Success, at last!!
My porridge is finally smooth and creamy! I took some friends’ advice and soaked the washed, uncooked rice in a few teaspoon of oil for about 10 mins prior to cooking. Also, I used short grain rice this time (sushi rice) and used hot water to cook the porridge, and keep adding hot water to the pot if it needed more water.
I cooked it over medium heat, stirring every 15 mins or so, and when the rice was all broken, I did not add anymore water and let it simmer over low heat to thicken.
This is the best Pei Tan Chuk I’ve ever had I also added some diced carrots in the porridge for flavour, and some sea salt to season the porridge. To flavour the porridge further just prior to serving, I added a dash of white pepper, a few drops of toasted sesame oil and soy sauce. I used fresh enoki mushrooms (kum chum goo / “golden needle mushrooms”), diced century eggs (pei tan), julienned ginger, yau char gwai (Chinese donuts) and cilantro to garnish. The garnish is what makes a rice porridge complete.
It was so good that Andy finished the pot of porridge before I could get to seconds… I am very proud of this success because rice porridge is quite a staple to the Chinese people. I can finally sleep peacefully at night. LOL!