Yen Can Cook ~ Seafood Porridge (Rice Cooker Version)
When people mentions ‘Porridge’, it is always known as a sick day comfort food due to its liquid consistency, low-effort and gentle on the stomach, easily digested and keeps tummies warm longer.
I shared several porridge recipes like THIS, THIS and THIS, which are cooked using stovetop method. Today I’m going to share another porridge recipe but with an easier way aka lazy people method, – cook with a rice cooker. (^o^)v
Ingredients (Serve: 3-4)
150 grams rice, rinsed
15-20 local Lala (clams)
8-10 prawns, de-veined and remove shell and heads (reserve the shell and heads for cooking prawn oil)
8-10 scallops (if using frozen, thaw before use)
100g carrot, diced
1/4 thumb-sized ginger, shredded
1500ml water
Salt an pepper to taste
2 tablespoons cooking oil
Chopped spring onions for garnishing (optional)
Note: Amount and types of seafood can be adjusted according to personal preference. You can also add a few Chinese lettuce at the last step, if you like some greens in your bowl.
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Step 1: Scrub the clams with a hard-bristle brush. Put clams in a bowl of water with 1 teaspoon salt (not in the ingredient list). Let the clams soak in the salted water for 1-2 hours, allowing the sand and grit to be purged out. Discard the water and rinse the clams. Set aside.
Step 2: Heat up cooking oil in pan over medium heat, add in prawn shells and heads. Cook until the heads and shells are bright orange and fragrant, add in the rice water, and bring it to a boil. Simmer for 10 minutes with low heat. Turn off the heat, and discard the prawn heads and shells.
Step 3: Add the rice to the rice cooker pot, along with the rice water (Step 2), ginger, carrot and all the seafood. Set it to cook on the porridge setting.
Note: If you do not have a porridge setting, set it to cook, leaving the lid uncovered and cook for about 45-50 mins, depends on your preferred consistency.
Step 4: Add salt and pepper to taste. Serve garnished with chopped spring onions and drizzles of sesame oil if desired.
HAPPY COOKING! #stayhealthy #staysafe
Your porridge is so colourful and flavorful with so much ingredients. I wish I could tag the hospital I stayed. They fed me white fish porridge 3 meals daily for 6 days until I have lifetime phobia. Yours is a nice porridge with lala using rice cooker!
Simple & nice, fit for rainy days for sure.