When white people fall sick, they usually take those creamy chicken soup for comfort. It was very strange for me, because as far as I can remember, cream is something you are supposed to avoid especially when you’re sick.
Chinese blokes like me, we take rice porridge. So that’s what I made me’self last weekend.
It was the first time I used the Porridge function of my rice cooker. I suspect it was also the last time. After almost 2 hours, this was the result:
Watery and carrot chunks were mushy-soft, but the rice was still mostly intact! I used 5 cups water over 1 cup rice. Was it too much??