1½ cups jasmine rice
2 chicken bouillon cubes
¾ pound ground pork
2 cloves garlic, minced
¼ cup light soy sauce
1 tsp. kosher salt, plus more to taste
½ tsp. freshly ground black pepper
3-inch piece fresh ginger, peeled and cut into very thin julienne
2 tbsp. chopped fresh cilantro leaves
2 scallions, thinly sliced
Fried sliced garlic, to taste

1 ½ cups jasmine rice 2 chicken bouillon cubes 2 cloves garlic, minced 1 tsp kosher salt, plus more to taste 3 -inch piece fresh ginger, peeled and cut into very thin julienne 2 tbsp chopped fresh cilantro leaves 2 scallions, thinly sliced

1. Place the rice in a fine-mesh sieve and rinse under cold water. Drain and transfer to a soup pot.

2. Add 12 cups water and the bouillon cubes. Bring to a boil and cook until the rice is soft and broken down to a porridge, about 45 minutes.

3. While the porridge is cooking, in a medium bowl, combine the pork, garlic, soy sauce, salt, and pepper

4. When the rice is porridge-like, take a pinch of pork between your fingers and drop it into the pot, repeating for all of the pork mixture.

5. Add the ginger and cook until the pork “dumplings” are cooked, about 5 minutes.

6. Taste, and thin with some water if it seems too thick for your tastes. (It should be rich and comforting, but if you want it more soupy, you do you.)

7. Season to taste with more salt. Stir in the cilantro and scallions.

8. Divide the porridge among bowls and garnish with a sprinkle of fried garlic.