your rice cooker model, but less about 1/2" of water)

- 3 brinjals (washed and cut)

- 4 stalks of lemongrass (washed, slit and bruised)

- 1/2 tbsp of turmeric power

- 3 cloves garlic (crushed)

- 1 thumb size ginger (crushed)

- 1" cinnamon stick 

- 1 star anise

- 1 tbsp of ghee/butter (I used ghee)

- salt (to taste)

Method :

1)  Wash rice.  Add water but less about 1/2" of  water of  the usual measurement; depending on the model of your rice cooker.

2)  Add all the ingredients except brinjals and butter.  Stir and mix well and press the cook button; the usual way you cook your rice.

3)  When the rice is just about to cook (just before the cook button signal), add in the brinjals.  Continue cooking or keep warm for about half an hour.

4)  Then, add butter.  Stir and mix well.  Add extra salt if necessary.

5)  Serve warm.

This one-pot meal is great when you are busy but still prefer to have home-cooked food than take-away.

Quick, simple, healthy and nutritious meal

Have a wonderful day and cheers :)

I am submitting this to Back 2 School Event by Kachuss Delights

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Thai Mango Sticky Rice

The first time I had Mango Sticky Rice was quite sometimes back when we went to Bangkok for holidays. Since then, we hadn't had any of this dessert until few days ago when I happened to see a video about Bangkok. When I saw Sticky Mango Rice in this video, I asked my girls if they still remember this dessert.  They told me they would love to have this dessert again and instantly I told them I would try to do it for them.  

Later, I regretted why I was too spontaneous in fulfilling their wishes. Oh no, I don't even have the slightest idea how it's being prepared. So, in order not to disappoint them, I goggled for the recipe.

There were quite a number of it and I settled for Rasa Malaysia's version. I didn't know that it's so easy to prepare and my youngest girl can also do it!

Ingredients : (my amendments are in red)

- 1 cup (200g/7oz) glutinous rice
- 2-3 Pandan (screwpine) leaves, cut into 2-inch length (knotted)
- 2-3 Asian mangoes, cut into small cubes
- 1 cup (250ml) coconut milk
- 1/2 teaspoon salt
- 1/4 cup (55g/2oz) sugar
- 1 tablespoon toasted sesame seeds (I omitted)
Optional:
Banana leaf for steaming (I omitted this.  I used rice cooker to cook the rice)

Method:

1) Soak the glutinous rice for at least 8 hours or overnight.

2) Prepare the steamer with a banana leaf. Drain the glutinous rice and spread it out on the banana leaf. Throw in the Pandan leaves. Steam the glutinous rice for 20-25 minutes or until translucent. (I used rice cooker)

2)  Cook rice with pandan leaves in your usual rice cooker. Add water accordingly.  Do take note that the water required to cook the rice may differ depending on the model of the rice cooker.  That's why I didn't mention the amount of water required. 

3) While the glutinous rice is cooking, cut the mangoes into small cubes and chill in the refrigerator until use.

4)  In a sauce pan, heat up the coconut milk over low heat. Add in the salt and sugar. Keep stirring until the sugar dissolved. Remove from the heat. Pour out 1/4 cup of the coconut milk and reserve for serving.

5)  When the glutinous rice is cooked, transfer it into a bowl. 

6)  Pour the rest of the coconut milk into the bowl and mix it with the glutinous rice. Keep stirring until it becomes a thick porridge consistency. 

7)  Slowly, the rice will absorb all the coconut milk. Leave it to cool at room temperature.

8)  Serve the sticky rice with the chilled mangoes. Drizzle the reserved coconut milk over the rice and top it with some toasted sesame seeds. (I omitted the sesame seeds) 

Cook’s Notes:

You can use a muslin/cheese cloth to steam the glutinous if you do not have a banana leaf.

Make this for your family over the weekends,

and they will thank you for it....

~Have a wonderful weekend with your loved ones over this sweet sweet dessert~

I am submitting this Post to Little Thumbs Up September - Pandan hosted by Joceline @ Butter, Flour & Me, organized by Z OE @ Bake For Happy Kids and Little Mui Mui @ My Favourites DIY .

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