A popular Asian breakfast, it may take a little time for some to wrap their minds around this breakfast dish but it is tasty and so flexible. I prefer chicken broth rather then water as it adds extra nutrients and flavor.
Ingredients:
4 1/2 cups water/chicken broth/beef broth
1/2 cup long grain rice (brown basmati rice is perfect)
salt and pepper to taste
dash GF soy sauce (to taste)
Stove Top
1. Put chicken broth and rice in a pot and bring to a boil over medium-high heat.
2. Cover, reduce heat, and cook 1 1/2 hours or until soup has a creamy consistency, stirring occasionally for most of the time, but during the last half hour stir more often to make sure it doesn't burn at the bottom.
3. Remove from heat; keep warm.
Crock Pot
This is super simple to make in the crock-pot. Put everything in crockpot, turn on high for three hours, or put on low for overnight to have a hot breakfast ready in the morning. Adding a whole clove of garlic and piece of ginger to the crockpot and then removing them before serving adds lovely flavor.
Variations
This can also be made into an easy dinner by adding pieces of cooked chicken/turkey or fish or shrimp, chopped green onion or sauteed scallion, fresh parsley or cooked cabbage, ginger and a dash of Chinese rice wine or medium-dry sherry or asian sesame oil. Did I mention how flexible this dish is?
I like it sweet, with sugar and salt instead of pepper and soy sauce. Another way of making a rice porridge is putting rice in a blender to make rice meal and then cooking it up like you would with oatmeal, except with more water. Yum! I like it with ground up almonds (almond meal) added for extra nutrition.
ReplyDeletehehe.. funny you mention that: http://molassescookiesandalmondmilk.blogspot.com/2011/01/cream-of-rice.html
ReplyDelete;)
I have both of them listed. Thank you for all your wonderful ideas sis! :)
Keep the great ideas coming!
ReplyDelete