Comforting and Nutritious Vegetable Porridge
How to Make Delicious and Easy Vegetable Porridge for a Sensitive Stomach
My stomach was feeling quite unwell due to food poisoning symptoms, and after only drinking water, I desperately needed something soft and soothing. I decided to make this simple vegetable porridge using rice. I made a batch and enjoyed it little by little, which really helped settle my stomach! You can easily make this nutritious porridge with leftover rice. ^^
Porridge Ingredients- 1 bowl of cooked rice
- 1/2 small onion
- 1/3 carrot
- 1 Tbsp sesame oil
- 1 Tbsp soy sauce (optional)
Broth Ingredients- 4 sheets of dried kelp (kombu)
- 1/2 tsp vegetable bouillon powder (optional)
- 4 sheets of dried kelp (kombu)
- 1/2 tsp vegetable bouillon powder (optional)
Cooking Instructions
Step 1
First, prepare all the ingredients needed to cook the porridge! Fresh vegetables and rice are the foundation.
Step 2
Keep in mind that cooked rice expands significantly when cooked into porridge. Adjust the amount of rice based on your desired porridge consistency. One bowl is usually sufficient, but if you prefer a thinner porridge, you can use more or less rice.
Step 3
Wash and prepare the onion and carrot. Finely chop or mince them using a hand blender or a knife. Grinding them very finely will make them easier for children to eat.
Step 4
Heat about 3-4 drops of sesame oil in a pan over medium-low heat. Add the prepared minced vegetables and sauté gently, stirring constantly to prevent burning. It’s important to sauté the vegetables until their natural sweetness is released.
Step 5
While the vegetables are sautéing, let’s quickly make some broth. Pour about 3 times the amount of water as your rice into a pot. Add 3-4 pieces of clean dried kelp. (Remember to remove the kelp once the water boils to avoid a bitter taste.)
Step 6
For an extra layer of flavor, add 1/2 teaspoon of vegetable bouillon powder. Using a store-bought bouillon powder can enhance the umami taste of the broth. (This step is optional.)
Step 7
Bring the pot with the broth ingredients to a boil. Once it comes to a rolling boil, turn off the heat and immediately remove the kelp. Let the broth steep for a short while to infuse the flavors.
Step 8
Meanwhile, let the sautéed vegetables in the pan cool down slightly after turning off the heat. This resting period allows the flavors and aromas of the vegetables to deepen.
Step 9
Now, it’s time to start making the delicious porridge. Add about 1 teaspoon of sesame oil to a pot and preheat it over medium-low heat.
Step 10
Spread the cooked rice evenly across the bottom of the preheated pot. Keep the heat at medium-low.
Step 11
Sauté the rice for a minute or two. You’ll hear a gentle ‘tick-tock’ sound as the rice begins to slightly crisp and stick to the bottom of the pot. Don’t let it burn, but allow it to develop a light crust – this step adds a wonderful nutty depth to the porridge.
Step 12
Once the bottom layer of rice has lightly browned and is slightly crisp, carefully pour in the prepared broth.
Step 13
Pour in approximately 2.5 times the amount of broth as your rice. You can adjust the amount of broth to achieve your preferred porridge consistency. Using enough liquid is key for the rice grains to break down properly.
Step 14
Cover the pot and bring it to a boil. As the rice begins to soften and absorb the liquid, reducing the broth, start stirring frequently to prevent the porridge from sticking to the bottom. Lower the heat to low and let it simmer gently.
Step 15
Once the rice grains have softened and broken down, add the sautéed vegetables and stir well to combine. Simmer for a few more minutes until all ingredients are well incorporated. Your nourishing vegetable porridge is ready! For seasoning, you can stir in 1 tablespoon of soy sauce at the end, if desired.
