Rice Porridge

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Rice Porridge
Rice Porridge
Yields:
4
serving(s)
Prep Time:
20 minutes
Total Time:
45 minutes
Cal/Serv:
1189
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The first spoonful hits you with warmth. Ginger adds a gentle, aromatic kick that clears your sinuses just enough to feel alive, while the chicken stock cube gives everything an underlying savory depth that makes you want another spoonful before you've even swallowed the first.

Each bite has that perfect balance—not too thick, not too thin—just rich enough to feel nourishing but light enough to eat bowl after bowl without feeling heavy.

Then come the toppings—pepper for a subtle kick, fresh spring onions for a pop of brightness, and crispy fried onions that add that irresistible crunch. It’s simple, humble, and deeply satisfying… the kind of meal that makes you slow down, take a breath, and enjoy every warm, comforting spoonful.

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Recipe Information

Ingredients

4

Ingredients A

  • 1 cup rice, washed and drained
  • 2 potatoes, diced
  • 4 cup water
  • 500 g chicken, cut into small pieces
  • 1 inch ginger, crushed
  • 1 chicken stock cube
  • 1 red radish, cut into small pieces
  • Salt to taste

Ingredients B

  • 1 tbsp ground pepper
  • A few spring onions, sliced
  • A few fried onions

Directions

  1. Put all the Ingredients A into the pot.
  2. Cover the pot and turn the knob to 'PRESSURE'. [cooked-timer minutes="20"]Press 'HIGH PRESSURE' for 20 minutes[/cooked-timer] and then press 'ON'.
  3. When the pot beeps, turn the knob to 'STEAM' and release the pressure. When there is no hissing sound, press 'OFF' and slowly open the pot lid.
  4. Stir well and press 'OFF'. Now, Rice Porridge is ready to be served with Ingredients B.
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