Directions

1. Cook rice porridge in your preferred method - either on the stove in a large pot (on medium/high heat for 45-60+ minutes) or in a rice cooker /device with a rice porridge setting. The exact time depends on your preferred consistency. Feel free to cook it with aromatics, such as ginger, however I often keep it plain to allow the other garnishes shine.

2. - chilli oil, and a good one, as you have the perfect foil (plain rice) to truly appreciate it 

3. - sweet and vinegar based pickles which can offer crunch and often a variety of colours (think yellow pickled daikon, quick pickled red onions, sliced cucumber pickles)

4. - fermented vegetables adding funk, umami, sourness, and a range of textures depending on how old they are (think fermented mustard greens, kimchi, sauerkraut, koji-based pickles) 

5. - showstoppers such as a pickled plum or a dollop of miso, to stir in and enjoy. 

6. As you can tell, you can get very creative with this - add in a hard boiled egg for protein, fried onions for more crunch, or fresh vegetables to bring a freshness to the dish.  I encourage you to try different culture's versions of rice porridge to learn other methods and ways to appreciate this comforting dish.