How to Make Sticky Rice Porridge with Chicken, Mushrooms & Vegetables

Yinandyangliving's picture

May. 01, 2014

During the Korean war, my mother and her family used to make rice porridge because they had so little rice to eat, but it turned out to be delicious. I show you how to make my own version of sticky rice porridge with chicken, mushrooms, and vegetables, a twist on a recipe my mother used to make.


Short grained sticky white rice 2 Cup (32 tbs)
Water 8 Cup (128 tbs)
Button mushrooms 6 , thinly sliced
Chicken breast 1 Pound , cut into 1/4 inch pieces
Salt 1 Teaspoon
Pepper 1/2 Teaspoon
Mixed frozen vegetables 2 Cup (32 tbs)



In a large pot, add in the rice, water, chicken, mushrooms, salt and pepper. Give a quick stir and bring to a boil. Cover and simmer on low until cooked.

Remove the lid and add in the frozen vegetables; stir well.


Top the porridge with some more vegetables and serve.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 623Calories from Fat 23

 % Daily Value*

Total Fat 3 g4.6%

Saturated Fat %

Trans Fat 0 g


Sodium 608 mg25.33%

Total Carbohydrates 109 g36.3%

Dietary Fiber 6 g24%


Protein 38 g76%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet