Notes: This easy twist on traditional Chinese rice porridge makes a wonderful one-dish supper on a cold night. If desired, top with shredded leftover meat, such as roast chicken, duck, or pork. Baked tofu, found in the refrigerator case of natural-food stores and many supermarkets, is available in several flavors; any will work here.

This Story Originally Appeared On sunset.com

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Credit: James Carrier

Recipe Summary

Yield:
Makes 2 or 3 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 3- to 4-quart pan, combine white rice, wild rice, broth, rice wine, salt, chili flakes, ginger, garlic, and 1 cup water. Bring to a boil over medium-high heat. Cover and reduce heat to a bare simmer. Cook (without stirring) until the white rice has disintegrated into a thick, oatmeal-like porridge and the wild rice has split open and is very tender, about 45 minutes.

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  • Ladle into deep bowls and top with baked tofu, green onions, cilantro, and fried shallots to taste.

Nutrition Facts

432 calories; calories from fat 21%; protein 33g; fat 10g; saturated fat 1.1g; carbohydrates 53g; fiber 4.1g; sodium 610mg; cholesterol 0mg.
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