Recipes

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THE BEST AZUME RICE RECIPES

THE BEST AZUME RICE RECIPES


The Best Way To Cook Brown Rice

brown rice recipe

THE BEST WAY TO COOK BROWN RICE

THE BEST WAY TO COOK BROWN RICE

(Dutch below)

 

There are tons of videos online about cooking brown rice, so why this video?
Well, because this really is the best way to cook your brown rice.

Ingredients:

1 cup of Brown Rice
1 1/4 cup of water

Recipe:

- Measure the Brown Rice
- Rinse it thoroughly. At least three times or until the water stays clear.
- Soak the Brown Rice in fresh water for at least 8 hours.
- Drain the Brown Rice
- Measure the water. 1 1/4 cup of water for each cup of Brown Rice.
- Put your rice on the smallest burner with the highest flame.
- As soon as the water gets to a boil, turn the heat to low.
- Let it simmer for 30 minutes
- Turn off the heat, but keep the lid on and let the Brown Rice steam for another 15 minutes until it's done.
- Now take off the lid and give the Brown Rice a nice Stir
- Enjoy your Beautiful, Delicious, Fluffy Brown Rice.

Bon Appetite!

 

The main difference is that I soak my Brown Rice for at least 8 hours. With soaking the rice for such a long time, the grain will be evenly cooked, and also easier to digest.
I’m using my AZUME Ceramic Rice Cooker, but if you don’t have one just use any other cooking pot. Even though rice cooked rice in ceramics really does taste better.

There are a lot of health claims about both brown AND white rice. I don’t go into that in this video. Here I’m mainly concerned about the taste of Brown Rice because often that is horrible.
Do you eat Brown Rice because it’s healthier? Don’t! It’s not worth it. Of course, Brown Rice has more Nutrients and Fibres. But Brown Rice also has Anti-Nutrients, which makes it very hard for our body to absorb the Nutrients from Brown Rice. And I believe you better get your Fibres from Vegetables instead of from whole grain products.

Only when you have a Weight Problem you might consider Brown Rice instead of White Rice because the Fibres in Brown Rice make you feel full faster.

So, my advice: Have a Balanced Diet with plenty of Vegetables and Fruits and eat the Rice you prefer or which suits your meal.

Enjoy!

Ben Oostrum

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De beste manier om Zilvervliesrijst te koken.

Er zijn al heel veel video’s online over het koken van zilvervliesrijst en toch heb ik er ook nog eentje gemaakt. Waarom?
Omdat dit echt de beste manier is om de lekkerste zilvervliesrijst te bereiden.

Recept:
1 cup zilvervliesrijst
1 ¼ cup water

  • Meet de rijst af
  • Spoel de rijst zorgvuldig, minstens 3 keer of tot het spoelwater helder blijft.
  • Week de rijst minstens 8 uur in vers water.
  • Giet de rijst af.
  • Meet het water af, 1 cup rijst – 1 ¼ cup water.
  • Zet de pan op de kleinste brander met het hoogste vuur.
  • Zodra het water kookt, draai het vuur in de laagste stand.
  • Laat de rijst 30 minuten zachtjes koken.
  • Draai het vuur nu uit.
  • Laat de rijst nog 15 minuten in de afgesloten pan na-stomen.
  • Schep de rijst om en het resultaat is een prachtige, luchtige, heerlijke Zilvervliesrijst

Eet smakelijk!

Het grootste verschil is dat ik de rijst minstens 8 uur voor-week waardoor de rijstkorrels door en door gaar worden en de rijst ook lichter verteerbaar is. In dit filmpje gebruik ik mijn AZUME Keramische Rijstkoker, maar als je die niet hebt kun je ook een gewone pan gebruiken. Als is rijst gekookt in keramiek echt veel lekkerder dan rijst uit een metalen pan. (www.azume.kitchen)

Er zijn veel gezondheidsclaims over zowel bruine als witte rijst. Ik ga hier in het filmpje niet op in. Ik maak me vooral druk om de SMAAK van de rijst omdat die vaak vreselijk is.
Eet jij zilvervliesrijst omdat je denkt dat het gezonder is? Nou dan kan je daar wel mee stoppen, dat is niet de moeite. Natuurlijk, er zitten meer vezels en voedingsstoffen in bruine dan in witte rijst, maar bruine rijst heeft ook zogenaamde anti-voedingsstoffen die ervoor zorgen dat je lichaam de voedingsstoffen uit de zilvervliesrijst niet op kan nemen. Ik ben ik overtuigd dat je beter je vezels uit groenten en fruit kan halen dat uit volkoren producten.
Slechts wanneer je wil afvallen is zilvervliesrijst een verstandige keus omdat je eerder vol zit.

Dus mijn advies:
Zorg dat je een gevarieerd dieet hebt met voldoende groente en fruit en eet dan de rijst die het beste bij de maaltijd past of die je het lekkerst vindt.

Succes

Ben Oostrum


NUOMI FAN

Nuomi Fan, recipe by Jinai Looi and Maria van der Spek

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. Recipe by Jolanda van der Jagt

SPICED VEGETABLE RICE Text

by Yolanda van der Jagt

SPICED VEGETABLE RICE

Ingredients for 2:

2 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, recipe by Esther van Leeuwe

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, recipe by Ben Oostrum

BLACK RICE Text

by Ben Oostrum

BLACK RICE

Ingredients for 4:

check out the video

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

Basic recipe AZUME ceramic ricecooker

Ben Oostrum , basic recipe, interactions, manual

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!

Ben Oostrum


DOWNLOAD , PRINT AND FOLD YOUR OWN AZUME RICE COOKBOOKLET

DOWNLOAD, PRINT AND FOLD
YOUR OWN AZUME RICE COOKBOOKLET

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download, print and fold your own rice cook booklet

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Download, Print & Fold your own rice cook booklet

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The AZUME Ceramic Rice Cooker is a re-design of a traditional Asian ceramic 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

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