Recipe Ingredient
- 150g (1 cup) rice, washed and drained
- 1 litre chicken stock
- 50g chicken fillet, shredded
- 80g prawns, shelled
- (A)
- 1 tsp fenugreek
- 2 cm knob young ginger, shredded
- 1 stalk lemongrass, smashed
- 2 cm piece cinnamon stick
- 4 cloves
- 100ml coconut milk
- Seasoning
- Salt to taste
- Dash of pepper
- 1 tsp ikan bilis stock granules
- 1 tsp chicken stock granules
- ½ tsp sugar or to taste
- Garnishing
- 2 tbsp chopped spring onion
- 1 red chilli, sliced
- 2 tbsp deep-fried ikan bilis
Instructions
- Combine chicken stock and rice in a casserole and cook over a gentle low heat for 15 minutes.
- Add ingredients (A) and continue to cook for a further 10 minutes or until the porridge is fragrant. Put in chicken and prawns and bring to a simmering boil.
- Add seasoning to taste and pour in coconut milk.
- Once the porridge comes to a quick boil, turn off the heat and dish out.
- Serve with garnishing.
Wow, we tried your recipe and it was fantastic. We did find that around 200g of rice were needed to achieve a good consistency.
Thanks for your recipe.
I made this today and it might become one of my go-to porridge recipes. Next time I won’t include fenugreek tho bc it actually made the porridge real bitter and I had to put in a heck load of vegetables to get the taste out. I put corn and carrots, and chinese parsley and it lessen somewhat. thank you for the recipe!