Eurasian-style Rice Porridge

Ingredients

In this Eurasian adaptation of Khao tom, we incorporate Eurasian flavors and ingredients to create a unique twist. The addition of spices like cinnamon, star anise, and cloves infuses the porridge with warm and comforting aromas. The use of coconut milk adds richness and creaminess to the dish, while the inclusion of turmeric and tamarind brings a subtle tanginess. These adaptations give the porridge a distinct Eurasian flair while still maintaining the essence of the original Thai dish. We alse have the original recipe for Khao tom, so you can check it out.

• 1 cup (200g) jasmine rice 1 cup (200g) jasmine rice
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cinnamon stick 1 cinnamon stick
• 2 star anise 2 star anise
• 4 cloves 4 cloves
• 1 tablespoon turmeric powder 1 tablespoon turmeric powder
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 chicken breast, cooked and shredded 1 chicken breast, cooked and shredded
• 8 prawns, peeled and deveined 8 prawns, peeled and deveined
• 1 cup (150g) mushrooms, sliced 1 cup (150g) mushrooms, sliced
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 8g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 20g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Rinse the jasmine rice under cold water until the water runs clear. Drain well.
2. 2.
   In a large pot, combine the chicken broth, coconut milk, cinnamon stick, star anise, and cloves. Bring to a boil over medium heat.
3. 3.
   Add the rinsed rice to the pot and stir well. Reduce the heat to low and simmer for 30 minutes, or until the rice is cooked and the porridge has thickened.
4. 4.
   In a separate pan, heat some oil over medium heat. Add the mushrooms and cook until softened.
5. 5.
   Add the cooked chicken, prawns, turmeric powder, and tamarind paste to the pot of porridge. Stir well to combine.
6. 6.
   Season with fish sauce, soy sauce, and salt to taste. Simmer for an additional 5 minutes.
7. 7.
   Remove the cinnamon stick, star anise, and cloves from the porridge.
8. 8.
   Serve the Eurasian-style Rice Porridge hot, garnished with fresh cilantro and lime wedges.

Treat your ingredients with care...

• Turmeric — To enhance the flavor and health benefits of turmeric, mix it with a small amount of black pepper and a little bit of oil before adding it to the porridge.
• Tamarind paste — If you can't find tamarind paste, you can substitute it with lime juice for a tangy flavor.

Tips & Tricks

• For a heartier version, you can add additional vegetables like carrots or peas.
• Adjust the spiciness by adding chili flakes or fresh chili peppers according to your preference.
• To save time, you can use pre-cooked chicken and store-bought chicken broth.

Serving advice

Serve the Eurasian-style Rice Porridge hot in individual bowls. Squeeze fresh lime juice over each serving for an extra burst of tanginess. Accompany it with a side of crispy fried shallots for added texture and flavor.

Presentation advice

Garnish each bowl of Eurasian-style Rice Porridge with a sprig of fresh cilantro and a lime wedge on the side. The vibrant green of the cilantro and the bright yellow of the turmeric-infused porridge will create an appealing visual contrast.