The ultimate mid-week comfort food – warming, filling and incredibly easy to put together – this rice porridge is one of my new favourite meals for a light, low-cal lunch or dinner on a fasting day.
You can add a number of different flavours into the basic dish, so I encourage everyone to experiment – try poached shredded chicken, roast duck, pork mince, assorted vegetables, and top with fried shallots or add an egg – the combinations are endless.
In this case, however, I have kept it simple with a vegetable combo of corn, shiitake mushrooms and chives.
Rice Porridge (serves 4, approx 185 cal per serve)
- 1L (4 cups) chicken or vegetable stock
- 3 cups water
- 2/3 cup short or medium grain rice
- 1 tbsp soy sauce
- 5g dried shiitake mushrooms (chop or crumble while still dehydrated)
- 200g corn (I used tinned)
- 2 tbsp chives, chopped
- Add your stock, water, rice and soy sauce into a saucepan to combine – no need to rinse the rice, you want the starch to thicken the liquid anyway.
- Throw in the mushrooms and stir through.
- Bring to the boil then turn down to a low simmer for about 30-40 minutes; you want the rice to be really soft and starting to break apart.
- Add in the corn and cook for another 5 mins
- Taste at this point and if the soy sauce didn’t cut it, add salt & pepper to your liking
- Stir through half of the chives, then serve, garnished with the remaining chives
Yep, that easy!