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Chinese rice porridge 稀饭

Chinese rice porridge 稀饭

A filling food, without meat, only good for the cold winter days.

  • 100 g of rice
  • 300 ml water (or chicken soup)
  • 6 dried black mushrooms
  • a piece of ginger
  • 3 cloves of garlic
  • 2 sprigs of green onion
  • salt
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil

Servings: 2

Preparation time: less than 60 minutes

RECIPE PREPARATION Chinese rice porridge 稀饭:

We wash the rice well in several waters. Here we must use round grain rice.
Put the dried black mushrooms in a bowl of hot water and let them soak for about 30 minutes.
We take a pot with a thick bottom, we put the rice in it and we pour 300 ml of water (in my case) or soup over the rice if you opt for it. Boil over low heat until the rice begins to "bloom" and the liquid formed to thicken.
The cooking of the rice must take about an hour to reach a slightly bound consistency, and the rice grains are no longer whole. Add salt to taste and let it boil for a while.
Drain the black mushrooms and cut them into pieces. We do NOT throw the water in which they stayed, we will use it later. Finely chop the garlic and the piece of ginger.
Separately, in a pan heat a teaspoon of oil, put the garlic and ginger and cook for a few seconds, add the mushrooms and continue to cook for another 2 minutes. Pour over them the mixed water in which the mushrooms were and a teaspoon of soy sauce. on the fire until the liquid drops and we take the pan off the fire

In a bowl put the hot rice porridge,
and over it we put the mushrooms in the pan, season with green onions. On top we drip a teaspoon of sesame oil.

and it's ready!