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Seasonal Rice Porridge

Ingredients

  • 1 leftover turkey carcass, trimmed of any excess fat and skin
  • 1 1/2 cups uncooked long grain white rice
  • 2 pieces (2-inches long each) fresh ginger root, peeled
  • 16 cups water
  • 1/3 cup Kikkoman® Less Sodium Soy Sauce
  • 1 teaspoon coarse kosher salt

 
Optional Garnishes:

  • Kikkoman® Less Sodium Soy Sauce
  • Soft boiled egg
  • Roasted sweet potatoes
  • Pomegranate arils
  • Chopped cilantro
  • Thinly sliced green onions
  • Kikkoman® Sesame Oil

Instructions

Slow Cooker Instructions

  1. Place the turkey carcass in a slow cooker
  2. Pour the rice around the edges of the turkey and place the pieces of ginger root on either side of the carcass.
  3. Pour the water and soy sauce over the top and sprinkle with the kosher salt.
  4. Put the lid in place and set heat to low. Cook for as few as 8 hours but up to 10. Use a slotted spoon and tongs to remove the carcass from the rice porridge. Pull away any meat that remains on the carcass and return the meat to the slow cooker. Discard the bones. Stir well.


Stove Top Instructions

  1. Place the turkey carcass in a deep pot.
  2. Pour the rice around the edges of the turkey and place the pieces of ginger root on either side of the carcass. Pour the water and soy sauce over the top and sprinkle with the kosher salt. Put the lid in place and set the burner to medium high.
  3. Bring to a boil, lower the heat, and simmer for 3 hours, stirring occasionally. Use a slotted spoon and tongs to remove the carcass from the rice porridge. Pull away any meat that remains on the carcass and return the meat to the pot. Discard the bones. Stir well.

 
To Serve

  • Ladle generously into serving bowls. Top each serving with as many or as few of the optional garnishes as desired. Store leftovers tightly covered in the refrigerator.

Author: Rebecca Lindamood

 

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