As a child Easter breakfast had boiled eggs we had colored, with buttered toast, or maybe pancakes. This morning's Easter breakfast was Asian-inspired. Whether you call it
jook, congee or jaou this rice porridge is one of the first foods many Asian children eat, and seen by some to be a comfort food. Another perk is it is naturally gluten, dairy and soy free. My version this morning (made last night) contained white and brown rice, water, broccoli, scallions, and bacon.
Other recipes instruct the use of chicken stock, or chicken bones, to flavor the rice. Formalized recipes can be found
here and
here. Like anything, these recipes can be modified to include or exclude whichever ingredients you would like. I made the first recipe for a breakfast at work one week, and it went over like gang busters.
I don't know how my grandmother would feel about this breakfast, but it works for me. Maybe I'll add a sliced egg on top next Easter. :]
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