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iF YOU CHOOSE TO SOAK THE RICE OVERNIGHT, HERE IS THE RATIO:
FOR EXTRA THICK PORRIDGE
Rice to water/stock ratio is 1:7 (for example 1 cup of rice with 7 cups of water/stock)

FOR THICK PORRIDGE
Rice to water/stock ratio is 1:8

FOR THIN PORRIDGE
Rice to water/stock ratio is 1:9

COOKING METHOD 1: Soaking method
By soaking the rice overnight, it will soften the rice and the next day when you cook it, it will break apart quickly and you don’t even need 1 hour to have your porridge cooked.

  1. Wash the rice with water and drain. Use a clean water and soak the rice. For example if you are making thick porridge, after washing the rice, soak it with 8 cups of water overnight.

  2. Bring the water to a boil and then lower the heat and cook over medium heat for about 20-30 minutes, stirring constantly until the rice is of the right consistency

  3. If you are adding meat like chicken, beef, pork, etc or even fish, add only after the porridge has cooked. The meat will cook pretty quickly, especially fish

IF YOU CHOOSE TO FREEZE THE RICE, HERE’S THE RATIO:
FOR EXTRA THICK PORRIDGE
Rice to water/stock ratio is 1:6 (for example 1 cup of rice with 6 cups of water/stock)

FOR THICK PORRIDGE
Rice to water/stock ratio is 1:7

FOR THIN PORRIDGE
Rice to water/stock ratio is 1:8

COOKING METHOD 2: I call this a Frozen-rice method

  1. Wash the rice with clean cold water several times and then drain off the water. Place the rice in a container with lid and then put in the freezer for at least 4 hours, you can even do this ahead of time and freeze several batches ready for use whenever you need them. The purpose of freezing the rice is to break down the rice grains when they come in contact with the water as it cooks. This allow the grains to turn starchy and give a thick, smooth consistency, which I really like in porridge

  2. Place the rice in a medium to large pot with a lid. Add water (this depends on how thin or how thick your porridge, please read above to determine how much water to put in). Bring the water to a boil and then lower the heat to let the porridge gently simmer for 10 minutes. Turn off the heat and place the lid and do not open for at least 15 minutes or so, if you have time, let it sit for about 30 minutes and they are ready to serve

  3. If you are adding meat like chicken, beef, pork, eggs, etc or even fish, add only after the porridge has cooked. In this case you can turn the heat back on again and bring it the porridge to a boil and add in the meat. The meat will cook pretty quickly, especially if you use seafood like fish

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