200 grams Dragonfly Thai Jasmine Rice 22
Handful Peanut No Skin
10 CUPS Water
(quantity as you like) carrot
200 grams (about 1/2 pound) Pork/Chicken/Beef mince
For garnishing - Coriander
For garnishing - Salt, pepper
Marinade: 1 teaspoon DF soya sauce
Marinade: Dash of DF white pepper
Marinade: Sprinkle of DF Sesame oil
Marinade: 1 teaspoon of corn starch
Add 10 cups water in pot & boil. Once boil add in peanuts & continue to boil under high for 10 mins & reduce to low & simmer for another half to 1 hr.
If you prefer crunchy peanuts then you can skip this step or cut down the simmer time). Marinate mince meat with soy sauce marinade for minum 30 mins.
Rinse rice in a few changes of cold water, pour in to rice cooker. Wash carrots and cut into fine stripes and add in to rice cooker along with rice.
When peanut soup ready pour in rice cooker.Press start on rice cooker & cook.After 1/2 hour, add mince meat & continue cook until switch pop up again.
If you feel the porridge is too creamy, add in hot water to dilute the porridge.Add in seasoning to your taste.
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