Corn Mushroom Rice

http://copycakekitchen.blogspot.com/2013/04/corn-mushroom-rice.html

Corn & Mushroom Steam Rice（玉米菇菇炊饭）
(Recipe adapted and inspired by 小小米桶 with minor changes)

Ingredients: (4 Servings)
1 1/2 cups Rice
1 1/2 cups Sweet corn kernel or fresh corn
1 package Buna shimeji/Brown clamshell mushroom 鸿禧菇/猴头菇
1 package  Enoki mushroom 金针菇 (I used Bunapi shimeji/White clamshell mushroom 美白菇)
4 fresh mushroom (cut into slice) (I didn't use this)
Chopped celery (I used spring onion)

Seasoning:
1 1/4 cups kombu stock (replaced with 1 1/4 cups water + 1 tsp chicken stock)
1 tbsp soy sauce
1 tsp salt
1 tsp vegetable oil

Method:

1. Wash rice and drain, corn kernel drained juice, set aside
2. Cut off and discard the base of the cluster.
3. In a claypot or rice cooker
4. Add in rice, kombu stock and seasoning, stir well.
5. Follow by corn and all mushrooms.

For Claypot 
    6.  Cover with lid and cook over a medium heat until water begins to boil. Reduce the heat to
         low, continue to cook for 15 minutes or until cooked. Simmer for another 5 mins.
    7.  Sprinkle some chopped celery on top. Done.

For Rice Cooker 
    6.  Lift the cover and turn it on. When it automatically turn off. Simmer for about 5-10 mins.
    7.  Sprinkle some chopped celery on top. Done.

My Note : 2 Servings - using of 1 cup rice and 1/2 of this recipe.