Ingredients
Scale
- 1 cup jasmine rice, rinsed
- 4 cups low-sodium chicken or vegetable stock (or water)
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
- 1 tablespoon light soy sauce or tamari (gluten-free)
- 1 teaspoon sesame oil
- 2 green onions, thinly sliced
- 1/2 cup shredded chicken or mushrooms (optional)
- Salt and white pepper to taste
- Chili oil or red pepper flakes (optional)
Instructions
- Rinse the rice until water runs clear; drain.
- In a pot, combine rice, stock, and grated ginger; bring to a simmer.
- Add garlic, soy sauce, and sesame oil; simmer until rice is very tender, 25 to 30 minutes, stirring occasionally.
- Stir in shredded chicken or mushrooms if using; season with salt and white pepper.
- Garnish with green onions and a drizzle of sesame oil; serve hot.
Notes
- Stir occasionally to prevent sticking.
- Adjust consistency with more stock if you prefer thinner porridge.
- Leftovers reheat well; add a splash of stock to loosen.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Method: Stovetop simmer
- Cuisine: East Asian
- Diet: Gluten-free, Dairy-free
Nutrition
- Serving Size: 1 bowl (300 g)
- Calories: 360 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 64 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 30 mg
