Takikomi gohan – Mixed rice with Cep, Girolle, brown mushroom

Ingredients

• 3 rice cooker cups of rice – 450g (uncooked Japanese rice short grain)
• 1 1/2 rice cooker cups of water + 2 tbsp tsuyu
• 1 1/2 rice cooker cups of milk
• dash of salt to taste
• 25 to 30g unsalted butter
• 300g mushrooms (cep, girolle, brow mushroom etc...) - your choice
• 4 to 5 garlic cloves - finely chopped
• dash of salt to taste

Instructions

• 1. Wash the rice well and drain. Transfer the rice in the rice cooker bowl.
• 2. In a frying-pan, heat 1 tbsp olive oil and fry garlic until fragrant. Add mushrooms and cook until wilted. Let cool to room temperature.
• 3. Transfer the cooked mushrooms from #2 into the rice cooker bowl. Put them on top of the rice and add water, tsuyu, milk and butter. Mix gently.
• 4. Press to start. Once it is done, let the rice set in for about 10 mins.

https://www.atelierlalune.com/2018/03/takikomi-gohan-mixed-rice-with-mushrooms-cep-girolle-brown-mushroom/

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