“This isn't the traditional Hmong rice porridge, but close enough! Traditional recipes use Quails or Cornish Hens, chopped up in bite size pieces, but I prefer to make things easier for myself. This is something most parents would give their babies as their first real food when they can eat, or for when you're not feeling well.”
READY IN:
42mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 quart water (or you can use any broth of your choice)
  • 1 cup jasmine rice, uncooked
  • 12 stalk lemongrass
  • 12 lb ground meat (you can use ground pork, beef or chicken)
  • 1 pinch salt and black pepper

Directions

  1. Add the water or broth of your choice, rice and lemongrass into a pot and bring to a boil. Cook for about 7 minutes on high, stirring constantly to keep the rice from sticking to the bottom of the pot.
  2. Reduce the heat to medium-low to simmer, continue to cook until the rice is soft.
  3. Put the ground meat into a bowl and add a little bit of warm water to break the meat apart, you don't want it sticking together but in small little clumps.
  4. Pour the meat into the porridge and stir. Add a pinch of salt and black pepper to taste. Cook for 10 more minutes or until the meat is no longer pink.
  5. Remove the lemongrass and serve warm.

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