Cambodian Salted Fish and Herb Rice Porridge (Bobor Sach Trei)

Rinse the jasmine rice thoroughly 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 high heat, then reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally to prevent sticking.

While the rice simmers, soak the salted fish in cold water for 15 minutes to reduce its saltiness. Drain, pat dry, and flake the fish, removing any bones.

After 30 minutes, add the flaked salted fish, minced garlic, fish sauce, and black pepper to the pot. Stir well to combine.

Continue to simmer the porridge for another 15 minutes, uncovered, stirring frequently until the rice has broken down and the porridge has reached a creamy consistency.

Taste and adjust seasoning if necessary. Ladle the hot porridge into individual bowls.

Garnish each serving with fresh chopped cilantro and fried shallots before serving.