What could be more comforting than a bowl of porridge? Whether the spiced lentil-and-rice khichdi I grew up eating, velvety congee, or old-fashioned oatmeal, it’s a dish meant to warm and sustain you. The only sticking point is all that stirring. Patiently drawing out the starches in the grains is crucial to the rib-sticking texture you’re after, but standing over the stove and constantly scraping down the sides of a pot is not always so soothing. So for you, for all of us, here is an oven-baked rice porridge that’s just as luscious as one made on the stovetop and doesn’t require your undivided attention. The creamy rice is infused with the gentle heat of garlic and ginger and the savoriness of mushrooms as it bakes. Once you pull the porridge out of the oven, it’s ready to be customized. Keep it simple with that classic trio of scallions, chili crisp, and soy sauce, or load it up with a few soft-cooked eggs or a tangle of shredded roast chicken and cabbage. Make it your own—I’ve made so many different versions over the years and don’t plan on stopping anytime soon.
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What you’ll need
3-Qt. Baking Dish
$17 At Amazon
Pyrex 4-Cup Measuring Cup
$8 At Bed Bath and Beyond
Heavy-Duty Aluminum Foil
$12 At Target
Recipe information
Total Time
2 hours 15 minutes
Yield
6–8 servings
Ingredients
Preparation
Step 1
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.
Step 2
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.
Leave a Review
Reviews (7)
Back to TopI haven’t made this yet but 8 cups of liquid and 1.5 cups of rice? It sounds more like a soup than a thick porridge. Is there a mistake here?
Hoosier
Missouri
1/10/2024
This was easy risotto. So good.
Nora
Camden, ME
1/21/2024
Lacking flavor and gloppy even cooking less than specified time. Very disappointing. Don’t waste your time.
Sherri
TN
1/27/2024
For people questioning the 8c water : 1.5c rice, this is in the congee realm and the ratio is correct and to be expected. (It’s called porridge in the title)
Anonymous
1/28/2024
Hmmm. I tried this because I love risotto and savory oatmeal. This was less work than risotto but a lot less flavor. To be honest, this was ALSO more work than just plain rice + topping on the stove, and somehow I enjoyed it less. I made more toppings (roasted delicata squash, crispy shallots and mushrooms) because I had veggies I needed to use, and even these extras couldn't pull this meal out of the "meh" category. I love a delicious bowl of mush, but this didn't hit the spot for me.
Kat Bo
Durham, NC
2/2/2024
I might make this but based on the reviews I will use my homemade chicken stock and add a couple Parmesan rinds while baking, and plenty of grated parm to serve.
Anonymous
2/4/2024
This was my first time baking rice like this, and it is now my favourite method for cooking a rice dish!
Anonymous
3/13/2024
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