Carrot Cabbage Rice

Hi ChoxChe-ers! Have you ever feel bored of eating just a bowl of plain white rice and thought of spice it up with some vegetables? Well if you have, today is just the right day for me to introduce you to my super delicious, gut-friendly and nutritional Carrot Cabbage Rice recipe! Cabbage is full of vitamin K, C, and dietary fibers while carrot is rich of beta carotene that protects against macular degeneration and senile cataracts! So do cook this for those ChoxChe-ers who have digestive and vision problems! If you don’t like these vegetables, feel free to replace them with vegetables of your choice! Alrighty, without further ado, let’s get started.

Ingredients:

1. 2 cups ( or 400 g) of uncooked rice

2. 3 cups of water

3. 1 small carrot

4. half of cabbage head

Serving size: 2

Instructions:

1. Chop the carrot into cube-sized pieces.

2. Stack as many layers of cabbage leaves as you like and julienne them.

3. Into the rice cooker, add the already rinsed, uncooked rice (400g) and water in 1: 1.5 ratio. (Normally, the ratio of rice and water is 1 to 1, however slightly more water is required today as we are going to cook the vegetables too). I am using 2 cups of rice and 3 cups of water which is enough for 2 servings.

4. Add all of the diced vegetables into the rice cooker.