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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Rice Porridge Recipe

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This recipe for Rice Porridge is from Abhe & Svoboda, Inc. , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ cup of Jasmine rice
⅓ cup of sticky/sweet rice
1 pound of chicken bones or pork ribs (optional)
3-5 cups of water or chicken broth or pork broth
2 sticks of celery (5-6 inches long each)
½-1 bunch of green onion
10-12 quail eggs
salt
black pepper
Crushed Thai chili
Fish sauce (optional)
Directions:
Directions:
Wash the bones in hot water, boil then stew them for at least an hour, take out all of the foam on top and use clean broth.
Wash the rice, add 3 cups of the broth/water in a saucepan and bring to boil, then cook it at low for 20-30 minutes. Add more broth/water, if needed. Stir occasionally. Add salt and drops of fish sauce to taste. The rice should look soft and wet but not (very) runny.
Beat the eggs in a bowl.
Chop up celery and green onion fine.
Add eggs and stir frequently until the eggs all get in the rice then add chopped green onion and celery, stir well then cover the saucepan for 1-3 minutes. The green onion and celery should be crunchy. But soft is fine, if you prefer.

To serve, have the rice porridge in a bowl, add black pepper and crushed Thai chili, stir well. Add steak juice for more flavor.
Personal Notes:
Personal Notes:
Char Grilled Steak and this Rice Porridge are a great combination!

 

 

 

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