Spicy Tuna Rice Porridge

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Rice porridge is one of the great ways of using up left-overs from the previous day. Left over rice can be kept in the fridge, but it gets a little dry. Adding water and blending it into a porridge, makes it usable again. Sliced meats, or fish might need a little pepping up. Adding chopped coriander, lemon grass, and chillies and you can turn it into a 'yum', a spicy salad dish.
The two together make a completely meal from the previous days leftovers, it's such a staple of Thailand, I've made a video below.
As ever, I'd recommend you only use 100% Thai Fragrant Rice, there are blends that are cheaper, with less less Thai Fragrant and more generic white rice, but you don't save that much and the flavour and textures aren't nearly as good.
The traditional way to make rice porridge is to slow cook rice overnight till it breaks down. Thankfully a modern blender makes short work of rice porridge!

Ingredients
Left Over Thai Fragrant Rice
Water
2 Stems Lemon Grass
1 Tablespoon Fish Sauce
1 Bunch Coriander Leaves
2-3 Small Red Onions
6 Chillies
Slice of Lemon
2 Large Cloves Garlic
1 Tin Tuna Chunks
1 Duck Egg (or Chicken Egg)
Fried Garlic (Optional Garnish)
Sliced Ginger (Optional Garnish)

Preparation
1. Slice the garlic, red onions and chillies thinly. You want small pieces, and thin slices of garlic.
2. Mix in a bowl, with a tablespoon of fish sauce, and the juice from a slice of lemon.
3. Drain the tuna, and lay it out on a serving plate.
4. Cut the top and tail off the lemon grass, and slice it thinly. You will eat this raw, it needs to be delicate thin rings. Sprinkle that over the tuna.
5. Spoon the garlic/onion/chillies mix over the tuna. Spoon it all, including any juice.
6. Garnish with some chopped coriander leaves.
7. Set aside in the fridge to let the flavours meld together while we make the porridge.
8. Rice goes off quickly if you cook it and leave it out in the heat, so store left-over rice in the fridge overnight. Take yesterdays left-over rice, add water and blend it to a smooth thick porridge. It's nice to keep some pieces for texture, but not too much, so don't over-blend it.
9. Bring this rice-water mix slowly to the boil, careful it can burn in the pan. You'll notice we don't season it. In Thailand the rice isn't seasoned, the side dishes bring the seasoning and flavorings to the rice.
10. Take a raw duck egg, add it to the bowl of boiling porridge and swirl it through. Cover and leave it to cook for a minute. It's OK, I don't really expect you to do this, I know people are concerned about the dangers of raw eggs these days. You can add it to the porridge while cooking it in the pan to make sure it's cooked fully through, or zap it in the microwave to begin cooking it in the bowl before adding the porridge.
11. Eat the rice porridge with shredded ginger, the spicy tuna mix, and if you have it, fried garlic.

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