Rice porridge & corn (yumi zhou)
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Rice porridge & corn (yumi zhou)
  Rice    Porridge    Corn  
Last updated 6/12/2012 1:20:22 AM. Recipe ID 52081. Report a problem with this recipe.
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      Title: Rice porridge & corn (yumi zhou)
 Categories: Oriental
      Yield: 2 Servings
      6 c  Water
      2 ts Salt
    3/4 c  Short grain rice
      2 c  Corn, fresh or frozen
      3 tb Finely chopped scallions
      1 tb Chili bean sauce

      2 ts Roasted Sichuan peppercorns
           - (crushed)
  In Chinese, this is called Yumi Zhou and can be eaten for breakfast or
  lunch, or as part of a full dinner.
  BRING THE WATER TO THE BOIL in a large pot, add the salt and then the
  rice. Bring back to the boil, stir several times, cover loosely, and
  let the rice simmer for 40 minutes at the lowest possible heat. Add
  the corn and simmer for 20 more minutes. Stir in the scallions and
  chili bean sauce. Just before serving, sprinkle on the roasted ground
  Sichuan peppercorns.

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Recipe ID 52081 (Apr 03, 2005)

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