Rice porridge is a common dish among numerous Asian countries. It varies in name, texture, and ingredients throughout all of Asia (see Congee). With rice being the main course of many meals, it is not surprising how popular this dish is in Asian countries. What amazes me is how the recipe differs from region to region within a country. I guess you can say that rice porridge in Asian countries is the equivalent of mac and cheese in America.
With regards to Hmong culture, rice porridge is often given to elders, babies, and individuals recovering from illnesses. Traditionally, Hmong people eat rice porridge plain consisting of just rice cooked in water, which doesn’t provide much nutritional value. However, it is light on the stomach, and effectively in recovering health.
Growing up, I’ve only always made traditional plain rice porridge when I was sick with occasional dashes of sugar for a sweet taste. But in today’s blog post, I will be attempting to make rice porridge with a little modern twist. Bear with me! I assure you it will be worth it 🙂
Meet the Main Ingredients
- 1 diced chicken breast
- 2 long stalks of celery (diced)
- 3 small carrots (diced)
- 1 cup – short grain rice
- You can use any type of rice you want. I prefer short grain for rice porridge because it softens better when cooking.
- 6 cups – water
- You may want to use 8 cups of water. I used 6 cups and mine turned out a little too thick 😦
- Dice chicken and vegetables
- Rinse rice until water is clear
- Cook diced chicken in 3 cups of water for 5-10 minutes or until fully cooked.
- Add salt.
- Strain chicken out of pot.
- Add rice to the pot of chicken broth.
- Cook until the texture starts to thickens (approx. 10-12 minutes).
- Add the chicken (which was strained out earlier) and raw vegetables into the pot.
- Add 3 cups of water to pot.
- Cook for another 15-20 minutes until texture thickens to your liking.
Presentation: Rice Porridge w/ a Modern Twist
- Scoop rice porridge into a bowl.
- Optional: Add a drizzle of soy sauce, black pepper, and chopped green onion for a kick of flavor.