Curry Potato Carrot Brown Rice Bowl
Curry Potato Carrot Brown Rice Bowl
2 Potatoes (500g)
1 Carrot (100g)
½ cup Frozen Corn Kernels
1 cup Brown rice (short grain, medium grain or long grain)
1 tsp Salt
1 tsp Curry Paste (or curry powder)
300ml Water for curry potatoes, 3 cup Water （750ml） for brown rice.
1. Electrical Rice cooker is essential for this recipe. Pot cooking rice requires an experienced skill level.
2. Do not use hot water to cook rice.
3. Once “start” is pressed, let the rice cooker do its job. Do not open the lid during the cooker’s cooking procedure.
4. Try not to use oil for this recipe.
5. Recommend to use curry that does not contain garlic or onion.
6. We don’t need to defrost the frozen corn.
7. Try to keep the potato skin for the recipe as they are very nutritional.
8. To enjoy a hot meal, it will be ideal to start to cook potatoes 30 minutes before rice cooker finish. This way, when the pot cooking is finished, the rice cooker finishes rice cooking nearly at the same time.
9. Use medium or large bowl for this rice bowl recipe, allow more space for vegetables on top.
10. Before eating, mix curry potatoes and sauce with the brown rice.
1. Put brown rice into the rice cooker container.
2. Fill in water. Water level is three times of the rice level.
3. Put the container back to the rice cooker. Choose brown rice option. Press start.
4. It takes rice cooker 1.5 hour to 1 hour 45 minutes to cook brown rice.
5. 30 minutes before rice cooker finish, take the frozen corns from the fridge.
6. Wash the potatoes and carrot.
7. Cut potatoes into strips. Then to small pieces.
8. Peel off carrot’s skin. Cut the carrot into small pieces as well.
9. Add potato pieces and carrot pieces into a pot.
10. Add 1 tea spoon of curry paste or curry powder.
11. Fill 300ml of water into the pot.
12. Heat on the pot. Wait for boil.
13. Once it is boiling, open the lid.
14. Add 1 tea spoon of salt. Stir well.
15. Close the lid. Reduce heat to medium low.
16. Cook for 10 minutes.
17. In 10 minutes, open the lid. Add corn kernels.
18. Cook for another 3 minutes.
19. In 3 minutes, open the lid. Taste and adjust salt levels.
20. Turn off the heat.
21. After rice cooker calls for ready, turn off the power.
22. Take the brown rice out into a medium bowl.
23. Scoop curry potatoes on top of the rice.
24. Mix the veggie with the rice.
25. Enjoy.
