Cheesy Rice Porridge With Greens
Pure cold-weather comfort in a bowl.
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.
Ingredients
4 Servings
6 cups low-sodium chicken broth or vegetable broth
½ cup jasmine rice, rinsed until water runs almost clear
2 oz. sharp cheddar
2 bunches of kale, Swiss chard, spinach, or escarole, ribs and stems removed if needed, leaves cut into thick strips
Chili oil (for serving)
Preparation
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.