Super duper easy bento again; woo! Today I made brown rice jook, which entails all of cooking some rice in a bunch of water for a really long time. I actually tried using the "porridge" setting on my Zojirushi, but it wasn't nearly long enough. Maybe because I used brown rice instead of white. I was afraid the brown rice just wouldn't get mushy at all, but after transferring the half-cooked jook to the stovetop and cooking for another hour or so, it really did get nice and creamy. I added Chinese sausage (lup cheong) and shiitake to mine, which added lots of flavor. You can also add fish, chicken, turkey, duck, or pretty much whatever you desire; and instead of water you could also use chicken or other stock. After ladling it into the green thermal container which I am really liking a lot these days, it looked pretty blah. So I added some shiitake mushrooms and chopped green onions in a tree design. The top tier bowl contains the fruits and veggies: grapes, strawberry, raspberries, tomatoes, broccoli and pink carrot flower. The bowl sits just under the lid, which screws on to secure both sections tightly. You don't even need a lunch tote since the lid has a built-in handle. How great is that?
I am a former research scientist turned stay-at-home-mom of 2 who got started with bento in an effort to help my kids learn that eating healthy and nutritious foods can be fun and cute. I make a bento lunch for my 13yo (8th grader) son & my 10yo (4th grader) daughter every school day, and post the pictures on my sherimiya ♥ flickr photostream. Here in this blog is where I describe each bento, and you'll also get a peek inside our family adventures. Thanks for taking a look, and please let me know what you think ^-^!