Wednesday, August 6, 2014

Bok Choy Steamed Rice – You Can Taste the Unconventional Wisdom

With all the fancy, grilled summer meats flying around, it’s easy to forget about the side dishes. Nobody wants to spend hours in the kitchen, when they could be outside playing volleyball in jhorts, but with this easy bok choy rice, you can have something way more interesting in the same time as it takes to make plain rice.

I believe we’ve covered this before, but yes, I’m cooking the stems about 15 minutes more than is fashionable. I love a crisp stalk of bok choy as much as the next guy, but here we kind of want it to melt into the rice. Conventional wisdom says to cook quick, but I wanted a softer, sweeter, and more subtly sulfuric grain. Think braised cabbage rolls if you’re still having a problem.

By the way, if your rice package says 2 parts water to 1 part rice, ignore it. Too much water is the main reason people screw up rice. I find 1 1/2 cups of water to each cup of long grain rice works way better, especially in dishes like this. So, ignore those directions, and give this delicious side a try soon. Enjoy!


Ingredients for 4 portions:
1 1/2 cups cold water
1 cup long grain rice
1 large bok choy, separated, and sliced
1 tsp soy sauce, plus more to taste
1/2 tsp toasted sesame oil
1 tsp sambal chili sauce
toasted sesame seeds to garnish

21 comments:

Vinny Ferrara said...

Man, I wish you posted this sooner. Only yesterday I cooked rice for (oddly enough) the first time, and it was way to gluey. Oh well, maybe next time.

Unknown said...

Thanks for giving us a reason to appreciate bok choy. ;)

Arleen Macias said...

Do you think the dish would be as good with jasmine rice?

Arleen Macias said...

Do you think it will be as good with jasmine rice.

Jacob Fisher said...

Hey Chef, could this be done in a rice cooker? Cuz, ya know, I'm lazy. Although the directions in the video are just as simple, I have a rice cooker and I use it! I'm not ashamed!

A side note: I have no heavy bottom pan (this, I am ashamed of) just a mediocre sauce pot.

claudia parker said...

Thanks for the rice tip! Also, does it matter what cooking pot is used?

yunus alam student said...

tasty

John Reda said...

I had to look up jhorts. Wow, UrbanDictionary definition is kind of harsh.

newnew2005 said...

I am a Chinese and living in Hk, Choy rice is Shanghai Fusion, For the being the Restaurant just cooking the rice firstly, after done, then add the pok choy and mix it. Of course it needs your seasoning.

Linda Dodge said...

I love bok choy, can't wait to try it. It's hard to find baby bok in my town but next time I go to the big city, this will hit the menu. Thank you!

Nathaniel Nainggolan said...

Does this work with medium grain rice?

Chef John said...

I'm sure this would work with medium rice, but I don't use, so not sure of times and water amounts.

Chef John said...

Are you asking if a rice recipe will work if you use a rice cooker? I'm going to guess and say yes. Although I've never used a rice cooker, so who knows!

AmandaW said...

Soy sauce IN the water WITH the rice as it cooks? My eyes have been opened! Why didn't I think of that...

WolfyDaddy said...

If using a rice cooker, one should use 2 cups of water for 1 cup of rice since the rice cooker lets steam escape (whereas the water vapor is contained in the pot with the lid on).

By the way, a rice cooker can be use for much more than just cooking rice. It makes a great mac 'n' cheese, and I have also used it to cook meats (such as pulled pork), among other things.

Lusy said...

Can I use fish oil to replace the soy sauce or sesame oil? Should it add salt to have more taste?

Chef John said...

You mean fish sauce? Sure, for the soy, but not the oil.

Loren said...

I am allergic to sesame. Is it okay to leave out the sesame oil, or should I use something else?

Thanks!

Chef John said...

If you're allergic to sesame, then it's definitely okay to leave out! There really is no sub that tastes the same though.

estoude1 said...

I use a rice cooker, and I cook brown rice using the same proportions as are called for with white rice. (Being diabetic, white rice is simply unacceptable for me.)

I plan to try this recipe this week.

Tyson Anderson said...

I cooked this in a rice cooker last night. I ignored the water amount in the recipe and put the amount in the rice cooker called for. Came out wonderful and was really fast and easy.

I also added some peanut butter and did not regret it.