Westlake Rice Porridge Recipes

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.