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Brown Rice Porridge

10 cups water
50g fresh dried bean curd skin
¼ cup fresh gingko
½ cup brown rice

Soak bean curd skin in warm water to soften, drain it dry
Unshelled gingko, split and remove embryo
Wash & soak brown rice overnight, drain, mix with a dash of sea salt

Put water, bean curd skin and gingko to a boil. Add in brown rice and simmer at medium heat (semi-covered) for 1 and ½ hour to a nice thickness. Serve it plain, or adjust taste to salty or sweet.