How to make super smooth porridge

last SG · 2007-11-11T14:00:01+00:00

u cant book me it has already been invented but i read that it has plastic blades which could melt so i am inventing a stainless steel one

Fatum SG

okie okie ..... pot number two on trial run right now .....

I put in some pork bones to flavour the thing .....

Confused

the Bear SG

sorry fatum, i don't know how to cook porridge Razz

but try the simmering bit...

pork bones are a good touch.. unfortunately, if they disintegrate, you will have bits of bone in the stuff..

which is why broth.. you can sieve the broth Razz

tare SG

making porridge is hard work lor...

the way i do it is to add some oil and salt to marinate the rice... add water to rice, bring it to a boil and lower the heat to slowly simmer it... keep stirring periodically... after abt an hour, it's smooth... Very Happy

if u want the restaurant type, it's the rice they use... the short-grain rice...

Fatum SG

I have it set to 8 hours ... I'll remove the bones in a couple of hours ...

tare SG

erm.... would by the time ur porridge is ready, she have recovered? Razz

Fatum SG

nevermind .... she likes porridge anyways .....

bluejuice SG

its the thought that counts...

even if ur porridge is not smooth.. she'll be touched by your sincerity..

Wink

elindra SG

Oh, for super smooth porridge it is better to use 'new' rice
Even Japanese Rice is much better
And you have to simmer it for a long time and stir it frequently
You will get very smooth porridge. If the porridge gets to dry, add in more stock or water to get the consistancy you want

cApitaland SG

so how did it go? finish serving anot?

BeRt^.^ SG

yes yes... my granny used to cook very smooth porridge...
i noe she cook for a very long time de....

viciouskitty74 SG

Put a teaspoon in?

Its kinda how my 'office auntie managers' are doing to make really smooth green bean spoon.

The teaspoon acts as a stirrer during high boiling to break down the pulses.

Fatum SG

I soaked the rice overnight, boiled it on the stove for 2 hours, stirring all the while, and left it on the slow cooker for another 8 .... the porridge was like soup ....

bluejuice SG

soaked the rice for too long.. melted away already..

elindra SG

Too much water liao
And most likely too long too
I never cooked porridge for that long before nor did I soak the rice first

Fatum SG

it's okie ... I brought some beef noodles soup for the sickie ....

cooking third batch of porridge right now right now ....

Wanda SG

Perhaps it's better not using the slow cooking....just keep watch over the normal stove.

Who is this person? What illness is she having? *kay poh* Laughing

tare SG

tat's TOO long lah... u think u brewing herbal soup?! Shocked

Mospeada SG

ah pui...u need to pre-soak the rice in water with a bit of oil and salt for at least 2-4 hours

then strain the rice and add soup stock to the rice and simmer until the desired texture

aHGer^83 SG

wah lau.. u all...
-_-"

Fatum, u have to keep adding water n keep stirring the porridge after it boils for awhile...

it takes alot of effort de...
if u want abit of taste, add dried scallop...
by adding scallop, it will enhave the taset of the porridge.. not so plain.. the sick person u taking care of will want another helping... Wink

Fatum SG

I bought some california japanese rice for this batch ... added lean pork ....

and seasoned with my secret weapon : japanese bonito soy sauce ...

dunno where to find dried scallops here ... Confused

and I just finished drinking up the first batch .... not bad actually ... just that it's a bit TOO smooth ... it's like drinking watery baby food ...

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