Rainbow Porridge


Serving size – 1 cup (Yields 10 servings)

195g fragrant rice, washed and drained
3 ltr water
2 chicken breasts
1 medium-sized onion (cut into 8 wedges)
1 cm ginger, sliced
1 small-sized carrot, grated
50g snow peas, sliced
1 small-sized sweet potato, grated
5g salt
3g black pepper


  1. Boil 3 cups of water. Add 1 teaspoon salt, black pepper, ginger and onions into the pot. Add chicken and cook for 10-15 minutes. Remove chicken from stock. Discard the skin and bones and shred chicken.
  2. Add the chicken bones back into the stock. Pour 10 cups of water to the stock. Add 1 teaspoon salt.
  3. Add rice into chicken stock and cook under low heat until you get the desired porridge consistency. Remove chicken bones and onions from the porridge.
  4. Mix in the chicken and the vegetables. Cook for 10-15 minutes.

Nutrient content per serving

Calorie : 119 kcal
Calcium : 45 mg
Protein : 7 g
Iron : 1.2 mg
Fat : 3 g

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