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Try this comforting mushroom rice porridge that’s perfect for cold & flu season! It’s made with pan-fried mushrooms, spicy soy sauce & creamy soft-cooked rice. It’s delicious & comforting!
Table of Contents
Mushroom rice porridge is a comforting, savory dish made by simmering rice until it’s soft and creamy, then topped with earthy flavors of mushrooms. This dish is popular in various cuisines, including Chinese, Korean, and Japanese, where it’s known as congee, juk, or okayu, respectively.
Ingredients
Rice – You can use any type of rice you want, but traditionally, short-grain rice is used in Korea and Japan, whereas long-grain rice is used in China. You can substitute brown rice but it won’t have that silky, smooth consistency.
Cooking base – Filtered water is typically used to cook the rice but you can substitute with stock or broth for more flavor.
Mushrooms – Fresh mushrooms like shiitake, maitake, oyster, or cremini are recommended for their earthy flavor.
Seasonings – Season the rice porridge with soy sauce, red pepper flakes, and sesame oil, and fresh herbs like green onions.
How to make mushroom rice porridge
Simmer rice in plenty of water or stock until it breaks down into a smooth, creamy consistency. The more liquid you add, the smoother the consistency will be. I like to use a 1:7 ratio of rice to liquid.
My Pro Tip
Recipe Tip
The key to making a good rice porridge is to cook low and slow to get a soft and creamy texture.
For the toppings, I went with mushrooms, thinly sliced red onions, and fresh cilantro and green onions. Feel free to add protein like tofu, soft-boiled egg, shredded meat. Steamed vegetables such as bok choy, carrots, and spinach make great additions.
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Pin ItI hope you enjoy this recipe for mushroom rice porridge! Please share, rate, and comment below. I’d love to hear from you!
More rice recipes:
- Korean Rice Balls (Jumeokbap 주먹밥)
- Yaki Onigiri (Grilled Rice Balls) 焼きおにぎり
- Easy Onigiri お握り (Japanese Rice Balls)
- 12-Minute Oyakodon (Japanese Chicken & Egg Rice Bowl)
- Kimchi Fried Rice with Spam
- Hawaiian Pineapple Fried Rice
- Spam Musubi
- Easy Spam Fried Rice
- Thai Red Curry Chicken Fried Rice
We loved it — the flavours are delicious and it was such a unique dish. Will be making it again, thank you!
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Rice Porridge with Mushrooms
Ingredients
Rice Porridge:
- 1 cup jasmine rice
- 7 cups filtered water, or broth
Toppings:
- 12 oz mushrooms, sliced 1/2 inch thick
- ⅔ cup red onion, slicked 1/4 inch thick
- 3 stalks green onions, chopped
- ½ cup cilantro, chopped
- 1 tablespoon vegetable oil
Sauce:
- 2 Tablespoons Korean red pepper flakes
- 3 Tablespoons low sodium soy sauce
- 1 Tablespoon sesame oil
- 1 teaspoon rice wine vinegar
- 1 teaspoon toasted sesame seeds
Instructions
- Rinse the rice until the water runs clear, about 3 or 4 times. Put the rice in a large pot with 7 cups of filtered water or broth. Cover and bring to a boil, then reduce the heat and simmer for an hour while stirring occasionally. The consistency should be thick and creamy.1 cup jasmine rice, 7 cups filtered water
- Heat a pan over medium-high heat and add the oil. Then add the sliced onions and pan fry them until they become golden brown and crispy. Next, saute the mushrooms until soft.12 oz mushrooms, 1 tablespoon vegetable oil, 2/3 cup red onion
- Add all the ingredients for the sauce to a small bowl and set aside.2 Tablespoons Korean red pepper flakes, 3 Tablespoons low sodium soy sauce, 1 Tablespoon sesame oil, 1 teaspoon rice wine vinegar, 1 teaspoon toasted sesame seeds
- Serve rice porridge with the mushrooms, red onions, chopped green onions and cilantro. Finish with 1 – 2 Tablespoons of sauce on top.3 stalks green onions, 1/2 cup cilantro
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Hi Jamie,
I have made this delicious recipe twice so far. It has been perfect for our Australian Winter – comforting and full of flavour. I haven’t been able to find Korean red pepper flakes, but I have some dried homegrown chillies which work well.
Thanks for this recipe – I have now subscribed to your blog.
We have been trying to eat lighter and more nourishing foods and came across your recipe. Honestly, it is pure food that is good for the soul! It really feels like it is doing you good while you are eating it! So many delicious things you can serve with it too.
My brother had been fighting a cold lately and wanted something comforting. I came across this recipe and it worked so well. We ate a few big serves and he found it so soothing. I highly recommend using the Korean Red pepper flakes.
Thanks Allie! So glad your brother is feeling better after having this. It works every time for when I’m feeling under the weather!
My Mum requested I cook dinner for her birthday – she is a vegetarian, and a huge mushroom fan. I wanted to do something a little special, and came across this recipe.
We loved it – the flavours are delicious and it was such a unique dish. Will be making it again, thank you!
Thanks Alex! I’m so glad you and your mom loved this mushroom congee! 🙂
This looks sooooo delicious! I have always wanted to try making rice porridge, but the recipes usually have meat (and I’m vegetarian). I have GOT to try this! <3
Thank you so much Katie! Let me know how it turns out! <3