Teochew Rice Porridge
Plain Teochew rice porridge is best made with "new rice". This is rice that's harvested recently. It's much more fragrant than "old rice" that's been stored for some time. It is also more starchy, so the porridge liquid thickens faster.
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.