Oriental Mixed Rice

Demonstrated by: Brian Choy of Department of Health.
Celebrate Thanksgiving on November 16, 2002.



Oriental Mixed Rice

  • 3/4 cup shelled raw peanuts
  • 1/2 cup dried chestnuts
  • 1 1/2 cups long-grain rice
  • 3 cups long-grain Thai sticky rice
  • 3 cans (14 1/2 oz size) chicken broth
  • 8 larp chong (Chinese sweet pork sausages), diced
  • 12 large shiitake mushrooms, soaked and diced
  • 1 can (8 oz size) water chestnuts, coarsely chopped
  • 1 tablespoon oyster sauce (optional)
  • Chinese parsley (cilantro) leaves
  • Chopped green onion


  1. Split peanuts.
  2. Soak peanuts and chestnuts in water for few hours; boil for 20 minutes.
  3. Combine long-grain and sticky rice; soak in water for an hour; drain well.
  4. Place all ingredients, except the Chinese parsley and green onion, in rice cooker pot; cook for 20 minutes.
  5. Let stand for about 10 minutes.
  6. Mix rice.
  7. Just before serving, garnish with Chinese parsley and green onion.

Makes 18 servings.


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