Mushroom Porridge
I use short grain type. There is also a certain depth of flavor infused in the ingredients and rice porridge. I’m guessing the porridge is cooked in a stock instead of water and the ingredients are cooked separately before adding into the porridge. Not forgetting the generous usage of my favorite aromatic toasted sesame oil.
Mushroom Porridge
I use short grain type. There is also a certain depth of flavor infused in the ingredients and rice porridge. I’m guessing the porridge is cooked in a stock instead of water and the ingredients are cooked separately before adding into the porridge. Not forgetting the generous usage of my favorite aromatic toasted sesame oil.
Cooking Instructions
- 1
In a medium pan, add in 1 tsp sesame oil and sauté both ginger then mushrooms.
- 2
Add in a pinch of salt and cook for a couple mins, until slightly softened.
- 3
In a deep based pot, drizzle in 1 tsp sesame oil and toss the rice in the pan lightly
- 4
Add in mushroom stock, kelp and bring to boil.
- 5
Lower the heat and cover. Stir occasionally to prevent porridge from sticking.
- 6
Continue to cook for 20 – 25 mins, or until it reaches a creamy consistency.
- 7
Add more stock if necessary.
- 8
Continue to simmer for another 10 mins.
- 9
Season with some salt and sesame oil.
Serve warm and garnish with dried parsley or toasted garlic!
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