Pure cold-weather comfort in a bowl, this easy, cheesy rice porridge from chef Abra Berens’s new grain-and-bean-focused cookbook,Grist, has just five ingredients. For a thicker, creamier porridge, feel free to cook the rice for a few extra minutes until it is beginning to fall apart. To make it vegetarian, use vegetable broth or water in place of chicken broth.
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What you’ll need
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Medium Saucepan
$39 At Amazon
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Box Grater
$13 At Amazon
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Ladle
$27 At Amazon
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Mesh Sieve
$13 At Amazon
Ingredients
4 Servings
Step 1
Bring broth and a few pinches of salt to a boil in a medium saucepan. Add rice and cook until tender, 15–20 minutes. Remove from heat.
Step 2
Grate cheese on the large holes of a box grater directly into porridge and stir until cheese is melted (porridge will thicken a little). Add kale and stir until slightly wilted.
Step 3
Ladle porridge into bowls and drizzle with chili oil.
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