Rice Porridge With Fresh Eggs

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“Good for unhappy bellies! I like it savory, so I eat this with soy sauce and sesame oil, but you can try it sweet as well.”

Ingredients Nutrition

  • 14 cup white rice
  • 2 -2 12 cups water (depending on how soupy you'd like it)
  • 14 teaspoon salt
  • 2 eggs
  • soy sauce (optional)
  • toasted sesame oil (optional)


  1. Combine rice, water and salt in a saucepan. (If you have time, let it soak for 15 minutes; if not, that's okay.).
  2. Bring to a boil, then reduce heat to a simmer.
  3. Let simmer for anywhere from 30-45 minutes, stirring occasionally to keep the rice from sticking to the bottom.
  4. When the consistency is to your liking, crack the two eggs into a cup and whisk well to combine whites and yolks.
  5. Slowly pour a thin stream of egg into the rice. Stir the rice quickly for a well-combined, custard-like porridge or slowly for thin ribbons of cooked egg, like an egg drop soup.
  6. Simmer another minute or two until the egg is cooked thoroughly, drizzle soy sauce and/or sesame oil on top (if using) then serve.

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