- 2 cups rice
- 12 cups water
- 1 Tbsp Hon Dashi (fish stock) or any type of prepared stock base or miso
- 1 Tbsp low sodium soy sauce or tamari
- 2 Tbsp wakame
- 1 knob of ginger, peeled & quartered (about 5 cm or 2″)
- 1 cup carrots, sliced (optional)
- 3 cups napa cabbage, roughly chopped (optional)
Savory Topping Ideas
- Preserved Duck Egg aka Century Egg
- Fried onions
- Soy sauce or tamari or ponzu sauce
- Tofu or any other protein
- Mushroom (shiitake or enoki are personal favorites)
- Rinse rice in a strainer until the water runs slightly milky.
- In a dutch oven or a large nonstick pot, add rice & water, Hon Dashi, soy sauce, wakame, ginger, carrots, & cabbage. Stir to mix. Place a lid over the pot & bring it to a boil on medium heat.
- When the broth comes to a boil, turn down the heat to a simmer. Lift the lid, leaving it slightly ajar so that the pot is not covered completely. Cook for an hour & 15 minutes or until the rice is soft. Stir occasionally & add more water when needed.
- Remove from heat & ladle the porridge in a bowl, topping it with your favorite ingredients.
- Whether you have short grain, long-grain, jasmine, or brown rice it doesn’t matter. You can use any rice you have on hand!
- HonDashi can be found at an Asian grocery store. It can be expensive (well worth it though, highly recommend), so a great alternative is any sort of vegetable bouillon whether it’s a paste or in little cubes.
- If you’re not a fan of wakame, try using a few 7-10 cm pieces of dried kombu. That way you can remove the kombu when you’re ready to eat the soup.
- Prep Time: 10 m
- Cook Time: 1 hr 30 min
- Category: Brunch
- Method: Stove-Top
- Cuisine: Asian
Keywords: chao, rice, porridge, congee, soup, breakfast, brunch, asian, vietnamese, chinese, japanese, recipes, vegan, vegetarian, pescetarian, pescatarian