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 the cure within rice porridge

By: Tommy Tran

Mosquitoes are one example of bugs who can carry diseases which are harmful to all humans. Being born in America, I was naturally born with a weaker immune system than others. My family was struggling with income and trying to navigate help with health and governmental issues. When traveling to Vietnam, study shows that traveling, especially flying, may weaken your immune system. So when I arrived in Vietnam, it was basically as if I was purposely getting myself sick. Other than harmful mosquitoes and the negative impact that flying may have, the sudden change in climate played a role towards my weak immune system. However, after going through all the pain in the first couple weeks of vacation, my mother would make me Chao, which is a very traditional dish in Asia and was discovered to be very beneficial to the human body. However my mother would make it in a special way and add more than 4 tablespoons of sugar, due to how picky I was when I was a kid. This dish helped me through difficult times when I was constantly coughing at night or freezing because of a fever. The warm spoon of sweet rice porridge pushed the sickness away. I will be sure to teach this dish to others, and pass down this dish to the next generation.

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Cháo

Ingredients:​

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  • ¾ cup Long-Grain Rice

  • 2½ quarts (10 cups) Chicken Stock, Homemade or Quick Version

  • 4 quarter-sized slices Unpeeled Fresh Ginger

  • 2 Scallions, White Part Only

  • Salt

Directions:

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Step 1. Put the rice in a heavy-bottomed 4-quart saucepan and add enough water to cover by 1 inch. Stir the rice with your hand 8 to 10 times around and then let the rice settle.

 

Step 2. Carefully pour out the milky water. Repeat this rinsing but without stirring the rice. These two rinses remove some of the starch from the rice.

 

Step 3. Add the stock, ginger, and scallions and bring to a boil over high heat. Lower the heat to a vigorous simmer, and then cover partially. The rice should bounce in the bubbling water without the water boiling over the pan sides.

 

Step 4. Let the soup cook for 5 minutes. Stir the rice to make sure none has stuck to the bottom and lower the heat to a gentle simmer.

 

Step 5. Re-cover partially and continue cooking for 1 hour, or until the rice grains have bloomed and curled, releasing their starches to thicken the soup and turn it creamy white. There should be only a little separation between the rice and liquid. If you stir the soup, the rice should be suspended in the liquid.

 

Step 6. Discard ginger and scallion and serve

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