Ingredients:

  • 1 cup (200g) long-grain white rice, rinsed
  • 6 cups (1.4 liters) water or chicken broth
  • 1 teaspoon (6g) salt, or to taste
  • 1/2 teaspoon (1g) ground white pepper, or to taste
  • 1/2 cup (50g) cooked shredded chicken, pork, or tofu
  • 2 scallions, thinly sliced
  • 1 tablespoon (15ml) soy sauce
  • 1 tablespoon (15ml) sesame oil
  • 1/4 cup (25g) chopped peanuts or cashews
  • 1/4 cup (25g) fresh cilantro or parsley, chopped
  • 1-2 soft-boiled eggs, halved
  • Chili flakes or sriracha, to taste

Instructions:

  1. Rinse the rice under cold water until the water runs clear. This removes excess starch for a better texture.
  2. Combine the rinsed rice, water (or broth), salt, and white pepper in the saucepan.
  3. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 40-45 minutes, or until the rice is very soft and the mixture has thickened into a gruel-like consistency. Stir occasionally to prevent sticking.
  4. If the gruel is too thick, add a little more water or broth until it reaches your desired consistency.
  5. Taste the gruel and adjust the seasoning as needed with more salt or white pepper.
  6. While the gruel is simmering, prepare your desired toppings.
  7. Ladle the hot rice gruel into bowls and top with your favorite toppings.