Scallop and Veggies Porridge

Cooked this for John yesterday. I soaked the rice together with chopped scallop for about an hour or so before cooking it. When it was almost done, I added finely chopped carrot and cabbage. I also added few drops of light soy before serving. Verdict? John didn't like it that much, I guess it was a bit too runny. So I decided to cook it again.

Today, I changed my method of cooking. I boiled carrot chunks together with porridge and mashed them up just before serving. The texture was different from the one in the photo, it was stickier and thicker. John loved it! Now I learnt that my boy does not like runny porridge.

Ingredients:

1/4 cup rice (I used short grain - Japanese Rice)

1 pc dried scallop (干贝), about 2cm in diameter

2 cup water

5-6 pcs carrot chunks

1/2 cup chopped cabbage

Light soy sauce to taste

Methods:

• Rinse rice and soak together with scallop for about an hour.
• Remove scallop, chop finely then return to the pot. Add in carrot and cabbage.
• Bring to boil, and let it simmer for about 20 minutes without lid. Add additional hot water if necessary. I used rice cooker to cook this.
• Cover it and turn the heat off, and let it stay warm for about an hour. The texture will be smoother.
• Mash the carrot and add soy sauce to taste.