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.