Symptom Tolerance Scores
Instructions
- 1
In a medium saucepan, combine the cooked white rice, low sodium chicken broth, and water, then stir to break up any rice clumps.
- 2
Add the finely grated ginger to the pot and bring the mixture to a gentle simmer over medium heat, then reduce to low so it barely bubbles.
- 3
Simmer for 8–10 minutes, stirring occasionally, until the rice softens further and the mixture becomes porridge-like and creamy; add a splash of water if it gets too thick.
- 4
Reduce the heat to very low, then slowly pour in the egg whites in a thin stream while stirring constantly to create silky strands without scrambling.
- 5
Continue to cook for 2–3 minutes, stirring gently, until the egg whites turn opaque and are fully set throughout the porridge.
- 6
Taste and add a pinch of salt if needed; remove from heat and let the porridge sit for 1–2 minutes to cool slightly and further thicken.
- 7
Ladle into small bowls and top with a few slices of spring onion if tolerated; serve warm, not piping hot, to be gentler on a nauseous stomach.
GLP-1 Tips
- If your nausea is intense, start with a half portion and eat slowly; the warm temperature, low fat content, and ginger can calm the stomach while the egg whites provide over 20 g of easy-to-digest protein per serving for GLP-1 users with low appetite.
Storage
Cool the porridge to room temperature within 1 hour, then store in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of water over low heat, stirring often, and avoid boiling to keep the texture smooth and easy to digest.
Nutrition Information
Per serving (1 of 2 servings)