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Mushroom rice

Beverley To from Australia

10 minutes
Cooks in
60 minutes
Country of origin
Hong Kong

Rice is a significant part of my life and it all began with my grandma’s own travel story. Upon the surrender of Japanese troops, my grandma and her sister set sail for home in Hong Kong. It was just these two little, but incredibly brave ladies trekking through a sea roaming with pirates. They carried with them two precious items, my grandma’s infant daughter and a bag of rice. With nothing to defend themselves, they decided to sail in the shadow of a warship and it was this move that allowed them to safely reach home. Rice is therefore not just a important staple food, but for me, carries an important story.


  • 2 cups of uncooked, Japanese rice (I used Akitakomachi rice)
  • Water
  • 4 medium-sized dried Shitake mushrooms (soaked overnight in approx. 2 cups of hot water. Reserve this mushroom water)
  • 1-2 stalks Chinese spring onion, finely sliced
  • Salt (as desired. I used approx. 0.25 tsp table salt, less if using cooking salt)
  • Sesame oil (as desired. I personally would use no more than 0.125 tsp)


  • 1. Wash rice (each person has their own method, but I like to first, thoroughly wash the rice twice by gently rubbing the rice granules, then quickly rinse the rice a further 3 times, so that the water runs progressively clearer), drain water, and put rice into rice cooker.
  • 2. Gently squeeze out mushrooms (set aside) and add mushroom water to rice per rice cooker’s instructions (I filled up to a bit less than the “2” marker for white rice in my Toshiba electric rice cooker. Use plain water if you don’t have enough mushroom water). If time permits, it is best to allow the rice to soak for 15 minutes, before cooking. Cook rice.
  • 3. Slice off mushroom stalks. Finely dice mushrooms. Set aside together with the spring onions.
  • 4. Once the rice cooker has finished cooking the rice, gently mix rice with rice paddle. Add mushrooms, spring onions, salt and sesame oil.* Mix and taste, adding extra salt if required. Close lid and allow it to steam for approx. 15 minutes.


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