Hmong Rice Porridge Recipes

HMONG RICE PORRIDGE

Hmong Rice Porridge image

This isn't the traditional Hmong rice porridge, but close enough! Traditional recipes use Quails or Cornish Hens, chopped up in bite size pieces, but I prefer to make things easier for myself. This is something most parents would give their babies as their first real food when they can eat, or for when you're not feeling well.

Provided by Hamlin

Categories Rice

Time 42m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 quart water (or you can use any broth of your choice)
1 cup jasmine rice, uncooked
1/2 stalk lemongrass
1/2 lb ground meat (you can use ground pork, beef or chicken)
1 pinch salt and black pepper

Steps:

Add the water or broth of your choice, rice and lemongrass into a pot and bring to a boil. Cook for about 7 minutes on high, stirring constantly to keep the rice from sticking to the bottom of the pot.
Reduce the heat to medium-low to simmer, continue to cook until the rice is soft.
Put the ground meat into a bowl and add a little bit of warm water to break the meat apart, you don't want it sticking together but in small little clumps.
Pour the meat into the porridge and stir. Add a pinch of salt and black pepper to taste. Cook for 10 more minutes or until the meat is no longer pink.
Remove the lemongrass and serve warm.

Nutrition Facts : Calories 171.1, Fat 0.2, SaturatedFat 0.1, Sodium 10.3, Carbohydrate 37.8, Fiber 1.3, Protein 3.1

HELL'S KITCHEN MAHNOMIN PORRIDGE

Hell's Kitchen Mahnomin Porridge image

Wonderful wild rice breakfast porridge served at the Hell's Kitchen restaurants here in Minneapolis and in Duluth. Recipe by Mitch Omer (Hell's Kitchen owner & chef) and available in the "Damn Good Food" cookbook.

Provided by Lisa1

Categories Breakfast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 cups cooked wild rice
1/4 cup pure maple syrup (plus more for serving)
1/4 cup dried blueberries
1/4 cup craisins
1/2 cup roasted cracked hazelnuts
1 cup heavy cream (plus more, warmed, for serving)

Steps:

In a heavy non-stick sauté pan, add the cooked wild rice, heavy cream, and maple syrup, and warm through. Add the blueberries, craisins, and hazelnuts, and stir to mix well. Serve in a bowl with sides of warm heavy cream and maple syrup.

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