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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