Dried Rice Porridge with Seafood & Crispy pork at Bangsaen Walking Street, Chonburi, Thailand. The dried porridge (Kao Tom Hang) is steamed rice topped with a little broth and add seafood & crispy pork Served with hot broth, it’s easy enough to enjoy.
Dried rice porridge, also known as congee or rice gruel, is a type of rice-based dish that is popular in many Asian countries, including China, Japan, Korea, and Vietnam. It is typically made by cooking rice in water or broth until it breaks down and becomes a thick, porridge-like consistency.
The term “dried rice” refers to uncooked rice grains that have been left to dry naturally or have been toasted until they turn golden brown. This process gives the rice a nutty, toasty flavor that adds depth to the porridge. The dried rice is usually soaked in water for several hours before cooking to soften the grains and reduce the cooking time.
To make dried rice porridge, the soaked rice is cooked with a large volume of water or broth over low heat for an extended period of time, often several hours. This slow-cooking process allows the rice to break down and release its starch, resulting in a thick, creamy consistency. The porridge can be served plain or flavored with a variety of ingredients, such as meat, seafood, vegetables, herbs, and spices.
Dried rice porridge is a simple and comforting dish that is often eaten for breakfast, but can also be enjoyed as a light meal or snack at any time of the day. It is easy to make and can be customized to suit different tastes and dietary preferences. It is also a popular dish for those who are feeling unwell or recovering from an illness, as it is gentle on the stomach and easy to digest