Hmong Rice Porridge Recipes

THE CANTONESE RICE PORRIDGE RECIPE

Steps:

• Wash the chicken bone to remove any debris and dirt.
• Place the chicken bone in a stock pot.
• Add cold water sufficient to submerge all the bones.
• Heat the water over high heat until it starts to boil. Once it is boiled, reduce the heat.
• Simmering on your stove top for one hour. Stir occasionally.
• Skim of the scum floating on the surface from time to time. This step can help to obtain a clean stock.
• After one hour, remove the bone. Let the chicken stock pass through a wire mesh strainer.
• Let the stock sits for ten minutes. Then pour it into another pot through a strainer again, but discard the sediments at the bottom.
• Clean the rice by rinsing it twice with plenty of water.
• Soak the rice with water for one to three hours.
• Bring the chicken broth to a boil. Add the rice into the liquid. Keep stirring to prevent the rice from sticking to the bottom of the pot.
• Let it boil in this way for about ten minutes.
• Add the mashed century egg
• Add a salted egg (optional)
• Reduce to the lowest heat possible so that the porridge is barely boiled.
• Remove the salted egg and cut it into small pieces. Set aside.
• Continue simmering at this state for the next one to two hours. Stir occasionally.
• Season with one tablespoon of salt.
• Ladle the porridge into a bowl.
• Add some pieces of salted egg, ground white pepper, drizzle some light soy sauce plus a few drops of sesame oil.

KIMCHI RICE PORRIDGE

Steps:

• In a saucepan, heat the oil over medium-high heat. Once shimmering, add the scallions and ginger and sauté until soft and toasted in spots, about 2 minutes.
• Add the kimchi, the rice, and 3 cups of water. Bring to a boil, then reduce heat and simmer, adding more water if necessary, until the rice is broken down and the porridge is the desired consistency (some like their porridge soupy, others thicker with most of the liquid absorbed), 15 to 20 minutes.
• Turn off the heat and stir in the kimchi brine. Season with salt and more kimchi brine to taste.
• To serve, fry eggs to your liking. Top each bowl of porridge with an egg, chopped scallions and a drizzle of sesame oil.

CHAO GA - VIETNAMESE RICE PORRIDGE

Steps:

• Place rice and glutinous rice in a large pot with water and stock.
• Bring to boil then lower heat, cover and simmer, stirring occasionally.
• Cook until rice is very soft and mixture is thick. Roughly 45-60 minutes.
• Add fish sauce, sugar, shredded chicken, mushrooms, and poultry seasoning.
• Stir Gently.
• If desired, to Poach eggs: add to top of the mixture and cover.
• Let it simmer an additional 5-10 minutes, or the eggs are cooked to your liking.
• Spoon porridge into individual serving bowls.
• Garnish with spring onion.
• Sprinkle with pepper.

HMONG RICE PORRIDGE

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.

KOREAN WALNUT RICE PORRIDGE

Steps:

• In blender or food processor, grind walnuts, drained rice and 2 cups of water.
• Pour blended mixture into a medium sauce pan and add remaining water.
• Cook, stirring constantly, until mixture boils. Add salt and stir.
• Serve in bowls garnished with walnuts. Top with maple syrup or honey if desired.

RICE PORRIDGE/RAMADAN PORRIDGE/RICE KANJEE

Steps:

• 1.Wash and soak the rice, fenugreek and broken chickpea (if you are using) in cold water for at least 5-6 hours.
• 2.Drain the water; in a pressure cooker add the drained rice along with the washed beef or chicken, the garlic, green chillies, a teaspoon of chopped onion and 2 litres of water. Cook for 30 minutes with the weight on. Leave it to cool. Remove the beef or chicken and shred them to small pieces and discard the bones.
• 3.In a heavy bottomed saucepan, heat oil or butter. When hot, add the cloves, cardamom, cinnamon followed by chopped onion. Cook until the onion turns golden brown; add the ginger & garlic paste along with the curry leaves, pandan leaves and lemongrass. When the ginger and garlic paste turn lightly golden, add the meat curry powder and cook till it is roasted for about 1 minute. Add the tomatoes and cook till tomato becomes mushy. Add the chopped meat and cook for 2-3 minutes.
• 4.Add the boiled rice and cook till it comes to a boiling point. Add salt and mix well.
• 5.Add the coconut milk and bring to a slow boil. Adjust the consistency of the porridge to your liking by adding less or more milk. Do not boil. Adjust seasoning to suit your palate.
• Serve hot.
• Note: If you are adding maldive fish, add it after the tomato. If you are using moringa leaves, add at the end of cooking as the leaves may change colour.