5 Comments
User's avatar
Debra Braun's avatar

This is fully my thing! So excited to make it. The booze addition is something I’d never thought of and has me psyched!

My favorite porridge-y meal is savory oatmeal. Oats cooked with water or broth. Add soy sauce, sesame oil, chili flakes (or crisp!) and an egg on top. Sprinkle with furikake. SO much happiness!

Expand full comment
Caitlin's avatar

It’s just gone 6am and literally the height of summer and my almost 3yo (my angel who eats anything) is leaning on me “we make that now? Let’s make that now!”

I’ve lived 4 whole lifetimes by 6am so I guess we’re making it now 😆

Expand full comment
Sarah Khan's avatar

This is the kind of question that I would normally be too afraid to ask in a class for fear of looking like the imbecile... What makes this a rice porridge as opposed to a risotto? is it just the specific grain that makes a risotto an official risotto?

Expand full comment
Sohla El-Waylly's avatar

With porridge the rice is cooked until it is over cooked and bursts, so it’s smoother and creamier. It also typically has less richness than risotto. With risotto the grains are intact and even have a little bite. The creaminess comes from the exterior starches. Risotto is more difficult because your trying to nail a precise texture. Rice porridge is super easy because you just cook it until it’s mush!

Expand full comment
Bridget S's avatar

technical q 4 u: when toasting rice, do you still rinse it? internet results are inconclusive!!

Expand full comment