I had unsweetened soy milk in the fridge to use up and since I was planning to cook porridge, thought I would just add the soy milk into it and see how it would turn out. I liked the fragrance of the soy milk in the porridge which also gave extra depth of richness and creaminess.
To make the stock for the porridge, I combined 800g pork bones (blanched in hot boiling water first), 1 sweet corn, 2 carrots, 2 large yellow onions and enough water to cover the ingredients in a soup pot and boil that for 2 1/2 hours (the longer the better if you have the time). When done, just strain the stock to remove any scum. I would suggest making the stock the day before you use it so you can chill it overnight in the fridge. The next day when you remove the stock from the fridge, you’d see a layer of white-colour solidified oil and fat on the surface which you can then remove it with a spoon or skimmer.
My stock was rather flavoursome even without salt as the vegetables had doubly sweetened it so for this porridge, I did not add any salt too just to keep it light since I meant to serve it with several side dishes.
Alternatively, you can turn this into a chicken porridge by using chicken broth and chicken meat. That works as well.
Soy Milk Porridge Recipe
Ingredients (serves 2)
150g rice, rinsed (I use a mix of brown and red rice)
300ml unsweetened soy milk
700ml pork bone stock (or chicken stock)
200g cooked pork meat (or chicken)
2 tomatoes, sliced into wedges
1 carrot, sliced into smaller pieces
salt to taste (optional)
1. Combine rice, water and carrots in a pot and bring to a boil. Reduce heat to simmer for 25 minutes till most of the water has evaporated.
2. Add in stock and soy milk. Bring to a boil and reduce heat to simmer for 25 minutes.
3. Add the cooked pork meat and tomatoes and continue to simmer for another 15 minutes.
4. Season with salt to taste.