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Prep Time: 5 Minutes Cook Time: 120 Minutes |
Ready In: 125 Minutes Servings: 4 |
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My mom used to make this all the time, especially when we were sick. She never had a recipe for anything...just used estimations. Check while cooking to see if you need more/less water. Serve on the side with a shrimp omelette for a light lunch. Ingredients:
1 cup white rice |
4 cups water |
2 tablespoons sesame oil |
2 ham hocks (you can also use chicken bones) |
1 chicken bouillon cube (optional) |
soy sauce (to taste) |
Directions:
1. Rinse starch from rice. Add water, ham hocks, and sesame oil.
2. Boil for approximately 2 hours or until desired consistency. Add water as needed.
3. If using chicken boullion, stir it inches.
4. Drizzle on soy sauce. If not using soy sauce, add salt to taste.
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