Mince Carrot Peanuts Porridge


200 grams Dragonfly Thai Jasmine Rice 24

Handful Peanut No Skin

10 CUPS Water

(quantity as you like) carrot

200 grams (about 1/2 pound) Pork/Chicken/Beef mince

For garnishing - Coriander

For garnishing - Salt, pepper

Marinade: 1 teaspoon DF soya sauce

Marinade: Dash of DF white pepper

Marinade: Sprinkle of DF Sesame oil

Marinade: 1 teaspoon of corn starch

Cooking Instructions

Add 10 cups water in pot & boil. Once boil add in peanuts & continue to boil under high for 10 mins & reduce to low & simmer for another half to 1 hr.

If you prefer crunchy peanuts then you can skip this step or cut down the simmer time). Marinate mince meat with soy sauce marinade for minum 30 mins.

Rinse rice in a few changes of cold water, pour in to rice cooker. Wash carrots and cut into fine stripes and add in to rice cooker along with rice.

When peanut soup ready pour in rice cooker.Press start on rice cooker & cook.After 1/2 hour, add mince meat & continue cook until switch pop up again.

If you feel the porridge is too creamy, add in hot water to dilute the porridge.Add in seasoning to your taste.

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