Recipe

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• 3 tsp chicken bouillon granules
• 3 1/2 cups water
• 3 cups uncooked white rice
• 4 small heads baby bok choy, trimmed and chopped
• 3 green onions, chopped
• 1 carrot, chopped
• 4 mushrooms, chopped
• 1 tsp chicken bouillon granules
• 1/4 cup water , or more if needed
• ground black pepper to taste

• 1 Dissolve 3 teaspoons chicken bouillon in 3 1/2 cups water in a rice cooker.
• 2 Stir rice, baby bok choy, green onions, carrot, and mushrooms into the bouillon and water mixture.
• 3 Start rice cooker and cook until liquid is absorbed and rice is tender, about 50 minutes.
• 4 Dissolve 1 teaspoon chicken bouillon and 1/4 cup water in a small bowl; transfer mixture to a blender.
• 5 Scoop about 1 cup of the rice mixture into the blender with the bouillon mixture; process until mixture becomes a thin paste, adding more water as needed.
• 6 Mix the rice paste with the remaining cooked vegetables and rice until thoroughly combined.
• 7 Season with black pepper.