Okay okay, let’s talk about those rice that I cooked and stored ALL into the freezer. I know with overnight rice, it is best to turn them into fried rice. But I was thinking, with this big ass rice cooker that I have now, I will probably do a lot of this cooking a big batch of rice and storing them up thing. I can’t flip from non rice eating whacko into fried rice eating monster just like that, can I?
So the first thing I did with that batch of overnight rice was not to make lots of fried rice. No… the first thing I did was to try and see if I can cook porridge with those rice. This might seem like a normal thing to you, I don’t know, but it most definitely is not normal to me. You know, I have made rice porridge before, but I always made them fresh with uncooked rice. The process has always been sort of like boiling a nice soup, except one of the key ingredient is the uncooked rice.
So this time, I thought, same process, but since the rice is already cooked, use less water and cook for a shorter amount of time. So… water into the pot, heat it up, then… rice in. I used 2 portions of water to 1 portion of rice.
I know, it is bloody boring to just have plain ol’ white porridge. So I added some stuff in as the rice was cooking. What stuff? Some minced pork, and one tablespoon of oyster sauce. Then I set the timer to 15 minutes. If it was uncooked rice, I would usually cook it for at least 40 minutes.
At this point of time, I had no idea if the rice would cook into something that looks like porridge or not. I was mentally prepared to accept if my pot of rice turned into some hideous thing that I have not seen before. Fortunately, after 15 minutes, I looked into the pot and saw something that resembles porridge, albeit a watery one.
Time to add more stuff in. In goes a bunch of romaine lettuce, a sprinkle of garlic granules, and an egg cracked in. Then all that was left was to stir everything up for a couple minutes until the veggie and the egg is somewhat cooked.
Then it is time to serve, and eat. Of course, this thing also needs a generous amount of pepper for that extra kick. I also drizzled a bit of olive oil into the porridge before eating. Of course, for a more Chinese touch, then substitute olive oil with the more fragrant sesame oil.
Also, of course if you don’t like my choice of ingredients, you can use other ingredients, like carrots or peanuts or dried scallops and whatnot. I used those too when I cook porridge sometimes…
And there you have it. It was pretty nice. Like what the Cantonese say, 清清地 ching ching dei (plain and simple), but not bland enough to make you shed tears of frustration eating this.
So yeah, overnight rice can be turned into nice porridge too… Good to know…