MAKING PORRIDGE IN RICE COOKER RECIPES

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SLOW-COOKER RICE PORRIDGE RECIPE: HOW TO MAKE IT



Slow-Cooker Rice Porridge Recipe: How to Make It image

We Italians have a soft spot for our rice dishes. Whether it's risotto or rice pudding, it's all good. This not-too-sweet treat is a terrific way to finish a meal. Top it off with cherry or blueberry pie filling right before serving...or stir in a little amaretto. —Lorraine Caland, Shuniah, Ontario

Provided by Taste of Home

Categories     Desserts

Total Time 02 hours 45 minutes

Prep Time 15 minutes

Cook Time 02 hours 30 minutes

Yield 12 servings.

Number Of Ingredients 8

2 tablespoons melted butter
1 cup uncooked long grain rice
1/4 cup sugar
1 pinch salt
3 cups whole milk
2 cups half-and-half cream
Additional milk, optional
Cherry pie filling and toasted sliced almonds, optional

Steps:

  • Brush the inside of a 5-qt. slow cooker with melted butter. Add rice, sugar, salt, milk and half and half; stir to combine. Cook, covered, on high for 2 hours; stir. Cover and cook until liquid is almost absorbed and rice is tender, 30 minutes. , If desired, stir in additional milk and top with cherry pie filling and almonds.

Nutrition Facts : Calories 186 calories, FatContent 8g fat (5g saturated fat), CholesterolContent 31mg cholesterol, SodiumContent 184mg sodium, CarbohydrateContent 22g carbohydrate (8g sugars, FiberContent 0 fiber), ProteinContent 5g protein.

RICE PORRIDGE (CONGEE/JOOK/OKAYU) RICE COOKER W/PORK ...



Rice Porridge (Congee/Jook/Okayu) Rice Cooker W/Pork ... image

I combined a few different recipes into this one, and it turned out delicious. Of course, adjust the water and rice to whatever ration you'd like. 1:10 (rice:water) is a good place to start for medium consistency, but less water will make it thicker and more water will make it thinner. Feel free to add whatever other ingredients sound good or just have it without meat or veggies. You can use chicken/beef/vegetable broth instead of water for a stronger flavor. A search on the internet will help with some other ideas about what to put in it or how to cook it over the stove. I used a 3.5 cup (small) rice cooker, and it was a tight squeeze, but it worked. I found some great information about the ratio and other cooking methods at http://www.homemade-chinese-soups.com/cooking-porridge.html.

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 1 large bowl, 4 serving(s)

Number Of Ingredients 10

4 cups water (or chicken, beef, vegetable broth)
1/2 cup short-grain rice, uncooked
1 teaspoon minced garlic
1 teaspoon minced gingerroot
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 dash black pepper
100 g ground pork
100 g sweet corn
2 tablespoons scallions

Steps:

  • Measurements are approximate, adjust as needed. 100 g ground pork is about 1/4 lb. 100 g sweet corn is about 3.5 oz.
  • If rice cooker has a porridge/congee/jook/okayu function, you can use that (though you may want to adjust the water for your desired consistency). You can also use a slow cooker/crock pot, but it will take more like 4-5 hours.
  • Add water, rice, minced garlic, minced ginger, soy sauce, oyster sauce and black pepper to the rice cooker and turn it on (choosing the porridge/congee/jook/okayu function if it has one or just "cook" if not) and stir occasionally to break up the rice. It should take about 45-60 minutes.
  • (optional) Brown and crumble the ground pork in a frying pan until done and add the corn, cooking until warm.
  • When the rice is ready, mix in the pork and corn (or other ingredients, if any).
  • Serve in bowls and top with scallions.

Nutrition Facts : Calories 186, FatContent 5.8, SaturatedFatContent 2.1, CholesterolContent 18, SodiumContent 400.3, CarbohydrateContent 26.3, FiberContent 1.7, SugarContent 1, ProteinContent 7.4

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