"Joseph Littleshoes" wrote
> cshenk wrote:

>> I've thought a few times of trying a risotto. Just havent yet.

> Actually i prefer a pilaf but the elderly relative likes the more porridge
> like rice dishes, even including rice pudding, about the only thing she
> will tolerate raisins in.

I just gave the basics of the 'rice porridge' in the chopstick thread (made
it for breakfast today) but it can be made alot of different ways. Doesnt
'have' to be with the seaweed and octopus ;-)

It's definately not risotto, but it might suit your needs if adapted?

For 'American' tastebuds:

1 cup dry rice (white is a must, calrose preferred for type but ariborio
will work)
5 cups chicken stock (4 if you want thicker, can add more stock later if too
thick)
1 raw egg per person
1 cup cut up cooked boneless meat of choice (chicken works well, pork too)
1/2 cup cooked veggies of choice (think green things, cabbage is a good
choice)

Set this all on the stove (minus the eggs) to simmer. Preheat your heavier
bowls and find saucers that will fit ontop to hold the heat in. (can
preheat just by setting them in hottest tap water).

When rice is soft and seems ready, quickly fill hot bowls and crack one egg
into it. Do not stir. Serve immediately with saucers ontop and peek under
to watch as the egg cooks to consistancy desired.

To make this really easy for the American kitchen, canned meat such as the
6.5 oz 'white meat' chicken many use for chicken salad is acceptable.
Frozen pre-shelled shrimp of any size work very nicely if you prefer that to
chicken or in addition to it. Even those little cans of 'cocktail baby
shrimp' work nicely this time if that's easier and handy. Those canned
minced clams (look like a tuna can) work too.

Not into chicken stock? Can use beef or like Koreans often do, pork stock.
Can you use cubed bullion? Yes but it may be pretty salty unless you have a
lower salt version. In Japan, you'd use either chicken or dashi stock.

Dashi is a fish based stock with seaweed but has not a strong fish taste to
it. Dashi can be made at home of dried bonito and sheets of nori (dried
seaweed) or made up from a box just like you do a granualar bullion type. I
suggest the box type for American cookery (and yes, they use it there in
Japan alot too).

Highly suggest if making the dashi stock, you taste test for how much of the
granules to add. The boxes come in various sizes and tend to be
underpowered if made to directions. Most Americans though, will prefer the
taste of this dish with chicken stock unless from coastal areas and used to
fish stocks.