Super-simple overnight porridge recipe for a healthy breakfast

Ingredients for Super-simple overnight porridge

• 360 g cooked white rice, packed

• 1,200 ml chicken stock, vegetable stock, or store-bought chicken or vegetable stock

• 480 ml water, plus more as needed

• 3 thick slices ginger, unpeeled, bruised

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

• 3 g fine sea salt

• freshly ground black pepper (optional)

How to make Super-simple overnight porridge

1. In a 3.5-litre saucepan, combine the rice, chicken stock, and water. Cover and leave to sit overnight at a cool room temperature (around 15°C or below) or in the refrigerator.

2. The next morning, add the ginger and the white parts of the spring onions to the pot. Partially cover with a lid, leaving a small gap to minimise evaporation and prevent boiling over. Bring to a vigorous simmer over high heat.

3. Reduce the heat and gently simmer, partially covered, for 15 minutes, stirring occasionally and adjusting the heat as necessary. When finished, most of the liquid will be absorbed, and you should see little separation between the rice and liquid.

4. Discard the ginger and spring onions. Stir the pot, cover tightly, turn off the heat, and let it rest for 10 minutes to finish thickening. Adjust the porridge's thickness to your preference; it can be rustic and thick or elegant and thin. If needed, add a splash of water to thin it out or cook a little longer to thicken. Taste and season with salt.

5. When ready to serve, reheat the porridge until simmering, then ladle into individual bowls. Garnish with sliced spring onions and cracked black pepper.

6. Enhance the light-tasting cháo with fatty, salty, spicy, or herbal additions. In addition to (or instead of) garnishing with spring onions and pepper, consider the following options, and feel free to mix and match:

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

   • Lemongrass tempeh crumbles or crispy caramelised pork crumbles.

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

7. For an extra touch, crack a raw egg into the bowl before ladling in the hot porridge. Top with crumbled rice crackers and ribbons of Korean toasted seaweed snacks (one pack of gim is sufficient for a batch). Stir well before eating.

8. Alternatively, drop 225 g of raw peeled shrimp into the soup as it heats. When the shrimp are pink and cooked through, ladle out the soup. Add slivered ginger and perhaps some gim.

9. Stir in raw or seared mushrooms. You may also add a handful of shredded cooked chicken or some shrimp, or both.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.