Mixed Vegetable Vegetarian Porridge
A light, nutritious porridge made with glutinous rice, broccoli, carrot, and shiitake mushrooms.
Ingredients
glutinous rice (soak in cold water for about 30 minutes)
250 g
broccoli (wash and split into a few florets)
to taste
carrot (cut into small cubes)
to taste
shiitake mushrooms (wash and cut into small cubes)
to taste
salad oil
a pinch
white sugar
to taste
Instructions
1
Soak the glutinous rice
First, wash the glutinous rice thoroughly, then soak it in cold water for about 30 minutes.
2
Prepare the vegetables
Wash and prep all the vegetables: broccoli, carrot, and shiitake mushrooms. Split the broccoli into a few florets, cut the carrot into small cubes, and cut the shiitake mushrooms into small cubes as well.
3
Cook the porridge
Once the glutinous rice is almost done soaking, you can start cooking it in a pot. Add an appropriate amount of water to the pot (generally the water should be 3 to 4 cm above the rice). Once the water boils, pour the soaked glutinous rice into the pot. Boil on high heat for 8 to 10 minutes, then switch to low heat and continue cooking for about 20 minutes. Stir occasionally during this process, and add a few drops of salad oil.
4
Add the vegetables
While the porridge is cooking, blanch the pre-cut broccoli, carrot, and shiitake mushrooms in hot water until cooked, then remove and set aside. When the porridge has cooked for about 30 minutes, add the white sugar and the blanched vegetables, cook for 1 more minute, then serve in bowls.
