epicurious3.7
Baked Mushroom-Rice Porridge
Use this hands-off mushroom congee as a completely customizable canvas for all your cozy winter dreams.
👥 6 Servings⏱️ Prep & Cook: 2h 15m👤 Rachel Gurjar📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●bowl
- ●oven
📝 Preparation Steps
1
Preheat oven to 350°. Rinse 1½ cups short- or medium-grain or glutinous rice in a medium bowl in several changes of water until water almost runs clear (2–3 times). Drain rice and transfer to a 3-qt. baking dish. Add 8 oz. mixed mushrooms, trimmed, thinly sliced, 6 garlic cloves, finely chopped, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, and 2 tsp. finely chopped peeled ginger, then pour in 4 cups low-sodium vegetable broth and 4 cups water and stir to combine. Cover tightly with foil and bake, stirring to combine after ⏱️ 1 hour, until rice and mushrooms are tender and porridge is thick (think risotto), about ⏱️ 2 hours. Remove porridge from oven and vigorously stir again to combine. Stir in up to ½ cup warm water to loosen if needed.
½ cups short- or medium-grain or glutinous rice1. mixed mushrooms (such as shiitake and/or crimini), trimmed, thinly sliced8 oz. Diamond Crystal or 1¾ tsp. Morton kosher salt1 Tbsp. finely chopped peeled ginger2 tsplow-sodium vegetable broth4 cups
2
To serve, spoon some chili crisp over, drizzle with soy sauce, and top with thinly sliced scallion greens. Do Ahead: Porridge can be baked 1 day ahead. Let cool; cover and chill. Reheat in oven before serving.
Chili crisp, soy sauce, and thinly sliced scallion greens (for serving)
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