Rice With Cucumber, Korean-style Carrots, And Cauliflower Recipe

Prepare

1. Rinse 1 cup of rice under cold water until the water runs clear. 2. Cut 1 large cucumber into thin slices. 3. Shred 200 grams of Korean-style seasoned carrots. 4. Cut 1 small head of cauliflower into florets.

Cook Rice

1. In a medium saucepan, bring 2 cups of water to a boil. 2. Add the rinsed rice and a pinch of salt. 3. Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the water is absorbed and the rice is tender. 4. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.

Steam Cauliflower

1. While the rice is cooking, bring a pot of water to a boil and fit with a steaming basket. 2. Place the cauliflower florets in the basket. 3. Cover and steam for about 5-7 minutes, or until tender but still crisp.

Combine and Serve

1. In a large bowl, combine the cooked rice, sliced cucumber, shredded Korean carrot, and steamed cauliflower. 2. Gently mix to combine. 3. Add salt and pepper to taste. 4. Serve warm or at room temperature.