Rose’s Kitchen

Brown Rice With Carrot Porridge


300g pig’s soft bones

1 cup brown rice

1 carrot

1 litre water

1 stalk spring onion, chopped

shredded ginger

1 tsp salt

1 tbsp cooking oil


1/2 tsp salt

1/2 tsp sesame oil

a dash of pepper


1.  Wash unpolished rice and soak in water with 1 tsp salt and 1 tbsp oil for 2 hours.  Drain.

2.  Blanch soft bones in boiling water.  Rinse and drain. 

3.  Bring 1 litre of water to a boil.  When water is boiling, add in the soft bones and brown rice and boil for 30 minutes.

4.  Add carrot pieces and continue to simmer until bones are tender and rice grains are broken and smooth.  Add seasoning to taste and stir well.

5.  To serve, sprinkle porridge with some chopped spring onions and shredded ginger.

February 9, 2007 - Posted by | Rice and Noodles

1 Comment »

  1. This reminds me of the porridge my nanny made for me when I was a kid with the flu!!! Haven’t had it for years!!!!!! Thanks for bringing back the memories!!!!

    Comment by Daniel | April 8, 2007 | Reply

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: