Vegetarian Shiitake Mushroom Rice Porridge

Name: Vegetarian Shiitake Mushroom Rice Porridge
Ingredients: 1/2 cup jasmine rice (about 100 grams); 3 tablespoons glutinous rice (about 30 grams); 1 ounce dried shiitake mushrooms (about 30 grams); 2/3 cup diced carrots (about 100 grams); 10 1/2 cups water (2.5 liters); 1/4 teaspoon salt; 1 tablespoon sugar (optional, to taste); 3 tablespoons + 1 teaspoon vegetable bouillon powder; Minced garlic, chopped green onions, chopped cilantro, and black pepper (optional, to taste)

Ngoc Dung @cook_2677382

This porridge is incredibly delicious. I often make it because it's quick to cook, and I love mushrooms!

Ngoc Dung @cook_2677382

This porridge is incredibly delicious. I often make it because it's quick to cook, and I love mushrooms!

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Ingredients

1/2 cupjasmine rice (about 100 grams)
3 tablespoonsglutinous rice (about 30 grams)
1 ouncedried shiitake mushrooms (about 30 grams)
2/3 cupdiced carrots (about 100 grams)
10 1/2 cupswater (2.5 liters)
1/4 teaspoonsalt
1 tablespoonsugar (optional, to taste)
3 tablespoons+ 1 teaspoon vegetable bouillon powder
Minced garlic, chopped green onions, chopped cilantro, and black pepper (optional, to taste)

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Steps

1

Soak the shiitake mushrooms in water until softened, then slice them. Heat oil in a pot, add the minced garlic and sauté until fragrant. Add the mushrooms and stir-fry briefly with 1/2 tablespoon sugar and 1 teaspoon bouillon powder.
2

Rinse the jasmine rice and glutinous rice thoroughly. Add the rice, water, and salt to a pot and bring to a boil. Once boiling, add the carrots and mushrooms. Cook until the rice is soft and the porridge thickens. Season with sugar and bouillon powder to taste. Remove from heat, ladle into bowls, and top with green onions, cilantro, and black pepper.
3

I use Thai rice and glutinous rice. The amount of water can be adjusted depending on how much the rice expands.