(with much love to Janet and Dan)
- 1 tablespoon sesame oil
- 1 cup rice
- Salt to taste
- 8 cups chicken stock and water (I ran out of chicken stock; didn’t matter)
Heat the oil on medium-high heat in saucepan and stir in the rice and salt, until the rice is coated and translucent. Add stock/water and cook for 20 minutes on a low simmer. Turn off heat. Use an immersion blender in the saucepan, turning it on “high” to blend your rice porridge until it’s pudding-consistency.
Ladle into bowls and add condiments and garnishes. Garnish with any of the following, and hand yourself a big spoon:
- Chinese pickles or any small-diced pickled vegetables you have around.
- Pickled cabbage, not cucumbers, is preferable.
- Nori, or any kind of seasoned seaweed
- Salted peanuts
- Pork threads, also called Pork Fu
- 1000-Year-Old Egg (a preserved duck egg), diced. Yes, this is a must.
- Scallions, diced
- 2 hard-boiled regular eggs, crumbled
- Soy sauce
I would also happily use: chopped-up cooked chicken; shellfish; carnitas; sliced ginger; any kind of veggies, lightly sauteed or raw; greens, raw or cooked; or bean curd skin. Anything that goes with rice is going to taste good.
*Editor’s note: Even … Read More