Steamed Seafood Brown Rice in HCP

I discovered this recipe in a chinese magazine, but it stated 20mins to simmer the seafood which I think most probably will be overcooked by then >.< Therefore I twitted the cooking method by cooking the rice in happycall pan first,  then place the seafood over and simmer till cooked.  Though I cooked the seafood for about 10mins, some of the seafood like squid and prawn have turned slightly tough....But is still a wholesome one dish rice meal and looks rather spectacular when the seafood is being neatly arranged on top of the rice! 

assorted seafood ingredients...

sauce

Ingredient

• 100gm brown rice
• 200gm white rice
• 650ml water
• 130gm kanimi, crab leg
• 100gm shelled clams
• 200gm salmon, sliced
• 120gm squid, sliced
• 6 large prawns
• 30gm carrot, sliced & lightly blanched
• spring onion for garnishing

sauce : 

• 3 tbsp olive oil
• 2 slices ginger
• 5 tbsp thick teriyaki sauce
• 4 tbsp mirin
• 3 tsp miso paste
• 3 tbsp water

Method

1. Rinse rice and soak for at least 30mins.
2. Heat 3 tbsp oil in a saucepan, saute ginger until fragrant.
3. Add sauce ingredient and bring to boil. Remove from heat.
4. Drain rice and place together with the water into happycall pan. Bring to boil. Cover pan and simmer on lowest heat till water is almost evaporated.
5. Arrange seafood over the rice, spoon the sauce evenly over the seafood. Add in blanched carrots.
6. Cover pan and simmer on low heat for another 8-10mins.
7. Open the lid (to prevent the steam from further cooking the seafood) and rest the rice in pan for another 30mins before serving.