Sous Vide Chicken Porridge

Ingredients: 
600g chicken stock
75g rice
2g salt
splash of soya sauce
splash of sesame ail
2 slices of ginger root
2g of green goo
Extra chicken stock or water for thinning out
soya sauce and white pepper to serve

Put everything into a jar and sous vide at 85C until the individual rice grains 'open' up. It will look more like individual rice grains that are fully cooked in liquid than rice porridge.

Store in fridge until ready to serve.

Serving Instructions: 
Empty out the jar, scraping out the remaining rice grains, into a saucepan. If you would like a thinner porridge (my preference), add up to 150ml of stock or water.

Let simmer for about 5-10 minutes, watching to make sure it does not burn. Rice porridge has a tendency to bubble and splatter.

When the liquid in the pot turns a slightly milky color, serve it ladled into bowls. Excellent accompaniments include shredded poached chicken, gomashio, other kinds of furikake and salty little fish, youtiao and freshly chopped scallions or coriander.

Ratios: 
The key ratio here is 75g rice to 600g liquid. Green tea or other stock would make delicious rice porridge as well.
I did try a 100g rice to 600g liquid ratio, but there was too much starch released by the rice relative to the liquid in the jar. In my experience, simmering the porridge a little longer to thicken it is fine, but having to thin it out when it gets too thick does not work out very well. I know this because I have made many many pots of overly thick rice porridge.

Sous Vide vs Stovetop 
The main benefits are that you do not have to watch it, check regularly to add water or stir. And it still will not burn.
If you don't have a sous vide machine, that's not a problem. You can just put the jar into very gently simmering water on a stove. If the water gets hotter than 85C, that is not a problem, just that it will probably be ready faster. It will be more of a problem if the water is not hot enough.

Tasting Notes: 
This tastes better with a lighter broth. It isn't meant to be a heavy meal, after all.
The ginger is essential, but coriander root is nice to have.