STAND BACK! The kitchen crazy is at it again!
I was so intrigued by Doctor Ben Kim's Rice Porridge recipe that I've been doing different variations on it almost every morning depending on what is staring at me from the refrigerator.
This morning's experiment:
Make the porridge as in the recipe but exchange (here's where you need to stand back) part of the water for reduced apple juice that you made from some apple juice found in the basement fridge left over from Christmas and needed room so you took the left-over half gallon of the juice and reduced it down to about 2 cups (takes up a lot less room!)
Only exchange a small part of the water with the reduced juice 'cuz that stuff is potently sweet.
Okay, go ahead and cook (simmer) the liquid and rice for ten minutes. (I find that mashing it up in the pot with a potato masher really breaks up the rice kernels and brings out the starch that will thicken the final gruel nicely).
When the ten minutes are up put in the egg (I find that it works best if you have the egg broken into a small bowl so you can pour and whisk really fast. This will give you a smooth, creamy finished dish.
Simmer for another minute or so stirring a couple of time and then add some pineapple chunks left-over from the Easter fruit salad and simmer one minute more just to heat up those cold chunks.
Put in serving bowl and sprinkle on some roasted hazelnuts (I always keep roasted nuts on hand for everything--roast my own; so much better)
That's it; quick and easy and wow! Tasty! Doesn't need milk or any other liquid or sweetening on it.
See why I just can't use the nutrition tracker!! Everything I throw together in my kitchen is like this.
PS: If you don't have reduced apple juice (lol) just use less water and more regular apple juice. I suppose you could use some frozen concentrate but I never have that sort of thing kicking around.
I'm going to try it with pineapple juice next time and then the time after that pureed blackberries and then...
Edited by: ANIDUCK at: 4/6/2010 (13:13)
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