Friday, 24 September 2010

Chicken Rice Porridge

There are times when I feel like I've had too much of everything. I just badly need something simple, healthy & wholesome.....and I almost always resort to boiling some rice porridge with the goodness of chicken bones and grated carrots. My favourite touch to the bubur is to sprinkle fresh green peppercorns from my garden. It gave a tangy, pungent, fresh peppery taste. Gorgeous!!


  • 1/2 cup of jasmine fragrant rice, washed & drained
  • 6 cups of water
  • 2 medium-sized chicken pieces, cut into tiny sizes
  • 1 inch of ginger, julienne
  • 4 cloves of garlic, sliced thinly
  • 1 carrot, grated
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tsp sesame oil
  • 1 stalk of spring onion, chopped
  • 1 stalk chinese celery, chopped
  • a handful of crispy fried shallots
  • 3 stalks of fresh peppercorn


1. Put rice in water & begin boiling.
2. As the rice begins to soften, add the chicken pieces, ginger & garlic.
3.When the porridge begins to thicken, put in the grated carrots.
4. Add the salt & pepper.
5. After cooking for approximately 30 - 45 minutes, depending on the rice, fire, pot...etc, the porridge should have thickened considerably.
6. Switch off fire, drizzle with sesame oil & sprinkle with spring onion, chinese celery & crispy fried shallots.
7. If you have fresh peppercorns in your garden, sprinkle on the porridge. That's the icing on the cake for me :-)

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authorMarina Mustafa. Author of ten cookbooks.

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