Chinese rice cream pan

Ingredients for 6 servings:

• 2 cups Basmati
• ½ tsp salt
• 2 tbsp garlic oil
• 1 ginger root, fresh
• 4 tbsp soy sauce
• 3 tsp hoisin sauce
• 1 jar mung bean sprouts
• 1 jar bamboo slices, cut into strips
• 200 g sour cream
• 200 g crème fraîche
• some pepper
• 500 g minced meat

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 45 minutes

a delicious rice dish with bamboo and other typical Chinese ingredients, but also sour cream and crème fraîche

First, cook the rice. We recommend using a rice cooker if you have one. Once the rice is cooked, let it stand for about 1.5 hours to cool and dry out. Now, get a normal-sized, high-sided frying pan ready and add the garlic oil. Set the stove on high and wait until the oil is hot. Add the rice and use a plastic spatula to break up any sticky rice into as small pieces as possible. Once the rice has reheated and absorbed the garlic oil, add the sour cream and crème fraîche. Stir everything together well. Once it has become a smooth mixture, add the salt and pepper and stir everything together again. Let everything simmer for 2 minutes, still on high, and prepare a second pan with the ground meat. Break the ground meat into small pieces in the pan and season well with salt, adding more pepper if necessary. Stir everything together well so that all parts of the meat get some of the seasoning. Then stir the meat repeatedly to ensure it is seared on all sides. No oil is needed for the minced meat, as it contains enough fat on its own. Therefore, no oil needs to be added to a non-stick pan beforehand! Back to the rice pan. Once the rice is thoroughly cooked with the cream and spices, add the sprouts and bamboo shoots to the pan. Drain both thoroughly beforehand! Now reduce the heat for the rice pan to medium. Let everything simmer for about 5 minutes, stirring occasionally – don’t forget the minced meat. When the 5 minutes are up, wash the ginger root thoroughly and then, using a fine grater, add about the amount needed for a teaspoon to the pan. If you prefer a more intense ginger flavor, you can of course use more. In this example, however, one teaspoon is sufficient. Stir again afterward! Finally, add the soy sauce and hoisin sauce and mix them with the rice again until it has turned a light yellow color. Don’t let the smell of the hoisin sauce put you off! The flavor combined with the other ingredients is truly fantastic! Stir the rice several times to dissolve the dark spots caused by the soy sauce. Only then will you achieve a consistent flavor! Let everything simmer for another 5 minutes. To do this, return the stove to full heat. Meanwhile, add the minced meat. It should now be crispy cooked and have a dark brown, but not black (!) color. When it’s done, turn off the burner and remove the pan from the heat. When the last 5 minutes of cooking time are up, turn off the burner for the rice as well. To serve this dish in a truly Chinese style, I recommend combining everything in a large bowl—the contents of both pans, rice, and meat—and stirring well. Ideally, so that the meat is only visible here and there. That’s how the Chinese like it. Serve the whole thing on flat plates with chopsticks.