Serve hot. Bring to a steady simmer for 5 to 6 minutes, stirring as often as you can — if you like your porridge runnier, simply add a splash more milk. Keep stirring constantly until the rice is very soft and breaks apart (30-45 minutes). (Recipe courtesy chef Rahul, Mystique Melange, Ashok Vihar)Banana and nuts porridgeIngredientsOats, 160 gmMilk, 600 mlBananas, ripe, 2Mixed nuts (raisins, almonds, walnuts), 1/2 cupCinnamon, 1/2 tspPoppy seeds, 2 tbspMaple syrup or honey, 2-3 tbsp Salt to tasteMethodPut the oats in a saucepan, pour in the milk and sprinkle in a pinch of salt. (Recipe courtesy chef Jitin Kapur, Tashan). On high heat, add the stock and water, and bring to a boil. Add the chicken breast and turn down the heat to medium.Scoop about 1 1/2 cups of the cooked rice into another medium-sized soup pot and add 1 cup broth.Shred the chicken and place on top along with the ginger, spring onions and fried garlic. (Recipe courtesy chef Gurmeher Sethi, Ziu)Chicken porridgeIngredientsSmall rice, 1/2 cupChicken breast, skin and fats removed, 2 piecesChicken stock, 3 cupsWater, 2 cupsSalt and pepper to tasteGinger, julienned, 2 inchesGarlic, mashed and fried, 2 clovesSpring onions, chopped, 1/2 cupSesame oil, 1/2 tspSoy sauce, 1/4 tspMethodWash the rice and put in a medium-sized pot.
Pour the porridge into a bowl. Top with cooked seafood, shiitake mushroom, spring onions and cilantro. Bring to a boil and cook over low heat until the porridge is thick and grains are tender, for about 25 minutes. Drizzle the sesame oil and soy sauce.Cover and simmer until chicken is cooked.Peel and slice the bananas. Pour in the almond milk, water and vanilla and stir in the brown sugar and salt. Stir occasionally, especially at the end, to prevent burning. Season with cinnamon and cook until toasted, stirring frequently, for about 3 minutes. Serve hot. Transfer to a serving bowl. Add grated apple and most of the honey to the porridge during the last 2 minutes of cooking.Heat the chicken or pork stock. Bring to a boil and simmer for 4-5 minutes. (Recipe courtesy chef Gajendra Singh, Unplugged Courtyard)Almond porridgeIngredientsPorridge, cooked, 1/2 cup Ground cinnamon, 1/4 tspAlmond milk, 1 1/2 cupWater, 1/2 cupBrown sugar, 2 tbspVanilla extract,1 tspSalt to taste MethodHeat a saucepan over medium heat and pour in the porridge. (Recipe courtesy chef Stephen, Storm Bar and Grill, East of Kailash)Thai seafood congee IngredientsJasmine broken rice, 1 1/4 cupWater, 5 cups Salt, 1/4 tspChicken or pork stock, 9 cups Shrimp (or ground pork or other meat you prefer), cooked, 1 1/2 cup Shiitake mushroom, sliced and cooked, 1/4 cupThai pepper powder, 1/4 tspSoy sauce, 1/4 tspGinger, julienned, 1 inchSpring onions, chopped 1/2 cupCilantro, 1/4 tsp MethodBoil the jasmine rice with water, salt, and oil on medium heat. Remove the chicken and set it aside to cool. Add salt and pepper, and more water if required.
Blackberry and apple porridgeIngredients Oats,160 gmMilk, 600 mlApple, grated, 1Honey, 2-3 tbspBlackberries, 100 gmBasil leaves for garnishing, 3-4 Wholesale Melamine bowl Manufacturers Thai seafood congee.Blackberry and apple porridge Ingredients Oats,160 gmMilk, 600 mlApple, grated, 1Honey, 2-3 tbspBlackberries, 100 gmBasil leaves for garnishing, 3-4Salt to tasteMethodPlace the oats and the milk in a large pan over medium heat. Add more water if required.Squash in most of the blackberries, then serve with the remaining scattered on top and the remaining honey drizzled over. Bring to a boil, stirring, and season with a bit of soy sauce.Add the nuts to a small non-stick frying pan and dry roast over medium heat for 3-4 minutes. Add a pinch of salt and stir with a wooden spoon. Continue to simmer the rice, stirring occasionally, until it turns soft and mushy. Sprinkle with Thai pepper powder and serve hot. Stir the cinnamon, poppy seeds and most of the maple syrup or honey into the porridge. Serve with the bananas and toasted nuts on top, and the remaining syrup/honey and cinnamon drizzled over.
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