Rice Porridge (Khao Tom)
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Author Notes: This contest brought back memories of my days as a student living in New York. I would allow myself a budget of $1 a day for food. Sometimes that dollar would go to the hot dog vendor in front of school (that a hot dog was $1 tells you how long ago I lived in NY), other days; a pack of egg noodles, butter, salt and pepper would get me through 3 days. But there was one dish that still today costs under $1 a serving--rice porridge. There are lots of variations of this dish. Plain white rice cooked to a thick paste, eaten with pickled vegetables (congee); crushed grains of rice cooked to a stew-like consistency (jook). This is my family's favorite version--made with ground turkey or pork. I like mine topped with a poached egg. - edamame2003 - edamame2003
Food52 Review: I call this dish, "a big bowl of comfy and a good excuse to dig out my bottle of fish sauce from the back of the panty." The technique of double-cooking the rice gives it a creamy and rich texture (I was almost convinced that I must have added cream). The fish sauce, while a bit stinky at first whiff, transforms into a secret ingredient that elevates the dish to yum. The egg yolk coats the rice and gives it a wonderfully silky feel, while the green onion and cilantro add just the right finish. This is the first time I've had rice porridge (Khao Tom) and I’m officially a fan. It's a big bowl of comfy that won’t break the bank! - SwoonMySpoon - SwoonMySpoon
Serves 2
- 2 cups cooked rice (white or brown)
- 1/4 pound ground turkey or pork
- 1 tablespoon fish sauce (more to taste)
- 2 eggs
- green onion, chopped for garish
- cilantro, for garnish
- ground black pepper
- bring 1 cup of water to a boil. Lower to medium heat and cook the ground meat in the water for about 5 minutes, separating the meat into chunks.
- drain the meat from the boiling water and wash the pot. Add the meat and rice to the pot.
- Add enough water to just cover the rice by an inch and heat to a boil. Lower the heat to a simmer for another 10 minutes for rice to soften.
- while the rice and meat are cooking, add fish sauce to taste. start with 1 Tablespoon and add more for more flavor.
- Poach the eggs in the porridge for at least 2 minutes depending on how runny you like your eggs.
- Divide into bowls and top with pepper, cilantro and chopped green onion.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Dirt Cheap Dinner
Tags: can be made ahead, cheap, comfort food, Easy, lunch, savory, Thai
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about 2 years ago pipermohr
Just made it for lunch... made some minor modifications by putting in some basil and cilantro cubes (frozen from Trader Joes), added a touch of salt (but probably didn't need it), and a touch of garlic powder and ginger powder. If I had some dried lemon grass, might have tried that as well. Very tasty and simple!
about 2 years ago edamame2003
i love all the adds...if you used fish sauce, probably don't need salt. ginger, garlic and lemon grass--now you're talking! just add lime and you've got tom yum! i'm glad you tried it and liked it!
about 2 years ago healthierkitchen
Love!
about 2 years ago edamame2003
thanks!
about 2 years ago gingerroot
Yum, this looks incredibly delicious!
about 2 years ago edamame2003
it's my son's favorite. thai chicken soup.
about 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
oh, yummy!!
about 2 years ago edamame2003
thank you!