formats
Published on March 27, 2011, by in Recipes.

As a child I remember having rice porridge for breakfast or lunch, usually in the weekend. We would usually have fish porridge or pork mince porridge, or just plain rice porridge with a few small side dishes.

And on a day like this, when it is cold and wet outside, I love just a simple rice porridge for lunch (you may know it as congee or jook).

It’s delicious, economical and really easy to make. My son, has been eating ┬árice porridge since he started solids.

I usually do this for our lunch.

Recipe:

1 cup uncooked long grain white rice

3-4 cups water

2 eggs

2 spinach leaves

Dash of light soy sauce

Dash of sesame oil

Preparation and cooking:

Rinse the rice a couple times.

Finely shred washed spinach leaves.

Place rice in a pot, add 3 cups of water and bring to a boil. Then turn the heat down and simmer partially covered. Cook rice until really soft (careful not to let the rice dry out) – add additional cup of water if required.

Using a fork stir in eggs (stir quickly)

Add spinach (until cooked)

Before serving add dash of light soya sauce and dash of sesame seed oil.

Comment:

Some people like it their rice porridge creamy (like oatmeal porridge). Some prefer it to be cooked down or becomes a soup without visible grains of cooked rice.

Keep an eye out for the fish porridge and pork mince porridge recipes in my next blog.