Ingredients with Measurements:
- 1 cup of short-grain rice
- 2 cups of water
- 2 cups of chicken broth
- 1 pound of clams
- 2 cloves of garlic, minced
- 1 tablespoon of ginger, minced
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- Salt and pepper to taste
- Chopped scallions for garnish
Special equipment needed:
- Large pot with a lid
- Colander
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear.
2. In a large pot, combine the rice, water, and chicken broth. Bring to a boil over high heat.
3. Reduce the heat to low and cover the pot. Simmer for 20-25 minutes, or until the rice is cooked and the liquid has been absorbed.
4. While the rice is cooking, clean the clams by soaking them in cold water for 20 minutes. Drain and rinse the clams.
5. In a separate pan, heat the sesame oil over medium-high heat. Add the garlic and ginger and sauté for 1-2 minutes, or until fragrant.
6. Add the clams to the pan and stir to coat them in the garlic and ginger. Add the soy sauce and stir again.
7. Cover the pan and cook for 5-7 minutes, or until the clams have opened. Discard any clams that do not open.
8. Once the rice is cooked, add the clams and their juices to the pot. Stir to combine.
9. Season with salt and pepper to taste.
10. Serve the rice porridge hot, garnished with chopped scallions.
Time:
Preparation time: 10 minutes
Cooking time: 30-35 minutes
5. Temperature:
Medium-high heat for cooking the clams
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Fat: 5g
Protein: 15g
Carbohydrates: 50g
Fiber: 2g
Sodium: 800mg
Substitutions for ingredients:
- Any type of rice can be used, but short-grain rice is recommended for its sticky texture.
- Vegetable broth can be used instead of chicken broth.
- Other types of seafood, such as shrimp or mussels, can be used instead of clams.
Variations:
- Add diced carrots, celery, or onions to the rice porridge for extra flavor and nutrition.
- Use coconut milk instead of chicken broth for a creamier, more tropical flavor.
- Add a splash of white wine to the pan when cooking the clams for a more complex flavor.
Tips and tricks:
- Be sure to rinse the rice thoroughly before cooking to remove excess starch.
- Soaking the clams in cold water helps to remove any sand or grit.
- Discard any clams that do not open during cooking, as they may be unsafe to eat.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rice porridge in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the rice porridge in individual bowls, garnished with chopped scallions and a sprinkle of sesame seeds.
Garnishes:
Chopped scallions, sesame seeds, chopped cilantro
Pairings:
Steamed vegetables, a side salad, or a crusty bread
Suggested side dishes:
Steamed broccoli, roasted asparagus, or a mixed green salad with a citrus vinaigrette
Troubleshooting advice:
- If the rice porridge is too thick, add a splash of water or chicken broth to thin it out.
- If the clams are tough or chewy, they may have been overcooked. Be sure to remove them from the pan as soon as they open.
Food safety advice:
- Be sure to discard any clams that do not open during cooking, as they may be unsafe to eat.
- Store leftovers in the refrigerator for no more than 3 days.
Food history:
Rice porridge with clams is a traditional Korean dish known as juk. It is often served as a comforting breakfast or as a light meal.
Flavor profiles:
Savory, briny, slightly sweet, with a hint of sesame and ginger
Serving suggestions:
Serve the rice porridge with a side of steamed vegetables or a mixed green salad for a balanced meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A