Cheesy Rice Porridge With Greens

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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Ingredients

4 Servings

6

cups low-sodium chicken broth

Kosher salt

½

cup jasmine rice, rinsed until water runs almost clear

2

oz. sharp cheddar

2

bunches 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.

Grist-cookbook.jpeg

Reprinted from Grist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes by Abra Berens with permission by Chronicle Books, 2021.

Buy it on Amazon or Bookshop.org

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