• ½ a cup of rice
• 150 g skinless and boneless chicken breast, chopped into small pieces
• 1 small carrot, peeled and chopped into cubes
• ½ tsp of extra virgin olive oil
1. Boil the chicken and carrot cubes with the rice with 1 cup of water for 30 minutes in a covered pot over medium low flame.
2. Scoop the cooled rice porridge into a bowl.
3. When serving, drizzle the extra virgin olive oil over the porridge.