What a wonderfully healing dish this is to eat.
This recipe was shared with me as an idea of something I might be able to handle when I was recovering from having my wisdom teeth removed this past week. Whilst it has suited perfectly to this situation, I believe it may just become a part of my regular soup repertoire. It’s thick enough in texture so as to be comforting, rich in flavour thanks to the intense reduction of the chicken stock, but still easy to eat for a mouth not wanting to do much chewing. The Chinese eat a version of this for breakfast and I can see why it’s a great start to the day. A version of porridge for sure, but definitely not to be lumped into the same category when it comes to valuing its attractiveness and flavour. Spice up to suit your palette and keep in the back of your mind when you are seeking comfort food.
I took my inspiration for this recipe from Kylie Kwong’s My China and Stephanie Alexander’s Cook’s Companion when I made this soup.
- 2L chicken stock or water
- 1/2 cup jasmine rice
- 1 tsp salt
- Spring Onion finely sliced
- Sesame Oil and Light Soy to serve
Bring your chicken stock to a boil and then add your rice and salt. Turn down to a simmer and cook for approx 1 1/2 hours or until the liquid has halved in quantity. The rice will be gluggy, but the soup will still have a degree of clarity about it.
Serve hot with finely sliced spring onions and a dash of sesame oil and soy sauce. Would also be nice with small dash of chilli oil.
Happy Cooking and Happy Eating.