Sawhchiar

If using meat, cook pork or chicken pieces in lightly salted water until tender, about 20 minutes. Shred the meat and reserve the broth.

In a heavy-bottomed pot, bring water or broth to a boil. Add grated ginger and minced garlic.

Add the cooked rice to the boiling liquid. Stir well to break up any clumps.

Reduce heat to medium-low and cook, stirring frequently, for 10–12 minutes until the rice breaks down and the mixture becomes a thick, creamy porridge.

If using meat, add the shredded pork or chicken and stir to combine.

Season with salt and stir well. The sawhchiar should have a smooth, flowing consistency — add more water if it becomes too thick.

Ladle into bowls. Drizzle sesame oil over each serving.

Top with sliced spring onions, fresh coriander leaves, and dried red chilli flakes.

Serve hot as a warming breakfast, light meal, or comfort food.