Thai Breakfast Porridge

Peel and slice the carrot into 5cm chunks. Slice three pieces of ginger to thickness of a pound and reserve the rest. Chop the spring onions whites, reserving the green tops. Remove and reserve the stems of the shiitake mushrooms.

Put the washed rice, sliced ginger, spring onion whites, carrot chunks, shiitake and the stems, sesame oil, white pepper and a pinch of salt into a medium-sized saucepan. Add the lesser amount of the stock for a thicker consistency or add the full amount for a looser consistency (you can always add more liquid later if you’re not sure). Bring to the boil, add a lid and cook for 15 mins over a low heat, stirring halfway through to check nothing is sticking to the bottom.

Meanwhile, slice one piece of ginger and finely shred. Finely slice the green spring onion tops. Combine the rice sauce ingredients in a small bowl and set aside.

After 15 mins, remove all the aromatics and veggies into a bowl. Use a whisk to vigorously whisk the stock and rice mix for 2 mins, to break up the rice grains. Add the veg back to the pan, plus the cherry tomatoes, and boil with the lid on for 3-5 mins to make creamy. Add more water to make it soupier, if you like – just make sure to bring it to the boil again. Taste and add a little salt if necessary, but remember the rice sauce is also salty.

Serve with ginger shreds, sliced spring onion tops, the rice sauce, crispy shallots and chilli oil.