Rice Porridge and Corn (Yumi Zhou)

2 Servings

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Rice Porridge and Corn (Yumi Zhou) Ingredients

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

Instructions for Rice Porridge and Corn (Yumi Zhou)

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 the scallions and chili bean sauce. Just before serving, sprinkle on the roasted ground Sichuan peppercorns. KEN HOM - PRODIGY GUEST CHEFS COOKBOOK From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: RiceCuisine: Chinese