IH Smart Cooker

Mushroom Rice cooked in Chicken Broth

Recipes | Buffalo Cookware Malaysia
  • 2 cups of rice
  • 1 dried Lion’s mane mushroom
  • 1 king oyster mushroom (diced into cubes)
  • 1 packet shimeiji mushroom (cut away the root)
  • ¼ yellow onion (diced)
  • 3 cloves garlic (minced)
  • Oil
  • 2 tbsp chicken broth
  • Soy sauce (to taste)


  1. Wash and rinse rice. Soak rice in a bowl of 2 ½  cups water for an hour. Drain and set aside.
  2. Soak lion’s mane mushroom in water until soft then remove from water and tear into small pieces. In a pot, add water and mushroom to boil for 20 minutes. After 20 minutes, taste the mushroom, if it still taste bitter, cook for another 10 minutes. Drain mushroom and squeeze all excess water and set aside.
  3. Add oil into inner pot. Select “Steam” function. Heat oil, add onion and garlic. Saute until fragrant and onions caramelised then add mushroom and stir well.
  4. Add chicken broth and 2 tbsp water and stir fry for 2 minutes.
  5. Add rice and stir until well combined. Cancel “Steam” function and re-select “Rice” function and cook with preset timing.
  6. When cooking completes, add soy sauce and stir well.