Minh Phan’s Vegan Porridge With Spring Green Sauce

There is a pattern for porridge. It always includes rice or grains, flavored broth, and toppings. Variations are endless but depend on attention to tastes that resonate and the seasonal availability of ingredients. This porridge draws on the subtlety and quality of ingredients such as Koda Farms Heirloom Rice and sweet spring or filtered water.

Serves 6

Ingredients for Porridge

4 cups filtered water, room temperature
1 cup rice (medium-grain Koda Farms Heirloom Kokuho Rose is a favorite)
3 stalks lemongrass, peeled and cut into 4 pieces per stalk
4 inches of ginger, peeled, cut into 1-inch pieces, and bruised 4 to 5 small shallots, peeled and cut in half.
2 generous pinches kosher salt (Minh prefers Jacobsen’s)

Method

Add water, rice, lemongrass, ginger, shallots, and a pinch of salt to a 4-quart saucepan. If you start with hot water, the rice will lose its integrity. To make porridge, rice is not washed; the starch is what creates the sauce-like texture.
Bring to a boil over high heat, then reduce heat to medium-low and continue simmering for 1 hour or more. Stir infrequently, as you want to avoid mushiness.
The porridge is done when its texture is creamy and thick. The rice will be al dente, similar to risotto. You can add a little more water to retain a risotto-like consistency.
Remove the ginger, shallots, and lemongrass. Add another pinch of salt.

Ingredients for Spring Green Sauce

1 bunch cilantro, stems and leaves
1 bunch green or Negi onions, green section only 5 to 6 fennel fronds
14 ounces 100% coconut milk
A few leaves baby spinach, chard, and parsley

Method

Place all ingredients into a blender; blend on the highest setting until smooth.

To Serve

Ladle porridge into shallow soup bowls. Add a swirl of Spring Green Sauce.