Southeast Asian Porridge with Honey, Sesame Seeds, and Charred Portabella
1 cup onion, ¼” dice
1 tsp. canola oil
1 cup long grain rice
6 cups chicken stock
1 Tbsp.The Spice Hunter Thai Seasoning
1 Tbsp. soy sauce
½ tsp. The Spice Hunter Coarse Black Pepper
2 cups milk
2 Tbsp. honey
1 Tbsp. sesame seeds, toasted
4-6 jumbo portabella mushroom caps, sliced in ½” strips
2 tsp. canola oil
4 sprigs cilantro
For the porridge, add oil to a medium saucepan over medium heat and sauté onions for 3 minutes or until golden brown. Add rice to the pan and continue to sauté for an additional 2-3 minutes or until the rice starts to brown slightly. Add chicken stock, Thai seasoning, soy sauce, and pepper to the pan. Bring to a simmer, cover, and cook for 30 minutes. Stir in milk and honey; cook for another 5 minutes, stirring frequently to avoid scorching. Remove from heat.
For the portabella, heat a medium sauté pan over medium-high heat. Add mushrooms and oil and cook for 3-4 or until well-caramelized. Remove from heat.
To serve, spoon porridge into a wide, shallow bowl, top with portabellas, sprinkle with sesame seeds, and garnish with fresh cilantro.