Rice Porridge

Warm, soothing, and incredibly versatile, rice porridge is a creamy breakfast or dinner option that can be customized with various toppings and flavors.

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Prep Time 10

Cook Time 40

Total Time 50

Servings: 4 servings

Course: Breakfast, Dinner

Cuisine: Asian, Comfort Food

Calories: 250

Ingredients Method Notes

Ingredients

Main Ingredients

1 cup long grain rice or malagkit For a thicker consistency, use malagkit.
6 cups chicken or vegetable broth Feel free to mix for a richer flavor.
1 medium onion, minced
4 cloves garlic, minced
1 inch piece ginger, sliced
2 tablespoons fish sauce Optional.
as needed pieces Boiled eggs For serving.
as needed pinches safflower or saffron To taste.
as needed springs green onions, chopped For garnish.
as needed pieces lemon or calamansi For serving.
to taste salt and pepper

Method

Preparation

In a large pot, heat a splash of oil over medium heat. Add the minced onion, garlic, and sliced ginger, and sauté until fragrant, about 2-3 minutes.
Stir in the rice and let it toast for about a minute, ensuring it absorbs the delicious aromas.
Add the chicken broth and fish sauce (if using). Raise the heat to bring the mixture to a boil, then lower to a simmer.

Cooking

Allow the rice to cook for 30-40 minutes, stirring occasionally, until the rice is soft and the mixture has thickened to a creamy consistency.
If desired, add safflower or saffron to infuse a beautiful color and flavor. Season with salt and pepper to taste.
Ladle the porridge into bowls and top with sliced boiled eggs, a sprinkle of chopped green onions, and a squeeze of lemon or calamansi juice to brighten the flavors.

Notes

This porridge is perfect for customizing with toppings like crunchy nuts or sweet fruit. Consider sides like crispy fried tofu or pickled vegetables to complement the dish. Store leftovers in the refrigerator for up to 3 days, or freeze portions for up to a month.