Good morning!
Hope this finds you well, friends. It’s so windy today. Warmer temperatures since yesterday and that’s causing the strong wind, and that also means, power bumps now and then. We should be happy with warmer temperatures, I know, but not so much when it’s in Winter time. Super low temperature below zero for days, and then goes up to way above zero for a day or two, then back to super low temperature, is causing whiplash for health, for road safety, just overall not a good news 😅
Today marks 1 month from surgery day. I am still a snail most of the times. Pain still comes and goes, dry skin is still like crazy, but the good news, I’m eating a lot more that I am gaining back the kilos I lost….kinda rapidly 😅😅😅😅 I don’t think that’s a good news, but on the way to recovery, gaining weight is on the good path than not, I guess 😁
Anyhoo!
A simple rice porridge recipe to share today. It was my preparation before surgery, however, in Indonesia, we can eat savory rice porridge is for anytime 😊
1 c of rice
3 c beef broth
2 c water
1 handful matchstick carrots
1 thumb ginger
1 tbsp chicken bouillon powder
1 garlic
Place raw rice into rice cooker pot, rinse until clean
Pour the broth in and add the rest of the ingredients, cover lid
Click porridge option (mine has this option, if yours don’t, this can be done on stovetop, by cooking it on slow-medium heat, with more broth/water, and longer boiling time, until porridge consistency), and let the rice cooper do it’s magic
Once cooked, open the lid, stir the porridge.
Serve as is or top with whatever you wish, protein, pickles, fried onion, etc. I topped mine with beef floss 😊
Enjoy!
Bubur Gurih
Ingredients
- 1 c of rice
- 3 c beef broth
- 2 c water
- 1 handful matchstick carrots
- 1 thumb ginger
- 1 tbsp chicken bouillon powder
- 1 garlic
Instructions
- Place raw rice into rice cooker pot, rinse until clean
- Pour the broth in and add the rest of the ingredients, cover lid
- Click porridge option (mine has this option, if yours don’t, this can be done on stovetop, by cooking it on slow-medium heat, with more broth/water, and longer boiling time, until porridge consistency), and let the rice cooper do it’s magic
- Once cooked, open the lid, stir the porridge.
- Serve
