Comforting mushroom rice porridge that's perfect for cold & flu season! Pan fried mushrooms, spicy soy sauce & creamy soft-cooked rice. Delicious & comforting!
What is Congee or Jook?
Rice porridge is rice boiled in water or stock until it's completely broken down into a thick, porridge consistency. In Korea, we call this jook which is made with various toppings that you eat when you’re hungove, sick, or both.
It's also known as congee, kanji, ganji, bubur, or kayu depending on which country you're in. It's popular during the cold and flu season, for breakfast, or brunch.
How to make mushroom rice porridge
For this mushroom rice porridge you can choose pretty much whichever toppings you want. It’s the perfect way to clear out your fridge. I went with mushrooms, thinly sliced red onions, and whatever herbs I had in the fridge but you can add any combination of veggies and meat.
Start with making the rice for the rice porridge. 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. Make sure you have enough liquid to soften and break down the rice. The more liquid you add, the smoother the consistency will be.
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Comforting Mushroom Rice Porridge
- 1 cup jasmine rice
- 7 cups filtered water - or broth
- 12 oz mushrooms - sliced ½ inch thick
- ⅔ cup red onion - slicked ¼ inch thick
- 3 stalks green onions - chopped
- ½ cup cilantro - chopped
- 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. Once it starts to boil, reduce the heat and simmer for an hour while stirring occasionally. The rice should be fully cooked and broken down. The consistency should be thick and creamy.
- While the rice is cooking, heat a pan over medium-high heat and add a generous amount of oil. Once the pan is hot, add the mushrooms as a single layer and leave them alone for about 3 - 4 minutes until they are seared golden brown. Flip them and sear the other side for another 3 - 4 minutes. Remove from the pan and set aside.
- Add sliced red onions to the pan and sear over medium high heat until the edges get brown and crispy. About 3 - 4 minutes. Remove from the pan and set aside with the mushrooms.
- Add all the ingredients for the sauce to a small bowl and set aside.
- Serve rice porridge with the mushrooms, red onions, chopped green onions and cilantro. Finish with 1 - 2 Tablespoons of sauce on top.
✎ Recipe Notes
*Nutritional information is an estimate, calculated using online tools.