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Rice porridge

Appears in
top 1000The Key to Chinese Cooking
The Key to Chinese Cooking

By Irene Kuo

Published 1977

  • About

Known as hsi-fan, “thin rice,” rice porridge is the basis of breakfast for most Chinese. In the northern provinces wheat products and millet, barley, and cornmeal take its place. Made by simmering a small quantity of rice with a large amount of water, the resulting rice is a creamy gruel.

The porridge is served in individual bowls with an accompanying assortment of tasty and highly seasoned cold dishes, such as salted and preserved eggs, vegetables, or fish and leftover red-cooked or stir-fried meats and poultry.

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