Rice Porridge & Corn (yumi Zhou)

Title: Rice Porridge & Corn (Yumi Zhou)

Categories: Chinese

Yield: 2 servings

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 the

scallions and chili bean sauce. Just before serving,

sprinkle on the roasted ground Sichuan peppercorns.

KEN HOM - PRODIGY GUEST CHEFS COOKBOOK --