Rice porridge and corn (yumi zhou)

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 c Water
2 ts Salt
3/4 c Short grain rice
2 c Corn -- fresh or frozen
3 tb Finely chopped scallions
1 tb Chili bean sauce

--------------------------GARNISH-------------------------------
2 ts Roasted Sichuan peppercorns
(crushed)

In Chinese, this is called Yumi Zhou and can be eaten for breakfast or
lunch, or as part of a full dinner.

BRING THE WATER TO THE BOIL in a large pot, add the salt and then the
rice. Bring back to the boil, stir several times, cover loosely, and
let the rice simmer for 40 minutes at the lowest possible heat. Add
the corn and simmer for 20 more minutes. Stir in

KEN HOM - PRODIGY GUEST CHEFS COOKBOOK

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