Mushroom and sweet corn porridge recipe

This mushroom and sweet corn porridge is not made with corn grit. It is a chinese vegetarian rice congee using white rice, dried chinese mushrooms, sweet corn kernels and carrot.

Sweet corn is rich in vitamin A and E which is good for the eyes and prevent bleeding gums. Vitamin E can also lower blood cholesterol, prevent blood clotting, high blood pressure and the hardening of the arteries.

120g sweet corn
80g dried mushroom
80g carrot
8 cups of water
1 tsp salad oil
1/2 tsp salt

1. Wash and dice the carrot
2. Wash the sweet corn and drain
3. Wash and soak the mushrooms until soft and drain
4. Do not throw the soaking water. Strain it and add to the water used to cook the porridge. It will enhance the flavour of the porridge.
5. Slice the mushrooms thinly
6. Wash and soak the rice for 30 minutes
7. Place the rice in a pot and add the water
8. Bring to a boil and lower heat to a simmer
9. When the porridge is done, add the carrot, mushrooms and sweet corn and cook till soft
10. Add the salt and salad oil before serving

Recipe link: http://www.homemade-chinese-soups.com/mushroom-corn-porridge.html