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Vegan Rice Porridge with Aromatic Spring Onion oil

Vegan Rice Porridge with Aromatic Spring Onion Oil

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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Breakfast, Main Course
Cuisine Chinese, Korean, Vietnamese
Servings 4

Equipment

  • Medium or Large Pot A heavy-bottomed pot works best to prevent sticking or burning while simmering the rice. A Dutch oven is ideal, but a soup pot will do just fine.
  • Fine mesh strainer For rinsing rice thoroughly before cooking.
  • Ladle For serving the porridge without splashing.
  • Heatproof bowl To make and store the spring onion oil.
  • Sieve (Optional) If you want to strain the spring onion oil for a clearer finish.
  • Wooden spoon or silicone spatula Useful for stirring the porridge gently during cooking.
  • Knife and Cutting Board For preparing aromatics and garnishes.

Ingredients
  

For the Rice Porridge

  • 1 cup jasmine rice or short-grain rice rinsed thoroughly
  • 8 cups water or low-sodium vegetable broth
  • 1 tsp salt adjust to taste
  • 1- inch piece of ginger sliced
  • 2 garlic cloves crushed
  • 1 tbsp soy sauce or tamari
  • 1 tbsp toasted sesame oil

For the Spring Onion Oil

  • 1/2 cup neutral oil like grapeseed or sunflower oil
  • 6 stalks of spring onions green onions, finely chopped
  • 1/2 tsp salt
  • 1/2 tsp sugar

Optional Garnishes

  • Fried shallots
  • Thinly sliced radish
  • Kimchi check for vegan varieties
  • Toasted sesame seeds
  • Chili crisp or chili oil
  • Pickled daikon or cucumber

Instructions
 

Prepare the Rice

  1. Rinse the rice under cold running water until the water runs mostly clear. This removes excess starch and helps create a silkier porridge texture. Set aside.

Simmer the Porridge

  1. In your pot, combine the rinsed rice, water or broth, sliced ginger, crushed garlic, and salt. Bring to a boil, then immediately lower the heat to a gentle simmer. Stir occasionally to prevent the rice from sticking to the bottom. Let it simmer uncovered for about 40-45 minutes, or until the rice breaks down and the mixture thickens to a creamy consistency. If it gets too thick, add a splash of water or broth.

Flavor the Base

  1. Once your porridge is creamy, stir in the soy sauce and sesame oil. Taste and adjust seasoning—some might like a pinch more salt or a splash of soy sauce. Remove the ginger and garlic if desired.

Make the Spring Onion Oil

  1. While the porridge simmers, prepare the spring onion oil. In a small saucepan or skillet, heat your neutral oil over medium-high heat until shimmering. Add the finely chopped spring onions, salt, and sugar. Stir continuously and cook for about 3–4 minutes until the onions are fragrant and just starting to brown slightly. Be careful not to burn them.
  2. Remove from heat and let the oil cool slightly. You can leave the spring onions in the oil or strain them out if you prefer a smoother finish. Either way, the oil is golden and packed with flavor.

Assemble and Garnish

  1. Ladle the hot rice porridge into bowls. Spoon over the spring onion oil generously, then finish with your choice of garnishes. Fried shallots add a lovely crunch, kimchi brings acidity and spice, and chili oil lends heat. A sprinkle of toasted sesame seeds enhances the nuttiness.
  2. Serve immediately while warm and fragrant.