Before it was trendy, porridge was known as peasant food. But this recipe — and its accompanying topping suggestions — elevate the soft and creamy rice dish into something addictive and highly personal. And you can make it at home.
The recipe is featured in Amanda Frederickson’s new cookbook, “Simple Beautiful Food” (Ten Speed Press; $22). Frederickson, the brains behind the #FridgeForaging series on Instagram, likes to add peanuts for crunch and a jammy egg or shredded chicken for protein.
Savory Porridge Bowl
Serves about 4
Ingredients
1 cup jasmine rice
7 cups chicken or vegetable stock
Pinch salt
Topping possibilities:
Peanuts
Toasted sesame oil
Soy sauce
Hot sauce
Fried shallots
Sliced scallions
Cilantro
A jammy egg or shredded cooked chicken
Directions
In a large pot, bring the jasmine rice, stock and a large pinch of salt to a boil. Turn the heat to low, and simmer uncovered for 35 to 40 minutes, until the rice is soft and creamy, the mixture has the consistency of oatmeal, and there is still some broth that has not been absorbed. Taste for salt and pepper.
Ladle a scoop of the porridge into each bowl and add your choice of toppings, such as a 6-minute
jammy egg, crispy fried shallots, sliced scallions, soy sauce, hot sauce, chopped cilantro, peanuts,
shredded cooked chicken or a drizzle of toasted sesame oil.
— Amanda Frederickson, “Simple Beautiful Food” by (Ten Speed Press; $22)
