Buzz
Eating is an experience that engages all of our senses, and sometimes, it’s beneficial to reset them. Perhaps you’ve been indulging in overly bold flavors, or your stomach is a bit off due to sickness (or overindulgence), or maybe you simply don’t feel like putting in effort. In such moments, a comforting bowl of mushy, soft rice resembling porridge is just what you need.
Typically, when cooking rice, the goal is to create a fluffy, not-too-sticky pile of perfectly cooked, al dente grains. Some people are better at achieving this than others, but no matter your level of expertise, overcooking rice will always be an easier feat than cooking it just right.
It’s also incredibly soothing. This dish—called “congee” in many Asian cultures—demands minimal effort (almost none), while offering maximum comfort and nourishment. Carey Polis of Bon Appetit turns to it when she’s under the weather, and though her complete recipe includes chicken, kale, and spicy chili oil, the dish can be simplified to just two ingredients—rice and stock—and modified to suit your preferences.
To make this dish, simply measure out your rice, add two to three times the usual amount of liquid, and cook it, stirring occasionally, until the rice transforms into a thick, congee-like mush. I like to toss in a parmesan rind while it simmers, though most of the seasoning can be added after it’s done. Soy sauce, a splash of pickled ginger brine, and raw, grated garlic are my go-tos, but any miso, fish sauce, hot sauce, or even cacio e pepe would work. The base is neutral enough to adapt to any mix-ins, but it’s satisfying on its own too. To make it, you’ll need:
1 cup rice, rinsed (I prefer plain white rice)
5-6 cups rich stock (If you’re feeling lazy or your stock is too bland, a bit of Better Than Bouillon works wonders.)
1 parmesan rind
Any herbs you’ve got lying around, tied together with kitchen twine (optional)
As many garlic cloves as you see fit (for grating)
Add the rice, stock, cheese rind, and herbs to a small pot or Dutch oven, and bring it to a boil. (Salt as needed, depending on your stock’s saltiness.) Once boiling, lower the heat and let it simmer for at least 30 minutes, stirring occasionally, until the rice is soft and falling apart, and the broth is thick and starchy. If it begins to look dry before the rice is fully cooked, add more stock.
Remove the herbs and rind, ladle the mixture into bowls, and grate at least one clove of garlic directly into each serving of the soupy porridge (or should I say “porridgey soup”?). Season with any sauces, oils, or condiments you like (especially if you’re a fan of MSG). It also makes for a hearty breakfast, especially when topped with a crispy olive oil-fried egg, bacon bits, and shredded cheddar. Get creative with it, I say.
Updated 5/21/2019 12:50 pm EST: Added a note regarding the dish’s origins.
