|~ ahh, just like Mom used to make ~|
Rice Porridge & Salted Eggs
Last night, my girls called me up unexpectedly for a few drinkie poohs. Well it turned into a lot of drinkie poohs. While it seemed like a good idea at the time, the next morning proved to me very dramatically that it was not a good idea at all - not. at. all.
I went out with Mr. J for some sun and to grab a lunch. Our normal Vietnamese noodle shop is closed for remodeling and Little Saigon was closed off for a festival any way. We ended up at the Metreon. Mr. J got a burger from Super Duper. But all I could stomach was a soft serve ice cream cone (115 calories).
Once we got back, I still had no appetite so I decided to make today a Fast Day. Lemons into lemonade!
Most Asian kids grow up eating rice porridge. When I was sick as a child, my mom would give a bowl of porridge with a tablespoon of sugar. My Chinese friends showed me the pleasures of pork floss and soy sauce. My favorite late night snack is ground pork with 1000 year old egg porridge. It is my under the weather go too comfort food.
Making porridge is easy. Super easy, in fact, if you have a fancy rice cooker with a porridge setting. It usually takes 2 rounds on the "cook porridge" mode for the consistency I like. But for years I made it in a pot on the stove. It takes a while to get the consistency I like but nothing settles a rumbly tummy like a pristine bowl of rice porridge.
I accompanied mine with some homemade salted eggs. These are also sold already cooked in a 6 pack at most Asian specialty stores. They give a salty punch to an otherwise bland bowl of porridge. My favorite part is the yolk. It takes on a salty, fudge-y quality. One egg is usually enough for a big bowl of porridge but since I hadn't eaten much today I opted for a super duper salt jolt and added 2 eggs.
There isn't really a recipe but here's how I would cook it on the stove top. Calories per gram will vary depending on how thick you like your porridge.
The bowl I made had 588 g of porridge (137 calories) and 2 salted eggs (140 calories)
Rice Porridge: 0.233 calories per gram
- 104 g rice (370 calories)
- 4 cups of water
- In a large pot, bring rice and water to a roiling boil. Stir often.
- Let boil until the rice kernels burst open stirring often.
- Reduce heat to a simmer. Stir occasionally.
- Simmer covered until thick and creamy, 1 - 2 hours stirring occasionally.
- If your porridge gets too thick, add more water, bring to a boil, and simmer until desired consistency is reached.