Like A Teapot

Today's brunch is made of chicken wings, rice porridge, and jasmine tea. It is lacking vegetables, I know. I will make a fruit smoothies soon.

Some of my friends do not know what rice prorridge is. It is rice and water cooked to a fine texture. It is runnier than normal cooked rice; but it is not cooked rice put in water, although you could make a sloppy porridge that way if you have not enough time, as it is done in some of the Asian restaurants, where it is also called congee.


Its standard cooking process takes much longer. At least two hours. I use a slower cooker; that way I need not worry about it getting burnt or not in the right texture. Another good way to make porridge is to use a rice cooker and keep adding water when the rice is almost done. You have to keep stirring it though.

It is good for cleansing the body and, because it is easy to digest, it is also good for the ill and weak. It is excellent for breakfast. You could add all sorts of things in it to increase nutrition and spice up the flavour. But every now and then I prefer it plain.