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
Medium Saucepan
$50 $39 At Amazon
Box Grater
$12 At Amazon
Ladle
$27 At Amazon
Mesh Sieve
$13 At Amazon
Recipe information
Yield
4 Servings
Ingredients
6
½
2
2
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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How would you rate Cheesy Rice Porridge With Greens?
Leave a Review
Reviews (31)
Back to TopLike several others have noted, it's a great recipe with a couple of simple mods. I agree with others that the ratios for the rice, broth, and veg are a bit off. I think I added closer to 1 cup of rice at least if not a little more, which resulted in what I guess I would call a soupy porridge. For the greens I basically decided on the amount just based on look/intuition. Definitely also seasoned it to taste with various other seasonings the recipe did not call for. Overall, though, super easy to make and to clean up. It's a good healthy comfort food staple, especially since I basically always have the ingredients on hand.
Raleigh
Louisiana
11/3/2022
This exceeded my expectations for such a simple recipe. I added shredded chicken breast at the end because I had it. Used escarole and added it to simmer in the last 5 minutes of the rice cooking, would do the same for kale etc. Do not miss the chili oil if you like some spice. I like the broth/rice ratio here, it began as rice soup and leftovers were porridge and just as good as the first serving. This is a keeper.
Alex D
San Francisco, CA
5/15/2022
I think someone should check the rice:broth ratio. I used 2 cups of broth to 1/2 cup rice and it was still soupy. Best to leave the cheese for the cheese board because the chili oil was overpowering and I didn’t get any of the cheesy taste ( I admit I may have added too much.)
Ken
Boquete Panamá
1/20/2022
I made it with vegetable broth because that is what I had in the pantry and recipe was fabulous. I’ve passed it on to several friends and family members It was easy, economical and delicious. I will make it again
Anonymous
Ohio
10/26/2021
This looks absolutely delicious!!!
Sondra
Pennsylvania
10/12/2021
I tweaked a few things, but it was delicious. I used 12 cups of mushroom stock, 1 cup of same rice as the recipe, 1 bunch of kale, two big handfuls of spinach, 8oz total of baby bell, shitaki and oyster mushrooms, same amount of extra sharp cheddar, and the chili oil. Came out great!
Kangaroo
Albany NY
10/12/2021
I really liked this. I reduced broth to 4 cups and added some minced garlic to it. I used one bunch of chard. Came out close to risotto without all the work.
Anonymous
Clearwater Florida
10/1/2021