Today I… Made Porridge


So, continuing on this whole breakfast theme thing I seem to have going on, how about some rice porridge?

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This version simply cooks the rice (arborio, but any short grain will do) in some water and milk (1/2 cup rice, 1 1/2 cup water, 1 cup milk), with a pinch of salt and cinnamon until most of the liquid is gone and the rice is tender. Top with browned butter (yum!), brown sugar and some slightly caramelized (again in brown butter and a bit of sugar and salt) apple slices. My bowlful was just barely sweet, with most of the flavor coming from the browned butter and rice.

11 thoughts on “Today I… Made Porridge

  1. Your food photos are amazing! I’ve been lurking on your blog for awhile and finally thought I’d say something…. your photography is excellent.

  2. Yay for porridge! My current is buckwheat, but I love rice too. Especially cooked in coconut milk.

    I would, however, like it if you would style my breakfast for me. It would be much prettier if you would 🙂

  3. I’ve got a bit stuck on adding orange zest to my rice porridge. It adds a little mystery. If you cut the zest in wide strips, it is tender by the time the rice is done, and you can chomp through the zest too. It’s really good.

  4. I love rice porridge. I make it with coconut milk and add raisins when it’s done cooking. Also, try make rice porridge by grinding your rice in a coffee grinder. Super delicious!

  5. that’s what I made this morning, oh delicious!! i alternate it with oatmeal, muesli and yogurt or granola and yogurt and my morning starts with a smile! Ah, with pears and vanilla is reallt good, too!

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