Ingredients

• 150 g cooked white rice — cold, loosely packed
• 200 g egg whites — liquid or separated from whole eggs
• 400 ml low sodium chicken broth — room temperature
• 200 ml water — room temperature
• 8 g fresh ginger — very finely grated
• 10 g spring onion — very finely sliced, green parts only optional
• 1 g salt — fine optional

Instructions

1. In a medium saucepan, combine the cooked white rice, low sodium chicken broth, and water, then stir to break up any rice clumps.
2. Add the finely grated ginger to the pot and bring the mixture to a gentle simmer over medium heat, then reduce to low so it barely bubbles.
3. Simmer for 8–10 minutes, stirring occasionally, until the rice softens further and the mixture becomes porridge-like and creamy; add a splash of water if it gets too thick.
4. Reduce the heat to very low, then slowly pour in the egg whites in a thin stream while stirring constantly to create silky strands without scrambling.
5. Continue to cook for 2–3 minutes, stirring gently, until the egg whites turn opaque and are fully set throughout the porridge.
6. Taste and add a pinch of salt if needed; remove from heat and let the porridge sit for 1–2 minutes to cool slightly and further thicken.
7. Ladle into small bowls and top with a few slices of spring onion if tolerated; serve warm, not piping hot, to be gentler on a nauseous stomach.