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RICE PORRIDGE⤵️

All 3 of the boysenberries were sick so what better way to take care of them than with a hot bowl of chao— rice porridge

BASE
1.5 cups jasmine rice
8-12 cups water or stock of choice

MEAT OPTIONS:
Ground meat of choice— I used ground pork/ chicken
Shredded chicken
Salted egg
Salted century egg

SEASON TO PREFERENCE
Fish sauce
Mushroom bouillon
Chicken bouillon

TOPPING
Scallion, chopped
Cilantro, chopped
Fried shallots
Black pepper
Bean sprouts
Lime


1. Rinse and wash your rice at least 3x or until your water run clears.

2. Then add your rice into a pot along with 8 cups of water. Turn your heat to high and bring to a boil. Once boiling, reduce heat and simmer for as long as you need too. [NOTE: add water as you go and make sure to stir so the bottom does not burn]

3. Once it comes to the consistency you want, then add your protein of choice. I’m using ground pork??? Or maybe It was ground chicken/ turkey.

4. You’re porridge is a blank canvas so season to preference. I like to season with: fish sauce, mushroom bouillon and chicken bouillon.

5. Once everything tastes good, then assemble urself a bowl with scallion, cilantro, fried shallots, black pepper and whatever ever other topping you’d like.