Ingredients
12 cups salt-reduced chicken stock
1½ cups jasmine rice
1 tsp ginger
peeled, sliced
Equipment
- 1 large stockpot
- 1 ice cube trays
- 1 freezer bags
Instructions
- Combine chicken stock with jasmine rice in a large stockpot.
- Add slices of fresh peeled ginger for extra flavor.
- Bring to a boil.
- Turn heat down to a simmer and cook for about 1 1/2 hours or until rice turns very smooth and creamy.
- Stir occasionally. The rice will break up to a porridge-like consistency.
- Cool the mixture, remove the ginger slices and spoon rice into ice cube trays and freeze overnight.
- Break cubes into freezer bags and store in freezer for up to 2 months.
Notes
Tip
Ginger is a natural tummy soother.
Storage
Cool the mixture, remove the ginger slices and spoon rice into ice cube trays and freeze overnight then break cubes into freezer bags and store in freezer for up to 2 months.
