This is the kind of ‘watery porridge’ that my fussy rice pot likes to eat, as mentioned in my earlier post.
Alycia likes it that the rice grains still look, feel and taste almost like rice, just like how rice is eaten with soup. If the consistency is thick, she finds it gross and hard to stomach!
This is the ‘watery porridge’ that I cooked for the kids’ dinner last night. I used one whole Ipoh ‘yim kook kai’ (salt baked chicken), carrots and sweet potatoes to cook the porridge. And guess what? The fussy rice pot could not be happier with her watery porridge and she ate it again for lunch today. Since there was still some porridge left, she told me that she does not mind eating this for dinner as well tonight! LOL! But of course they ain’t going to eat just porridge alone again. I will be cooking some dishes to go with the porridge 🙂
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This porridge must be very tasty, cooked with whole chicken and vegetables. I never boil porridge like this before.
That texture is what we used to call “moey” in Pg; think might be Teochew in origin.
Chris, yes yes – teochew porridge texture. This type of porridge is so much easier to cook than the smooth type. With the rice jar cooker, 1 cycle in Porridge mode will suffice. But I normally cook 2-3 cycles as I prefer a smooth and blended consistency.