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Savoury Rice Porridge

Savoury Rice Porridge

This savoury rice porridge inspired by East Asian cuisine boasts zingy flairs of flavour, from ginger to coriander to a dash of tamari sauce.

Created by Luke for World Porridge Day in support of Mary's Meals

  • Medium
  • 1




  • 50g Tilda Brown Rice or Tilda Easy Cook Brown and White Rice
  • 125ml water
  • 1tsp vegetarian stock powder
  • 1tsp garlic paste
  • 2 spring onions (sliced)
  • 2-inch piece of fresh ginger (shaved)
  • Vegetable oil
  • 50g tofu (cubed)
  • 15g sesame seeds
  • Pinch of chilli flakes
  • Pinch of coriander (chopped)
  • 1tbsp tamari sauce


  1. Heat the water until at a rolling boil.

  2. Add Tilda Brown rice or Tilda Easy Cook Brown and White rice, vegetarian stock powder, garlic paste, one spring onion and shaved ginger.

  3. Allow to cook for 25 minutes to allow the rice to take on all the flavour.

  4. Once the rice has cooked put to one side to settle and cover with a tea towel to retain the moisture.

  5. Take a frying pan and heat a splash of oil. Add the tofu, sesame seeds, remaining spring onion, chilli and coriander and fry until the tofu is brown and crispy on the outside. Set aside.

  6. Stir the tamari sauce through the rice now that it has slightly cooled, until it is evenly spread through the porridge.

  7. Add the tofu, sesame seeds and spring onion from the frying pan and lightly work through the porridge to add some texture.

  8. Serve.