Shiitake Mushroom Rice Porridge

This savory rice porridge, topped with chili crisp and crunchy, chewy sesame oil– fried shiitake pieces, is exceptionally comforting and warming. It begins with long-grain rice, broken to much better take in the ginger- and garlic-boosted mushroom broth in which it simmers. The broth flavors the tender, creamy rice, providing it an innate umami-ness and a tasty depth that brings you back for more bites.

Frequently asked questions
What is Carolina Gold rice?
Not to be confused with likewise called parboiled rice, Carolina Gold rice is a heirloom grain with nutty flavor. Find it online at ansonmills.com.

Notes from the Food & Wine Test Kitchen
Tying the lemongrass into a knot is a terrific method to impart taste without it being frustrating or leaving you with any unwanted texture. It’s also extremely simple to fish out the lemongrass and discard it before serving.

If you do not have a high-speed mixer to break the rice, you can still make this recipe. Simply break the rice up in batches using a spice mill.

While any mushroom broth can be used for this dish, our testers liked shiitake mushroom broth, finest. Search for it at specialty supermarket or online at plantstrongfoods.com.

Suggested pairing
We like a citrusy Japanese wheat beer, such as Hitachino Nest White Ale, with this brothy porridge.
Shiitake Mushroom Soupy Rice
Ingredients
1 cup raw long-grain white rice (ideally Carolina Gold).

3 tablespoons sesame oil, divided.

6 cups sliced fresh shiitake mushrooms (about 10 ounces), divided.

2 1/4 teaspoons kosher salt, divided.

1 tablespoon grated peeled fresh ginger (from 1 [2-inch] piece).

3 medium garlic cloves, grated.

5 cups water, plus more as required.

4 cups mushroom broth (ideally Plantstrong Shiitake Mushroom Broth).

1 (6-inch) fresh lemongrass stalk.

1 tablespoon tamari.

2 teaspoons rice vinegar.

2 teaspoons fish sauce (such as Red Boat).

Chili crisp, sliced up scallions, and fried shallots, for serving.
Directions.
Rinse rice in a great wire-mesh strainer under cold water for 10 seconds. Drain pipes well, and transfer rice to a mixer.

Heat 2 tablespoons sesame oil in a 4-quart saucepan over medium-high till sparkling. Add 3 cups sliced mushrooms; cook, undisturbed, up until browned on bottoms, about 3 minutes. Stir and continue to cook, stirring sometimes, till golden brown and tender, 5 to 7 minutes. Season mushrooms with 1/2 teaspoon salt; transfer to a little bowl. Set mushrooms aside, exposed, at room temperature.
Heat remaining 1 tablespoon sesame oil in pan over medium-high. Add remaining 3 cups sliced mushrooms; cook, undisturbed, up until browned, about 3 minutes. Stir and continue to prepare, stirring sometimes, till mushrooms are golden brown and tender, 5 to 7 minutes. Meanwhile, location lemongrass stalk on a cutting board, and carefully pound utilizing the back of a chef’s knife up until bruised and softened. Connect stalk into a knot; set aside. Stir ginger, garlic, and 1/2 teaspoon salt into pan with mushrooms. Stir in 5 cups water, broth, broken rice, and lemongrass knot. Give a boil over high.
Lower heat to medium-low. Cook, stirring at 10-minute periods, up until liquid is mostly absorbed and mixture thickens to a porridge consistency, about 1 hour. (Add 1/2 cup water at a time to change consistency, if preferred.) Eliminate from heat; dispose of lemongrass. Stir in tamari, vinegar, fish sauce, and remaining 1 1/4 teaspoons salt. Top with reserved browned shiitakes, chili crisp, scallions, and fried shallots. Serve hot.

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