Quick Rice Porridge

Rice porridge is the ultimate comfort food. There are as many variations as there are cooks. Some recipes can take hours to prepare. I don’t have that kind of time or energy to spend on one dish. Over the years I’ve tried various methods and this one works for me. I get silky non-gluggy congee with minimal effort.

For one serve you’ll need:


Ingredients (a)

1 cup cooked rice
3 cups water + stock cube (or just use chicken stock instead of water)
1 garlic clove (peeled)
2 slices ginger (peeled)
1/2 cup frozen peas or corn
1 tablespoon fried shallots
1 teaspoon fresh or frozen grated coconut (my granny’s tip!)
1 tablespoon chopped spring onions
1 tablespoon chopped coriander

Optional (b)
Chilli oil
Sesame oil
Soy sauce
1 egg (scrambled) or sliced cooked chicken

Method:

Place all ingredients (a) in a small pot, bring to a light boil. Pour 3/4 of the mixture into a blender, give it a quick run. Less than 30 seconds. Make sure there is plenty of liquid in the blender, you don’t want the rice to become a paste. Once blended, pour back into the pot. Simmer with lid off until porridge thickens. Season to taste. Serve in a bowl and garnish with optional ingredients (b).

Note: I use hainanese chicken rice paste instead of stock. You can find this in bottles at asian grocery stores. Only use fresh or frozen coconut, dried coconut will make your porridge gritty. Leave out coconut if unavailable.

Leave a Comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s