You've seen this soft rice soup before in recipes with other flavours, we eat a lot of it in Thailand. It is rice cooked with lots of water, for a long time, typically overnight. The rice softens to become almost a purée of rice. As a shortcut, you can also use rice semolina, or make fragrant rice with too much water and blend it using a hand blender to break up the grains. The main flavour in this dish is the preserved cabbage which has a sweet, tangy flavour, it's available from Asian grocers.
60 gms Rice Semolina
40 gms Chopped Ham
1 Chicken Stock Cube
1/3 Teaspoon White Pepper
20 gms Chopped Preserved Cabbage
2 Tablespoons Chopped Spring Onions
400 ml Water
1. Put the water into a saucepan and bring to the boil.
2. Add the chicken stock and stir until dissolved.
3. Add the rice semolina and boil for 10 minutes.
4. Then put the chopped ham, preserved cabbage, white pepper and chopped spring onions in and serve.