Rice and Oat Por­ridge

Serves: 1 Prep and cook­ing time: 20 min­utes

Herworld (Malaysia) - - JOY OF FOOD -

IN­GRE­DI­ENTS For the por­ridge:

2 tbsp brown rice, soaked in wa­ter 2 tbsp oats 160g minced chicken 20g car­rot, cut into cubes

For the spice mix:

½ tbsp fenu­greek 1 cin­na­mon stick 2.5cm star anise 6 cloves 6 car­damom

For the condi­ments:

2 onions, chopped 4 gar­lic cloves, chopped 2cm gin­ger, chopped 1½ tbsp veg­etable oil 1.4L wa­ter ½ tsp black pep­per, crushed 50ml low-fat milk A pinch of salt Spring onion, to gar­nish Pars­ley, to gar­nish


1. Sauté all in­gre­di­ents for por­ridge. Add the spice mix and stir un­til fra­grant. Add chicken, car­rot and black pep­per. Cook for about 2 min­utes. 2. Add in brown rice, oats and wa­ter. Sim­mer un­til soft. Then, add in low-fat milk and salt to taste. 3. Serve gar­nished with spring onion and pars­ley.

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