Name: Cheesy Rice Porridge With Greens
Yield: 4 Servings
Ingredients: 6 cups low-sodium chicken broth or vegetable 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)

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.

What you’ll need

Medium Saucepan
$47 At Amazon
Box Grater
$19 At Amazon
Ladle
$33 At Amazon
Mesh Sieve
$16 At Amazon

Recipe information

Yield
4 Servings

Ingredients

6 cups low-sodium chicken broth or vegetable 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.

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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

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes