Ingredients
Rice Porridge
- 120 grams Uncooked rice
- 1 litre water
- 2cm piece of fresh ginger
- 1 tablespoon Chicken stock concentrate, or any stock of your choice
- 200 grams Cooked shredded chicken, see tips for alternatives/variations
- 20 grams fish sauce
- 40 grams Fresh Coriander, chopped
- dash of sesame oil
- 1 egg
- Extras for garnish, fresh or crushed chilli, fried shallots, fresh coriander, spring onions, soy sauce
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place rice (no need to rinse), water, piece of ginger and stock into TM bowl and cook for 20 minutes, 100 degrees, soft spoon speed, REVERSE, MC ON.
Check the water level. If you like a soupy consistency, then leave the water in there. If you like a thicker consistency then pour some of the water out, but not all of it.
Add cooked chicken, fish sauce, coriander and sesame oil to the rice. Crack the egg directly into the rice. Cook a further 5 minutes, 100 degrees, soft spoon speed, REVERSE, MC OFF.
Just before serving, remove the piece of ginger (or just be careful not to serve) and add garnishes of your choice. I have used fresh or crushed chilli, fried garlic, extra coriander, spring onions and a dash of soy sauce.
this photo shows a meat free version using all the water in the recipe (no water removed)
Tip
VARIATIONS
There are many variations to rice porridge and it can be suited to your preferred taste.
The egg can be omitted.
Alternatives to chicken for Khao Tom include prawns, fish, duck or roast pork.
You can leave out the chicken or use any meat you like.
If you are using raw chicken, place the diced chicken in the TM bowl at the start (allowing to cook for 20 minutes).
For a vegetarian option – use vegetable stock and add mushrooms, chopped onions, or any veggies you like.
Please note this is a small serve for 2-3 portions.
If you try this recipe, I would love it if you could leave a comment and rating – I appreciate all feedback.
You might like to join my facebook page “Aussie Thermomixers ” for more shared recipes, hints and tips
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
This recipe was so delicious! My husband was hesitant having "a bowl of rice" for dinner lol and now he's requesting it again! We loved it!
This was absolutely delicious. I added garlic in step 1, used bone broth instead of water and omitted the stock concentrate. I am hooked!
Excusemyfrench: Hi, when using the butterfly you need to attach it between the two highest blades and check to make sure it is securely in place. Alternatively, you can cook this recipe without using the butterfly
This doesn't work - the butterfly attachement doesn't stay in...
Superb!
Wow! I can't believe I can make my own congee so easily at home. Awesome recipe thanks so much 😁👍🏽
This is sooooo yummy, and super easy. I used left over chicken, and the consequent stock from steaming a whole chicken in the varoma the night before. Lovely flavours. I did add a little veggie stock concentrate, and poured the congee onto fresh spinach, letting it sit a couple of minutes to wilt the spinach, before eating.
Thanks for sharing
No more burning and having to stand by the stove when cooking congee! Made this for my sick hubby last night and he practically inhaled the entire recipe in one sitting! Delish and so quick. I made a few variations:
- included 1 clove of garlic to help boost the immune system (chopped this at the beginning before inserting the butterfly)
- left out the egg; and
- didn't remove any of the water as the congee thickens up if left standing for 5-10mins at the end. It was the perfect consistency!
Thank for a flavoursome recipe.
I've made this several times since discovering it. I have doubled it (big family), and it makes the butterfly float off. I haven't figured out a fix for this yet but it didn't really affect the end result. I skipped the fresh coriander and put in dried coriander. I didn't need to extend the cooking time either. It is absolutely delicious!!! I add kim chi, fried shallots and a splash of soy sauce. My kids LOVE it. Sometimes i use frozen chicken broth in the mix to add a gut health kick. I add a couple extra of these chicken broth ice cubes to my kids serve so it adds extra broth and cools it down enough for them to devour it immediately. Works a treat! Keep up the good work
OMG it took me back to Thailand - so easy, so quick & ooh so delicious! A must try recipe - THANK YOU - I have tried several times to duplicate this from my travels to no avail - BUT now i can! So excited. Going to try it again today, using KFC chicken (as Tuesdays is a 9 piece feed for $9.95) can't wait to taste it!
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