Rice Porridge with Mushrooms

5 from 8 votes

Rice Porridge with Mushrooms

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!

Prep Time10

Cook Time1

Total Time1 10

Course: Breakfast, Main Course

Cuisine: Asian, Chinese, Japanese, Korean

Servings:

Calories: 239.06kcal

Ingredients

Rice Porridge:

1 cup jasmine rice
7 cups filtered water or broth

Toppings:

12 oz mushrooms sliced ½ inch thick
⅔ cup red onion slicked ¼ 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, ⅔ 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, ½ cup cilantro

Nutrition