Q: Can I use beef instead of lamb for this recipe?
A: Yes, beef can be substituted for lamb, but the flavor profile will differ slightly.
Q: Is it necessary to soak the rice before cooking?
A: Yes, soaking the rice helps to reduce starch and ensures the grains remain separate after cooking.
Q: Can I add other vegetables to the dish?
A: Absolutely! Feel free to add vegetables of your choice for added flavor and nutrition.
Authentic Hand-Pulled Rice Recipe
Notes
Ingredients:
- Lamb: 500g
- Long grain rice: 300g
- Red carrot: 1
- Cooking wine: 1 tablespoon
- Onion: 1
- Raisins: 1 handful
- White pepper powder: 1 teaspoon
- Salt: 3g
- Yellow carrot: 1 (optional)
- Cut the lamb into pieces the size of 2 mahjong tiles; soak in water for 1 hour, changing the water twice.
- Chop the carrots into thick pieces; use red carrots if yellow ones are unavailable.
- Slice the onion into wide strips; fry in oil until golden brown and then remove from the pan (optional).
- Sauté the lamb in the pan until it releases water, then cook until the water evaporates.
- Fry the lamb until slightly charred on the surface; add cooking wine to reduce the gamey taste.
- Add the carrots to the lamb, season with salt and white pepper, and stir-fry until the carrots absorb the oil. Cumin can be added for extra flavor.
- Transfer the meat and carrots to a rice cooker and spread evenly.
- Rinse the rice several times, then layer it over the meat in the cooker. Add more water than usual as the meat and carrots will absorb some.
- Rinse and soak the raisins briefly.
- Once the rice is cooked, stir in the raisins and adjust the seasoning with salt if necessary. Keep it on a warm setting for a while.
- Note: Adjust the amount of water as needed. The dish is ready to serve.
- Rich in protein from lamb
- Provides carbohydrates from rice
- Contains vitamins and minerals from carrots and raisins
