Hmong Rice Porridge Recipes

HMONG RICE PORRIDGE

Steps:

• Add the water or broth of your choice, rice and lemongrass into a pot and bring to a boil. Cook for about 7 minutes on high, stirring constantly to keep the rice from sticking to the bottom of the pot.
• Reduce the heat to medium-low to simmer, continue to cook until the rice is soft.
• Put the ground meat into a bowl and add a little bit of warm water to break the meat apart, you don't want it sticking together but in small little clumps.
• Pour the meat into the porridge and stir. Add a pinch of salt and black pepper to taste. Cook for 10 more minutes or until the meat is no longer pink.
• Remove the lemongrass and serve warm.

KOREAN WALNUT RICE PORRIDGE

Steps:

• In blender or food processor, grind walnuts, drained rice and 2 cups of water.
• Pour blended mixture into a medium sauce pan and add remaining water.
• Cook, stirring constantly, until mixture boils. Add salt and stir.
• Serve in bowls garnished with walnuts. Top with maple syrup or honey if desired.

CHAO GA - VIETNAMESE RICE PORRIDGE

Steps:

• Place rice and glutinous rice in a large pot with water and stock.
• Bring to boil then lower heat, cover and simmer, stirring occasionally.
• Cook until rice is very soft and mixture is thick. Roughly 45-60 minutes.
• Add fish sauce, sugar, shredded chicken, mushrooms, and poultry seasoning.
• Stir Gently.
• If desired, to Poach eggs: add to top of the mixture and cover.
• Let it simmer an additional 5-10 minutes, or the eggs are cooked to your liking.
• Spoon porridge into individual serving bowls.
• Garnish with spring onion.
• Sprinkle with pepper.

ANCHOVIES RICE PORRIDGE

Steps:

• Wash the rice, and soak it for thirty minutes if desired.
• Steam it, or cook it.
• Wash the anchovies and add it into the rice, with water.
• Steam it, and enjoy it when it's done!
• You'll have to steam it over again if the rice is not soft enough!
• You could also add a mushroom, chopped up, into it, or beat an egg in before you put it to steam.

SPICY MINCED PORK RICE PORRIDGE

Steps:

• Cook rice in 1 and a half cups of water until it forms a almost thick texture (a good gauge is that you can still almost make out the grains of rice and the water is slightly thick).
• Marinate minced pork with chilli sauce, sesami oil and oyster sauce.
• Add corn flour to the minced pork mixture.
• Leave for about 20 minutes.
• Fry shallots in oil until fragrant.
• Add minced pork and fry until the pork is no longer pink.
• Add chilli padi.
• Add half cup of water and the soya bean paste.
• Continue to fry over a medium flame until half the water is gone.
• Pour over rice porridge and serve.

RICE PORRIDGE/RAMADAN PORRIDGE/RICE KANJEE

Steps:

• 1.Wash and soak the rice, fenugreek and broken chickpea (if you are using) in cold water for at least 5-6 hours.
• 2.Drain the water; in a pressure cooker add the drained rice along with the washed beef or chicken, the garlic, green chillies, a teaspoon of chopped onion and 2 litres of water. Cook for 30 minutes with the weight on. Leave it to cool. Remove the beef or chicken and shred them to small pieces and discard the bones.
• 3.In a heavy bottomed saucepan, heat oil or butter. When hot, add the cloves, cardamom, cinnamon followed by chopped onion. Cook until the onion turns golden brown; add the ginger & garlic paste along with the curry leaves, pandan leaves and lemongrass. When the ginger and garlic paste turn lightly golden, add the meat curry powder and cook till it is roasted for about 1 minute. Add the tomatoes and cook till tomato becomes mushy. Add the chopped meat and cook for 2-3 minutes.
• 4.Add the boiled rice and cook till it comes to a boiling point. Add salt and mix well.
• 5.Add the coconut milk and bring to a slow boil. Adjust the consistency of the porridge to your liking by adding less or more milk. Do not boil. Adjust seasoning to suit your palate.
• Serve hot.
• Note: If you are adding maldive fish, add it after the tomato. If you are using moringa leaves, add at the end of cooking as the leaves may change colour.

KIMCHI RICE PORRIDGE

Steps:

• In a saucepan, heat the oil over medium-high heat. Once shimmering, add the scallions and ginger and sauté until soft and toasted in spots, about 2 minutes.
• Add the kimchi, the rice, and 3 cups of water. Bring to a boil, then reduce heat and simmer, adding more water if necessary, until the rice is broken down and the porridge is the desired consistency (some like their porridge soupy, others thicker with most of the liquid absorbed), 15 to 20 minutes.
• Turn off the heat and stir in the kimchi brine. Season with salt and more kimchi brine to taste.
• To serve, fry eggs to your liking. Top each bowl of porridge with an egg, chopped scallions and a drizzle of sesame oil.

SWEDISH RICE PORRIDGE

Steps:

• Peel and chop apple.
• Rub butter over bottom and sides of a 3 quart saucepan.
• Place rice, water, and cinnamon into the saucepan and bring to a boil.
• Cover and simmer for 10-15 minute or until water has been absorbed.
• Add milk to saucepan. Heat and stir until simmering but not boiling.
• Add brown sugar, chopped apple, and raisins and stir gently.
• Cover pan and allow porridge to simmer for about 45 minute As it cooks, it will thicken. Stir once or twice while it cooks.
• Turn off heat and remove pan from burner. Remove cinnamon stick and stir in vanilla.
• Serve warm with cream or honey if desired. Also good saved in fridge and warmed up.