Mushroom & Sweet Corn Brown Rice Porridge


- 20g dried Chinese mushrooms

- water

- 100g brown rice

- 1/2tsp ground ginger

- 1tbsp soy sauce

- 160g sweet corn drained from can

- 2 eggs

(1) Wash and then soak mushrooms in water for an hour or until they are soft enough to be cut. Reserve the mushroom water. Finely dice mushrooms.

(2) Add more water into mushroom water until you get 1.2L liquid.

(3) In a saucepan, soak washed rice in the 1.2L mushroom water for hours before cooking.

(4) Add mushrooms, sweet corn, ginger, and soy sauce into the saucepan. Bring to a boil, then cook for 30 minutes.

(5) Add eggs, stir non-stop, just before turning off the fire.  ENJOY!

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