Westlake 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.

WHOLE-GRAIN BREAKFAST PORRIDGE

Steps:

• Up to 12 hours before serving, put the rice, oats, barley and farina in a 6-to-10-cup rice cooker. Stir in the orange peel, cinnamon stick, sugar, salt and 5 cups water. Add the dried fruit.
• Close the cooker, set the timer and program for the porridge cycle so that breakfast is ready at the desired time. (If you don't have a porridge setting on your rice cooker, program for 50 to 55 minutes.
• Serve the warm porridge with nuts, syrup and/or milk, 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.

FENNEL AND RICE PORRIDGE

Steps:

• 1. In a large pot, combine rice, chicken stock, water and fennel. Place the pot on the stove, set to medium heat.
• 2. Bring the rice to a simmer and cover. Cook stirring occasionally for about 45 minutes or until the rice has absorbed most of the liquid and looks soupy. Stir in the peas, cook the porridge for a minute to thaw them. Remove from the heat and check for salt.
• 3. Serve garnished with wedges of egg, and a sprinkle of fennel fronds.

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.

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.

WESTLAKE RICE PORRIDGE

Steps:

• Bring 4 gallons (16 quarts) water and the rice to a rolling boil, and then add the whole chickens. Add the rib eye steak and sweet shrimp. Cover the pot with a lid, but vent it slightly with two chopsticks. Braise for 1 hour, and then season with fish sauce, grated ginger and salt. Allow the chickens to rest in the porridge until cooled, and then pull them out before serving. Slice the steak and add the slices to the porridge.
• Soft-boil the eggs, peel and soak in soy sauce.
• To serve, pour a good-sized serving of porridge into a large bowl and garnish with an egg, chopped scallions and cilantro.
• Cook's Note: Reserve the chickens for another dish calling for cooked chicken.