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Creamy Soupy Rice Recipe
|Chicken stock||1⁄4 Pint (5/8 Cup)|
|Pigs kidney||1 Tablespoon|
|Pigs heart||1 Tablespoon|
|Pigs liver||1 Tablespoon|
|Lean pork||1 Tablespoon|
|Raw rice||3 Ounce|
|Sesame oil/Peanut oil||1 Tablespoon|
|Chopped spring onion||1 Teaspoon|
Serving size: Complete recipe
Calories 3357 Calories from Fat 1669
% Daily Value*
Total Fat 185 g285.1%
Saturated Fat 50.8 g254%
Trans Fat 0 g
Cholesterol 1086 mg
Sodium 1580.3 mg65.8%
Total Carbohydrates 75 g25.1%
Dietary Fiber 0.19 g0.74%
Sugars 2.1 g
Protein 325 g649.1%
Vitamin A 96% Vitamin C 9.3%
Calcium 18.3% Iron 95.2%
*Based on a 2000 Calorie diet
Cut the meats into very thin strips and keep them separate.
Boil the rice in the water for a few minutes.
Add the stock, strengthened with the chicken stock cube.
Add the meats separately so that they do not mix, then add the seasonings and oil.
Cook gendy for a further 10 minutes.
Blend the cornflour with the water, stir it in and boil for 1 1/2 minutes.
Top with the green of the onion.
This is a kind of rich rice gruel with meats.