When winter just won’t go away
September 17th 2010 03:44
Mother Nature can’t seem to decide when to truly end winter. I’m getting tired of the gusty ice-cold wind and rain. Though it has been sunny, it’s deceiving…Brr… On those days, I love a good hearty soup, and a good movie and book while I’m cosy indoors.
Some days, instead of a hearty soup, I make a quick pot of rice porridge – also known as congee. It can be just as hearty, is nutritious and certainly warming.
What you need:
1/2 cup of Jasmine rice
1/4 cup of brown rice – or just 3/4 cup of Jasmine rice
1-2 carrots – diced
About 1 tablespoon of ginger – julienned
1 litre of stock – I prefer using my homemade vegetable stock but you can vary depending on what meat you’re adding
Your choice of meat/veg – I’ve used about 500g of fish fillet here.
Salt to taste
Sesame oil – optional
Feeds 3-4, and is ready within an hour or so.
What to do:
1…Place rice into pot and rinse until water is quite clear.
2…Add stock, carrots, some of the ginger and a couple of pinches of salt.
3…On high heat, bring the pot to a rapid boil. Then turn heat down for a slow boil. Check it every so often and stir.
4…After about 20-30 mins – depending on how high a heat you’ve had it on – the rice should be fairly broken-down by now, you can add meat at this stage with the rest of the ginger. If you’re not adding meat, just put in the rest of the ginger.
5…It should be ready in 30-45 mins. A good congee/rice porridge is judged by how smooth its texture is.
6…Salt to taste, add a couple of light drops of sesame oil and top with coriander if you like.
Tips…
- Although typically eaten with an array of side dishes; you can add whatever you fancy (at step 4) to serve as a convenient one-pot dish – chopped spinach, minced or diced meat (white meat works better).
- For a bit more texture, I sometimes add 1/4 cup of barley.
It’s an easy and nutritious quick meal! Great for toddlers too
...but perhaps leave out the ginger.| 96 |
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Comment by Jason King
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