Ingredients
1 1/2 cups medium-grain white rice
2 cups vegetable stock, store-bought or homemade
10 ounces mushrooms, such as shiitake, cremini, button or blue oysters (or a mix), halved or quartered
2 teaspoons cornstarch
6 to 7 teaspoons tamari soy sauce
2 teaspoons Shaoxing wine (optional)
3 teaspoons sesame oil
Salt and white or black pepper
1 (1-inch) piece fresh ginger, peeled and thinly sliced
2 scallions, thinly sliced
Toasted white sesame seeds (optional)
Directions
1
Place the rice into a Dutch oven and rinse it 3 times until the water runs almost clear. Pour the stock over the rice and leave to soak for 10 minutes while you prepare the mushrooms.
2
Place the mushrooms into a bowl and add the cornstarch and toss to coat. Add 4 teaspoons of soy sauce, the 2 teaspoons Shaoxing wine (if using), 1 teaspoon sesame oil, 1/2 teaspoon salt and a pinch of white or black pepper; toss to coat.
3
Place the pot with the rice over medium-high heat, add the ginger slices and bring to a boil. When bubbling, cover, reduce to low and cook for 5 minutes.
4
Uncover, add the mushrooms and, using chopsticks or a large spoon, stir the mushrooms through the rice. Cover again and cook on low until the mushrooms are cooked and rice is tender, 10 to 12 minutes.
5
Remove the lid, increase heat to medium-high and cook for 4 to 5 minutes, until you can hear it sizzling aggressively, which indicates that the bottom of the rice is becoming crispy. (Skip this step if you don’t care for the crispy rice.)
6
Turn off heat and drizzle with 2 to 3 teaspoons of soy sauce, the remaining 2 teaspoons of sesame oil and top with scallions and sesame seeds (if using).