Avocado and Bacon Rice
- Cook
- 60 min
-
[RICE COOKING] [WHT]
[NORM] [2.0] 60 min
2 rice cups (360 ml) plain white rice, rinsed
378 ml water (1 cup rice to 1.05 cups water)
1 avocado, cut into 1” cubes
⅓ lb block bacon, cut into ½” cubes
6 mushrooms, cut into quarters
¾ tablespoon (10 g) unsalted butter
2 tablespoons soy sauce
Freshly ground black pepper
Add rinsed rice into the pot after thoroughly draining. Add in water, cover and select [RICE COOKING] mode, [WHT], [NORM]. Set the amount to [2.0] rice cups to cook the rice.
In a frying pan, melt butter and sauté bacon over low heat until it releases its oil. Add mushrooms and increase the heat to medium, cooking for about 1 minute. Stir in soy sauce and mix well.
Once the rice is cooked, uncover and fluff the rice using a spatula. Gently fold in the sautéed bacon and mushrooms, seasoning with black pepper. Top with avocados and mix carefully to combine.
Master the art of your
Musui–Kamado with the Vermicular Cookbook.
A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.
