Easy Rice Porridge In A Mini Clay Pot (Ready In 30 Minutes) Recipe by michila
Easy Rice Porridge in a Mini Clay Pot (Ready in 30 Minutes) Cooking Instructions 1 Rinse the rice and place it in a clay pot. Add the water. 2 1/2 cups should come up to just below the inner rim where the lid sits—this is the right amount. 2 Start cooking uncovered over medium to high heat until it comes to a boil. Once boiling, turn off the heat for a few seconds to let the bubbling settle down. 3 When the boiling has calmed, cover with the lid and reduce to the lowest heat possible. Let it simmer gently, covered, for about 15 minutes. 4 Check the texture of the rice. If it’s done, stir once with a spoon, turn off the heat, and let it steam with the lid on for about 5 minutes. It’s ready to serve! 5 This makes enough for 2–3 small bowls. The salt is just enough to bring out the sweetness of the rice, so try serving with pickled plums, Japanese pickles, or salted kelp on the side. 6 This recipe makes a full porridge. With this size clay pot, this is the maximum amount of rice you can use. To make thinner porridge, reduce the amount of rice for 70% or 50% porridge. 7 If using a regular pot, keep the same measurements. Cooking time may vary depending on your pot, so keep an eye on it during step 3! 8 11/24: Updated steps 2–4 to make it easier to switch from high to low heat. 3/15: Added step 7. 9 Variation: For egg porridge, after checking the rice in step 3, drizzle in 1 beaten egg, stir once, then turn off the heat and let it steam with the lid on. 10 Variation: For seven-herb or daikon leaf porridge, add lightly boiled and chopped greens with a little salt in step 3, mix, then turn off the heat and let it steam with the lid on. 11 For the rice (not porridge) version, see recipe 1387650. 12 Thanks to everyone, this recipe was featured for the first time! Thank you so much! 2011/12/18 1 Rinse the rice and place it in a clay pot. Add the water. 2 1/2 cups should come up to just below the inner rim where the lid sits—this is the right amount. 1 Rinse the rice and place it in a clay pot. Add the water. 2 1/2 cups should come up to just below the inner rim where the lid sits—this is the right amount. 2 Start cooking uncovered over medium to high heat until it comes to a boil. Once boiling, turn off the heat for a few seconds to let the bubbling settle down. 2 Start cooking uncovered over medium to high heat until it comes to a boil. Once boiling, turn off the heat for a few seconds to let the bubbling settle down. 3 When the boiling has calmed, cover with the lid and reduce to the lowest heat possible. Let it simmer gently, covered, for about 15 minutes. 3 When the boiling has calmed, cover with the lid and reduce to the lowest heat possible. Let it simmer gently, covered, for about 15 minutes. 4 Check the texture of the rice. If it’s done, stir once with a spoon, turn off the heat, and let it steam with the lid on for about 5 minutes. It’s ready to serve! 4 Check the texture of the rice. If it’s done, stir once with a spoon, turn off the heat, and let it steam with the lid on for about 5 minutes. It’s ready to serve! 5 This makes enough for 2–3 small bowls. The salt is just enough to bring out the sweetness of the rice, so try serving with pickled plums, Japanese pickles, or salted kelp on the side. 5 This makes enough for 2–3 small bowls. The salt is just enough to bring out the sweetness of the rice, so try serving with pickled plums, Japanese pickles, or salted kelp on the side. 6 This recipe makes a full porridge. With this size clay pot, this is the maximum amount of rice you can use. To make thinner porridge, reduce the amount of rice for 70% or 50% porridge. 6 This recipe makes a full porridge. With this size clay pot, this is the maximum amount of rice you can use. To make thinner porridge, reduce the amount of rice for 70% or 50% porridge. 7 If using a regular pot, keep the same measurements. Cooking time may vary depending on your pot, so keep an eye on it during step 3! 7 If using a regular pot, keep the same measurements. Cooking time may vary depending on your pot, so keep an eye on it during step 3! 8 11/24: Updated steps 2–4 to make it easier to switch from high to low heat. 3/15: Added step 7. 8 11/24: Updated steps 2–4 to make it easier to switch from high to low heat. 3/15: Added step 7. 9 Variation: For egg porridge, after checking the rice in step 3, drizzle in 1 beaten egg, stir once, then turn off the heat and let it steam with the lid on. 9 Variation: For egg porridge, after checking the rice in step 3, drizzle in 1 beaten egg, stir once, then turn off the heat and let it steam with the lid on. 10 Variation: For seven-herb or daikon leaf porridge, add lightly boiled and chopped greens with a little salt in step 3, mix, then turn off the heat and let it steam with the lid on. 10 Variation: For seven-herb or daikon leaf porridge, add lightly boiled and chopped greens with a little salt in step 3, mix, then turn off the heat and let it steam with the lid on. 11 For the rice (not porridge) version, see recipe 1387650. 11 For the rice (not porridge) version, see recipe 1387650. 12 Thanks to everyone, this recipe was featured for the first time! Thank you so much! 2011/12/18 12 Thanks to everyone, this recipe was featured for the first time! 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