Cooking porridge the easy way with rice cooker
I tend not to make much cooking during weekend. My weekend lunch menu mostly noodles. Lately, my boy seems to pick up his old baby eating habits longing for porridge. Ever since then my Saturday lunch menu began to swap to porridge and it has remained the same ever since winter season until now.
There are 2 major types of Chinese porridge or congee, one is Teochew "Muay" 稀饭and another type is Cantonese "Chok" 粥. Teochew style is quicker to cook and the texture is firmer more like rice in soup where the rice grains still pretty intact. Whereas Cantonese congee takes hours to cook until rice grains turn mushy. Our preference is Cantonese porridge but not so watery rather starchier, more like baby porridge very creamy.
Instead of using stove which taking hours to cook, I use to cook my porridge using rice cooker which is faster and hassle free. It is very convenient, where you just need to throw in all ingredients into the rice cooker and let it cooks by itself. Off cause it will be even better if you have pressure cooker, where you get to enjoy your "chok" in less than half an hour. I didn't bring mine over here so rice cooker is good enough to help me.
However, for peanuts porridge, I did take extra effort to boil the peanuts first before I transfer the peanut soup to rice cooker; this is because we prefer to eat softer peanuts in our porridge. This is also another nourishing herbal food that can help in clearing lungs and relief cough, not only that porridge is great as slimming diet too. Find out also how to recycle the water use for rinsing rice into natural facial cleanser and organic fertilizer. J
|Mince Carrot Peanuts Porridge萝卜丝肉碎花生粥|