125 g of rice (washed)
1500 ml of water
1 stalk lemongrass (crushed)
1/2 tsp salt
70 g sweet potato (cut into 2 cm cubes)
50 g of sweet corn (shelled)
50 g of spinach leaves
70 g kale leaves
toppings:
2 piece of fried salted fish (about 15 gram)
sambal dabu-dabu style (it’s a raw chili paste from manado, sambal belacan works as well)
basil leaves
| If you are using rice cooker, put everything except soft vegetables and topping in the rice cooker and cook in Porridge mode. Once it turns to porridge, add the rest of the ingredients and serve.
| You can also use cooked rice instead of raw rice, it will turn to porridge for half the time
Serve or garnish with the toppings you like