Sunday, December 13, 2015
Brown Rice and Gai Lan Jook (Rice Porridge) Recipe
It seems that all cultures in the world feature some kind of porridge. Whether its oatmeal, risotto, congee- everyone seems to agree that a warmed, slightly thick starch is a cure for what ails you. This is just one version of many. The brown rice gives it a bit earthier taste, but if you don't have any lying around, white rice (Jasmine works best) will do just as well.
8 cups water
2 cups low-sodium vegetable broth
1 cup long-grain brown rice
1 (1/2-inch) piece fresh ginger, skin on and sliced into 2 pieces
1 1/2 teaspoons kosher salt, plus more as needed
Pinch freshly ground white pepper, plus more as needed
4 ounces gai lan or other green leafy vegetable (bok choy or broccolini will work here), ends trimmed and very thinly sliced crosswise
Add in whatever raw seafood feels good. I used a supermarket mix of mussels, seafood, and squid, but any and everything works in this. That includes all non-seafood options. Pork or chicken will also work just as well.
Place all ingredients except the vegetable you're using (gai lan, bok choy, Chinese kale, or broccolini) in a large heavy-bottomed saucepan or Dutch oven and bring to a boil over medium-high heat.
Reduce the heat to medium low and cook, uncovered, at a lively simmer, stirring occasionally, until the rice has completely broken down and the mixture is creamy, about 1 1/2 hours.
Turn off the heat, add the green vegetable (gai lan, etc). , and stir until combined and the leaves are wilted. Let sit until the residual heat cooks the green vegetable stems to crisp-tender, about 5 minutes. Stir in the seafood, if using and allow to cook in the porridge (1-2 minutes).
Taste and season with additional salt and pepper as needed.