Hot Pot Porridge: A Hearty Breakfast Solution

Making porridge in a hot pot is a simple process, but it can be time-consuming. The basic ingredients are rice, water, and salt, but you can add chicken, ginger, garlic, and other aromatics to make it a full meal.

The first step is to rinse the rice, then add it to the hot pot with the desired amount of water. The ratio of rice to water will depend on how thick you want your porridge to be. For a medium-thick porridge, a ratio of 1:9 or 1:10 is recommended. Bring the water to a boil, then add the rice and bring it back to a boil. Reduce the heat to medium and let it simmer for about 25-30 minutes, stirring occasionally to prevent the rice from sticking to the bottom of the pot. You can also add meat, such as chicken, at this point. Season with salt to taste and serve while hot.

Using an Instant Pot can reduce the cooking time significantly. Simply add the rice, water, and any additional ingredients to the Instant Pot, secure the lid, and turn the steam release valve to the sealing position. Press the porridge button and let it cook for 20 minutes. Once it's done, remove the chicken pieces, shred the meat, and return it to the pot. Stir, taste, and add salt as needed. You can also add toppings such as green onions, cilantro, and peanuts.

Rinse the rice

Rinsing the rice is an important step in making porridge, as it ensures that the rice is free of any impurities and helps to retain the starch in the rice grains, which gives the porridge a smooth and creamy consistency. Here is a detailed guide on how to rinse the rice for making porridge using a hot pot:

Firstly, place the uncooked rice in a colander or sieve and rinse it under cold running water. Use your fingertips to gently scrub the rice in a circular motion, ensuring that all the grains are thoroughly cleaned. The water will turn milky as the starch is released from the rice.

Next, pour out the milky water and continue to rinse the rice until the water runs clear. This may take a few rinses. It is important not to over-rinse the rice, as the starch is what gives the porridge its smooth and silky texture. Once the water is clear, shake the colander or sieve to drain the rice and remove any excess water.

If you are using an Instant Pot or pressure cooker, you can rinse the rice directly in the pot. Gently scrub the rice with your fingertips and pour out the milky water. Repeat this process until the water is clear, then drain the rice and ensure all the water is removed before proceeding to the next step.

For some types of rice, such as brown rice, it is recommended to soak the rice after rinsing. Soaking can help to shorten the cooking time and improve the texture of the porridge. Simply place the rinsed and drained rice in a bowl and cover it with water. Let it soak for at least 1-2 hours, then drain the water and proceed with cooking.

Once the rice is rinsed (and soaked, if necessary), it is ready to be cooked. Remember to choose the right rice-to-water ratio to achieve your desired porridge consistency. For thicker porridge, use a higher ratio of rice to water, and for thinner porridge, use more water.

By following these steps for rinsing the rice, you will be well on your way to making delicious and creamy porridge using a hot pot!

Choose the rice-to-liquid ratio

The rice-to-liquid ratio is a key factor in determining the consistency of your porridge. The longer the congee sits, the thicker it becomes as the rice continues to absorb water. Therefore, it is important to bear in mind that the ratio will change slightly as the porridge sits.

For a very thick porridge, a rice-to-liquid ratio of 1:7 is recommended. If you prefer a thick porridge, a ratio of 1:8 is ideal. For a medium-thick porridge, opt for a 1:9 ratio. However, this ratio is not recommended if you are using a rice cooker, as it may cause the porridge to overflow.

If you prefer a thinner consistency, a ratio of 1:10 is suitable. This ratio may seem a bit thin initially, but it will thicken over time.

It is worth noting that the type of rice used can also affect the consistency of the porridge. Jasmine rice and japonica rice are good options for congee as they produce a smooth, starchy, and silky texture. Basmati rice, on the other hand, does not "gel" as well when cooked into a porridge, and the grains tend to remain intact. If you prefer to use basmati rice, it is recommended to pulse it a few times in a blender or food processor before cooking to break up the grains.

Add the ingredients to the pot

Now that you've gathered your ingredients, it's time to add them to the pot!

First, rinse your rice. Place the rice and your chosen liquid (water or stock) in a medium-large pot. If you're using a rice cooker, add the rice and liquid to the cooker and close the lid. If you're using an Instant Pot, place the rice, garlic, ginger, and mushrooms in the pot, then lay the chicken pieces on top, and finally, add the water.

If you're cooking on the stove, bring the water/stock to a boil and then lower the heat and add the rice. Bring it back to a boil and then lower the heat to medium to let it gently simmer for about 25-30 minutes, stirring every now and then to prevent the rice from sticking to the bottom of the pot. If you're adding meat, only add it after the porridge has thickened.

If you're using an Instant Pot, close and lock the lid, then turn the steam release valve to the "sealing" position. Press the "porridge" button to begin cooking (there's no need to adjust the time or pressure). After about 10 seconds, the pot will begin to heat and build pressure. Once it reaches the required temperature and pressure, the display will begin to count down 20 minutes.

After 20 minutes, the pot will switch to the "keep warm" setting and begin to drop in pressure. Allow the pot to reduce in pressure naturally, without opening the steam release valve. When the float valve falls back down, open the steam valve, and then open the lid.

Cook the porridge

Now that you have assembled your ingredients, it's time to cook your porridge. The process will vary depending on whether you are using a stovetop, microwave, rice cooker, or Instant Pot.

Stovetop Porridge:

• Place the uncooked rice in a medium-large pot and add the desired amount of water or stock.
• Bring the water/stock to a boil, then lower the heat and add the rice.
• Bring it back to a boil and then reduce the heat to medium.
• Let the porridge gently simmer for about 25-30 minutes, stirring occasionally to prevent sticking.
• If you are adding meat or other ingredients, do so after the porridge has thickened.
• Season with salt to taste and serve immediately.

Microwave Porridge:

• Mix the porridge oats, milk or water, and a pinch of salt in a large microwave-safe bowl.
• Microwave on high for 5 minutes, stirring halfway through.
• Let it stand for 2 minutes before serving.

Rice Cooker Porridge:

• Add the desired amount of rice and water/stock to the rice cooker.
• If your rice cooker has a porridge setting, use that. Otherwise, just press cook and let it run for one cycle.
• Check the consistency after 10-15 minutes and add more liquid if needed.
• If you are adding meat or other ingredients, do so after the porridge has thickened.
• Season with salt to taste and serve immediately.

Instant Pot Porridge:

• Rinse the desired amount of rice in the Instant Pot under cold water by gently scrubbing the rice with your fingertips.
• Drain the water and add the desired amount of water/stock, along with any other ingredients such as ginger or chicken.
• Close the lid and turn the venting knob to the sealing position.
• Pressure cook at high pressure for 20-30 minutes, depending on your desired consistency.
• Release the pressure naturally, then open the lid carefully.
• The porridge will likely look watery at this point, but don't worry! Simply heat up the Instant Pot using the sauté function and stir until it reaches your desired thickness.
• Season with salt to taste and serve immediately.

Thicken and season the congee

To thicken your congee, you can adjust the rice-to-liquid ratio. For a very thick porridge, use a ratio of 1:7; for a thick porridge, use 1:8; for a medium-thick porridge, use 1:9; and for a medium-thin congee, use 1:10. Remember that the longer the congee sits, the thicker it becomes as it continues to absorb water. So, if you're going to let it sit for a while, you may want to add a bit of extra liquid to account for this.

When you're happy with the consistency, you can add protein such as ground pork, fish, chicken, or tofu. Add your chosen protein to the congee and cook until it is cooked through.

Finally, season your congee with salt to taste. You can also add other seasonings such as soy sauce or fish sauce.

Frequently asked questions