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Savory Rice Porridge

Nothing’s simpler than this Savory Rice Porridge, love for when you're feeling a bit tired and heavy and need something nourishing.

Nothing’s simpler than this Savory Rice Porridge. What I love the most is how versatile it can be. This one’s a take on congee (Chinese rice porridge), and meant to be served warm with savory toppings. This is a great dish for a light fast or as part of a cleanse regimen. It’s also lovely when you’re feeling a bit tired and heavy and need something that’s satisfying and nourishing that won’t weigh you down. My favorite way to “dress” it up is by adding a few tablespoons of cooked green mung beans, and some crunchy fried shallot to it!

Serves 2-3; Prep + Cooking time: 30 mins


What’s in it:

  • 1/2 cup uncooked brown basmati or jasmine rice
  • 1/2 tsp himalayan pink salt (or smoked salt)
  • 1/4 tsp black pepper
  • 1 inch sized piece of fresh ginger peeled and finely chopped
  • 4 cups water, plus more as needed

Optional Extras

  • 1/4 cup cooked green mung beans
  • 1 tbsp thinly sliced green onions
  • 1 tbsp crunchy fried shallots
  • 1/4 cup cooked chicken (optional)
  • Red pepper flakes to taste (optional)


How to Make it:

Add the rice, water, salt and ginger to a large pot.  Bring to a boil and reduce to simmer.  Cook uncovered for 60 – 90 minutes, stirring occasionally and adding more water as necessary to maintain the soupy texture.

Porridge is ready when the rice is fully cooked and begins to fall apart.  If you like a little less texture, you can continue to cook until the texture is more like a smooth soup.

Serve warm with added optional ingredients stirred through.




Find out more how to Eat Like You Love Yourself in Winter HERE.

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