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Cheesy Rice Porridge With Greens

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Cheesy Rice Porridge with Greens Recipe
Photo by Emma Fishman, Food Styling by Frances Boswell

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

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

  1. 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.

Image may contain: Advertisement, Poster, Lentil, Vegetable, Plant, Bean, Food, and Produce
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
TagsMainDinnerVegetarianGluten FreeHealthyishNut Free5 Ingredients or FewerEasyOne-Pot MealsQuickWeeknight MealsPorridgeRiceRice & GrainsCheeseDairyCheddarKaleLeafy GreensVegetableSimmerChardSpinachEscaroleChicoryBon Appétit
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