STEP 1/9
Wash one and a half cups of rice in a paper cup and soak it for 30 minutes.
After soaking the rice, strain it through a sieve and drain it all.
STEP 2/9
Clean spinach and wash several times and soak in 1 tablespoon vinegar water for 5 minutes.
After that, strain it through a sieve and drain it.
STEP 3/9
Please chop the onions and prepare them.
You can prepare 2 cheongyang peppers instead of peperoncino.
I'm only going to put in the scent, so cut it in half.
STEP 4/9
Put the spinach in a blender and grind it with a cup of water (200ml).
STEP 5/9
Grease a preheated frying pan and stir-fry onions.
When onion smells, stir-fry 1 tablespoon of minced garlic, 2g of ginger, and pepper (or cheongyang pepper).
I'm going to take out the pepperoncino again, so please cut it in half.
STEP 6/9
If the onion is brown, scoop out the pepperoncino (or cheongyang pepper).
STEP 7/9
Then add the pre-ground spinach water, add 1 tablespoon curry, and boil it down over medium heat for about 3 minutes.
STEP 8/9
Now pour all the spinach water over the drained rice.
And mix it well with rice and press down on cooking.
STEP 9/9
When the rice is ready, mix it with a spatula while it is hot.
Spinach rice goes very well with curry.
We made spicy shrimp coconut curry and ate it together, and it looked so good and delicious.