My mom used to make me some rice porridge when I am not feeling well, specially if chewing is a problem. I also have memories with my friends when it is raining or cold at night, we would stop at a rice porridge house so we can sit and have a hot bowl of it and chit chat while enjoying it. When the cold season here in the US get closer, this one will be a good choice for snack or breakfast.
Recipe Yield: Servings for two
Ingredients:
1/2 cup glutenous rice or a mixture of glutenous and jasmine rice
2 cups water or water boiled with bones of chicken or chicken broth
1 tsp. Olive or vegetable oil
1/8 lb. (2 oz.) of chicken, cubed small
1 clove garlic, finely minced
1/8 of a med. sized onion, finely minced
1 finger sized ginger, sliced
2 raw egg
salt and pepper to taste
dash of Sazon Con Azafran seasoning to taste
1 hard boiled egg
1 tbsp. green onion or scallion, sliced diagonally
Procedure:
1. Place the rice in a pot and wash it to take away the impurities and discard the water. Replace it with 2 cups of chicken broth or water and bring to a boil until the rice grains are soft and starts breaking. Set aside.
2. In a separate pot, pour the Olive oil after heating it. Saute ginger, garlic and onion. Add the softened cooked rice and Stir. Bring to a boil and add a piece of raw egg. Season it with salt, ground black pepper and a dash of Sazon to taste. Stir until the season has been distributed.
3. Pour some cooked rice porridge in 2 bowls. Top them with boiled egg and sprinkle each with green onions. A teaspoon of ground black pepper and chili sauce can also be add if your prefer.
This is a Lannie Armstrong recipe inspired by my Mom's rice porridge. Feel free to share and use it for your home cooking.
Food for the Soul
Do nothing from selfishness or empty conceit, but with humility of mind regard one another as more important than yourselves; do not merely look out for your own personal interests, but also for the interests of others.
Philippians 2:3-4, NASB
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