Plain porridge

Plain porridge (serves 2 to 3)

Perhaps the word "plain" isn't really a good adjective - this is so tasty that it can be eaten on its own, especially if you use some chicken stock and dried scallops. For me, I used one small packet of Swanson chicken stock (250ml) and used water for the rest.

Ingredients:

⅔ cup of rice
Water and/or chicken stock (with a rice-liquid ratio of around 1:7 to 1:8)
Dried scallops (optional)

Instructions:

1) Rinse the rice (at most twice).

2) Boil the water/stock, then lower the heat and add the rice in. If you want to add dried scallops, add them in now.

3) Once it boils again, lower the heat and let it simmer for 25 to 30 minutes. Stir it occasionally to prevent any rice from burning at the bottom of the pot.

4) Porridge is ready.