- 12 cups salt-reduced chicken stock
- 1 1/2 cup jasmine rice
- 1 cm piece of ginger, peeled, sliced
Combine chicken stock with jasmine rice in a large stockpot.
Add slices of fresh peeled ginger for extra flavor.
(Ginger is a natural tummy soother)
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 then break cubes into freezer bags and store in freezer for up to 2 months.