This soul-warming rice porridge simmers low and slow until the grains break down into a silky, spoon-coating base, deeply flavored with fresh ginger, smashed garlic, and a whisper of white pepper. Toasted sesame oil adds a nutty finish, while jammy soft-boiled eggs, sliced scallions, and crisp ginger matchsticks turn each bowl into something special. It's the kind of dish that feels both restorative and indulgent, perfect for a lazy weekend breakfast or a light dinner when you want something warm and comforting. Rinsing the rice well and stirring often as it simmers gives you that classic creamy, cohesive texture without any graininess. Crispy fried shallots on top are optional but highly recommended for extra crunch. This porridge is a great fit for a gluten free table, letting the broth and aromatics do all the heavy lifting on flavor.
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Combine the rinsed rice, chicken broth, smashed garlic, and grated ginger in a large pot or Dutch oven. Bring to a boil over high heat, then reduce the heat to medium-low.
Simmer uncovered, stirring every 10 minutes to prevent the rice from sticking to the bottom, for 45ā55 minutes, until the grains have fully broken down and the porridge is thick enough to coat the back of a spoon and falls slowly from a ladle. The texture should be creamy and cohesive, not watery or grainy.
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