Fixture FIXTURE RECORD — written for this repository to demonstrate the Library content contract. It is not researched, not sourced, not kitchen-tested, and not publication-ready. Nothing here asserts the history, authenticity, or regional ownership of any dish.

East Asia fixture

Rice Porridge

Fixture B · 米粥

Rice simmered in a large excess of water until the grains break down. Used here as a worked example of a record whose variants differ by ratio and finishing rather than by ingredient list.

Regional variants

Variants are held side by side. The record does not nominate one of them as the definitive version.

Thin, long simmer
East Asia
Roughly one part rice to twelve parts water, simmered until the grains lose their edges and the liquid turns opaque.
Thick, short simmer
Southeast Asia
Roughly one part rice to eight parts water and a shorter cook, leaving whole grains suspended in the liquid. Kept as its own variant, not treated as an undercooked version of the first.

Ingredients

100 g Short- or medium-grain white rice
800 ml to 1.2 L WaterChoose the ratio from the variant you are following.
to taste SaltAdded at the end, since the liquid reduces while cooking.
optional Fresh spring onion, ginger, or a spoon of oilFinishing only; not part of the base preparation.

Yield: Two to three bowls.

Method

Rinse the rice under cold water until the water running off is no longer cloudy, then drain.
Combine the rice and the full quantity of water in a heavy pot and bring to a boil over high heat.
Lower the heat until the surface is barely moving and set the lid slightly ajar so the pot does not boil over.
Simmer, stirring every ten minutes or so to keep the rice from catching on the base: about 40 minutes for the thin variant, about 25 for the thick one.
Stop when the texture matches the variant you are following. The porridge continues to thicken as it cools, so pull it slightly looser than you want it.
Season with salt off the heat, and add any finishing ingredients just before serving.

Safety caveats

Starchy porridge boils over easily and the foam that escapes is scalding; keep the lid ajar and the heat low.
This record has had no food-safety review. Treat it as an interface fixture, not as kitchen guidance.

Safety review state: fixture-not-reviewed

Provenance, version and rights

Item ID: wr-fixture-rice-porridge
Collection: world-recipes
Record class: fixture — not publication-ready
Region label basis: fixture-illustrative — a presentation facet, not an attribution claim
Sources: No sources recorded. No source. This text was written directly for this repository as fixture content. The empty source list is the honest state; it is not awaiting substitution with a guessed URL.
Source state: none-fixture-authored
Reviewed: 2026-09-13
Record version: 1.0.0
Content licence: Original fixture text authored for this repository. (review state fixture-original-text)
Image rights: no-images-in-record — 0 image(s) in record
Translation: original language of this record

Change history

v1.0.0 2026-09-13
Record created as fixture content for the first Library framework build.
Supersedes: nothing — initial entry