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)

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.

What you’ll need

Medium Saucepan
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Box Grater
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Ladle
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Mesh Sieve
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Recipe notes

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