Breakfast > Porridge > Asian Porridges

Rice Porridge with Mushrooms Recipe

Ingredients with Measurements:
- 1 cup of white rice
- 4 cups of water
- 1 tablespoon of vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 8 ounces of mushrooms, sliced
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 cups of vegetable broth
- 1/2 cup of heavy cream
- 2 tablespoons of chopped parsley

Special equipment needed:
- Large pot
- Wooden spoon
- Cutting board
- Chef's knife

Step-by-step instructions:

1. Rinse the rice in cold water and drain it.
2. In a large pot, heat the vegetable oil over medium heat.
3. Add the chopped onion and minced garlic to the pot and cook for 3-4 minutes until the onion is translucent.
4. Add the sliced mushrooms to the pot and cook for 5-7 minutes until they are tender.
5. Add the rice to the pot and stir to combine with the vegetables.
6. Add the water, salt, and black pepper to the pot and bring to a boil.
7. Reduce the heat to low and let the rice simmer for 20-25 minutes until it is tender and the water has been absorbed.
8. Add the vegetable broth and heavy cream to the pot and stir to combine.
9. Let the rice porridge cook for another 5-7 minutes until it has thickened.
10. Serve the rice porridge in bowls and garnish with chopped parsley.


Time:
Preparation time: 10 minutes
Cooking time: 40-45 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings

Nutritional information:
Calories: 270
Fat: 10g
Carbohydrates: 38g
Protein: 6g
Sodium: 600mg
Fiber: 2g
Sugar: 3g

Substitutions for ingredients:
- White rice can be substituted with brown rice or quinoa.
- Vegetable broth can be substituted with chicken broth or beef broth.
- Heavy cream can be substituted with coconut milk or almond milk.

Variations:
- Add cooked chicken or shrimp to the rice porridge for extra protein.
- Add diced carrots and celery to the pot for extra vegetables.
- Add a pinch of cayenne pepper for a spicy kick.

Tips and tricks:
- Rinse the rice before cooking to remove excess starch.
- Stir the rice occasionally while it is simmering to prevent it from sticking to the bottom of the pot.
- Use a wooden spoon to stir the rice to prevent it from breaking apart.

Storage instructions:
Store the leftover rice porridge 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 it is heated through.

Presentation ideas:
Serve the rice porridge in bowls and garnish with chopped parsley.

Garnishes:
Chopped parsley or green onions

Pairings:
- Serve with a side of steamed vegetables or a salad.
- Pair with a glass of white wine or a light beer.

Suggested side dishes:
- Steamed broccoli or green beans
- Mixed greens salad with a vinaigrette dressing

Troubleshooting advice:
- If the rice porridge is too thick, add more vegetable broth or water to thin it out.
- If the rice is still crunchy after simmering for 20-25 minutes, add more water and let it cook for another 5-10 minutes.

Food safety advice:
- Make sure to cook the rice porridge to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.

Food history:
Rice porridge is a traditional dish in many cultures, including Asian and Scandinavian cuisine.

Flavor profiles:
Creamy, savory, earthy

Serving suggestions:
Serve the rice porridge as a main dish for lunch or dinner.

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Taste: Savory, Earthy, Nutty, Umami, Comforting