Rice Porridge (Cháo Trắng) with Leftover Rice

I’ve been craving Cháo Trắng, rice porridge, lately to enjoy with my favorite toppings like salted duck egg, dried pork sung, spicy pickled cucumbers, and Thịt Kho Tiêu. To save time, I recently discovered that you can make it in half the time by using cooked Jasmine Rice. What a game changer!

Making Cháo Trắng is such a great cooking hack. Anytime I can save time without sacrificing food quality I’m all for it. All I did was bring 2 cups of cooked Jasmine rice and 5 cups to a boil and simmer until it turned into the creamy Cháo consistency that I want. The texture is based on preference. I prefer my Cháo less thick so I added more water.

Ingredients:
2 cups cooked jasmine rice
5 cups of filtered water
1/2 teaspoon salt

Steps:

Make Porridge- Add cooked Jasmine rice, 5 cups water, and salt to a medium stock pot. Bring to a boil. Reduce to medium low heat and simmer, stirring occasionally for about 15 minutes, until the rice is broken up and creates a creamy consistency.

Tips:

• Add more water if you want it thinner
• Add less water if you want it thicker