Vietnamese Rice Porridge

Instructions

1. Prepare the rice
   Rinse the jasmine rice in cold water until the water runs clear to remove excess starch. This helps create a smoother texture in the finished porridge.
2. Start the porridge base
   In a large pot, combine the rinsed rice with 8 cups of chicken broth or water. Add the sliced ginger. Bring to a boil over high heat, then reduce to a low simmer.
3. Cook the porridge
   Simmer the rice mixture uncovered for about 1 hour, stirring occasionally to prevent sticking. The rice will break down and the mixture will thicken into a porridge-like consistency. Add more liquid if it becomes too thick.
4. Add protein (if using)
   If using chicken, add the boneless chicken thighs to the porridge after it has been cooking for about 30 minutes. Let the chicken cook in the simmering porridge until fully cooked, about 20-25 minutes. Remove, shred with two forks, and return to the pot.
5. Season the porridge
   Stir in the minced garlic, fish sauce, salt, and white pepper. Continue to simmer for another 10 minutes to allow the flavors to meld together.
6. Prepare the garnishes
   While the porridge is finishing, prepare your garnishes by slicing green onions, chopping cilantro, and gathering the fried shallots and lime wedges.
7. Serve and garnish
   Ladle the hot porridge into bowls. Top each serving with sliced green onions, chopped cilantro, and fried shallots. Serve with lime wedges on the side for squeezing over the top just before eating.