Brown rice is whole grain rice and more nutritious than the white one . However, that alone has less viscosity. So, when you add Japanese white rice that has sticky umami flavour and sweetness, the porridge tastes wonderful!
・200 g Japanese white rice
・200 g Japanese brown rice
・3 litre water
・1 tsp. powdered chicken stock
・1/2 tsp. salt
・2 tbsp. sake
・1 tbsp. sesame oil
・1 tbsp. fish sauce (nam pla or nuoc mam)
・150 g white fillet（for sashimi）
・some coriander leaves
・some ginger (shredded)
・some chives or spring onions (chopped)
1. Rinse white rice, then put into a pot with brown rice, powdered chicken stock, and water. Soak it for about 2 hours. On the other hand, combine white fish fillet with sesame oil and nam pla.
2. Cook over high heat and bring to a boil. Once boiling, reduce the heat and simmer for about 1 hour. Stir sometimes not to catch the bottom. If the water reduces much , add some to adjust consistency.
3. When 2 becomes thick, add sake, then turn off the heat and put salt sesame oil, and fish sauce.
4. Serve it with white fish, coriander leaves, ginger, and spring onions.