Advertisement
Rice soup
- Serves
4
- Difficulty
Easy
Published 2008
Rice is always comforting, soothing and good for the digestion. The rice congees that the Chinese eat for lunch are too reminiscent of the gruel I ate in my period as a sickly child for my liking, but this recipe is slightly more robust, whilst still retaining the comfort factor. It is a meal in one.
Ingredients
3 tablespoons 3 4
Method
Heat the oil in a pan and fry the spring onions, garlic, chilli and half the coriander leaves. Add the pork and prawns and cook until the prawns change colour. Stir in the sugar and cook for a little longer. Pour off the surplus oil and add the rice, stock and other ingredients. Cook for a further 15 minutes. If liked, add a couple of lightly whisked eggs into the mixture and stir vigorously.</
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe