These delicious Chinese steamed buns can be made with or without a pork filling. A wok with a stainless steel steam plate is required to prepare these delicious buns. After steaming the buns, be careful to carefully remove the cover to prevent moisture from dripping onto the buns, since this can cause yellowish blisters to appear on the surface of the buns. If you like, you can substitute milk for the warm water.
| Prep Time: | 5 mins |
| Cook Time: | 35 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
Ingredients
- 2 tablespoons butter
- 1 cup black rice
- ¼ cup diced onion
- ¼ cup slivered almonds
- 1 ¾ cups water
- 1 cube chicken bouillon
Instructions
- Melt butter in a saucepan over medium heat. Add black rice, onion, and almonds; cook and stir until lightly toasted, 5 to 10 minutes. Add water and bouillon; bring to a boil. Reduce the heat to low, cover, and simmer until rice is tender and liquid is absorbed, 25 to 30 minutes.
Nutrition Facts
| Calories | 266 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 4 g |
| Sodium | 297 mg |
| Sugars | 1 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I added a little salt to it. It was good, but not great.
I made it last night and it was delicious,I will be making again
Perfect!! This was so good I could have eaten the entire side dish. Slightly chewy but yet smooth. I added some fresh garlic and at the end of the simmering I threw in a handful of dried cranberries for a pop of color.
I cooked it with some wild rice using the same time frame, it turned out perfect.
Good flavor but took a lot longer than cooking time mentioned.
The second time I made this I put all the ingredients in my Quisinart pressure cooker on high for 1 minute and then let the pressure bleed off my itself. It cooked perfectly with the grains splitting open but retaining good texture. I cook it this way all the time now.
Really easy to make and surprisingly delicious
Different. It tastes almost creamier or sweeter than regular rice. I don’t think I’d use as many almonds though because I don’t think they’re really necessary but a few are good. Can’t wait to try in a fried rice dish. We had this as a side dish for Swai fish from this site. It did need to cook longer but that is not a big thing if you know that ahead, but since this was our 1st time our dinner come out all together for the meal.
This was absolutely delicious. It is very good without changes but I always add garlic when I add onion because we love it. I will make this again and again.
It’s a rich and tasty dish
Loved it! Quick and easy to make. As I didn’t have the chicken bouillon I put in some Jamaican pepper to enhance the taste. Delicious!,,
This recipe is easy and delicious. I made it exactly as written. My husband loved it, as well.
I’ve made this with the almonds and without (because I didn’t have any). Both times were wonderful.
I add the finished rice to a pan of sliced chicken and cubed veggies (carrots, celery, pea pods, peas etc), soy sauce to make fried rice.
perfect the way it is – – love it and so does my husband.
This definitely took more than 30 minutes–45 minutes for the rice to absorb all the water. It was very tasty, perhaps only needed some salt. Thank you for sharing!
Add fresh grated ginger, garlic and thyme, and garnish with chopped scallions.
The greenery is not addressed but I used parsley. We all loved the deep and savory flavor. Excellent with Encrusted Pork Loin and a garden salad. A Merlot balances well with this meal as the encrusting was Rosemary, Basil and Dijon Mustard. With the savory rice a full bodied wine is needed.
Absolutely delish! I added some diced red pepper and about a 1/4 cup of whole kernel corn then topped with some fresh cilantro! Looking forward to making this again
Had never cooked with black rice before. Followed recipe but omitted almonds. Took longer than 30 minutes for liquid to be absorbed. Very purple-y and tasty! Served with baked pork chops and a green salad. Will make it again! Thank you.
This is delicious. I used red onion and a few garlic cloves. It has such a great juxtaposition of chewy rice texture with a smooth background of onion and garlic. So different from other rices.