Mizoram Bamboo Shoot Rice Mizo One Pot Aromatic

Ingredients

• 2 cups rice
• 150g bamboo shoot — fresh double-boiled or tinned drained, sliced
• 150g pork — cut into 1 cm cubes
• 3 garlic cloves — crushed
• 1 tsp ginger — grated
• 2 green chillies — slit
• 1/4 tsp turmeric
• 3.5 cups water
• 1 tsp salt
• Spring onion to garnish

Method

1. Wash rice until clear.
2. In a heavy pot with a lid, combine raw rice, sliced bamboo shoot and cubed pork.
3. Add crushed garlic, grated ginger, slit green chillies, turmeric and salt.
4. Add 3.5 cups water. Bring to a boil on medium-high. Stir once.
5. Reduce to the lowest heat. Cover tightly.
6. Cook 20 to 22 minutes without lifting the lid.
7. Turn off heat. Rest covered 5 minutes.
8. Fluff gently — the pork will have cooked through and the bamboo will have flavoured the rice throughout.
9. The rice should have absorbed some of the bamboo-pork flavour.
10. Garnish with spring onion. Serve as a complete one-pot meal.