This is such a comforting and soul satisfying dish. It’s incredibly simple to make, inexpensive, and can be dressed up so many different ways. If you haven’t had rice porridge, please, give it a shot on the next cold day! It can also keep in the fridge for a few days. If you don’t have time to heat it up every morning, it works as a cold dish too. Just add a bit of extra milk, stir it around, top with berries, honey, chia seeds, preserves, whatever you want. –Kelsey Johnson, exec chef TypTop Bakery and NAIT culinary instructor
| 180 g | short grain rice (arborio works well) |
| ¼ t | salt |
| 400 mL | water |
| 800 mL | milk |
Bring water to a boil in a medium-sized pot over high heat and stream in the rice and salt. Whisk often while cooking to avoid sticking to the bottom of the pot. Once most of the water is absorbed, add the milk and continue to cook over medium heat, whisking often, until everything is absorbed. It should look like a nice shiny porridge and have a balance of salt and natural sweet.
Now that the base is made, the fun part of building your bowl comes in. At Café Linnea we used Bourbon-soaked peaches that were preserved in the height of peach season, crunchy almond butter and lavender infused honey. Other great combos are the traditional cinnamon, butter, dried berries; caramelized pineapple, coconut, ginger, lime; pistachio, blackberry, maple syrup; banana, chia seeds, peanut butter.
Serves 4.