Bouillie de Riz Chinoise

Name: Bouillie de Riz Chinoise
Prep time: 4 h
Cook time: 30 min
Total time: 4 h 30 min
Cuisine: Asian
Ingredients: 100g brown rice or a mix of white and brown; 800ml water; 1 vegetable stock cube; 1 thin slice of ginger; 250g frozen broccoli carrots cauliflower and green beans, any veg mix with no more than 40kcal per 100g; 2 beaten eggs; ground black pepper

7 steps

Prep:4hCook:30min

Updated at: Tue, 16 Jan 2024 18:12:08 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories314.4 kcal (16%)

Total Fat7.6 g (11%)

Carbs47.7 g (18%)

Sugars6.3 g (7%)

Protein11.9 g (24%)

Sodium478.7 mg (24%)

Fiber2 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

100gbrown rice

or a mix of white and brown

800mlwater

1vegetable stock cube

1 sliceginger

thin

250gfrozen broccoli carrots cauliflower and green beans

any veg mix with no more than 40kcal per 100g

2eggs

beaten

ground black pepper

Instructions

Step 1

Rinse and then soak rice in 800ml water in a saucepan hours before cooking.

Step 2

Add stock cube and ginger. Bring to a boil, cook partially covered over low heat for 15 minutes.

Step 3

Add frozen chopped vegetables, bring to boil, then continue to cook for 10 minutes.

Step 4

Just 1 minute before end of cooking time, stir in beaten eggs at a rather high speed.

Step 5

Season with black pepper. ENJOY!

Step 6

***For a quick option, use porridge oats instead of rice and reduce amount of water to 600ml. Boil frozen veggies in vegetable stock for 3 minutes and then add oats and cook for 5 minutes, stirring constantly. Sitr in beaten eggs just before turning off fire.

Step 7

***Frozen chopped vegetables can be a combination of cauliflower, broccoli, peas and carrot, for example.