You Should Make This Dish for Lunch
It’s made for Instant Pot: And thankfully you’ll have leftovers
My friend Sarah (freshman year roommate!) texted me a photo of her lunch the other day and I was legitimately envious — of a big bowl of rice porridge with green onions, kimchi, soy sauce, and poached eggs. She makes a big batch of it in the pressure cooker: A half cup of rice makes lunch for a week, she told me.
(You can call it jook or congee, but I will in no way say it’s “authentic”! Just a grateful interpretation.)
Anyway, what luck: A day or so later, on my way home from dropping off my son at school, I managed to get a parking spot in front of H-Mart to pick up the necessities.
I made the porridge yesterday: a cup of jasmine rice, 7 cups of chicken stock (you can also use veg stock or water, obviously), a few smashed cloves of garlic, and some sliced ginger. I used the porridge setting on my Instant Pot and let the pressure release naturally, salted it once it was done, and then topped it with sesame oil, soy sauce, chopped green onion, kimchi, and poached eggs. (I thought some chopped peanuts would be nice, too — next time. Ground beef would also be welcome, but I enjoyed it vegetarian.) My husband said it was one of the best lunches he's ever had—and yes, we have a ton of leftovers.
It’s inexpensive, almost no work, and beyond delicious. I need more lunches like this.
