So basically,

I want to do more of what I love.

So I’m bringing this back. Or at least trying to balance this with my other responsibilities (hello classes + exams + papers + dance + two jobs + clubs + social life?? + fam + myself)

Thanks for all the love and support, and thanks to everyone who have reach out to me + asked for more content!

Here’s something simple and sweet to start things off.

It’s been unusually cold at Berkeley (freeze warning??) for the past few weeks and this hot rice porridge has been my ultimate comfort food. Super easy to make too – you basically just need water, leftover rice, and whatever add-on’s you like.

 

I used yellow rock sugar as a sweetener because it has a mild sweetness and a somewhat syrupy feel once it’s dissolved. You could substitute it with any sweetener of choice.

You can usually buy either baby taro or large taro root at the store (for those around UC Berkeley – Berkeley Bowl or 99 Ranch). Baby taro has a waxier and smoother texture while large taro root is more fibrous and crumbly, but more aromatic. You can use either for this recipe – I’ve also used kabocha squash to make pumpkin porridge.

Throw them all into a pot, boil, and you’re all set.

Great for cold days and sick days when you need something to warm you up.

Taro Porridge

(approximately 4 servings)

Ingredients

4 baby taros, or sub with large taro root

2 cups of cooked rice

4 cups of water

Yellow rock sugar – sweeten to taste

dried jujube, pitted and quartered (optional)

Directions

1. Wash, peel, and cut the baby taro into 1/2 in. x 1/2 in. chunks.
2. Add water to a large pot and boil on high heat. When the water starts to boil, add the rice, taro, and rock sugar. Stir, cover, and simmer on low heat for 20 minutes.
3. After 20 minutes, turn off the heat. Allow porridge to sit covered on the stove top for another 15 minutes.
4. Serve and garnish with dried jujube.

 

~ S ~