Rice Porridge Sweet Rice 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.

SWEET RICE PORRIDGE

Steps:

• In a saucepan, combine rice, milk, dates, cinnamon, and a pinch of kosher salt. Bring to a boil, then reduce heat and simmer, stirring, until thick and creamy, 5 to 7 minutes. Serve, topped with berries, apple, almonds, and a drizzle of honey.

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.

SWEET RICE

Steps:

• Bring the rice, butter, and water to a boil in a large saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
• Whisk together 2 cups of milk, flour, sugar, egg, and vanilla extract in a bowl, and pour the milk mixture over the cooked rice. Stir to combine, and simmer over low heat for 15 minutes. Stir in 1 cup whole milk, the cream, raisins, and cinnamon until thoroughly mixed, and allow to cool for a few minutes. Serve warm or cold.

CHICKEN ARROZ CALDO (CHICKEN RICE PORRIDGE)

Steps:

• Heat the olive oil in a large pot over medium heat; cook and stir the onion, garlic, and ginger in the hot oil until fragrant, about 5 minutes. Add the chicken wings; cook and stir together for 1 minute. Stir the fish sauce into the pot, cover, and cook another 2 minutes.
• Pour the chicken broth into the pot. Add the sweet rice and stir. Bring the mixture to a boil; cover and cook for 10 minutes, stirring occasionally to assure the rice is not sticking to the bottom of the pot. Season with salt and pepper. Garnish with the green onion, and serve with lemon slices and additional fish sauce, if desired.

SWEDISH RICE PORRIDGE

Steps:

• Peel and chop apple.
• Rub butter over bottom and sides of a 3 quart saucepan.
• Place rice, water, and cinnamon into the saucepan and bring to a boil.
• Cover and simmer for 10-15 minute or until water has been absorbed.
• Add milk to saucepan. Heat and stir until simmering but not boiling.
• Add brown sugar, chopped apple, and raisins and stir gently.
• Cover pan and allow porridge to simmer for about 45 minute As it cooks, it will thicken. Stir once or twice while it cooks.
• Turn off heat and remove pan from burner. Remove cinnamon stick and stir in vanilla.
• Serve warm with cream or honey if desired. Also good saved in fridge and warmed up.