Porridge (The Chinese Way)

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I always enjoy a hot bowl of porridge, not only when I’m sick, also during rainy days or some other days when I feel like having it.

I started cooking organic baby rice when my dad’s stomach wasn’t feeling really well due to poor digestion. So, I took a packet home and cooked soft food (organic porridge) for him, hoping it would improve his stomach condition.

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The feedback was good as he did not complain about stomach upset (reflux, etc. symptoms) after meal, which I was glad to hear that. I, personally love eating it as the texture and the taste of the organic porridge is quite different, better than the ordinary white rice, – softer, richer, nutritional (because it contains buckwheat & corn meal), easy to digest & filling.

So yes, Organic Baby Rice is not only for toddlers, it is also suitable for elderly.

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However, the taste would be bland if we eat this everyday, and so, I added a tablespoon each of Vegetarian Marinated Meat (made from mushroom, as I am a vegetarian) and Hong Kong Fresh Olives Vegetables. By adding both on my organic porridge, I received quite a number of positive responses, which I am gladly willing to share with all of you!

Scroll down to view my FULL RECIPE.

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Preparation Time: 5-15 minutes

Cooking Time: 1-2 hours

Ingredients:

  • • Half cup / 100g   Organic Baby Rice
  • • Half cup              Corn Kernels (Remove From Fresh Sweet Corn)
  • • Half                     Sponge Gourd 丝瓜 (Cut into cubes)
  • •  1 tablespoon      Vegetarian Marinated Meat
  • •  1 tablespoon      Hong Kong Fresh Olives Vegetables

Method:

  1. Put the baby rice to the saucepan and pour water (double or triple the portion of the rice). Put in corn kernels & sponge gourd, bring to boil. Stirring from time to time and watching carefully that it doesn’t stick to the bottom of the pan.
  2. After 5-10 minutes of continuous boiling & stirring, transfer to a slow cooker, let it cook for 2 hours. 
  3. Once done, serve with Vegetarian Marinated Meat & Hong Kong Fresh Olives Vegetables.

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