Vegetarian Savory Rice Porridge

Total time1 hr 10 min

Prep time10 min

Cook time1 hr

This bowl of rice porridge is all about slow, patient simmering — jasmine rice cooked low and long with smashed garlic and fresh ginger until the grains break down into something silky, thick, and deeply comforting. A splash of soy sauce and toasted sesame oil rounds out the base with warm, savory depth, while a touch of white pepper gives it a gentle kick. Each bowl gets topped with a jammy, soft-cooked egg halved right over the top, plus a scatter of fresh scallions and crisp ginger matchsticks for brightness and crunch. Crispy fried shallots are a great finishing touch if you want extra texture in every spoonful. It's the kind of dish that feels like a warm hug on a cold day, and it's a solid, satisfying choice for a vegetarian kitchen. Make a big pot and you'll have breakfast, lunch, or dinner covered for days.

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Ingredients

4 servings

1 cup jasmine rice or long-grain white rice
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8 cups low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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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