Recipe: Tuna Rice Porridge

Written by Gina Chong in the April 2020 Issue

Recipe Image

I first shared this recipe on a rainy, miserable day in Brooklyn after my shoes were soaked through and my umbrella had been destroyed in the wind. I was feeling down, both physically and mentally, and couldn’t help but crave comfort foods to raise my spirits. With all that’s happening with COVID-19, it seemed appropriate to share a comfort food recipe this month, and rice porridge is one of my all-time favorites. If you have rice, water, and salt, you can make this recipe. Everything else can be substituted. 


Serves 2-3

  • 1 c uncooked short-grain rice
  • 5 c water
  • 1-1/2 T sesame oil
  • 2/3 c carrots, finely chopped
  • 2/3 c zucchini, finely chopped
  • 1/4 c green onions, chopped
  • 1 can (4 oz) tuna
  • 1 t fish sauce
  • 1/2 t salt
  • roasted sesame seeds (opt.)
  • roasted seaweed (opt.), crumbled 


Warm sesame oil in a large pot over med-high heat. Saute rice, carrots and zucchini for 2 minutes, stirring continuously, until rice begins to turn transparent. Add water and bring to a boil.

Once boiling, reduce to a simmer and cover. Simmer over medium-low heat, stirring occasionally, until the rice begins to break down and the mixture becomes creamy, about 40 minutes.

Stir in 3/4 of the tuna, the green onions, and the fish sauce and salt. Taste and add more salt as desired. Cook for another minute, then remove from heat. Garnish with crumbled seaweed, sesame seeds, and the rest of the tuna. Serve warm. 


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