You are here: Home > Cuisine > Chinese > Chinese Rice Dishes > Stewed Rice Stewed Rice by Tarla Dalal Post A comment Add your recipe to below listed cookbooksMy ReceipesHealthy LivingTryFursat MeSwatiPri Cook BookDhivyaChandniLiverShils Tarla RecipesIndira NatrajanFavorite RecipesDevi's Recipe BookFor JyotiIshuAirfryerShilpaSuchi's Recipe BookDharaJeevikaStartersAshi CookingNon-vegetarian Low Calorie RecipesFarihaKalpana AroraLunchMocktailsAg-recipes For The BoysP.s.varmaKaminiDesi Sudha PatelJayalakshmi NarayananPost PregnancyVishuDivi Fresh CookbookShalooTruptiJyoti's CookbookLebaneseSnacksContinental FoodsAlphaPritiContinental FoodHealthy Eating PostnatalChickenVeg DinnerRqBreakfastManju's CookbookRituDhwanitFirelessVista EventsKanikaSnacksRinkuAmmuzMy RecipesHiral MehtaSilkyNavyanshLibo Cook BookFerdousTarla CookbookPregaMaitriDhoklaTababdulrazak@gmail. 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Yet, it is amazingly flavourful and aromatic, all thanks to the magic of the vegetables used. Veggies like capsicum and spring onions have their own innate flavour, which get easily transferred to the food they are cooked in, and that property comes across very beautifully in this recipe. Other veggies like cauliflower, carrots and baby corn add colour and texture to this bowlful of rice, which is soothingly cooked in milk and vegetable sauce. You are sure to fall in love with this elegant dish, studded beautifully with colourful veggies! Stewed Rice recipe - How to make Stewed Rice Tags Chinese Rice DishesInternational FavouritesQuick South Indian, Maharashtrian Rice RecipesChinese PartyQuick Vegetarian Rice, khichdi Recipes Preparation Time: 15 mins Cooking Time: 7 mins Total Time: 22 mins 4Makes 4 servings Show me for servings Ingredients 3 cups chinese rice1/2 cup blached cauliflower florets1/2 cup blanched and diagonally cut babycorn1/2 cup thinly sliced capsicum1/2 cup blanched and diagonally cut carrots1/4 cup chopped spring onions whites and greens2 tbsp oil1/2 cup milk1 cup clear vegetable stock1 tbsp cornflour1/2 tsp sugar salt to taste Method MethodCombine the cornflour and 2 tbsp water in a bowl and mix well. Keep aside.Heat the oil in a wok over a high flame, add the capsicum and spring onion whites and greens and cook on a high flame for 1 minute.Add the cauliflower, baby corn, capsicum, carrots and sauté on a high flame for 3 to 4 minutes.Add the milk, vegetable stock and cornflour-water mixture, mix well and cook on a high flame for 1 minute, while stirring continuously.Add the rice, sugar and salt, mix well and cook on a high flame for 1 minute, while stirring occasionally.Serve hot.