Jasmine Rice Porridge
Jasmine Rice Porridge is the Thai / Lao equivalent for comfort food. Jasmine rice porridge is traditionally served for breakfast or as an appetizer. Use leftover Khao Chow which is jasmine rice from the night before and make a delicious breakfast in the morning.
Jasmine rice porridge also seems to be the Thai / Lao remedy for those who have fallen ill. You can cook chicken pieces with the garlic and oil before adding them to the rice in order to make chicken soup. Miraculously this remedy works! This dish is the Thai and Lao version of the Asian "congee soup".
Soup Recipe: Jasmine Rice Porridge
2 cups water
1 cup cooked Thai Jasmine rice or ΒΌ cup uncooked rice.
1 clove garlic thinly sliced
1 tablespoon oil
1 teaspoon soy sauce
1 teaspoon chopped green onions and cilantro
In a pot, bring two cups of water to boil and then add cooked jasmine rice. Reduce heat to medium setting. In another pan, heat oil and add garlic and cook until dark yellow. Add crisp garlic to cooking Thai Jasmine rice. Continue cooking and stirring until the porridge resembles a thick soup. Pour into a serving bowl. Add soy sauce to the jasmine rice porridge and mix. Garnish with chopped green onion and cilantro.
If you like this, you'll love the gourmet version...Chicken Rice Noodle Porridge.
Labels: jasmine_rice, porridge, soy_sauce
posted by Manivan Larprom @ 11:21 PM
3 Comments:
very nice! my family made it from raw jasmin rice though. The garlic oil we added at the table. Kinda weird how everyone's is a little different but wonderful at the same time.
My Chinese ex wife used to make a similar dish called (CHOOK) or (CONGI) and we would top the rice porridge with fried onions,a bit of white pepper and a dash of sesame oil then we would get some chinese dohnut and cut that into bite size pieces and add to the porridge .Mmm good. I will have to try this with the jasmine flavoured rice and see how it tastes.
Keep up the good work Manivan, I am new at cooking and you have helped me tremendously.
Greg
this can be so tasty but I find it best when i jazz it up. Add small florettes of broccolli, tiny bits of carrot and corriander to broth and top final product with thinly sliced caramailsed shallots and garlic. Add chilli if you like it hot.
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