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 rice porridge since he started solids.
I usually do this for our lunch.
1 cup uncooked long grain white rice
3-4 cups water
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.
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.