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Rice Porridge with Chicken and Mushrooms

4 to 6 Servings

45 minutes

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Whether its called congee, jook, juk, chok, chao or okayu, rice porridge is homey, soul-soothing comfort food in most parts of Asia. It’s also a way to stretch a small amount of rice into a satisfying meal. Eunji Choi of New York City uses the Instant Pot to pressure-cook leftover cooked chicken in water or broth along with rice, aromatics and any number of other ingredients to make a quick and easy porridge. For our stovetop version, we use short-grain rice (Arborio rice works well, too) and a combination of water and chicken broth, plus fresh shiitake mushrooms for their earthy flavor. If you like, top individual bowlfuls with a soft-cooked egg.

4 to 6

Servings

Tip

Don’t forget to rinse and drain the rice. Rinsing removes excess starch that otherwise would make the porridge too thick and gluey. Also, be sure the porridge doesn’t simmer too vigorously. Lazy bubbles should just break the surface. If the simmer is more energetic than that but the burner is already on low, position the pot so it sits only partially on the burner.

45 minutes

Ingredients

  • 1

    cup Japanese-style short-grain white rice or Arborio rice, rinsed and drained

  • 1

    quart low-sodium chicken broth

Directions

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Reviews
Mark T.
October 23, 2022
Rice Porridge with Chicken & Mushrooms
Fantastic! Thank you.
Andrew V.
October 6, 2022
Simple & Delicious
Simple and delicious. The most time consuming part is slicing the mushrooms.