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Shrimp and Rice Porridge With Cilantro and Tomatoes

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“This comes out of the Quick and Easy Vietnamese Cookbook”
READY IN:
1hr
SERVES:
4-5
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium bowl, combine the shrimp with the shallots, garlic, fish sauce, pepper, and salt. Toss to mix well and set aside while the rice cooks.
  2. Bring the broth to a rolling boil in a medium saucepan over medium-high heat. Stir in the rice, return to a boil, and then lower the heat to maintain a gentle simmer. Cook until the rice is very soft, about 15 minutes. Remove from heat and cover to keep warm.
  3. In a medium skillet over medium-high heat. heat the oil until hot. Add the shrimp mixture and cook, tossing well, until the garlic is fragrant and the shrimp are turning pink, 1 to 2 minutes. Transfer the shrimp mixture to the rice, scraping the pain to get out every bit of flavor. Return the porridge to a gentle boil, and cook for 2 to 3 minutes. Stir in the tomatoes (if using), green onions, and cilantro, remove from heat, and serve hot or warm.

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