Ingredients Jump to Instructions ↓

  1. 1 cup Basmati rice

  2. ounce Dried porcini

  3. 1 1/2 teaspoon Salt

  4. teaspoon Sugar

  5. 2 tablespoons Soy sauce

  6. 2 larges Red bell peppers

  7. 3 tablespoons Lemon juice

  8. ounce Watercress,

  9. Stems removed

  10. 1 1/2 teaspoon Vinegar

  11. cup Heavy cream

  12. teaspoon Roasted sesame oil

  13. small Onion(s), thinly sliced

  14. 2 teaspoons Curry powder

  15. 1 teaspoon Paprika

  16. 2 cups Milk

  17. 1 tablespoon Sugar

  18. teaspoon Salt

  19. Oriental fish sauce

  20. To taste 1 tablespoon Cornstarch blended with

  21. 1 tablespoon Cold water (opt)

Instructions Jump to Ingredients ↑


  2. Preheat the broiler. Place the peppers in a pan and put in the broiler. Broiler for 10-12 min, or until the skins shrivel and begin to blacken. Remove the peppers; place them in a paper bag and let cool. Peel the skin entirely from the peppers, then slit them open and remove the stem, seeds, and veins. Place the roasted peppers in a blender or food processor and add the lemon juice, sugar, and salt.

  3. Blend to a smooth puree. Set aside.

  4. Watercress Sauce:

  5. In a blender or food processor, combine the watercress, 2 tbs water, and the vinegar until pureed. Pour into a medium saucepan and add the cream. Bring to a simmer and add fish sauce to taste. If necessary, thicken lightly by adding the cornstarch mixture and cooking until slightly thickened. Keep warm.

  6. Cream of Rice Soup:

  7. Bring 5 cups of water to a boil in a large pot. Add the rice while stirring, bring back to a boil, then turn down to a simmer. Cover and cook for 30 min.

  8. While the rice is cooking, place 2 cups of water in a small saucepan.

  9. Add the porcini, salt, sugar, soy sauce, sesame oil, onion, curry powder, and paprika. Bring to a boil, then turn down the heat and simmer for 20 min.

  10. Combine the cooked rice with its liquid, the mushroom mixture with its liquid, and the milk in a blender. Blend until smooth, adding more milk if necessary and adjusting for salt.

  11. Stir in 3 tbs red pepper puree. Put into bowl and swirl a teaspoon of watercress sauce in each.

  12. Note: You may substitute any fresh herb for the watercress.

  13. A Cook's Book of Mushrooms by Jack Czarnecki ISBN 1-885183-07-0 pg 90 Submitted By DIANE LAZARUS On 11-19-95


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