Rice Porridge With Shrimp
I put a half-serving of Carolina golden rice into my rice cooker with the correct amount of water and a half teaspoon of salt, and cooked it on the porridge setting. When it was finished, I stirred in a dash of fish sauce and a half-teaspoon of chicken consommé powder. It was a little less soupy than I'd expected.
In a sauté pan, I sautéed a minced garlic clove in oil for 30 seconds, then added five diced medium raw shrimp (deveined and shelled), and cooked them through.
I deglazed the pan with a little water, then scraped it all into the porridge and mixed carefully. Garnish was a sprinkle of dried basil.
On the side, I made a cup of English Breakfast Tea.