Mushroom Rice Porridge

I know a hot porridge may not seem like the most ideal dish to make and eat in the summer; but this dish contrasts with the stovetop preparation of traditional porridge, offering a hands-off cooking approach with equally delicious results. This recipe features easy prep, versatility (you can sub in other vegetables or proteins), and minimal cleanup due to its one-pot nature. Oh, and a vessel for chili crisp? Sold. Keep scrolling for the recipe, pairings, and first timer tips!

Eat While: Sheltering from a summer rain storm.

Pairing: Chardonnay or a citrus-forward Japanese wheat beer

Inspiration: Bon Appetit’s Baked Mushroom Rice Porridge recipe (Feb 2024)

First Timer Tips: It might take a few water changes to get your rice rinsed well - don’t give up or lose hope! This will help remove as much starch as possible and will help your rice not get too soft when baking.

Dedicated Time: 2 hr 15 min

Components:

1½ c sushi rice

8 oz. mixed mushrooms (such as shiitake and/or crimini), trimmed, thinly sliced

6 garlic cloves, minced

1 Tbsp Diamond Crystal or 1¾ tsp Morton kosher salt

2 tsp finely chopped peeled ginger

4 c vegetable broth

Chili crisp, soy sauce, and thinly sliced scallion greens (for serving)

Preheat oven to 350°. Rinse rice in a medium bowl until water almost runs clear (will need to change water 2–3 times). Drain rice and transfer to a 3-qt. baking dish. Add mushrooms, garlic cloves, salt, and ginger. Pour in vegetable broth and 4 cups water and stir to combine. Cover tightly with foil and bake for 1 hour. Remove from oven and stir to combine. Put back in oven and continue baking, until rice and mushrooms are tender and porridge is thick, ~ an additional 1 hour. Remove porridge from oven and vigorously stir to combine. If porridge needs to loosen, stir in up to ½ c warm water.

To serve, spoon some chili crisp over, drizzle with soy sauce, and top with thinly sliced scallion greens.

*6 servings