This rice porridge recipe is one I came across this dish a few years ago while I was traveling in Japan. I was having breakfast at a convenience store (shout out to Lawson, I miss you every day) and I order a breakfast menu that didn’t look incredibly unfamiliar. I thought to myself: oh porridge and salmon, nice. The porridge was rice and egg mixture and it was perfect. Whenever I have enough time to make this I try to go back to that memory of having breakfast in Japan and just digging into the unknown.
This recipe is great for the weekend because it can take up to an hour to come to completion.
What you’ll need: 🔪
- 7 cups of chicken stock
- 1 cup of rice
- 1 tablespoon of grated fresh ginger
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce
- a pinch of cayenne pepper (optional)
For the garnish:
- chopped cilantro
- a poached or soft boiled egg
- 1 teaspoon of soy sauce
Add the stock, rice, ginger, sesame oil, soy sauce, and cayenne pepper to a pot at high heat and bring it to a boil. When it starts boiling reduce the heat to a low simmer and simmer the living hell out of it.
The consistency we’re looking for is very soft rice and thick liquid. This will take about 45 mins. Remember that the rice absorbs the liquid and releases starch, making everything very thick. If your rice has absorbed all of the liquid feel free to add a little more stock or water. You’ll know it’s done when the rice is very soft and almost falling apart.
Top with your garnish and enjoy!