Rice Porridge With Fresh Eggs Recipes

BROWN RICE BREAKFAST PORRIDGE

Steps:

• Combine the cooked brown rice, milk, blueberries, cinnamon, and honey in a small saucepan. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
• Beat the egg in a small bowl. Temper the egg by whisking in some of the hot rice, a tablespoon at a time until you have incorporated about 6 tablespoons. Stir the egg into the rice along with the vanilla and butter, and continue cooking over low heat for 1 to 2 minutes to thicken.

CONGEE (CHINESE RICE PORRIDGE) RECIPE

Steps:

• Gather the ingredients.
• Rinse and wash the rice and soak it in water for 30 minutes; then drain the water.
• In a large pot or Dutch oven , bring the rice and 8 cups of water or stock to a boil.
• When the rice is boiling, turn the heat down to medium-low. Place the lid on the pot, tilting it to allow some of the steam to escape (the same as you would do when cooking white rice ).
• Cook on medium-low to low heat, stirring occasionally,​ until the rice has the thick, creamy texture of porridge. This can take about 1 1/2 to 1 3/4 hours.
• Add the salt, taste, and add any seasonings or toppings as desired, such as crushed peanuts.
• Rinse and wash the rice and soak the rice in the water for 30 minutes; then drain the water.
• Add 1 teaspoon of oil to the rice and mix evenly. Adding oil can help the rice cook quicker and also make the congee smoother and softer in texture.
• In a large pot or Dutch oven, boil the water and add the rice.
• Turn the heat down to medium and keep stirring the rice for five minutes.
• Turn the heat to medium-low, put on the lid, and simmer for 45 minutes. You can tilt the lid to allow the steam to escape. Season to taste and add your choice of toppings.
• Rinse and wash the rice and soak the rice in water for 30 minutes, then drain the water.
• Put the rice into a freezer bag and freeze for 2 to 3 hours. This can result in a smoother textured congee.
• Boil 1 quart of water in a large pot or Dutch oven and then add the frozen rice into the boiling water.
• Bring it to a boil again, lower the heat to medium, and cook for 15 minutes.
• Turn off the heat and cover with the lid; let sit for 15 minutes before seasoning and adding your choice of toppings.

RICE PORRIDGE WITH FRESH EGGS

Steps:

• Combine rice, water and salt in a saucepan. (If you have time, let it soak for 15 minutes; if not, that's okay.).
• Bring to a boil, then reduce heat to a simmer.
• Let simmer for anywhere from 30-45 minutes, stirring occasionally to keep the rice from sticking to the bottom.
• When the consistency is to your liking, crack the two eggs into a cup and whisk well to combine whites and yolks.
• Slowly pour a thin stream of egg into the rice. Stir the rice quickly for a well-combined, custard-like porridge or slowly for thin ribbons of cooked egg, like an egg drop soup.
• Simmer another minute or two until the egg is cooked thoroughly, drizzle soy sauce and/or sesame oil on top (if using) then serve.

WESTLAKE RICE PORRIDGE

Steps:

• Bring 4 gallons (16 quarts) water and the rice to a rolling boil, and then add the whole chickens. Add the rib eye steak and sweet shrimp. Cover the pot with a lid, but vent it slightly with two chopsticks. Braise for 1 hour, and then season with fish sauce, grated ginger and salt. Allow the chickens to rest in the porridge until cooled, and then pull them out before serving. Slice the steak and add the slices to the porridge.
• Soft-boil the eggs, peel and soak in soy sauce.
• To serve, pour a good-sized serving of porridge into a large bowl and garnish with an egg, chopped scallions and cilantro.
• Cook's Note: Reserve the chickens for another dish calling for cooked chicken.