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Thursday, October 10, 2013

Vegetarian Savoury Rice With White Beans

This savoury rice recipe is actually a vegetarian rice dumpling recipe.  Instead of cooking it with glutinous rice and wrapping up as rice dumplings, I substituted it with white rice and cooked it with several pieces of bamboo leaves so that the rice has the aroma of rice dumplings.  You can replace 150 gm white rice with glutinous rice but here, I used all white rice as I'm cooking this for some elderly people too.
A very nice savoury rice suitable as One Dish Meal for vegetarian diet.  This rice was served with Vegetarian Bak Kut Teh which is aromatic and light with vegetarian ingredients.
[serves 8]
original recipe from with some changes
600 gm rice - washed and drained
150 gm white beans [mei tau] - washed, soaked overnight and drained
2 tbsp sesame oil
1 tbsp oil
enough water to cook rice
several pieces of bamboo leaves - cleaned
6 dried mushrooms - soaked, drained and diced
100 gm salted mui choy - soaked, drained and chopped
100 gm sweet mui choy - soaked, drained and chopped
100 gm chopped chai por - washed and drained
30 gm dried crispy gluten - optional
1 tbsp grated ginger
2 tbsp Chinese 5 spice powder
1 tbsp salt
3 tbsp sugar
2 tsp pepper
1 tbsp dark soy sauce
  1. In a wok, fry white beans without oil for a minute, then add in chopped mui choy, fry for a few minutes until ingredients are dry.  Push aside.
  2. Add sesame oil and oil into wok, saute ginger until aromatic.  Add in the chai por and gluten crisps.  Stir fry for a minute.  Mix all the ingredients together.
  3. Add in seasoning, then the rice.  Stir fry to mix all ingredients well or until the rice is quite dry.
  4. Transfer to a rice cooker.  Add in the bamboo leaves and enough water to cook rice.
  5. Remove the bamboo leaves, fluff up rice before serving immediately with vegetarian sambal [see recipe here] or chilli sauce and a vegetable soup if preferred.

    Notes: Visit this site for its Nutritional Facts [here]
I'm linking this post to Cook Your Books #5 Event
 hosted by Joyce of  Kitchen Flavours

 photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg


Vivian Pang said...

Good idea to infuse your 1 pot rice with the dumpling leave. I love white beans in my dumpling too.

Kimmy said...

Hi Vivian, yeah, not too bad. The rice was good.

kitchen flavours said...

Hi Kimmy,
You are very creative to change some of the ingredients. The rice must be very fragrant from the leaves and looks so delicious. I have not tried vegetarian bak kut teh!
Thanks for sharing with CYB!

Jozelyn Ng said...

Hi, Kimmy, this rice must be so fragrance!

Kimmy said...

Hi Joyce, the rice is tasty and fragrant. Goes well with the soup.

Kimmy said...

Hi Jozelyn, the rice is tasty eventhough it is cooked with vegetarian ingredients. The beans were sweet and soft. Healthy too.

Baby Sumo said...

I like the ingredients you use for your vegetarian bak kut teh. And the rice sounds like it is very flavorful.

Kimmy said...

Hi Baby Sumo, both rice and soup are good. You can add some leafy greens to the herbal soup too.

Phong Hong said...

Kimmy, what a good idea! I wish I can have some of your very delicious rice!

Kimmy said...

Hi Phong Hong, I pot rice is always my favourite way of cooking esp. during busy times. Can be prepared ahead.

Anonymous said...

How do I know how much water I need to put to cook the rice after mixing the rest of the ingredients? Can you please email me at as I do not have an account here.

Thank you.

Kimmy said...

Hi Eilynn, the amount require is the same as cooking plain white rice and slightly more cos' of the beans.

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