Rice porridge and corn (yumi zhou)

2 servings

Ingredients

Quantity Ingredient
6 cups Water
2 teaspoons Salt
¾ cup Short grain rice
2 cups Corn -- fresh or frozen
3 tablespoons Finely chopped scallions
1 tablespoon Chili bean sauce
2 teaspoons Roasted Sichuan peppercorns
(crushed)

Directions

GARNISH

In Chinese, this is called Yumi Zhou and can be eaten for breakfast or lunch, or as part of a full dinner.

BRING THE WATER TO THE BOIL in a large pot, add the salt and then the rice. Bring back to the boil, stir several times, cover loosely, and let the rice simmer for 40 minutes at the lowest possible heat. Add the corn and simmer for 20 more minutes. Stir in KEN HOM - PRODIGY GUEST CHEFS COOKBOOK Recipe By :

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