Mix together the rice and stock in a pot on the stove. Use stock made out of Chicken bones that have been roasted, for maximum flavour.
Bring the water and rice mixture to simmering, and simmer it for about 50 minute, or until it reaches the desired mushy consistency. Make sure the rice doesn’t boil.
Once cooked, stir in the spring onions. If desired, you add any leftover boiled chicken or vegetable into the rice .Finely grated Carrot or Beetroot also work very well.
Season with Salt and Pepper
In a separate pan, fry two eggs and one piece of bacon. Fold the bacon over into a smiley shape as it cooks.
Transfer the porridge to a bowl, and place the eggs and bacon on top of it in the form of a smiley face.