baayak Porridge — South Kalimantan, Indonesia

Baayak porridge is a plain rice porridge cooked slowly in a light chicken broth until the grains break down into a smooth, thick base, then finished with shredded chicken and a scatter of garnishes. It is reported from South Kalimantan, where it is eaten as a warming breakfast or a light evening meal, ladled hot into bowls and topped at the table according to what each household keeps on hand. To prepare it, rice is simmered in chicken broth over low heat for a long stretch, stirred from time to time so it does not catch, until it turns creamy and the grains are barely distinguishable. Shredded boiled chicken is folded through or laid on top, and the porridge is seasoned with salt, white pepper and a little fried garlic oil. It is served with crisp fried shallots, sliced boiled egg, chopped spring onion, and a dash of sweet soy sauce. What distinguishes this version is the length and gentleness of the simmer, kept low so the rice breaks down on its own rather than being blended, giving a texture that stays a little grainy rather than perfectly smooth. Households vary the garnishes and the ratio of broth to rice according to how thick they like the porridge.