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Rice Porridge With Fresh Eggs

Good for unhappy bellies! I like it savory, so I eat this with soy sauce and sesame oil, but you can try it sweet as well.

Ready In:
35mins
Serves:
Units:

ingredients

  • 14 cup white rice
  • 2 - 2 12 cups water (depending on how soupy you'd like it)
  • 14 teaspoon salt
  • 2 eggs
  • soy sauce (optional)
  • toasted sesame oil (optional)

directions

  • Combine rice, water and salt in a saucepan. (If you have time, let it soak for 15 minutes; if not, that's okay.).
  • Bring to a boil, then reduce heat to a simmer.
  • Let simmer for anywhere from 30-45 minutes, stirring occasionally to keep the rice from sticking to the bottom.
  • When the consistency is to your liking, crack the two eggs into a cup and whisk well to combine whites and yolks.
  • Slowly pour a thin stream of egg into the rice. Stir the rice quickly for a well-combined, custard-like porridge or slowly for thin ribbons of cooked egg, like an egg drop soup.
  • Simmer another minute or two until the egg is cooked thoroughly, drizzle soy sauce and/or sesame oil on top (if using) then serve.
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RECIPE MADE WITH LOVE BY

@gezelliggirl
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@gezelliggirl
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"Good for unhappy bellies! I like it savory, so I eat this with soy sauce and sesame oil, but you can try it sweet as well."
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  1. Mike Pellerin
    This was very good. Any excuse I have to add another porridge recipe to my collection is fine with me. Thanks.
    Reply
  2. gezelliggirl
    Good for unhappy bellies! I like it savory, so I eat this with soy sauce and sesame oil, but you can try it sweet as well.
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