Cambodian Rice Porridge (Bobor): A Savory Breakfast

Cambodian rice porridge, often called bobor, is a soft, savory bowl of rice simmered until it breaks down in broth, here with tender chicken, ginger, and scallions. It is served hot with punchy condiments and crunchy toppings; household versions vary, and this straightforward stovetop recipe is easy to adjust to your preferred thickness.

Ingredients

1 cup (200 g) jasmine rice
1 tablespoon (15 ml) neutral cooking oil
2 garlic cloves (about 6 g), finely chopped
1 tablespoon (15 g) fresh ginger, peeled and finely grated or minced
8 cups (1.9 L) low-sodium chicken broth
12 ounces (340 g) boneless, skinless chicken thighs, kept whole
1 tablespoon (15 ml) fish sauce, plus more to taste
½ teaspoon (2.5 g) fine salt, plus more to taste
¼ teaspoon (0.5 g) ground white or black pepper, plus more to serve
2 scallions (about 30 g), thinly sliced
¼ cup (10 g) chopped fresh cilantro
1 lime (about 60 g), cut into wedges
½ cup (25 g) crisp fried shallots, for serving (optional)
Chili oil or sliced fresh chili, for serving (optional)

Instructions

Rinse the rice in a fine-mesh strainer under cool water, gently stirring it with your fingers, until the water is less cloudy. Drain well. This quick rinse removes excess surface starch without washing away all the starch that gives porridge its creamy body.
Heat the oil in a heavy, medium-to-large pot over medium heat. Add the garlic and ginger and cook for about 30 seconds, stirring, just until fragrant. Do not let the garlic brown deeply, which can make the broth taste bitter.
Add the drained rice and stir for 1 minute so the grains are coated with the aromatic oil. Pour in the broth, then add the salt and pepper. Bring the pot to a gentle boil, stirring once or twice; this should take about 8 minutes, depending on your burner and pot.
Lower the heat to maintain a gentle, steady simmer. Leave the lid slightly ajar and cook for 35 minutes, stirring and scraping the bottom every 5 to 10 minutes. Frequent stirring becomes more important as the rice softens, since starch can settle and stick. If the simmer is vigorous, lower the heat; the porridge should bubble softly rather than spit.
After 35 minutes of simmering, nestle the whole chicken thighs into the porridge and cover the pot loosely. Simmer for 18 to 20 minutes, turning the thighs once if they are not mostly submerged. Check the thickest part of each thigh with a food thermometer; USDA FSIS lists 165°F (74°C) as the safe minimum internal temperature for poultry. If a thigh has not reached that temperature, continue cooking and check again after a few minutes.
Transfer the cooked chicken to a clean plate and let it stand for 2 minutes, then shred it with two forks. Meanwhile, stir the porridge well. The rice should be very soft, with many grains split and the broth thickened, but it should still flow from a spoon. If it is thicker than you like, stir in hot water or broth, ¼ cup (60 ml) at a time. If it is too thin, simmer uncovered for another few minutes, stirring frequently.
Return the shredded chicken to the pot. Stir in the fish sauce and taste before adding more salt: broth and fish sauce differ in saltiness, so seasoning gradually gives you better control. Keep the porridge at a gentle simmer for 2 minutes to bring the chicken back to temperature, then turn off the heat.
Ladle into warm bowls and top with scallions, cilantro, a squeeze of lime, and fried shallots if using. Set extra fish sauce, pepper, and chili oil on the table so each person can season their own serving.

Tips

Use the right texture cue, not just the clock. Rice varieties, pot shape, and stove heat affect how quickly the grains soften. Start checking around 40 minutes of simmering. The finished porridge should be creamy and loose; it will thicken as it sits, so avoid cooking it down to a paste.
Stir the bottom of the pot. Starch can settle as the rice breaks apart, especially in a thin pot or over high heat. Use a wooden spoon or heatproof spatula to sweep the base every few minutes. If you notice sticking, lower the heat and add a small splash of hot broth rather than scraping any browned rice into the porridge.
Choose broth and fish sauce thoughtfully. Low-sodium broth leaves room to season at the end. Fish sauce gives the bowl a savory, distinctly Southeast Asian depth; if it is unavailable, use an equal amount of soy sauce, knowing the flavor will be less fishy and somewhat different. Taste before adding extra salt.
Keep the chicken whole while it poaches. Whole thighs are easier to lift out and shred than small pieces, and they are less likely to dry out during the simmer. Use a clean plate and utensils for cooked chicken, not anything that touched it raw.

Serving Suggestions

Serve bobor as a warm breakfast, a light lunch, or a simple supper. The recipe makes four satisfying bowls, especially with toppings, though you can serve smaller portions alongside other dishes. Put lime wedges and seasonings on the table rather than adding a large amount to the pot; diners can make their bowls brighter, saltier, or spicier to taste.

For a fuller meal, add a plate of sliced cucumber or lightly dressed greens on the side for a cool, crisp contrast. A small dish of pickled vegetables also works well. Keep the accompaniment simple so the gentle ginger-and-chicken broth remains the focus. Fried shallots add crunch and a sweet-savory note, while cilantro and scallions bring freshness. If you like heat, offer chili oil or sliced chili separately instead of making the whole pot spicy.

Variations

Make it with pork. Replace the chicken with 12 ounces (340 g) of ground pork. Brown the pork in the pot after cooking the ginger and garlic, breaking it into small pieces, then add the rice and broth. Cook until the pork reaches 160°F (71°C), the USDA FSIS safe minimum for ground meat, and the rice is very soft. Because the meat is already crumbled, it does not need to be removed and shredded.

Use cooked chicken. Leftover cooked chicken can shorten the final part of the recipe. Prepare the porridge without raw chicken, then stir in 2 cups (about 280 g) of shredded cooked chicken during the last 5 minutes. Reheat leftovers to 165°F (74°C), and make sure chicken added from another meal has been stored safely.

Make a plainer, lighter-tasting pot. Leave out the chicken and use vegetable broth or water, then season with fish sauce or soy sauce to taste. The result is less rich and has no meat, but the ginger, rice, and fresh toppings still make a comforting bowl. For more substance, serve it with cooked vegetables or add sliced mushrooms during the last 15 minutes of simmering.

Adjust the rice and liquid. Jasmine rice gives a fragrant, soft porridge, but another long-grain white rice can work. Brown rice takes longer to soften and will give a chewier result, so it is not a direct timing swap; cook it until tender and add broth as needed. For thicker porridge, simmer a little longer. For a looser bowl, add hot broth just before serving.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours in covered, shallow containers. Cooked porridge keeps for 3 to 4 days in the refrigerator. Store the porridge separately from lime, herbs, and crisp toppings so those garnishes remain fresh. It can also be frozen in airtight portions for up to 2 months for best quality; thaw overnight in the refrigerator before reheating. The rice may become softer after freezing.

Reheat a portion in a saucepan over medium-low heat, stirring often and adding water or broth a little at a time because rice continues to absorb liquid in storage. Heat until steaming throughout and check with a food thermometer that leftovers reach 165°F (74°C). A microwave works too: cover the bowl loosely, heat in short intervals, stir between intervals, and check the center for 165°F (74°C). Do not leave a pot of porridge sitting at room temperature for an extended time.

Frequently Asked Questions

What does bobor mean?
Bobor is a Cambodian term commonly used for rice porridge or congee. The name refers to a style of soft, simmered rice rather than one fixed set of toppings. Recipes vary by household and meal, and may be made with different meats, broth, or seasonings.

Can I make Cambodian rice porridge with leftover rice?
Yes, but the method and texture change. Use about 3 cups (about 450 g) cooked rice with roughly 5 cups (1.2 L) broth, bring to a simmer, and stir until the grains soften and the mixture thickens, about 25 to 35 minutes. Add more broth if needed, and cook any raw chicken separately until it reaches 165°F (74°C) before adding it.

Why did my porridge become too thick?
Rice keeps absorbing liquid as it cooks and while it rests, so a thick pot is common rather than a sign of failure. Stir in hot water or broth a little at a time until it loosens. For the next batch, turn off the heat while it is slightly thinner than your ideal serving texture.

Can I prepare it ahead?
Yes. Cook the porridge and chicken, cool and refrigerate them within 2 hours, then reheat gently with extra broth when ready to serve. For the freshest texture, chop the scallions and cilantro closer to serving time, and add fried shallots only at the table so they stay crisp.

Is fish sauce essential?
No, but it contributes a salty, savory flavor that is characteristic of many Southeast Asian dishes. Soy sauce is a convenient substitute and makes the porridge suitable for people who avoid fish, though it changes the flavor. Start with a small amount, taste, and adjust the finished pot rather than assuming both sauces are equally salty.

How can I tell when the porridge is done?
The grains should be very tender, with many broken open, and the broth should look creamy rather than clear. It should still be easy to ladle. If the rice is soft but the mixture is thin, simmer it uncovered while stirring; if the rice is tender and the pot is thick, loosen it with hot liquid.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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