{"id":3660,"date":"2016-02-29T12:37:10","date_gmt":"2016-02-29T17:37:10","guid":{"rendered":"https:\/\/apa.si.edu\/picklesandtea\/?p=3660"},"modified":"2016-06-17T11:57:58","modified_gmt":"2016-06-17T15:57:58","slug":"3660-2","status":"publish","type":"post","link":"https:\/\/apa.si.edu\/picklesandtea\/3660-2\/","title":{"rendered":"Savory Rice Porridge with Pork and Shrimp (Kao Tom Moo)"},"content":{"rendered":"

\"congee\"<\/a><\/p>\n

Although Lady Spring teased us with her glorious appearance this past weekend, the upcoming snow in the forecast reminds us that it’s still winter. And there’s nothing better than a steamy bowl of rice porridge when you’re in need of something warm and comforting for both your soul and your tummy.<\/p>\n

Congee, <\/em>rice porridge, jook, arroz caldo, bubur, chao<\/em> \u2026 there are many names for this universal dish. The Thai version, kao tom<\/em>, is heady with the scent and flavor of garlic and ginger, and a perfect remedy for the common cold. Kao tom (literally rice soup) is commonly eaten at breakfast, using leftover rice plus chicken or pork. Here, my friend Pranee Halvorsen shares her recipe for kao tom moo<\/em> (rice soup with pork). Feel free to tweak it at will and if you\u2019d like some tips and guidelines, I spoke to Emma Christiansen of TheKitchn.com about congee-making at home<\/a>.<\/p>\n

Makes: 2 to 3 servings
\nTime: 20 minutes<\/p>\n

Ingredients:<\/p>\n

1\u00bc cups chicken stock
\n1 cup water, plus more as needed
\n2 cups cooked jasmine or other long-grain rice
\n5 cloves garlic, chopped (1\u00bd tablespoons)
\n2-inch knob fresh ginger, peeled and minced (2 tablespoons)
\n4 ounces ground pork or chicken
\n1 cup spinach leaves, roughly chopped
\n1 tablespoon soy sauce
\n1 egg (optional)
\n1 teaspoon sesame oil (optional)<\/p>\n

Garnishes:
\n8 cooked medium shrimp, peeled
\nChopped green onions
\nChopped cilantro leaves
\nGround white or black pepper<\/p>\n