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In China, there is a breakfast as standard as our bacon and eggs. It consists of cooked down rice and any veggies or meat that you happen to have on hand. It's so simple, and will be as delicious as the ingredients you add.
Put one part cooked rice to 4 parts stock or water and bouillon into a blender. Blend till most of the rice is in minuscule pieces. Place in pot with fitted lid (ideally stainless steel with a lid that vapor locks.)
Add whatever meat/veggies you have on hand plus any seasonings you like that blend well with the meat/veggies. Onions work especially well.
Add a little salt, white pepper and dry wine (optional)
Bring to a boil, spin lid (to lock) and turn to low heat. Stir from bottom with a spatula about every 20 minutes until the rice cooks down and looks like porridge (will be at least an hour.) Add additional water if necessary.
If you have it on hand, you can mix in some sesame oil before serving, serve with chopped green onions as a hearty breakfast, OR lunch, or prelude to dinner.
By Doggy from TX
Rice porridge is popular in most Asian cultures. Chicken and aromatics transform plain rice into a perfect comfort food. This is a page about making chicken and rice porridge (congee).