Cambodian Coconut-Ginger Rice Porridge (Borbor Kroeung)

Rinse the jasmine rice under cold water until the water runs clear. Drain well.

In a large pot, combine the rinsed rice and 6 cups of water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 20 minutes, or until the rice is very soft and starting to break down.

While the rice simmers, heat the vegetable oil in a small skillet over medium heat. Add the grated ginger and minced garlic, and sauté for 2-3 minutes until fragrant, being careful not to burn the garlic.

Once the rice is soft, stir in the sautéed ginger and garlic mixture, coconut milk, salt, white pepper, and fish sauce. Stir well to combine.

Continue to simmer the porridge uncovered for another 5-10 minutes, stirring occasionally, until it reaches your desired consistency. It should be creamy and thick.

Taste and adjust seasoning if needed, adding more salt or fish sauce to your preference.

Ladle the hot porridge into bowls and garnish generously with fresh chopped cilantro before serving.