Ginger rice porridge with mushrooms
A warming, savoury rice porridge with soy-glazed mushrooms and spring onion.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Basmati rice200 g
- Mushrooms250 g
- Fresh ginger¼ piece
- Spring onions1 bunch
- Soy sauce40 ml
Also uses from the cupboard: vegetable oil, table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.
Usually contains: Soya, Gluten.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Rinse the rice. Put it in a large pan with 1.6 litres of water, a few slices of ginger and a pinch of salt. Bring to the boil, then simmer for 30 minutes, stirring now and then, until thick and creamy.200 g basmati rice¼ piece fresh ginger
- Slice the mushrooms. Fry them in a tablespoon of oil over a high heat for 5 minutes until golden, then add half the soy sauce.250 g mushrooms40 ml soy sauce
- Ladle the rice into bowls and top with the mushrooms, sliced spring onions and the rest of the soy sauce.1 bunch spring onions
Make it the night before. It thickens in the fridge and loosens with a splash of hot water.
Something wrong with this recipe? Tell us and we'll fix it.
Your rating teaches the planner what you like.