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Pulp rice

Tried another method to cook with the juicing pulp. Add it to rice to increase the fibre, texture and taste.

 22 July 2017
This method does not work well because the pulp burns at the sides and bottom of the pot - different cooking temperature from the rice and higher sugar content. It is difficult to gauge the amount of water needed. So, ended up adding more water just to get the rice grains cooked. That contributed to the 'rice crust' like in claypot rice.

 Next time, I will cook the pulp separate from the rice and add it to the rice at the end.
Mixed the pulp with the uncooked rice.

Problem of how much water to added - this is way insufficient.

Marinated pork.

'Ti wan chye' from the garden.

The pot is too full.

The pork needs some time to cook.

30 July 2017
Cooked the rice by itself. Stir fried the other ingredients - chicken, vegetables, gingko nuts (remove bitter centre 'embryo') - with the pulp. Add seasoning.

 Then, mixed in the rice. The result is much easier to handle and tastier as the rice is not as mushy as the previous time.
Can see the rice grains.



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