Slow-Simmered Brown Rice Porridge with Egg and Bok Choy

Ingredients

0 of 10 out on the counter

• 1 cup medium-grain brown rice, uncooked, rinsed
• 4 cups low-sodium chicken broth
• 4 cups water, for cooking the rice
• 3 tsp grated fresh ginger
• 4 large eggs
• 4 cups shredded bok choy, leaves and stems
• 1 tbsp low-sodium soy sauce
• 4 medium scallions, sliced
• 1 tbsp sesame seeds, toasted
• ¼ tsp black pepper

All set! Everything is out. Time to bake.

Method

1. 1Rinse the rice in a strainer until the water runs mostly clear. Put it in a heavy 4-quart pot with the broth, the water and the ginger.
2. 2Bring to a boil over high heat, stirring once. Turn the heat down until the surface bubbles gently, and set the lid ajar so steam can leave.
3. 3Simmer 90 minutes, stirring every 15 minutes and scraping the bottom, until the grains have split and the porridge is thick and creamy. The house allows about a quarter longer than sea level for a simmer at 5,300 ft, where water boils near 203 °F (our kitchen practice: the held rule is for meat).
4. 4Whisk the eggs in a bowl. Stir the porridge in a slow circle and pour the eggs in a thin stream so they set in ribbons. Stir in the bok choy and the soy sauce.
5. 5Simmer 3 to 4 minutes, until the stems are tender and the egg is fully set, with no liquid egg left. An egg dish is done at 160 °F in the center (USDA).
6. 6Ladle into four bowls. Top each with the scallion, sesame seeds and black pepper, and serve hot.