This silky rice porridge, simmered in a light broth, is both nourishing and wonderfully delicate: the rice breaks down into a creamy texture, while quickly sautéed chicken, shrimp, and squid add a rich yet restrained flavor. Easy to digest, it suits children, older family members, and anyone looking for a hearty breakfast.
Ingredients
- Rice (long-grain or porridge rice) — 150g (5 oz)
- Light chicken or vegetable broth (or water) — 1.5l (6 1/4 cups)
- Chicken breast — 200g (7 oz)
- Peeled shrimp — 150g (5 oz)
- Squid tubes — 150g (5 oz)
- Vegetable oil — 1 tbsp
- Fresh ginger, thinly sliced — 10g (1/3 oz)
- Carrot, finely diced — 50g (1.8 oz) (optional)
- Salt — 1/2 tsp, or to taste
- Ground white pepper — 1/4 tsp
- Green onions — 2 stalks, for serving
- Soy sauce — 1 tbsp (optional, for adults)
Step-by-Step Recipe
- Rinse the rice in several changes of water until the water runs clear. If you like, soak it for 20–30 minutes — this will make the porridge even creamier.
- Bring the broth to a boil, add the rice and ginger. Reduce the heat to low and simmer for 35–45 minutes, stirring occasionally with the back of a spoon so the rice does not stick. If needed, add a little hot water to reach your desired consistency.
- While the porridge cooks, cut the chicken breast into small cubes, slice the squid into strips, and pat the shrimp dry. Dice the carrot finely.
- Heat the oil in a skillet. Sauté the chicken for 3–4 minutes until it turns opaque, then add the carrot and cook for 1 minute more. Add the shrimp and squid and cook for 1–2 minutes, just until done. Lightly season with salt or a splash of soy sauce, if using. Remove from the heat.
- Add the sautéed ingredients to the pot with the porridge, stir gently, and simmer together for 5 minutes. Season with salt and white pepper to taste.
- Serve hot, topped with thinly sliced green onions. For children and older adults, you can thin the porridge with a little extra hot broth for a softer, soup-like consistency.
Nutrition per Serving
| Calories | 290 kcal |
|---|---|
| Protein | 28 g |
| Fat | 6 g |
| Carbohydrates | 31 g |
| Fiber | 1 g |
| Sodium | 650 mg |
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Tips and Variations
- Texture: for a creamier result, simmer longer over low heat; for a looser porridge, add more broth at the end.
- Mild version: omit the pepper and soy sauce, and use only a minimal amount of salt and ginger.
- Substitutions: chicken can be replaced with turkey or lean pork; shrimp and squid can be swapped for white fish cut into small cubes.
- Grain options: instead of rice, you can use cracked grains such as spelt or pearl barley — just extend the simmering time until tender.
- Slow cooker: use the “Stew/Porridge” setting for 60 minutes; do the sautéing on the “Sauté” setting, then combine everything and heat through for 5–10 minutes.
Frequently Asked Questions
Can I make it without soy sauce?
Yes, simply season the porridge with a pinch of salt. Add soy sauce only for adults, and only to taste.
How can I make it even softer for toddlers?
Cook the rice longer and add more broth for a soup-like consistency. It is best to leave out any heat or sauce.
Will a frozen seafood mix work?
Yes. Thaw it, pat it dry, and sauté it quickly so it does not release too much moisture.
Can I cook it with water?
Of course. Water will give a cleaner, more neutral flavor; add a little ginger and herbs for aroma.