5Senses | East Asian Spiced Blended Rice

For the Rice

• 2 cups rice

• 3 cups water, for washing and soaking

For Cooking

• ½ cup oil

• 1 whole 5Senses star anise

• 1 piece 5Senses wild cinnamon bark

• 1 teaspoon 5Senses black pepper

• 1 medium onion, sliced

• 3 garlic cloves, chopped

• 1-inch ginger, chopped

• ½ cup water

For the Sauce

• 1 tablespoon barbecue sauce

• 1 tablespoon soy sauce

• 1 tablespoon chili sauce

• 1 tablespoon vinegar

• ½ teaspoon sugar

• ½ teaspoon salt

For Garnishing

• Korean chili chicken

• Sesame seeds

• Fresh coriander leaves
  

1. Wash and Soak the Rice
   Take a small bowl and add the rice along with the water.
   Wash the rice thoroughly until the water becomes clear. Once washed, soak the rice for 20 minutes. After soaking, drain the water and set the rice aside.

2. Prepare the Aromatic Base
   Heat oil in a large pot over medium heat.
   Add the following whole spices:
   5Senses star anise
   5Senses wild cinnamon bark
   5Senses black pepper
   Allow the spices to crackle and release their aroma for about 1 minute.
   Add the sliced onion and cook for 3–4 minutes until light golden brown and softened.
   Now add the chopped garlic and ginger. Sauté for 2–3 minutes until fragrant.

3. Add the Rice
   Add the soaked rice to the pot and gently mix so the rice gets coated with the aromatic oil and spices.
   Cook for about 1 minute while stirring carefully to avoid breaking the rice grains.

4. Prepare the Sauce
   In a small bowl, combine:
   Barbecue sauce
   Soy sauce
   Chili sauce
   Vinegar
   Sugar
   Salt
   Mix everything thoroughly until well combined.
   Pour the prepared sauce into the rice pot and gently mix to evenly coat the rice.

5. Cook the rice.
   Add ½ cup water and bring the mixture to a gentle boil.
   Once boiling, reduce the heat to low and cover the pot tightly with a lid.
   Cook for 15 minutes on low flame until the rice becomes tender and fully absorbs the flavors.

6. Garnish and Serve
   Fluff the rice gently using a fork.
   Top with Korean chili chicken, sesame seeds, and freshly chopped coriander leaves.