Corn Egg Porridge
After coming to the south of China, I often miss the stickiness and sweetness of northern corn more than corn here with crispy and water taste. A nice porridge recipe include corn, egg and rice can warm you in winter.
This dish takes a little more time than other porridge recipes. The corn needs to be processed with a grater. After the porridge is cooked, the foam floating on it must be removed. Before turning off the heat, sprinkle the egg mixture evenly into the porridge.
- one egg , beaten
- one sticky corn, processed with a grater
- 30 gram polished round-grained rice, washed
- 4 cup water
- Add sticky corn and rice to a pot, boiling over low heat, while stirring.
- After fully cooked about 30 minutes, add the egg mixture evenly into the porridge.