PORRIDGE IN RICE COOKER RECIPES

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RICE PORRIDGE (CONGEE/JOOK/OKAYU) RICE COOKER W/PORK ...



Rice Porridge (Congee/Jook/Okayu) Rice Cooker W/Pork ... image

I combined a few different recipes into this one, and it turned out delicious. Of course, adjust the water and rice to whatever ration you'd like. 1:10 (rice:water) is a good place to start for medium consistency, but less water will make it thicker and more water will make it thinner. Feel free to add whatever other ingredients sound good or just have it without meat or veggies. You can use chicken/beef/vegetable broth instead of water for a stronger flavor. A search on the internet will help with some other ideas about what to put in it or how to cook it over the stove. I used a 3.5 cup (small) rice cooker, and it was a tight squeeze, but it worked. I found some great information about the ratio and other cooking methods at http://www.homemade-chinese-soups.com/cooking-porridge.html.

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 1 large bowl, 4 serving(s)

Number Of Ingredients 10

4 cups water (or chicken, beef, vegetable broth)
1/2 cup short-grain rice, uncooked
1 teaspoon minced garlic
1 teaspoon minced gingerroot
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 dash black pepper
100 g ground pork
100 g sweet corn
2 tablespoons scallions

Steps:

  • Measurements are approximate, adjust as needed. 100 g ground pork is about 1/4 lb. 100 g sweet corn is about 3.5 oz.
  • If rice cooker has a porridge/congee/jook/okayu function, you can use that (though you may want to adjust the water for your desired consistency). You can also use a slow cooker/crock pot, but it will take more like 4-5 hours.
  • Add water, rice, minced garlic, minced ginger, soy sauce, oyster sauce and black pepper to the rice cooker and turn it on (choosing the porridge/congee/jook/okayu function if it has one or just "cook" if not) and stir occasionally to break up the rice. It should take about 45-60 minutes.
  • (optional) Brown and crumble the ground pork in a frying pan until done and add the corn, cooking until warm.
  • When the rice is ready, mix in the pork and corn (or other ingredients, if any).
  • Serve in bowls and top with scallions.

Nutrition Facts : Calories 186, FatContent 5.8, SaturatedFatContent 2.1, CholesterolContent 18, SodiumContent 400.3, CarbohydrateContent 26.3, FiberContent 1.7, SugarContent 1, ProteinContent 7.4

SCANDINAVIAN-STYLE RICE PORRIDGE RECIPE | ALLRECIPES



Scandinavian-Style Rice Porridge Recipe | Allrecipes image

This is a delicious rice dessert known in our family as 'Rumagrit.' It came down through our family from Mary Beth B. She is the woman who deserves all the credit for this, and we are posting it in her name.

Provided by MaryBeth B

Categories     World Cuisine    European    Scandinavian

Total Time 1 hours 55 minutes

Prep Time 10 minutes

Cook Time 1 hours 45 minutes

Yield 8 servings

Number Of Ingredients 7

8 whole green cardamom pods, lightly crushed to remove seeds, discarding pods
½ gallon whole milk
1 cup uncooked white rice
1 cup unsalted butter
1 cup sugar
3 tablespoons unsalted butter, or amount desired
1 teaspoon ground cinnamon

Steps:

  • Using a rolling pin, crush the cardamom seeds until very fine. Place the cardamom, milk, rice, and butter into a deep, heavy pan. While slowly stirring the milk mixture, cook over medium heat for 90 minutes. Lower the heat if necessary to prevent the milk from boiling or overheating. Stir in the sugar, and continue cooking until the mixture thickens, about 15 minutes more.
  • Pour the rice mixture into a serving bowl. Place 3 tablespoons butter on top, and allow to melt. Dust with cinnamon. Serve warm or cold.

Nutrition Facts : Calories 573.3 calories, CarbohydrateContent 55.5 g, CholesterolContent 96.9 mg, FatContent 35.4 g, FiberContent 0.8 g, ProteinContent 9.9 g, SaturatedFatContent 21.9 g, SodiumContent 293 mg, SugarContent 36.1 g

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