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| Photo Credit: annieliciousfood.wordpress.com |
INGREDIENTS (1 Pax)
- 4 soup spoons of Jasmine Rice
- OR Try this rice ratio for 2 to 3 Pax:
- 1 soup spoon of Glutinous Rice: For porridge's stickiness texture.
- 2 soup spoons of Jasmine Rice: Gives "volume" to the porridge.
- 1 soup spoon of Japanese Rice: People tend to mix up Japanese rice with Pearl and Sushi Rice. They're different, but it doesn’t matter. For porridge's shiny and glossy texture.
- 1 big piece of fresh pork bone (Get your butcher to cut it into half for you).
- About 3 rice bowls of water
- 2 to 3 slices of ginger
- 5 pieces of dried dates or 3 to 4 pieces of dried scallops (for sweetness)
- pepper, salt & sesame oil to taste
- a stalk of spring onions (optional)
DIRECTIONS
PREPARE (1 hour, Optional)
- Soak the rice in water for 1 hour. But if you don't have the time, just cook it straightaway.
- Wash the dates. OR wash the scallops, soak it for about 10-15mins and keep the water.
COOK (30 minutes)
- Blanch pork ribs in a pot of boiling water for 3 minutes. Rinse the blanched pork ribs to remove scum.
- In a pot , add in the rice, 3 bowls of water, ginger, and dates (or dried scallops and the water).
- Cook at medium low heat about 15-20 minutes and keep an eye on it, especially towards the end. Stir it occasionally and don't let it be burnt.
- When the porridge is cooked, season it with salt, pepper & sesame oil to taste.
- Sprinkle some spring onions and serve
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