Super-Simple Overnight Porridge

Asian rice porridges, known as cháo in Vietnamese or congee in America, are comforting soups made by simmering rice in water or stock until it becomes creamy. They can soothe stomachaches, colds, and hangovers, and are enjoyed for breakfast, lunch, or dinner. To speed up cooking, you can use broken rice grains or soak leftover rice overnight. Customize your porridge with various toppings like green onions, pepper, bacon, a fried or soft-boiled egg, kimchi, fried onions, fresh herbs, or even raw shrimp. Add ingredients to suit your taste and enjoy!

Ingredients

• 2 cups packed cooked white rice
• Approximately 5 cups chicken stock, vegetable stock, or store-bought broth
• 2 cups water (plus more as needed)
• 3 thick slices unpeeled ginger, bruised
• 2 green onions (white parts left whole, green parts sliced into thin rings)
• About ½ teaspoon fine sea salt
• Freshly ground black pepper (optional)

Instructions

1. Combine the rice, chicken stock, and water in a 4-quart saucepan. Cover and let it sit overnight at cool room temperature (around or below 60°F) or in the refrigerator.

2. The following morning, add the ginger and the white parts of the green onions to the pot. Partially cover with a small gap to minimize evaporation and prevent boiling over. Bring to a vigorous simmer over high heat. Reduce heat and gently simmer, partially covered, for 15 minutes, stirring occasionally and adjusting heat as needed. The liquid should be mostly absorbed, with minimal separation between the rice and liquid. Discard the ginger and green onions. Stir, cover tightly, turn off the heat, and let it rest for 10 minutes to finish thickening. Adjust the consistency to your preference by adding a splash of water to thin or cooking longer to thicken. Season with salt to taste.

3. When ready to serve, reheat the porridge to a simmer, then ladle into bowls. Garnish with sliced green onions and pepper.

Notes

• Store in the fridge for up to 3 days or freeze for up to 1 month. Add a splash of water when reheating to loosen.
• For brown rice porridge, replace the cooked white rice with cooked brown rice and pulse in a food processor or blender with 2 cups water. Do not add more water during the overnight soak. Cook as directed.
• For mixed grain porridge, substitute ⅔ cup raw quinoa or hulled millet for 1 cup of cooked rice.