when I'm under the weather I usually will make rice porridge. they're easy to make, tasty, budget-friendly and reminds me of my mother cause she used to make this often whenever I'm sick (she prefer the plain one, but I wanted to make it with full of veggies or sometimes will adding shrimp if feeling fancy).
this can be eaten whenever you like, but I find myself to eat it during dinner the most.
by battlexp97
3 Comments
*recipe is for one bowl like in that picture*
ingredients:
– a handful of short grain rice (I use this type of measurement cause don’t want to make it too much since I’m the only one eating it).
– 3 cups of water
– 3 bay leaves
– 1/4 white onion (diced)
– 1 clove of garlic (minced)
– celery (I use the leaf only, minced)
– cooking oil
– spinach
– sweet corn
– scallion or chives, whichever you like
– carrots
– napa cabbage
– tofu
– shrimp
– a pinch of salt
– 1 spoon of mushroom bouillon (optional), or if dont have can use chicken bouillon, whichever you like
– black and white pepper
– MSG (optional, just a little bit to add umami flavor)
how to make:
– pour 1 tbsp oil on a pot in low heat, sautee white onion and garlic until soft.
– rinse the rice then strain it, pour in a pot and add 3 cups of water and bay leaves.
– cook until the rice half-cooked, don’t forget to stir it often to avoid the rice burnt/the water spilled from the pot.
– when the rice is already half-cooked, add the vegetables and seasonings in it. stir well and let it cook till the rice is fully cooked/not crunchy.
– take out the bay leaves and rice porridge ready to serve while its hot. you can add any vegetables you like…. I usually add potato as well but this time I ran out.
I hate shrimp, but looking at this makes me want to immediately put this into my mouth
That looks delicious.