Simple Chicken and Rice Porridge
Tender shredded chicken simmered with white rice until soft and creamy. This mild, soothing one-pot meal is easy on sensitive tummies. Cooked low and slow, the rice breaks down into a gentle, comforting porridge that's light yet nourishing. Perfect for little ones or anyone needing something gentle.
By TasteBuds
Recipe details
- Yield
- 4 people
- Prep time
- 10 minutes
- Cook time
- 50 minutes
- Total time
- 50 minutes
Ingredients
- 1 lb boneless, skinless chicken breast, cut into 2-inch chunks
- 1 cup white rice, rinsed until water runs clear (jasmine or long-grain)
- 6 cups water
- 1 tsp salt (or to taste)
Instructions
- Cut 1 lb (450 g) boneless, skinless chicken breast into 2-inch chunks.
- Rinse 1 cup (200 g) white rice in a fine-mesh strainer under cold water until the water runs clear.
- In a large heavy-bottomed pot, combine the 1 lb (450 g) chicken chunks, 1 cup (200 g) rinsed rice, 6 cups (1.4 l) water, and 1 tsp (5 g) salt. Stir once to distribute everything evenly.
- Bring the pot to a boil over high heat, uncovered.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 40 minutes. Stir every 10 minutes to prevent sticking and to help the rice break down into a creamy porridge.
- After 40 minutes, remove the lid. The porridge should be thick and creamy, and the chicken fully cooked. Use a fork to shred the chicken directly in the pot.
- Stir the shredded chicken back into the porridge. Taste and add more salt if needed. If the porridge is too thick, stir in a splash of water to reach your desired consistency.
- Ladle the porridge into bowls and serve warm.