Rice Porridge And Corn (yumi Zhou) Recipe
Yield: 2 servingsRecipe by luhu.jp
Ingredients:
6 cup: Water,
2 tsp: Salt,
3/4 cup: Short grain rice,
2 cup: Corn, fresh or frozen
3 tbsp: Finely chopped scallions,
1 tbsp: Chili bean sauce,
GARNISH
2 tsp: Roasted Sichuan peppercorns,
, crushed
Directions:
In Chinese, this is called Yumi Zhou and can be eaten for breakfast or
lunch, or as part of a full dinner.
BRING THE WATER TO THE BOIL in a large pot, add the salt and then the
rice. Bring back to the boil, stir several times, cover loosely, and
let the rice simmer for 40 minutes at the lowest possible heat. Add
the corn and simmer for 20 more minutes. Stir in
KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
Recipe By :
Source from luhu.jp
lunch, or as part of a full dinner.
BRING THE WATER TO THE BOIL in a large pot, add the salt and then the
rice. Bring back to the boil, stir several times, cover loosely, and
let the rice simmer for 40 minutes at the lowest possible heat. Add
the corn and simmer for 20 more minutes. Stir in
KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
Recipe By :
Source from luhu.jp