Ham and Matsutake Mushroom Braised Rice

Name: Ham and Matsutake Mushroom Braised Rice
Total time: 40 min
Ingredients: 100g, diced Chinese ham or bacon; 150g, sliced Fresh matsutake mushrooms or dried shiitake; 1 medium, diced Carrots; 1.5 cups Long-grain rice; 2 cups Water; 2 tablespoons Vegetable oil; to taste Salt; for garnish Green onions

A comforting one-pot rice dish where savory ham and earthy matsutake mushrooms meld together with tender carrots, all simmered until perfectly fluffy. The kind of simple dish that fills your kitchen with incredible aroma.

40 min

Medium

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Story

This dish brings together the rich, smoky flavor of Chinese ham with the delicate, pine-like essence of matsutake mushrooms. The carrots add a touch of natural sweetness, while the rice absorbs all those delicious savory juices. It's the kind of meal that comes together in one pot—perfect for busy weeknights or lazy weekends when you want something satisfying without a lot of fuss.

Ingredients

Chinese ham or bacon 100g, diced

Fresh matsutake mushrooms or dried shiitake 150g, sliced

Carrots 1 medium, diced

Long-grain rice 1.5 cups

Water 2 cups

Vegetable oil 2 tablespoons

Salt to taste

Green onions for garnish

Instructions

Prep your ingredients

Give the mushrooms a quick rinse and pat them dry, then slice them into thin strips. Dice the ham into bite-sized cubes and cut the carrots into small dice. Rinse the rice until the water runs mostly clear—this removes excess starch for fluffier results.

Sauté the mushrooms

Heat the oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the mushrooms and cook for 2-3 minutes until they release their aroma and start to soften slightly. You want them to pick up some color but not brown too much.

Build the flavors

Add the diced ham and carrots to the pot. Stir everything together and cook for another 2-3 minutes until the ham becomes slightly crispy at the edges and the carrots begin to soften. The fat from the ham will coat everything in a lovely savory base.

Add rice and liquid

Scatter the rinsed rice evenly over the mushroom and ham mixture. Pour in the measured water, add a pinch of salt, and give everything a gentle stir to distribute the ingredients.

Braise until done

Bring the pot to a boil, then reduce the heat to low and cover tightly. Let it simmer for about 18-20 minutes without lifting the lid—resist the urge to peek! The steam is what cooks the rice evenly. Turn off the heat and let it rest for 5 minutes with the lid still on.

Fluff and serve

Remove the lid and use a fork to gently fluff the rice, breaking up any clumps and mixing the flavorful bottom crust back in. Sprinkle with chopped green onions and serve warm straight from the pot.