Ingredients Jump to Instructions ↓

  1. Ingredients :Serves 4

  2. 220 g 500 ml 100 g 750 ml 1/2 teaspoon Garnishing

  3. 1 bunch 2 1 1 1/4 teaspoon Brown rice

  4. Soy beans

  5. Water

  6. Teaspoon salt

  7. Fresh coriander (cilantro) leaves, finely chopped

  8. Spring onions (scallions), finely chopped

  9. Medium carrot, peeled, diced

  10. and blanched for 2-3 minutes

  11. Small red and green capsicum

  12. Ground black pepper to taste

Instructions Jump to Ingredients ↑

  1. Wash rice in several changes of wateruntil water runs clear, then place in a medium-sized cooking pot with500 ml water.

  2. Cover and leave to soak overnight.

  3. Pick over soy beans for grit, then washthe soy beans well. Drain, then place in a separate medium sized cookingpot with enough water to cover by at least 1 inch. Cover and leave tosoak overnight.

  4. Next day, drain excess water from soybeans and discard.

  5. Add 750 ml fresh water to the pot of beansand bring to the boil. Cover, then lower heat and simmer slowly untilall the water has been absorbed, about 1 1/2 hours.

  6. Check the beans occasionally to make surethey don't scorch. When beans are soft, transfer them to a bowl and setaside to cool.

  7. Add the salt to the soaked rice and waterin the pot (do not discard water), and bring to a full boil.

  8. Cover tightly, reduce heat to very low,and simmer slowly for about 30 minutes. Do not remove the lid whilecooking. It's done when you hear the rice crackling on the bottom of thepot.

  9. Turn off the heat and let the pot rest,covered, for 15 minutes, then transfer to a bowl and set aside to cool,turning the rice once or twice with a spoon to cool and dry evenly.

  10. When rice and beans have cooled but arestill warm, carefully fold them together in a large serving bowl.

  11. Stir in all or any of the garnishes andserve. You may also use this rice and beans combo as the basis of friedrice dishes.


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