Kru Nid’s Khao Tom (Thai Breakfast Porridge with Bacon)

Place rice in a large saucepan; add enough water to just cover rice. Swirl water in pan to rinse rice, and drain. Repeat rinsing and draining process until water runs clear, 8 to 10 times. Add 6cups water to drained rice in saucepan; bring to a boil over high. Stir in salt or fish sauce to taste. Reduce heat to medium-low; cover and cook, undisturbed, until rice is tender and creamy, 30 minutes. Remove from heat; let rice stand, covered, until thickened, about 10 minutes.

While rice cooks, cook bacon in a large skillet over medium-high, turning occasionally, until crispy, 8 to 10 minutes. Drain on a paper towel–lined plate.

Divide porridge evenly among 6 shallow bowls. Sprinkle evenly with cooked bacon; garnish with fermented mustard greens, scallions, and red Thai chiles.