Comforting rice porridge with toppings
Tinutuan is a soothing Buginese rice porridge, traditionally served for breakfast or as comfort food, topped with savory garnishes and broth.
Serves 4
Dry-toast jasmine rice in a pot over medium heat for 3-4 minutes until fragrant and slightly golden.
Toasting adds nutty depth to the porridge
Add chicken broth to the toasted rice. Bring to a boil, then reduce to simmer. Cook for 30-40 minutes, stirring occasionally, until rice breaks down into creamy porridge.
Stir frequently to prevent sticking and ensure even cooking
Stir in shredded chicken and fish sauce. Cook for 5 more minutes until chicken is heated through.
Shredded chicken cooks very quickly
Ladle porridge into bowls. Top generously with fried shallots, fresh cilantro, scallions, and crispy crackers.
Toast rice for better flavor development
Keep heat at simmer to prevent burning on bottom
Prepare toppings ahead for quick assembly
Use seafood or pork instead of chicken
Add ginger or turmeric for extra flavor
Make vegetarian with vegetable broth
Best served fresh, but keeps refrigerated for 1-2 days. Reheat with added broth to restore creamy texture.
Tinutuan is a beloved Buginese breakfast that reflects the region's rice-farming heritage and comfort food traditions.
Yes, though jasmine rice has better aroma and flavor.
Gently heat on stove with additional broth to restore porridge consistency.
Per serving · 4 servings total
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