This is a warm and not-too-heavy dish, although quite filling, which is easy to prepare, especially if you have leftover rice in the fridge.
Ingredients (for 1 person)
Cooked (steamed) rice (long grain, not glutinous rice) 1/2 cup
Clear pork or chicken stock 2 cups (can be substituted with 2 cups of water + 1 stock cube)
Shrimps, peeled, deveined, with or without tails as many as you like
Spring onions, finely sliced 1 Tbsp
Garlic, chopped and sauteed in oil until golden and crispy 1/2 tsp
salt to taste
pepper to taste
1. Pour stock into saucepan, bring to the boil, add rice. Boil and stir to separate rice grains and soften the rice, approximately 1 - 2 minutes.
2. Add the shrimps. Boil until the shrimps are just cooked (colour turns pink all over). Add salt, taste.
3. Turn off the cooker.
4. Pour rice soup into a serving dish. Garnish with spring onions, fried garlic and pepper.
Notes : - Do not use fish sauce in seasoning this dish. It gives a too-fishy smell.
- Add just a little salt and taste before adding more if you prefer. This dish should taste mildly salty, with distinct flavour of the shrimps and stock.
- Add salt only after the shrimps are cooked, because only then the flavour of main ingredients have already been presented, and salt would serve only as 'seasoning'. I myself prefer to taste the soup before adding the salt, especially when I use stock cube because it already contains salt.
- Some people like to add vinegar, pickled chillies in vinegar or dried chillies to the dish just before eating. You may try if you like it spicy.