Randang porridge — South Kalimantan, Indonesia

Randang porridge is a savory rice porridge cooked with the spice base of a beef rendang, so that the rice takes on the coconut milk, chili and aromatic spices as it slowly breaks down into a thick, richly colored base studded with tender pieces of beef. It is reported from South Kalimantan, where it is served as a substantial breakfast or main meal, a heavier alternative to a plain rice porridge on days that call for something warming. To prepare it, shallots, garlic, chili, ginger, turmeric, galangal and lemongrass are ground into a paste and fried until fragrant, then beef is added and browned before rice, coconut milk and a little water go into the pot. The mixture is simmered over low heat for a long stretch, stirred often so it does not catch, until the rice has broken down into a thick porridge and the beef is tender enough to fall apart with a spoon. What distinguishes this version from a plain porridge is the depth brought by the rendang spices and the long, slow reduction of the coconut milk, which darkens and thickens the base the way it would for a dry rendang, though here the rice is cooked directly into the same pot rather than served alongside it.