Ingredients
- 1 cup Riceland Long-Grain Rice
- 8 cups Chicken Broth
- 1/4 cup Shredded Chicken
- Green Onions, chopped
- Toasted Sesame Seeds
- Soy Sauce
- Sesame Oil
- Carrots
- Egg
Preparation
- In a large pot, bring rice and chicken broth to boil, reduce to low simmer.
- Stir occasionally to prevent sticking and burning.
- Simmer for about 1 hour, or until porridge reaches creamy consistency.
- Season with salt to taste.
- Serve hot, garnished with shredded chicken, green onions, toasted sesame seeds, soy sauce, carrots, sunny side up egg, and sesame oil to taste.