Every Dog Has Its Day
My mom used to make meat and rice porridge for me when I was having a fever in my childhood. The rice was rinsed with water and put in pottery, the amount of water should be at least eight times larger than the amount of the rice, and it would take about one hour to make the rice soft and sticky enough for me to eat. After that, she will cut some green vegetables and put some pork mince into the hot porridge, and then turn off the oven, just let the high temperature of the rice steam the meat and veges — a chewable and flavorful porridge is done.
Growing up in Asia, I generally eat rice at least five times a week. It seems like the taste of rice became one of the most important components of my genes. Therefore, when I felt bad and sick, the only food I wanted to eat was my mom's meat and rice porridge.