GINGERY RICE PORRIDGE

🧂 Ingredients

• 1 Cup Jasmine rice (any white rice)- rinsed
• 2 inches ginger, thinly julienne + 1 tablespoon finely grated
• 8 Cups chicken stock
• 2 teaspoon Fish sauce
• ½ teaspoon freshly ground pepper
• ½ cup scallion, thinly sliced

Instructions

• 1 Place 7 cups of chicken stock in a lidded medium-large pot and bring to a boil
  on high heat. Add the rice and julienne ginger, lower the heat to low; put the
  lid on and let it simmer for one hour or according to your desired consistency,
  stirring once in a while. If it gets too thick, add the remaining chicken stock.
  For the last 10 minutes, add the remaining grated ginger, season with fish sauce
  and or salt and pepper to taste. serve with sliced scallions and any toppings of
  your choice. (see note)
• 2 Add 6 cups of chicken stock, 1 cup of rice and the julienned ginger in the pot.
  Seal the pot and pressure cook at high pressure for 30 Minutes+ natural release.
  Open the lid carefully.
• 3 Using the sautee function, stir the porridge, add more chicken stock for desired
  consistency. Season with fish sauce or salt and pepper. Serve immediately with
  sliced scallions and any toppings of your choice.

Nutrition Info