Mushroom Free Savory Rice Porridge

Total time1 hr 10 min

Prep time10 min

Cook time1 hr

4.7

(26)

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Ingredients

4 servings

1 cup jasmine rice or long-grain white rice
8 cups low-sodium chicken broth
1 tbsp fresh ginger, peeled and finely grated
2 garlic cloves, smashed
1 tbsp soy sauce
1 tsp toasted sesame oil
½ tsp white pepper
salt, to taste

For serving

4 large eggs
3 scallions, thinly sliced
1 tbsp fresh ginger, peeled and cut into thin matchsticks
1–2 tsp toasted sesame oil, for drizzling
1 tbsp crispy fried shallots (optional)

Instructions

1
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.
2
Simmer uncovered, stirring every 10 minutes to prevent the rice from sticking to the bottom, for 45–55 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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