Asian Rice Porridge & Vegemite – A Suggestion For The Mouse’ New Favourite Condiment
I mentioned Mouse in yesterday’s post. The Mouse is my blogger friend living in Hawaii. He has a great food blog which details his food adventures. I remember him saying that Vegemite is his new fav condiment and I hope it still is because this post is dedicated to him and his new found love – Vegemite!
Vegemite is a dark brown Australian food paste made from leftover brewers’ yeast extract with various vegetable and spice additives developed by Cyril P. Callister in Melbourne, Victoria in 1922.
Vegemite is salty, slightly bitter and malty, and rich in umami – similar to beef bouillon. The texture is smooth and the product is a paste. – Info credit: Wikipedia
This must be the simplest recipe I (or anyone) ever blogged 😉
Rice Porridge’s texture is in between Rice and Congee. I would recommend cooking rice porridge using the method for cooking rice and adding more water to the recipe. You may use an electric rice cooker with porridge function – leave lid open in this case or follow the manufacturer’s instruction.
Now, I also remember The Mouse saying that he “live for no recipe cooking” in his About Page so I hope the following does not constitute recipe.
Recipe and Cooking Method Making Suggestion:
One cup long grain or Jasmine rice (washed and drain dry) to 6 cups of water.
Put everything in a pot over the stove, bring to the boil on high heat.
Once boiling, reduce heat to medium and simmer without lid.
Stir ocassionally to prevent rice sticking to bottom of pot.
Add more water during the cooking process if necessary until you get the consistency you see in the photos above.
Once the ends of the rice grain are broken/split and the rice turns opaque, taste to test for done-ness. It should not be al dente like risotto but really soft!
Add boiled sausages if using (you may add sausages at the last few minutes before porridge is done).
Add vegemite according to taste whilst the porridge is hot.
Until the Mad Cow Disease or Bovine spongiform encephalopathy (BSE), my family swore by Bovril (beef bouillon paste from UK). The BSE crisis led to the European Union banning exports of British beef with effect from March 1996. Vegemite became a favourite after we moved to Melbourne and has today remained on the shelf of our pantry.
My mom used to stir Bovril into a cup of hot water for us to drink when we were younguns. Some people stir Bovril into their coffee, now that’s a bit too much! Ahahaha…
Happy experimenting 🙂