Thai Porridge Recipe

Jasmine rice: A fragrant, slightly sticky rice that is essential for the porridge's texture.

Chicken broth: Provides a rich and savory base for the porridge.

Fish sauce: Adds a unique umami flavor typical of Thai cuisine.

Soy sauce: Enhances the savory taste of the dish.

Salt: Balances the flavors.

Ground white pepper: Adds a mild heat and subtle spice.

Garlic: Provides aromatic depth and flavor.

Ginger: Adds a warm, spicy note to the porridge.

Chicken thighs: Boneless and skinless, they become tender and flavorful when cooked in the porridge.

Cilantro: Fresh and chopped, it adds a burst of color and freshness as a garnish.

Green onions: Chopped and used as a garnish, they add a mild onion flavor and vibrant color.

When preparing jasmine rice for this Thai porridge, ensure you rinse it thoroughly under cold water until the water runs clear. This step removes excess starch, which helps achieve a smoother and more cohesive texture in the final dish. Additionally, when simmering the chicken broth with the rice, stir occasionally to prevent the rice from sticking to the bottom of the pot and to ensure even cooking. For the chicken thighs, shredding them after cooking allows the meat to absorb more of the flavorful broth, enhancing the overall taste of the porridge.

• jasmine rice - Substitute with basmati rice: Basmati rice has a similar texture and aroma, making it a good alternative for jasmine rice in porridge.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar depth of flavor and can be used for a vegetarian version of the porridge.

• fish sauce - Substitute with soy sauce: Soy sauce offers a similar umami flavor, though it lacks the fishy undertone of fish sauce.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar taste profile.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar level of saltiness.

• ground white pepper - Substitute with ground black pepper: Ground black pepper has a slightly stronger flavor but can be used in the same quantity.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it is less pungent.

• ginger - Substitute with ground ginger: Ground ginger can be used as a substitute, though it is more concentrated, so use less.

• chicken thighs - Substitute with tofu: Tofu is a good vegetarian alternative that absorbs flavors well.

• chopped cilantro - Substitute with parsley: Parsley provides a fresh, slightly peppery flavor similar to cilantro.

• chopped green onions - Substitute with chives: Chives offer a mild onion flavor and can be used as a garnish in place of green onions.

• Allow the Thai porridge to cool to room temperature before storing. This helps prevent condensation, which can make the porridge watery.
• Transfer the cooled porridge into airtight containers. For individual servings, use smaller containers to make reheating easier.
• Label the containers with the date of preparation to keep track of freshness.
• Store the containers in the refrigerator if you plan to consume the porridge within 3-4 days. For longer storage, place the containers in the freezer.
• When freezing, leave some space at the top of the container to allow for expansion as the porridge freezes.
• To reheat refrigerated porridge, transfer it to a pot and warm over medium heat, stirring occasionally. You may need to add a bit of chicken broth or water to achieve the desired consistency.
• For frozen porridge, thaw it in the refrigerator overnight before reheating. Alternatively, you can use the defrost setting on your microwave.
• Once thawed, reheat the porridge in a pot over medium heat, adding chicken broth or water as needed to adjust the consistency.
• Garnish with fresh cilantro and green onions just before serving to maintain their vibrant flavor and texture.

• Stovetop Method:

  1. Pour the leftover Thai porridge into a saucepan.
  2. Add a splash of chicken broth or water to loosen the consistency.
  3. Heat over medium-low heat, stirring occasionally to prevent sticking.
  4. Once heated through, serve hot and garnish with fresh chopped cilantro and green onions.

• Microwave Method:

  1. Transfer the Thai porridge to a microwave-safe bowl.
  2. Add a small amount of chicken broth or water to adjust the thickness.
  3. Cover the bowl with a microwave-safe lid or plastic wrap with a small vent.
  4. Microwave on medium power for 2-3 minutes, stirring halfway through.
  5. Ensure it is heated evenly and serve with a sprinkle of chopped cilantro and green onions.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Thai porridge in an oven-safe dish.
  3. Add a bit of chicken broth or water to maintain the porridge's creamy texture.
  4. Cover the dish with aluminum foil to keep the moisture in.
  5. Bake for about 15-20 minutes or until thoroughly heated.
  6. Stir well before serving and garnish with chopped cilantro and green onions.

• Slow Cooker Method:

  1. Transfer the Thai porridge to your slow cooker.
  2. Add a bit of chicken broth or water to adjust the consistency.
  3. Set the slow cooker to low heat.
  4. Heat for 1-2 hours, stirring occasionally to ensure even heating.
  5. Once hot, serve with a fresh sprinkle of chopped cilantro and green onions.

• Large pot: Used to cook the porridge by boiling the chicken broth and simmering the rice and other ingredients.

• Measuring cups: Essential for accurately measuring the jasmine rice and chicken broth.

• Measuring spoons: Necessary for measuring the fish sauce, soy sauce, salt, and ground white pepper.

• Colander: Used to rinse the jasmine rice under cold water until the water runs clear.

• Wooden spoon: Ideal for stirring the porridge occasionally while it simmers.

• Knife: Needed for mincing the garlic and slicing the ginger.

• Cutting board: Provides a safe surface for mincing garlic and slicing ginger.

• Tongs: Useful for adding and removing the chicken thighs from the pot.

• Fork: Handy for shredding the cooked chicken thighs before returning them to the pot.

• Serving bowls: Used to serve the hot porridge.

• Chopping knife: Needed for chopping the cilantro and green onions for garnish.

• Chopping board: Provides a surface for chopping cilantro and green onions.

Rinse the rice ahead: Rinse the jasmine rice in advance and store it in the fridge to save time during cooking.

Use pre-minced garlic: Opt for pre-minced garlic to cut down on prep time.

Pre-slice the ginger: Slice the ginger beforehand and keep it in an airtight container.

Cook chicken separately: Cook the chicken thighs separately and shred them while the porridge simmers.

Batch cook broth: Make a large batch of chicken broth and freeze portions for future use.