Chinese Rice Topped with Creamy Vegetables ( Chinese Cooking )


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Steamed chinese rice tastes delicious when served along with a creamy vegetable sauce made of assorted veggies cooked in a milk and corn flour mixture. Keep the sauces and rice separate and pour the hot sauce on a serving of steaming hot rice just before eating. If you’re in the mood for a one-dish dinner, this is ideal. A sumptuous meal that you will relish till the last bite!

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Preparation Time: 
Cooking Time: 
Makes 4 servings
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Ingredients


For The Creamy Vegetables
2 tbsp oil
10 to 12 cauliflower or broccoli florets, parboiled
8 to 10 baby corn , sliced diagonally and parboiled
1/4 cup capsicum cubes
3/4 cup sliced carrots , parboiled
1/4 cup sliced spring onions
1/4 cup sliced cucumber
1/3 cup milk
1 tbsp cornflour
2 pinches sugar
salt to taste

For Serving
2 cups chinese rice

Method
For the creamy vegetables

  1. Heat the oil in a wok or kadhai on a high flame till it smokes.
  2. Add the cauliflower, baby corn, capsicum, carrots, spring onions, cucumber and sauté on a high flame for 2 minutes.
  3. Combine the milk, cornflour and ½ cup of water in a bowl and mix well.
  4. Add to the vegetables, mix well and cook on a high flame for a minute (if the mixture is too thick, add a little more water).
  5. Add the sugar and salt and cook on a high flame for another few minutes, while stirring continuously.

How to proceed

  1. Place the rice in a serving dish, top with the creamy vegetables and serve immediately.

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