Thursday 26 January 2012

Rice Soup

From Thai Vegetarian Cooking, Vatcharin Bhumichitr, Pavilion Books, 2003.

I had some boiled rice over from a previous meal so looked for something in which to use it up. Thai Vegetarian Cooking seemed an obvious choice to look as I had successfully made other Asian dishes from it.

Firstly some dried Chinese mushrooms were soaked in hot water.

While they were soaking I fried some garlic in olive oil until it was golden coloured. This was then taken off the heat and saved.

The boiled rice was placed in a pan of boiling stock and all the other ingredients added to it. They were the Chinese mushrooms sliced, some preserved radish, light soy sauce, sugar, chopped fresh ginger and ground white pepper.

The mixture was stirred for a minute and poured into bowls for serving. The saved oil and garlic was poured over this and it was garnished with chopped spring onions and coriander.

I fully enjoyed this. It was like a very thin congee, light and full of flavour. When there’s some boiled rice left over in the future I must remember this for it’s a fast, simple way to use it up and gain a tasty dish.

Taste: ✔✔✔✔
Ease of cooking: ✔✔✔✔

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