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Savory Rice Porridge


  • Author: Tiffany Bui
  • Prep Time: 10 m
  • Cook Time: 1 hr 30 min
  • Total Time: 1 hr 40 min
  • Yield: 10 servings 1x
  • Diet: Vegetarian

Ingredients

Scale

Rice Porridge

  • 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

  • Eggs
  • Preserved Duck Egg aka Century Egg
  • Cilantro
  • Scallions
  • Kimchi
  • Fried onions
  • Soy sauce or tamari or ponzu sauce
  • Lime
  • Tofu or any other protein
  • Mushroom (shiitake or enoki are personal favorites)
  • SRIRACHA!!

Instructions

  1. Rinse rice in a strainer until the water runs slightly milky. 
  2. 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.
  3. 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.
  4. Remove from heat & ladle the porridge in a bowl, topping it with your favorite ingredients.

Notes

  • 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.
  • Category: Brunch
  • Method: Stove-Top
  • Cuisine: Asian

Keywords: chao, rice, porridge, congee, soup, breakfast, brunch, asian, vietnamese, chinese, japanese, recipes, vegan, vegetarian, pescetarian, pescatarian