Notes: This easy twist on traditional Chinese rice porridge makes a wonderful one-dish supper on a cold night. If desired, top with shredded leftover meat, such as roast chicken, duck, or pork. Baked tofu, found in the refrigerator case of natural-food stores and many supermarkets, is available in several flavors; any will work here.
1/2 cup long-grain white rice
1/2 cup wild rice, rinsed and drained
1 quart fat-skimmed low-sodium chicken broth
1 1/2 tablespoons Chinese rice wine or sake
1/4 teaspoon salt
1/8 teaspoon hot chili flakes
1/2 teaspoon grated fresh ginger
1/4 teaspoon minced garlic (optional)
1 cake (8 oz.) baked tofu, shredded or diced (see notes)
In a 3- to 4-quart pan, combine white rice, wild rice, broth, rice wine, salt, chili flakes, ginger, garlic, and 1 cup water. Bring to a boil over medium-high heat. Cover and reduce heat to a bare simmer. Cook (without stirring) until the white rice has disintegrated into a thick, oatmeal-like porridge and the wild rice has split open and is very tender, about 45 minutes.
Ladle into deep bowls and top with baked tofu, green onions, cilantro, and fried shallots to taste.