RICE PORRIDGE WITH SQUASH AND BROWN BUTTER
This recipe for a rich, winter-y rice porridge comes from Minh Phan, the owner of Porridge + Puffs in Los Angeles. Ms. Phan is a porridge whisperer, creating all kinds of complex, beautiful rice bowls, and her velvet porridge rich with roasted squash is no exception. To make a simple version of it at home, roast a mix of squash then purée it with brown butter and a little half and half. Stir the mixture into loose, cooked rice for a comforting meal you can eat plain, topped with pickled vegetables and herbs, some browned sausage or dressed salad leaves. Ms. Phan lets the cooked rice rest overnight so the grains absorb the seasoning evenly, but if you're in a rush, you can go ahead and eat it right away.
Provided by Tejal Rao
Categories easy, quick, grains and rice, main course
Time 8h40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a pot, add the cold water and rice, and place over medium heat. Slowly bring to a boil, stirring occasionally to keep rice from sticking to the bottom of the pan, then turn down to low heat and simmer. When rice is tender and water is almost evaporated, about 20 minutes, season the rice, and stir well. Cool at room temperature, then transfer to the fridge overnight.
- Heat the oven to 400. Halve the squash, then use a knife to remove the skin, and roughly chop squash into 2-inch pieces. Toss with oil, and spread on a baking sheet. Sprinkle with salt, and roast for 30 minutes, or until browned and tender all the way through.
- In a saucepan over medium heat, melt the butter, and simmer until the butter spatters and the milk solids turn brown, about 10 minutes. Set aside to cool for a few minutes. Add the squash, browned butter and half-and-half to a blender and purée, stopping to scrape down the sides as needed to get a very evenly smooth purée. Add a splash more water if needed to help the blades catch the squash.
- After the rice has rested for about 8 hours, or overnight, warm it in a large saucepan over medium heat, stirring gently with a splash of water. The porridge should be thick and shiny, but not soupy, with the texture of a soft risotto. When it is warm, add the squash purée, and stir well. Simmer everything together on low heat for about five minutes, then taste and season as needed with salt and pepper. Ladle hot porridge into bowls, and garnish with a mix of fresh herbs and pickled vegetables.
Nutrition Facts : @context http, Calories 715, UnsaturatedFat 24 grams, Carbohydrate 58 grams, Fat 53 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 25 grams, Sodium 503 milligrams, Sugar 6 grams, TransFat 2 grams
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Aniyah Ridgebear
[email protected]This dish is a great way to warm up on a cold winter day.
Khaliun Batdelger
[email protected]I'm not sure how to store this dish. Does it need to be refrigerated?
Alhakeem Smith
[email protected]This recipe is a great way to impress your friends and family.
Masood Jamali
[email protected]I would have liked the recipe to include more pictures of the cooking process.
Shadow Wolf
[email protected]This dish is a great way to get your daily dose of vegetables.
KAS Swanson
[email protected]I'm not sure what kind of squash to use for this recipe.
Shahin alam Hridoy
[email protected]This recipe is a great way to use up leftover rice.
Zav
[email protected]I'm not sure how many people this recipe serves. It would be helpful if the recipe included a serving size.
Eze godswill
[email protected]The recipe calls for a lot of ingredients, but it's easy to find them all at the grocery store.
noor sitara
[email protected]I would have liked the recipe to include more detailed instructions on how to make the brown butter.
Thabane Modibane
[email protected]This recipe is a little time-consuming, but it's worth the effort.
Superdragon 789
[email protected]I'm not a big fan of brown butter, but it actually works really well in this dish.
Yousaf Thaheem
[email protected]This recipe is a great way to get your kids to eat their vegetables.
Anjum Ali
[email protected]I'm always looking for new ways to cook squash, and this recipe is a keeper.
Himal Kc
[email protected]This is a great recipe for using up leftover squash.
Gedab Tube
[email protected]This porridge is the perfect comfort food for a cold winter day.
Esmail Hossain
[email protected]I love how versatile this recipe is. I've tried it with different types of squash and different spices, and it always turns out great.
bewafa log
[email protected]This dish is so easy to make and it's absolutely delicious. I've already made it twice this week and my family loves it.
Domino Effect
[email protected]I'm not usually a fan of rice porridge, but this recipe changed my mind. The squash and brown butter add so much flavor and richness, and the ginger and cinnamon give it a nice kick.
Kimberlyn Hazel
[email protected]This rice porridge is a real winner! The combination of sweet squash and nutty brown butter is just perfect. I also love the addition of ginger and cinnamon, which give the dish a warm and cozy flavor.