Rinse the rice then place in pot with broth, bring to boil, then simmer until rice is porridge like- approx. 45 minutes.
Combine above ingredients and when rice is porridge-like, then pinch off ~1” pieces and drop them into the porridge.
Add the ginger to the porridge after the sausage and cook for 5 minutes – until the meat is cooked through.
Thinly slice garlic, fry it in canola oil, drain on paper towels and salt while hot. Save the oil for use in salads.
Garnish porridge with the greens and garlic!