Jasmine Rice Porridge

With a new found admiration in western world, Rice Porridge aka Kanji in India, Congee in China, Juk in Korea or Kayu in Japan .. is the true soul food from Eastern countries that can cure both sore throat and sad heart! Even though Bread is my true love , I do identify as a proud member of “Rice People” clan - Fried Rice, Khichdi, Pilaf, Rice Cake, Rice flour … I love it all, it’s so versatile and satiating. We eat this Rice Porridge at least once a week and I’m sure once you make it a couple times you will be hooked. I stick to 1:6 ratio for rice to water but feel free to reduce to 1:5 for a risotto like consistency or increase to 1:8 for a hearty soup. I experiment a lot with various toppings but always stick to keep one crunchy element and one pickle (for acidity) element. I have shared some of my favorite toppings in the notes below, you can start with those and move on to create your own!

*I have added link to my go to rice for this, however if you have Basmati or a long grain rice at home then just pulse the rice a couple times in the chopper to break them into tiny bits

Ingredients (serves 2 as Main)
1 tbsp + 1 tsp Neutral Oil (I prefer 1 tbsp Vegetable Oil + 1 tsp Sesame Oil)
4 Scallions, chopped
5 Garlic Cloves, crushed
1-1.5” Ginger, peeled and grated
15g Chives, chopped (optional)
1/2 Green Chile Pepper (Jalapeño, Serrano or Thai Chilies), finely chopped (de-seed for less heat)
1 tsp Ground Coriander
1 tsp your favorite mixed Spice Powder (I use Chinese Five Spice, but you can use Garam Masala, Baharat or Berbere too)
10g Dried Shiitake Mushrooms
20-25g Oyster Mushrooms (optional)
1/2 tbsp Doubanjiang or Fermented Broad Bean Chili Paste (substitute with 2 tsp Gochujang paste mixed with 1 tbsp Soy Sauce)
100g Jasmine Rice (I prefer this Thai brand called Asian Best but anything works), No intense rinsing required here as we want to preserve the starchiness. Just one light rinse is fine!
600g Water (I prefer to use 400g vegetable stock and rest water)
1/4-1/2 tsp Salt , adjust to taste

Directions
💥 In a deep bottomed pan or wok, add oil, scallions, green chile, chives, ginger and garlic. Fry on low heat for 4 mins then add all spices and mushrooms (if using). Continue frying for 4-5 mins. Then add Doubanjiang paste (or the Gochujang mixture) and cook for 1 minute

💥 Add rice and increase heat to medium flame. Fry for 2 mins and add water (or stock and water combo). Let it come to boil, cover and let it simmer for 13-16 mins or until cooked. Adjust seasoning at this stage and turn off heat

💥Prep your favorite topping - egg, pickled stuff, crispy bits , etc. Warm up the porridge and serve immediately with all the toppings!

*Topping Recommendations
Soft Boiled or Fried Egg
Chili Oil or Crisp
Fried Onions or Shallots
Croutons or Crackers
Sautéed Greens
Fresh Herbs such as Chives, Cilantro, Basil
Cucumber cut into matchsticks
Radish Pickled in salt & vinegar
Kimchi or Sauerkraut
Grilled Vegetables or Meat
Achar or Indian Style Pickle
Sprouts