Rice Porridge

Inspired by Congee, this rice-based porridge uses a few asian-style toppings and makes for a satisfying umami-filled bowl.
Serves 2-3
Total Time
1 Hour
Main Ingredients
200 g/1 cup short-grain brown rice
1 litre/4 cups stock of choice
2–3 eggs (1 egg per person)
salt, to taste
To Serve
splash of tamari, soy sauce or coconut aminos
1 quantity Shiitake Mushroom ‘Bacon’
2 spring onions/scallions, thinly sliced
2 tablespoons freshly chopped coriander/cilantro
sprinkling of black sesame seeds
sriracha sauce
Step 1

Combine the rice and stock, with a couple of pinches of salt, in a medium saucepan. Bring to the boil, then cover with the lid slightly ajar, reduce to a simmer and cook, stirring occasionally, for 35–40 minutes.

Step 2

. Once the rice is tender and the mixture is loose, but not too soupy, turn off the heat and leave to stand for 5 minutes. Adjust the seasoning to taste.

Step 3

Meanwhile, cook medium-boiled eggs. Fill a medium saucepan two-thirds of the way full with water and bring to the boil. Once boiling, using a spoon, carefully slip the eggs into the water one at a time. Cover the saucepan with a tight-fitting lid and turn
the heat off. Let stand for 7 minutes, then drain the water and transfer the eggs to a bowl filled with iced water. Once cooled, peel and slice in half lengthwise.

Step 4

Portion the rice porridge into bowls and add two egg halves per bowl. Top with a splash of tamari, soy sauce or coconut aminos, shiitake mushroom ‘bacon’, spring onions/scallions, coriander/cilantro, sesame seeds and sriracha sauce to taste and serve.

Recipe courtesy of The New Porridge by Leah Vanderveldt.
Photography by Clare Winfield.

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