Rice Porridge

Rice porridge is the best to eat when nothing else is welcoming to your palate. I am still confused to what is the caused to the strange change of my palate. It is super annoying and whilst everyone else enjoyed the food, I was left wondering often at the dining table.

Anyone interested here is how my rice porridge is cook.

Ingredients 

2 cups of rice (I use basmati)
Some meat – cut into thin slices (beef or chicken depending on what you have in the freezer)
Some Baby bok choy
1 whole medium sized yellow onion, 3 cloves garlic and 2 inch ginger (chopped finely)
Salt and pepper to taste

Method

Wash rice, put in a deep pot add together with the meat and add about 5 cups of water, leave to boil on medium high heat. It might take a couple of hours for the rice to be disintegrated to porridge like texture. You might need to add some more water if necessary depending on the texture of the rice. Add salt and pepper to taste. Finally add the baby bok choy and all the chopped onion, garlic and ginger. Served hot.