This recipe is for a type of rice porridge. It is a really great soup/porridge for cold days and is also perfect for when you need some soft easy to digest food. In Asia many families use this as a type of baby food. They also eat this for breakfast lunch or dinner. Originally it was made for poor families to stretch the rations of rice.
I prefer to use stock…chicken or pork. It is great with cut up pieces of shrimp and or fish cooked into it. The best part about this recipe is that you can really make the whole thing from scratch in about 1 hour and is perfect for use of all organic or natural products.
The recipe below is for the base…from there you can add anything in the way of chicken, pork, beef, seafood and or veggies to make it the way you want.
In many areas the families will serve this base super hot with side dishes of blanched veggies of meats that the individual family members or guests can add on their own.
1 cup rice (white long grain or brown)6 cups water or stock
¾ teaspoon minced garlic1 bay leaf1 teaspoon minced fresh ginger¼ teaspoon sea salt¼ teaspoon cumin1 teaspoon Soy sauce 2 scallions/green onions, sliced thin (may sub minced shallots)
1 teaspoon Fish sauce (optional)
4 eggs (lightly mixed)
1 ½ tablespoon Corn starch (optional)
Bring stock/water to a boil, add rice. Bring to a boil for 1 minute, then cut heat to a very low simmer (the lowest setting), cover and let cook for 30 minutes. After 30 minutes, check rice to make sure it is not sticking to the bottom of the pan, stir, ADD BAY LEAF, cover and let simmer for another 10 minutes. When done rice should be popped and mushy and there should be plenty of broth left over.
Keep heat on lowest setting and REMOVE BAY LEAF, stir in garlic, ginger, salt, cumin, soy sauce, green onion, and fish sauce. Then swirl in the lightly beaten eggs adding it in small quantities. The egg should cook almost immediately and cook into a stringy appearance.
Salt and pepper to taste.
NOTE: Some people (myself included) like the broth to be a bit thicker…..almost like an egg drop soup consistency. So if you like you can take the cornstarch, mix it with 2 ounces of water and stir it into the mix after adding the eggs.
This soup/porridge can be chilled and re-heated without any problems. I really like to add mushrooms to the mix. I use crapake or especially enjoy enoki’s.
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