As much as I love fall, the change in the weather does have an effect on me – I’m at home today feeling feverish. On days like these, like everybody else, I turn to comfort food. And when I am not well, rice porridge is one of the food that could get me eating.
Congee is what it’s more well known by the Chinese. In Malay, we call it bubur nasi.
If you ask me what’s the best rice porridge, my answer would be the one my mom makes when I’m feeling under the weather. Well, mom’s half way across the globe so if I want rice porridge, I’d have to make it myself. Life is tough.
Fortunately, rice porridge is so easy to make, you can make it with one eye shut. Even an invalid can drag herself out of bed and make some rice porridge. A friend of mine asked me a few years back on how to make rice porridge. I was like “What? What do you mean how? It’s just rice cooked with lots of water.”
I don’t think anyone can fail at making rice porridge.
For a start, there is no specific ratio of rice to water. Normally, I would start off with 1 portion rice to 5 portion water and add more water later if I want a thiner consistency. If I have vegetable or chicken stock, I’d reduce the water and mix in the stock. You can of course add in some chicken or chicken bones when cooking the rice or add some vegetables towards the end of the cooking process for added flavor. Sometimes, I’d also crack an egg in. It’ll form a silky thread in the hot porridge and gives added richness that’s so comforting.
Today, I made my rice porridge plain. With toppings. In art, this would be like a blank canvas – you can paint it as you please.
Simply have it your way.
You have some leftover roast chicken? Shred those in.
You like mushrooms? Add some.
You like it hot? Sprinkle some chopped chillies.
The list goes on. There is no right or wrong way here. You’re the chef! Start with the basic recipe and make it to suit your taste buds (or what you have in your kitchen!).
Basic rice porridge recipe:
- 1 cup rice
- 5 cups water/stock/a combination of both + more, as desired
Measure the rice and wash the rice under running water, drain the water. Repeat at least 3 times until the water becomes clearer.
Add the water/ stock/ the combination.
Place the saucepan on the stove and cook at medium heat. Let it to simmer, stirring occasionally to make sure that the bottom doesn’t stick to the pan.
Add more water/stock if needed until you’ve achieved your desired consistency.
It would take at least ½ hour to cook. You can cook it for longer if you want the rice to be of softer texture. Just make sure you add more water when needed.
Once done, ladle it into a bowl, add the toppings and serve it hot.
My toppings today: blanched water spinach (kangkung), salted egg, some dried sambal (courtesy of mom), crispy fried shallot and chopped spring onion and chili.
Note:
- My toppings are salted so I’ve totally omitted any salt from the rice porridge itself. You can add salt (and pepper) to taste in the rice porridge if you like.
- I used broken basmati rice. They are fragments of rice grains, broken in the field or during the milling process. They are as nutritious as unbroken rice but cheaper. When making rice porridge, the more frequently you stir, the more rice will break down and makes it silky. This is what I like. So why not speed the process by using broken basmati?
- If you have leftover porridge, you will find it becomes solid after some time, especially when you keep it refrigerated. When heating up, add some water to it.
Rice porridge reminds me of my nan. She lived through WWII. During the Japanese invasion of Malaya, food rationing meant that rice suddenly became a luxury good. Most days, they survived on bananas and sweet potatoes from their own backyard. Whenever they do eat rice, it’s mostly made into porridge – to stretch the little rice they had to feed the family. Sometimes, she and my granddad would go hungry just so my aunts and uncles were fed. Now that’s a tough life! My nan was a bit of a storyteller. I loved listening to all her tales and admire her strength.
Today is also Maal Hijrah or Awal Muharam. It is the first day of the new year in the Islamic calendar. To my family, friends and all muslims around the world, I take this opportunity to wish you a blessed and peaceful new year.xo