2c water
2c milk
1c Japanese calrose rice
4 strips bacon
2 large eggs
2 tsp vinegar
1 tsp sugar
1/4 tsp salt

Wash rice in strainer until water runs clear. In 1-quart pot, bring water to a boil. Add rice. Reduce heat, cover and simmer 20 minutes.

Cook bacon crispy, drain.

Stir together vinegar and sugar, combine with cooked rice with wooden spoon. Add eggs, stir and allow to set for five minutes.

Stir milk and salt into rice. Crumble bacon into rice. Heat on medium for five minutes. Salt to taste and enjoy!

I’ve been meaning to make this for a while, and it really turned out well. Depending on how thin you want it, you may want to add more milk. I purposefully designed the recipe to overcook the rice to soften the porridge. One of my cats is currently assaulting my empty bowl, so I assume she likes it too.

Until Tomorrow

Recipe: Rice Pokridge