Recipes

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THE BEST AZUME RICE RECIPES

THE BEST AZUME RICE RECIPES


NUOMI FAN

Text NUOMI FAN

by Jinai Looi & Maria van der Spek

NUOMI FAN 糯米飯

Ingredients for 4:

2 cups sticky rice/ketan rice (new crop)

1 piece Chinese dried pork belly, bacon or Cha Siew

2 Chinese sausages/ lap cheung

6 dried Chinese mushrooms/shiitake

2 tbsp little dried shrimp

2 tbsp light soy sauce

1 tbsp dark soy sauce

2 tsp sesame oil

1 tsp ground white pepper

1 bunch spring onions sliced in thin rings

1 bunch coriander, chopped

Recipe:

New crop sticky rice is not only tastier than normal sticky rice, but it can also be cooked without soaking upfront, in a shorter time and with less water. *Only ¾ cup of water for every cup of rice.

  • Soak the shiitake and shrimp in hot water for at least 15 minutes.
  • Slice the pork belly, the thinner the better.
  • Cut the lap cheung first lengthwise in 4 and then in small cubes.
  • Drain the shiitake and shrimp and cut in thin slices.
  • Heat 2-3 tbsp baking oil in a wok.
  • Fry the pork belly and lap cheung on medium high fire until they are hot.
  • Add the shiitake and shrimp. Stir it a few times.
  • Add the sticky rice and fry for about 5 minutes while thoroughly stirring everything to prevent burning.
  • Add the soy sauces, sesamy oil and white pepper and keep stirring.
  • Put the fried mixture in the AZUME, add the water*.
  • Turn off the heat and let it steam for another 12 minutes until it’s done.
  • Serve in bowls and garnish with lots of sliced spring onion and coriander.

SPICED VEGETABLE RICE

SPICED VEGETABLE RICE Text

by Yolanda van der Jagt

SPICED VEGETABLE RICE

Ingredients for 2:

2 1 cup Basmati rice

150 gr leek, cut in ½ cm pieces

2 celery stalks, cut in ½ cm cubes

1 clove of garlic, pressed

2 vine tomatoes cut in ½ cm cubes

2 tsp baharat or râs al hânout

2 tbsp fresh dill, finely chopped

2 tbsp fresh parsley, finely chopped

2 tbsp fresh coriander, finely chopped

Recipe:

  • Prepare the rice as in the basic recipe.
  • Mix all vegetables with the washed rice.
  • Season with salt, pepper and baharat.
  • Add 1½ cup of water.
  • Let the rice soak for 30 minutes.
  • Place the AZUME on the smallest burner, at the highest fire. As soon as the water is boiling, turn the heat to low and let the rice softly simmer for 8 minutes.
  • Turn off the stove and let the rice steam in the AZUME for another 12 minutes.
  • Serve in bowls and garnish with the fresh parsley and coriander. Et voilà!

RICE WITH CHINESE EGGPLANT AND CHICKEN

RICE WITH CHINESE EGGPLANT AND CHICKEN Text

by Esther van Leeuwe

RICE WITH CHINESE EGGPLANT AND CHICKEN

Ingredients for 2:

1 Chinese eggplant

1 chicken breast

2 cups basmati rice

1 spring onion

2 cloves of garlic

1 cm ginger

100 ml sunflower oil

2 tbsp fish sauce

4 tbsp soy sauce

2 tbsp balsamic vinegar

salt

Recipe:

  • Cut the eggplant in long vertical slices. Mix with some salt and let it sit for 30 minutes. Rinse off the salt with cold water and pat the eggplant dry.
  • Prepare the rice as in the basic recipe.
  • Heat the oil in a sauté pan or wok. Fry the eggplant in very hot oil. Take out the eggplant and most of the oil.
  • Brown the chicken, ginger and garlic shortly. Add fish sauce, balsamic vinegar and soy sauce. (The chicken does not need to be completely cooked)
  • Add the eggplant and chicken to the rice in the AZUME as soon as the rice has absorbed the water.
  • Cook and steam until it’s done.
  • Before serving add some chopped spring onion, et voilà!

BLACK RICE

BLACK RICE Text

by Ben Oostrum

BLACK RICE

Ingredients for 4:

2 cups black rice

4 Chinese sausages/ lap cheung

8 dried shiitake, broken in pieces

3 tbsp little dried shrimp

1 tsp dried dashi

1 piece konbu (kelp)

a few drops of sesame oil

1 tsp ground black pepper

1 spring onion sliced in rings (the green part)

Recipe:

Black Rice, also known as Forbidden Rice, is a whole grain rice and therefore takes a longer time to soak and cook. Soak the rice overnight and cook it for 30 minutes.

  • Wash the black rice and soak it overnight.
  • Soak the shiitake and shrimps in warm water for one hour.
  • Cut the lap cheung in 1/2 cm slices.
  • Drain the shiitake and shrimp (save the soaking water of the shiitake)
  • Drain the rice and place it with 3 cups of the shiitake water in the AZUME.
  • Add the dashi, konbu, lap cheung, shiitake and shrimp.
  • Softly cook on your smallest fire for 30 minutes.
  • Turn off the heat and let it steam for another 15 minutes until it’s done.
  • Add ground black pepper and a few drops of sesame oil to taste and scoop gently.
  • Serve in bowls and garnish with a little green onion.
  • Bon appétit.

How to use

Ben Oostrum

The AZUME Ceramic Rice Cooker is a re-design of a traditional Asian cera-mic rice cooker. It is as beautiful as it is practical, very easy to use and the result is astonishing.We wish you many delicious and healthy meals with your AZUME.

Ben Oostrum

How to use the AZUME Ceramic Rice Cooker

  • Rinse the rice thoroughly until the water stays clear (at least three times)
  • Measure the water depending on the type of rice.

1 cup of rice : 1 ¼ - 1 ½ cups of water : 1-2 people

2 cups of rice : 2 ½ - 3 cups of water : 2-4 people

3 cups of rice: 3 ¾ - 4 ½ cups of water : 4-6 people

  • You don’t need to add salt. But you can if you like. I prefer to add a little
    dashi (Japanese fish stock)
  • Let the rice soak for 30 minutes.
  • Place the AZUME on the smallest burner, at the highest fire. As soon as
    the water is boiling, turn the fire to low and let the rice simmer softly for 8
    minutes.
  • Turn of the stove and let the rice steam in the AZUME for another 12 mi-
    nutes. Don’t lift the lid and don’t stir the rice. Just let the AZUME do its
    job.
  • After 12 minutes you can scoop the beautiful, fluffy and tasteful rice.
  • Because ceramics hold the heat very well, the rice won’t cool down
    while you finish the rest of the meal.

Bon appétit!


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