Directions

1. 1. Rinse the rice until the water runs clear. Soak for 30–60 minutes, then drain.
2. 2. Make the Turkey Broth by adding turkey, water, garlic, ginger and green onions to a large pot. Bring to a boil, then reduce heat and simmer for 30–40 minutes. Skim off any foam for a cleaner broth.
3. 3. Remove the turkey from the broth and let cool slightly. Shred the meat into bite-sized pieces.
4. 4. Cook the porridge by adding the soaked rice to the broth. Simmer over low heat, stirring often to prevent sticking, for 25–35 minutes or until the rice breaks down and the porridge becomes thick and creamy.
5. 5. Add the shredded turkey back into the porridge. Season with salt to taste and drizzle with sesame oil.
6. 6. Ladle into bowls and garnish with green onions, toasted sesame seeds and cracked black pepper, if desired. Serve with kimchi on the side.