That's the maximum number of ingredients site director Carey Polis is willing to deal with when sick.
, a column where our staffers talk you through the process of making the dishes and drinks that they can make with their eyes closed.
I'm always impressed with some of the culinary creations my colleagues manage to cook when they're sick.is practically a religion in these parts, and while it's not a difficult dish to make by any means, it always feels beyond my capacity when I'm laid up—plus, I never seem to have fresh herbs on hand when I'm moping around with a box of tissues glued to my left hand.
First, I combine about 1 cup of whatever white rice I have in my pantry with around 5 cups of water and a star anise pod. You're using way more liquid here than you would if you were making. I bring the whole thing to a boil, drop it to a simmer, and cook, stirring every once in a while, until the rice is essentially mush—I want the grains of rice to almost dissolve to create a thick, starchy porridge. The end product should be soupy.
Then I spoon the porridge into a bowl and add about a teaspoon each of fish sauce and soy sauce, then taste and add more of either until the rice reaches my desired level of salt and umami; I find that I sometimes need to add a lot if my nose is stuffed and my palate is shot. I usually just stop there—I'm sick after all!—but a pile of sliced scallions mixed in is a welcome addition, as is some chile oil if I need to sweat it out a bit.
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