Hearty and Creamy Instant Rice Potato Porridge
Hearty and Creamy Instant Rice Potato Porridge
Quick and Easy Potato Porridge using Instant Rice (Perfect for Busy Mornings!)
Introducing a recipe for instant rice potato porridge, perfect for when you crave something warm and comforting but don’t have much time. While traditional potato porridge requires soaking glutinous rice for at least 30 minutes, this recipe uses a convenience pack of instant rice to significantly cut down preparation time, yet still achieves a wonderfully smooth and delicious porridge. The savory flavor of the potatoes, combined with their subtle sweetness, is appetite-stimulating, making it ideal for when you’re feeling unwell, have an upset stomach, or simply want a filling meal. Feel free to add leftover vegetables from your fridge, or sprinkle with toasted sesame seeds at the end for extra aroma.
Ingredients- 3 medium potatoes (approx. 230g)
- 1 pack of instant rice (approx. 210g)
- 1 Tbsp perilla oil (or sesame oil)
- 2 cups beef bone broth (or other stock/water)
- 3 cups water
- 1/2 tsp sea salt
Cooking Instructions
Step 1
First, take 2 out of the 3 potatoes. Peel them, wash thoroughly, and dice into small cubes, about 1.5 cm in size. Set aside the remaining 1 potato for later.
Step 2
Place the diced potatoes into a dry, heated frying pan. This step helps to evaporate some of the potato’s moisture, giving it a slightly firmer texture and enhancing its flavor when sautéed.
Step 3
Once the moisture from the potatoes has mostly evaporated, add 1 tablespoon of perilla oil (or sesame oil). Sauté over medium-low heat for about 2 minutes, until the potatoes are lightly golden. The perilla oil will infuse the potatoes with a nutty aroma.
Step 4
Add the 1 pack of instant rice to the sautéed potatoes. Use a spatula to break up the rice grains and mix them well with the potatoes. Stir-frying the rice with the potatoes helps to thicken the porridge later.
Step 5
Now, pour in 3 cups of water and 2 cups of beef bone broth. If you don’t have beef bone broth, you can use plain water or anchovy-kelp stock. Stir to combine the ingredients.
Step 6
Once the liquid starts to boil, add the remaining 1 potato, which you set aside earlier. At this point, reduce the heat to medium-low. Cook carefully to prevent the potatoes from breaking apart completely. Adding this potato later helps to maintain some texture in the porridge.
Step 7
Continuously stir the porridge to prevent it from sticking to the bottom of the pot. Let it simmer until the ingredients are tender and the porridge has thickened to your desired consistency, which should take about 10-15 minutes. It’s currently simmering gently over low heat.
Step 8
Just before removing the porridge from the heat, add 1/2 teaspoon of sea salt to season. Adjust the salt to your preference. Simmer for another moment to allow the salt to be fully incorporated.
Step 9
The finished potato porridge is soft and warm, making it very soothing for an upset stomach. It pairs wonderfully with lightly seasoned radish kimchi, especially if you need to avoid spicy foods. This mild kimchi is a great accompaniment when your stomach is sensitive.
Step 10
The potatoes added at the beginning have softened considerably and become rounded. In contrast, the potato added later retains its cubed shape, providing a pleasant textural contrast. This porridge has a subtle, sweet flavor reminiscent of chestnuts, making it extra delicious.
