Spirited Away Rice Porridge

Serves 4 · 10 min prep · 50 min cook

Ingredients

• 1 cup short-grain white rice
• 6 cups water
• 2 cups low-sodium vegetable broth
• 1 inch piece fresh ginger, thinly sliced
• 4 green onions
• 4 soft-boiled eggs
• 2 tsp toasted sesame oil
• 2 tbsp soy sauce or tamari
• 1 tbsp toasted sesame seeds
• 1/4 cup fresh cilantro leaves
• 4 oz shiitake mushrooms, thinly sliced
• 2 cups baby spinach
• 1/4 tsp white pepper

Instructions

1. 1Rinse the rice under cool water until the water runs mostly clear, then drain well so the grains are ready to release gentle starch.
2. 2Combine the rinsed rice, water, vegetable broth, and ginger slices in a heavy 4-quart pot and bring to a lively boil over medium-high heat.
3. 3Once boiling, reduce the heat to low, partially cover, and simmer gently, stirring every ten minutes so nothing sticks, until the porridge turns creamy and the grains bloom, forty-five minutes.
4. 4While the porridge cooks, soft-boil the eggs: lower them into simmering water for six and a half minutes, then plunge into ice water, peel, and set aside for silky jammy yolks.
5. 5In a small skillet warm a drizzle of sesame oil over medium heat and sauté the sliced shiitake mushrooms until they soften and turn golden at the edges, four minutes.
6. 6Stir the baby spinach into the finished porridge until it just wilts into soft green ribbons, then season with soy sauce and white pepper for gentle depth.
7. 7Ladle the steaming porridge into four rustic bowls, nestling a halved soft-boiled egg into each so the golden yolk peeks out like a lantern.
8. 8Top each bowl with the sautéed mushrooms, thinly sliced green onions, a scatter of sesame seeds, and fresh cilantro leaves for a forest-bath aroma.
9. 9Finish with one last whisper of sesame oil over the surface so it shimmers, and serve immediately while the porridge is still softly bubbling at the edges.