Shiitake Mushroom Soupy Rice — Photo:
Christopher Testani / Food Styling by Victoria Granof / Prop Styling by Thom Driver

Active Time:

55 mins

Total Time:

1 hr 40 mins

Yield:

4 servings

This savory rice porridge, topped with chili crisp and crunchy, chewy sesame oil–fried shiitake slices, is incredibly comforting and warming. It starts with long-grain rice, broken to better absorb the ginger- and garlic-boosted mushroom broth in which it simmers. The broth flavors the tender, creamy rice, giving it an innate umami-ness and a savory depth that brings you back for more bites.

Frequently asked questions

What is Carolina Gold rice?

Not to be confused with similarly named parboiled rice, Carolina Gold rice is an heirloom grain with nutty flavor. Find it online at ansonmills.com.

Notes from the Food & Wine Test Kitchen

Tying the lemongrass into a knot is a great way to impart flavor without it being overwhelming or leaving you with any undesired texture. It’s also super easy to fish out the lemongrass and discard it before serving.

If you don’t have a high-speed blender to break the rice, you can still make this recipe. Simply break the rice up in batches using a spice grinder.

While any mushroom broth can be used for this recipe, our testers liked shiitake mushroom broth, best. Look for it at specialty grocery stores or online at plantstrongfoods.com.

Suggested pairing

We like a citrusy Japanese wheat beer, such as Hitachino Nest White Ale, with this brothy porridge.

Ingredients

1 cup uncooked long-grain white rice (preferably Carolina Gold)
3 tablespoons sesame oil, divided
6 cups sliced fresh shiitake mushrooms (about 10 ounces), divided
2 1/4 teaspoons kosher salt, divided
1 tablespoon grated peeled fresh ginger (from 1 [2-inch] piece)
3 medium garlic cloves, grated
5 cups water, plus more as needed
4 cups mushroom broth (preferably Plantstrong Shiitake Mushroom Broth)
1 (6-inch) fresh lemongrass stalk
1 tablespoon tamari
2 teaspoons rice vinegar
2 teaspoons fish sauce (such as Red Boat)
Chili crisp, sliced scallions, and fried shallots, for serving

Directions

Rinse rice in a fine wire-mesh strainer under cold water for 10 seconds. Drain well, and transfer rice to a blender. Process until just broken but not yet a powder, 5 to 10 seconds. Set aside.
Heat 2 tablespoons sesame oil in a 4-quart saucepan over medium-high until shimmering. Add 3 cups sliced mushrooms; cook, undisturbed, until browned on bottoms, about 3 minutes. Stir and continue to cook, stirring occasionally, until golden brown and tender, 5 to 7 minutes. Season mushrooms with 1/2 teaspoon salt; transfer to a small bowl. Set mushrooms aside, uncovered, at room temperature.
Heat remaining 1 tablespoon sesame oil in saucepan over medium-high. Add remaining 3 cups sliced mushrooms; cook, undisturbed, until browned, about 3 minutes. Stir and continue to cook, stirring occasionally, until mushrooms are golden brown and tender, 5 to 7 minutes. Meanwhile, place lemongrass stalk on a cutting board, and gently pound using the back of a chef’s knife until bruised and softened. Tie stalk into a knot; set aside. Stir ginger, garlic, and 1/2 teaspoon salt into pan with mushrooms. Stir in 5 cups water, broth, broken rice, and lemongrass knot. Bring to a boil over high.
Reduce heat to medium-low. Cook, stirring at 10-minute intervals, until liquid is mostly absorbed and mixture thickens to a porridge consistency, about 1 hour. (Add 1/2 cup water at a time to adjust consistency, if desired.) Remove from heat; discard lemongrass. Stir in tamari, vinegar, fish sauce, and remaining 1 1/4 teaspoons salt. Top with reserved browned shiitakes, chili crisp, scallions, and fried shallots. Serve hot.