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
Test Kitchen Notes
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
cooked rice (white or brown)
ground turkey or pork
fish sauce (more to taste)
green onion, chopped for garish
cilantro, for garnish
ground black pepper, to taste
- 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.