Slow-cooked Brown Rice Fish Porridge
Cupcakes & Curries
Cupcakes & Curries
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Ingredients

  • 4-6 servings as a main dish
  • 1 cup brown rice, rinsed until water is clear
  • 6 – 10 cups water ( 6 cups for thick, 8 for thick but slightly runny, 10 for very runny)
  • 1 inch ginger, smashed
  • 1 fish stock cube
  • Slices of firm white-flesh fish
  • 2 eggs, beaten (optional)

Instructions

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