Oxtail soup has always been a favorite of mine. I didn’t grow up on it but I eat it often enough, as if I did. My sister made this dish for me years ago and ever since I always make it a point to cook it whenever Chris or I are sick with a cold/flu or when it’s cold out. It’s not a heavy or chunky soup, it’s a brothy soup with a ton of flavors. I always make a big pot of it but having it day after day can get boring and tedious.
One day, Chris was home sick and there wasn’t really any food in the house except this pot of soup. So I decided to throw some rice into the leftover soup pot. Surprisingly, it came out well. It was tasty, comforting and quick to make (if you already have this soup). I took the quick route and used cooked rice. You can use uncooked rice but you’ll need A LOT of broth to cook this. Have a great Tuesday!
- 1/2 cup of cooked rice (day old rice works great here)
- 1 1/2 cups of oxtail soup (I shredded my oxtail meat and added into the porridge once it’s done)
- scallion, finely chopped
- fresh cilantro, chopped
- white pepper
In a small size pot (I used a 1.5 quart pot) combine cooked rice and oxtail soup. Bring the pot to a boil and then drop the temperature to low. Let it simmer for 20-30 minutes. By then, most of the broth will have been absorbed. Stir the porridge and see if the consistency is to your liking. If not, add more broth (Mine was fine with this measurement. Feel free to add more cooked rice or broth if want to make a bigger batch). Stir in some shredded oxtail meat and let it simmer for another 5 minutes. At this point, the porridge is ready. Check for seasoning. Add chopped scallions and cilantro and sprinkle some white pepper.