Thai Coconut Rice Porridge with Shrimp (Joke)

Ingredients

• 4 cups Coconut Milk
• 1 cup Jasmine Rice
• 2 cups Water
• 1 lb Shrimp
• 1 tbsp Ginger
• 2 cloves Garlic
• 2 tbsp Fish Sauce
• 1 tbsp Lime Juice
• 2 tbsp Green Onions
• 2 tbsp Cilantro
• 1/2 tsp Red Pepper Flakes

Instructions

1. 1Rinse the 1 cup of Jasmine Rice in a fine-mesh sieve under cool running water until the water runs clear. This removes excess starch, which helps create a creamy texture.
2. 2In a large heavy-bottomed pot, combine the 4 cups of Coconut Milk, 2 cups of Water, the rinsed 1 cup of Jasmine Rice, 1 tablespoon of Ginger, and 2 cloves of Garlic. Bring the mixture to a boil over medium-high heat (375°F / 190°C).
3. 3Once boiling, immediately reduce the heat to low (200°F / 93°C), cover the pot, and let it simmer for 30 minutes. Stir occasionally to prevent the rice from sticking to the bottom of the pot. The rice should become very soft and have a porridge-like consistency.
4. 4While the rice is simmering, prepare the shrimp. Pat the 1 lb of Shrimp dry with paper towels. Heat a 10-inch skillet over medium-high heat (375°F / 190°C). Add the shrimp to the hot skillet in a single layer and cook for 2-3 minutes per side, until they are pink and opaque. The internal temperature should reach 145°F (63°C).
5. 5After the 30 minutes of simmering, remove the pot from the heat. Stir in the 2 tablespoons of Fish Sauce and 1 tablespoon of Lime Juice until well combined.
6. 6To serve, ladle the hot porridge into bowls. Top each bowl with the cooked 1 lb of Shrimp, 2 tablespoons of Green Onions, 2 tablespoons of Cilantro, and 1/2 teaspoon of Red Pepper Flakes, if desired.

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