Thai rice porridge, the comfort food eaten for breakfast or when ill, simmered until the jasmine rice breaks down into a silky, slightly thick broth. Unlike Chinese congee which is thick and starchy, khao tom is thinner and more broth-forward, served with an array of condiments and side dishes - pickled mustard greens, soft-boiled eggs, fried garlic, ginger slices, and crispy shallots. The porridge itself is simple; the accompaniments provide all the complexity.
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If making fresh, rinse the rice until water is clear. Bring the broth to a in a large pot. Add the rinsed rice and stir immediately to prevent clumping.
Reduce heat to medium-low and uncovered, stirring occasionally, for 25 to 35 minutes until the rice grains have swollen and split and the mixture has a smooth, porridge-like consistency. Add more broth or water if it becomes too thick.
While the rice cooks, heat the oil in a small skillet over medium heat. Add the garlic slices and , stirring constantly, until golden and crispy. Watch carefully - they go from golden to burnt in seconds. Drain on paper towels.
Season the pork with a pinch of salt and white pepper. Roll into small balls the size of a grape. When the porridge has reached the right consistency, drop the meatballs in one by one. They will cook in the broth in 3 to 4 minutes .
Season the porridge with fish sauce and white pepper. Ladle into bowls. Set the table with garnishes in small dishes: crispy garlic, julienned ginger, sliced green onions, and a small dish of fish sauce with white pepper and lime juice for individual seasoning.
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