Teochew Porridge
New rice is better than old when making Teochew porridge. New rice is rice that’s harvested recently. It has a high starch content. Old rice is less starchy, because it has been harvested and stored for some time.
How to tell if your rice is old or new?
New rice feels moist and smooth, like baby skin. Old rice is dry and a bit rough. Or you could just look at the packaging for the rice. It should say “new” for new rice. If it doesn’t, the rice is old.
Unless you’re a peasant who has to work in the fields after your meal, a quarter cup of rice per person would be sufficient.
For the first quarter cup, add about 650 ml water and for each subsequent quarter cup, add 250-350 ml. Bring the water to a boil, then continue boiling on high heat for about 15 minutes.
In truth, I just eyeball the amount of water. I never measure it with a cup. Porridge has a large margin of error, unlike steamed rice. Besides, I like my porridge thicker on some day. And on other days, thinner. So the ratio of water to rice is not fixed at all.
The porridge must be kept at a furious, rolling boil. Otherwise, it’d be thin and watery. Make sure it doesn’t boil over when it foams by lowering the heat slightly if necessary.
After boiling for about 15 minutes, when the water turns slightly starchy, the porridge is ready.
Old rice may need a few more minutes and a bit more water. The rice grains continue to absorb water and the porridge thickens after the heat is turned off. So don’t let the porridge rest too long unless you prefer it thicker, cooler and softer.
Want something that goes really well with Teochew porridge? Check out my next post for an chai poh omelette that’s thick, fluffy, not too salty and not too oily.
I grew up eating piping hot porridge for lunch and breakfast almost everyday. For me, porridge is the best comfort food bar none. A good bowl of hot porridge energizes the body, lifts the spirit, and warms the heart.
Teochew Rice Porridge
Ingredients
- ⅔ rice cup new rice washed (120 ml)
- 1 litre boiling water
Instructions
- Wash rice thoroughly. Drain. Place in a medium-size pot or saucepan.⅔ rice cup new rice washed (120 ml)
- Add boiling water to rice, enough to cover rice by 3 cm or so. Cook on medium-high heat, so that water bubbles rapidly. Check porridge now and then. Reduce heat if porridge threatens to boil over.1 litre boiling water
- As porridge cooks, add more boiling water to adjust consistency to taste.
- Porridge is ready after boiling for 15-20 minutes, when water is slightly starchy and rice is soft. Old rice would need a few more minutes and a bit more water.
- Porridge thickens as it cools down. Serve piping hot before porridge thickens too much.