Preparation

Congee, jook, cháo, lugaw—rice porridge goes by many names across Asia, and every culture has perfected its own version. This recipe takes the fundamental concept and makes it accessible to any cook with a pot and a spoon.

The ginger and turmeric transform simple rice into a healing bowl that soothes colds, settles stomachs, and warms spirits. The crispy shallots on top provide textural contrast that elevates the dish from basic to brilliant.

Preparation

1. Rinse the rice under cold water until the water runs clear. This removes excess starch.
2. In a large pot, combine rice, broth, ginger coins, turmeric, and salt. Bring to a boil over high heat.
3. Once boiling, reduce heat to low. Partially cover and simmer for 45-60 minutes, stirring every 10-15 minutes. The rice will break down and create a creamy, porridge-like consistency. Add more liquid if it becomes too thick.
4. While the porridge cooks, make the crispy shallots: Heat oil in a small skillet over medium heat. Add sliced shallots and fry, stirring frequently, until golden brown and crispy (about 5-7 minutes). Watch carefully—they go from perfect to burnt quickly.
5. Remove shallots with a slotted spoon and drain on paper towels. They'll crisp up more as they cool.
6. If using eggs, poach or soft-boil them during the last few minutes of cooking.
7. Remove ginger coins from the porridge (or leave them in for extra spice).
8. Ladle porridge into bowls. Top each with a drizzle of soy sauce, a few drops of sesame oil, a pinch of white pepper, crispy shallots, and herbs.
9. Add the egg if using, breaking the yolk to create a rich, creamy sauce.

Customization Ideas: Add shredded chicken, preserved vegetables, century eggs, peanuts, fried garlic, chili oil, or any leftovers from your fridge. This porridge welcomes everything.