I remembered the day when a distant relative visited my grandmother at hospital with her homemade red bean porridge. Grandma had no appetite then but managed to eat a few mouthfuls and said it was good because the red beans made the porridge somewhat sweet and fragrant.
So I thought of making red bean porridge too. I bought the small variety of red beans (the same kind as the one used in red bean soup 红豆汤) and added them into my usual minced chicken & carrot brown rice porridge. Really liked the flavour of the porridge as is and I didn’t have to season it further with salt or soy sauce because the red beans had imparted a hearty sweetness to the porridge. It’s a great way to give the usual boring porridge a makeover.
It’s a simple yet comforting meal, perfect for times when you just want something warm and light.
Red Bean Porridge Recipe
Ingredients (serves 4)
1 1/2 cup raw red & brown rice, rinsed
8 cups of water (about 2 litres)
2 large carrots, sliced
250g minced chicken
200g red beans, rinsed
salt to taste (optional)
coriander leaves as garnish
1. Place all ingredients except salt & coriander leaves in pot. Bring to a boil. Reduce heat and simmer for 40 minutes while stirring occasionally. Make sure the pot lid is partially open as the mixture will bubble and foam while boiling.
2. Season with salt if using and garnish with coriander leaves before serving.