Summer Delight! Easy & Delicious Eggplant Rice Cooked in a Rice Cooker
Summer Delight! Easy & Delicious Eggplant Rice Cooked in a Rice Cooker
Simple and Quick Recipe for Delicious Eggplant Rice using an Electric Pressure Rice Cooker
Let’s make delicious eggplant rice using the fresh summer ingredient, eggplant, easily in an electric pressure rice cooker. This recipe is perfect for a simple and satisfying meal.
Main Ingredients- 2 Eggplants
- 1 Cup Rice
For Sautéing Eggplant- 1 tsp Minced Garlic
- 2 Tbsp Cooking Oil
- 2 Tbsp Chopped Scallions
- 1 Tbsp Soy Sauce
Seasoning Sauce- 1 tsp Minced Garlic
- 1 Tbsp Gochugaru (Korean Chili Flakes)
- 4 Tbsp Brewed Soy Sauce
- 1 Tbsp Plum Extract
- 1 Cheongyang Pepper (finely chopped)
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- 1 Tbsp Chopped Scallions
- 1 tsp Minced Garlic
- 2 Tbsp Cooking Oil
- 2 Tbsp Chopped Scallions
- 1 Tbsp Soy Sauce
Seasoning Sauce- 1 tsp Minced Garlic
- 1 Tbsp Gochugaru (Korean Chili Flakes)
- 4 Tbsp Brewed Soy Sauce
- 1 Tbsp Plum Extract
- 1 Cheongyang Pepper (finely chopped)
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- 1 Tbsp Chopped Scallions
Cooking Instructions
Step 1
First, wash 1 cup of rice and soak it in cold water for about 20-30 minutes. The rice will absorb water and expand, resulting in fluffy rice.
Step 2
Wash the 2 eggplants under running water, trim off the stems, and cut them lengthwise in half. It’s best to cut them into reasonably sized pieces for the rice.
Step 3
Slice the halved eggplants into half-moon shapes, about 1cm thick. Be careful not to slice them too thinly, as they might become mushy when sautéed.
Step 4
Heat 2 Tbsp of cooking oil in a frying pan over medium heat. Add 1 tsp of minced garlic and 2 Tbsp of chopped scallions and sauté for about 1 minute until fragrant. This step builds a flavorful base for the eggplant.
Step 5
Add the sliced eggplants to the pan and stir-fry over medium-high heat for about 2 minutes. Cook until the eggplants start to soften and become slightly translucent.
Step 6
Pour in 1 Tbsp of soy sauce and mix well to coat the eggplants evenly. Sauté for another minute, then turn off the heat. Avoid overcooking, as this can make the eggplant watery.
Step 7
In the inner pot of your electric pressure rice cooker, add the soaked rice. Then, add water until it reaches about 7/10 (0.7 times) the volume of the soaked rice. (The ratio of soaked rice to water should be approximately 1:0.7). Using less water prevents the eggplant rice from becoming too mushy.
Step 8
Evenly spread the sautéed eggplant mixture on top of the rice in the rice cooker pot. Arranging it on top helps the rice cook evenly and prevents the eggplant from getting too soggy.
Step 9
Close the lid of the rice cooker and select the ‘White Rice’ cooking mode for 29 minutes. For pressure rice cookers, a slightly longer cooking time might be beneficial.
Step 10
While the rice is cooking, prepare the seasoning sauce. In a bowl, combine 1 tsp minced garlic, 1 Tbsp gochugaru, 4 Tbsp brewed soy sauce, 1 Tbsp plum extract, 1 finely chopped Cheongyang pepper, 1 Tbsp chopped scallions, 1 Tbsp sesame oil, and 1 Tbsp toasted sesame seeds.
Step 11
Mix all the sauce ingredients thoroughly with a spoon until well combined and smooth. Let it sit for a moment for the flavors to meld. Transfer the sauce to a small dish or soy sauce bowl.
Step 12
Once the rice cooker signals that the cooking is complete, carefully open the lid. You’ll see the fragrant and delicious eggplant rice.
Step 13
Using a rice paddle, gently mix the rice and eggplant together. Be careful not to mash the eggplant; mix gently to ensure the rice grains remain intact.
Step 14
Serve the mixed eggplant rice in a large bowl. This homemade eggplant rice is wonderfully satisfying when mixed with the savory and slightly spicy seasoning sauce. It’s a complete meal that requires no side dishes! Enjoy this perfect summer treat!
