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-> [Asian, Cereals, Corn, Vegetables] -> [Rice porridge & corn (yumi zhou) Recipe] |
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Rice porridge & corn (yumi zhou)
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| Artist: |
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| Categories: |
Asian, Cereals, Corn, Vegetables |
| Yield: |
2 |
| Rating: |
0 |
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Ingredients:
| 6
| cup | Water | | 2
| tsp | Salt | | 3/4
| cup | Short grain rice | | 2
| cup | Corn, fresh or frozen | | 3
| tbsp | Finely chopped scallions | | 1
| tbsp | Chili bean sauce | | | GARNISH | | 2
| tsp | Roasted Sichuan peppercorns | | | - (crushed) |
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Procedures:
| 1 | In chinese, this is called yumi zhou and can be eaten for breakfast or lunch, or as part of a full dinner. | | 2 | Bring the water to the boil in a large pot, add the salt and then the rice. | | 3 | Bring back to the boil, stir several times, cover loosely, and let the rice simmer for 40 minutes at the lowest possible heat. | | 4 | Add the corn and simmer for 20 more minutes. | | 5 | Stir in the scallions and chili bean sauce. | | 6 | Just before serving, sprinkle on the roasted ground sichuan peppercorns. | | 7 | Ken hom - prodigy guest chefs cookboo |
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