Khmer Rice Porridge Recipe: Fragrant Ginger and Lemongrass Infusion

This traditional Cambodian dish transforms simple rice into a comforting, fragrant porridge. The secret lies in the delicate balance of fresh ginger and lemongrass, creating a soothing aroma that fills the kitchen.

With just a few pantry staples and 30 minutes, you can achieve a creamy, satisfying meal that’s as nourishing as it is delicious. The gentle simmering process allows the flavors to meld perfectly.

Ingredients for Khmer Rice Porridge

Pantry staples plus fresh aromatics create this soothing, fragrant Cambodian classic.

The ginger and lemongrass are non-negotiable here. Look for firm stalks of lemongrass at Asian markets—Trader Joe’s sometimes carries it fresh too. For ginger, young, thin-skinned root peels easier and has a milder bite. Jasmine rice is traditional, but any long-grain white rice works in a pinch. If you’re using a rice cooker, the porridge setting is perfect for the initial cooking phase.

No fish sauce? Soy sauce with a pinch of sugar gets you close, though the flavor won’t be identical. Vegetable broth instead of chicken keeps it vegetarian without sacrificing depth. Palm sugar can be tricky to find—light brown sugar at half the amount is an easy swap. The shallots and cilantro are garnishes, so feel free to adjust quantities based on preference (or what’s wilting in your crisper).

This porridge thickens as it sits. Store leftovers in the fridge for up to 3 days—add a splash of water when reheating. Freezing isn’t ideal (the rice gets mushy), but if you must, it keeps for 1 month. Always serve with fresh lime wedges for that bright, citrusy finish.

Step-by-Step Instructions for Khmer Rice Porridge

This comforting porridge comes together through careful layering of aromatics and slow cooking.

Step 1: Rinse and Prepare the Jasmine Rice

Place the 1.5 cups jasmine rice in a fine-mesh sieve and rinse under cold running water until the water runs completely clear. This removes excess starch and prevents the porridge from becoming gummy. I find this step takes about 3-4 minutes of continuous rinsing.

Drain the rice well, then transfer it to a large pot. This variety of rice breaks down beautifully during cooking, releasing its natural creaminess without turning to mush. The thorough rinsing ensures each grain stays distinct while softening perfectly.

Step 2: Infuse the Cooking Liquid with Aromatics

In the same pot, heat the 1 tbsp vegetable oil over medium heat until it shimmers. Add the 2 tbsp fresh ginger root and 2 whole fresh lemongrass stalks, stirring for 2-3 minutes until the ginger edges begin to soften and the lemongrass releases its citrusy fragrance.

Pour in the 8 cups water and 2 cups chicken broth, then add the 3 cloves garlic cloves. Bring this to a gentle boil, then reduce to a simmer for 5 minutes to let the flavors meld. The liquid should become fragrant with a light golden hue from the aromatics.

Step 3: Cook the Porridge to Creamy Perfection

Add the drained rice to the infused liquid and stir well. Bring back to a boil, then reduce heat to low. Partially cover the pot and let it simmer gently for 45-50 minutes, stirring occasionally to prevent sticking.

The rice should begin to break apart and the mixture should thicken to a porridge-like consistency. When the grains are completely soft and the texture resembles creamy oatmeal, stir in the 1 tsp salt, 1 tbsp palm sugar, and 2 tbsp fish sauce. Taste and adjust seasoning if needed.

Step 4: Prepare and Add the Garnishes

While the porridge cooks, thinly slice the 2 whole shallots, 3 whole green onions, and chop the 0.25 cup fresh cilantro. Cut the 1 whole lime into wedges. These fresh elements add brightness and texture contrast to the rich porridge.

Ladle the hot porridge into bowls and top generously with the sliced shallots, green onions, and cilantro. Serve immediately with lime wedges on the side for squeezing. The porridge should be creamy with visible rice grains, and each bite should deliver the aromatic warmth of ginger and lemongrass.

Storing and Reheating This khmer rice porridge

Refrigerator Storage

Let your porridge cool for no more than 2 hours before transferring to airtight containers—I use glass containers with locking lids. Store at 40°F or below for up to 3 days. The flavors deepen overnight as the ginger and lemongrass infuse further. ❄️

Freezer Storage

While not ideal (the rice texture softens), you can freeze porridge for up to 1 month. Use quart-size freezer bags laid flat to save space. Leave 1 inch headspace for expansion and squeeze out excess air to prevent freezer burn.

Stovetop Reheating

This is my preferred method. Transfer porridge to a saucepan, add ¼ cup water per serving, and heat over medium-low heat for 5-7 minutes, stirring frequently. The liquid prevents scorching and restores creaminess. 🔥

Microwave Reheating

For quick meals, microwave individual portions covered with a damp paper towel. Heat on 70% power for 2 minutes, stir, then continue in 30-second intervals until reaching 165°F. Add a splash of water if needed.

Reviving Texture

If your porridge thickens too much, stir in warm chicken broth 1 tbsp at a time until desired consistency returns. Avoid boiling to prevent breaking down the rice grains further.

Frequently Asked Questions