My wife who is chinese said, that this is rice porridge. In a sieve, rinse rice under cold water and let drain. Put rice, 8 cups water, and salt into a 4-qt. saucepan. Bring to a boil over high heat, reduce heat to medium-low, and cook, partially covered and stirring occasionally, until the rice takes on the consistency of porridge, about 1 1⁄2 hours. Divide porridge between 4 bowls and garnish each with a drizzle of chile oil, scallions, chiles, and crispy shallots. Also this is a breakfast meal so often times she will just cook the rice until it is of porridge consistency, but will add maybe some ginger or JUJUBE fruit. Which is good for the blood.
