Recipe - Rice Porridge And Corn (Yumi Zhou)

6 cup Water
2 teaspoon Salt
Three fourths cup Short grain rice
2 cup Corn, fresh or frozen
3 tablespoon Finely chopped scallions
1 tablespoon Chili bean sauce

GARNISH
2 teaspoon Roasted Sichuan peppercorns
(crushed)

In Chinese, this is called Yumi Zhou and can be eaten for breakfast or
lunch, or as part of a full dinner.

BRING THE WATER TO THE BOIL in a large pot, add the salt and then the rice.
Bring back to the boil, stir several times, cover loosely, and let the rice
simmer for 40 minutes at the lowest possible heat. Add the corn and simmer
for 20 more minutes. Stir in the scallions and chili bean sauce. Just
before serving, sprinkle on the roasted ground Sichuan peppercorns.

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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini