Super-Simple Overnight Porridge

Ingredients for Super-Simple Overnight Porridge

• 375g packed cooked white rice

• About 1200ml chicken stock, vegetable stock, or store-bought chicken or vegetable broth

• 475ml water, plus more as needed

• 3 thick slices unpeeled ginger, bruised

• 2 spring onions, white parts kept whole, green parts cut into thin rings

• About 1/2 teaspoons fine sea salt

• Recently ground black pepper (optional)

In a 4-quart saucepan, combine the rice, chicken stock, and water. Cover and let sit overnight at cool room temperature (around or below 16°C) or in the refrigerator.

The next morning, add the ginger and the white parts of the spring onions to the pot. Partially cover (a small gap is perfect to minimize evaporation and avoid a boil over) and bring to vigorous simmer over high heat. Lower the heat and gently simmer, partially covered, for 15 minutes, stirring occasionally and adjusting the heat as needed. When done, most of the liquid will have been absorbed (you’ll see little separation between the rice and liquid). Discard the ginger and spring onions. Stir the pot, cover tightly, turn off the heat, and let rest for 10 minutes to finish thickening. The desired thickness of the porridge can vary according to taste; it can be rustic and thick, or elegant and thin, or somewhere in between. If needed, add a splash of water to thin or cook a little longer to thicken. Taste and season with the salt.

When ready to serve, reheat the porridge to a simmer, then ladle into individual bowls. Garnish with sliced spring onions and pepper.

Lean, light-tasting cháo responds well to fatty, salty, spicy, herbal enhancements. In addition to (or instead of) garnishing your porridge with spring onion and pepper, consider the following, and feel free to mix and match.

Crisp chopped bacon, a fried or soft-boiled egg, and maybe chopped kimchi for punch.

Lemongrass Tempeh Crumbles or Crispy Caramelized Pork Crumbles.

Chopped Sriracha Tofu, fried onions or shallots, and coarsely chopped fresh coriander, mint, or basil.

Crack a raw egg into the bowl before ladling in the hot soup. Top with crumbled rice crackers and perhaps ribbons of Korean toasted seaweed snacks (one pack of gim is enough for a batch). Stir well before eating.

Drop 230g of raw peeled prawns into the soup as it heats. When the prawns are pink and cooked through, ladle out the soup. Add slivered ginger and maybe some gim.

Stir in raw or seared mushroom. Add a handful of shredded cooked chicken or some prawns, or both.

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