Baked Mushroom-Rice Porridge

• servings: 6 servings

Ingredients

1½ cups short- or medium-grain or glutinous rice

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

6 garlic cloves, finely chopped

1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt

2 tsp. finely chopped peeled ginger

4 cups low-sodium vegetable broth

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

Directions

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.

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.