Editor's note: The recipe and introductory text below are from China Modern by Ching-He Huang.

　　In Chinese, Xi-fan means "watery rice." This modern version contains both brown rice and mixed whole grains.

　　

Ingredients

Makes 4 servings

　　2 tablespoons vegetable oil

　　2 garlic cloves, crushed and finely chopped

　　1 tablespoon freshly grated ginger

　　6 dried Chinese mushrooms, soaked in hot water for 20 minutes, stems discarded, finely chopped

　　1 small carrot, diced

　　1 cup brown basmati rice

　　1 cup equal parts green split peas, whole green lentils, whole grain, barley flakes and pearl barley

　　12 cups boiling water

　　1 red bell pepper, finely diced

　　4 cups vegetable stock

　　Handful of canned bamboo shoots, chopped

　　2 tablespoons light soy sauce

　　1 tablespoon toasted sesame oil

　　Pinch of freshly ground black pepper

　　Small handful of cilantro leaves and stems, chopped

　　

Step 1

Heat a wok over high heat and add the oil.

　　

Step 2

Stir-fry the garlic and ginger and Chinese mushrooms for less than 1 minute. Add the carrot, brown rice and whole grain mix. Stir-fry for less than 1 minute and add 4 cups boiling water.

　　

Step 3

Let the rice cook for 25–30 minutes, stirring and adding up to a further 8 cups water to make sure the rice and grains are thoroughly cooked. Add the red bell pepper, stir well, and then pour in the vegetable stock. Finally add the bamboo shoots and season with the light soy sauce, sesame oil and ground black pepper. Sprinkle in the chopped cilantro and serve immediately.

　　China Modern