Sohla Makes Rice Porridge Three Ways

Yeah, I have oven mitts.

I like them, though!

With the little, with the folded towels

you burn the top of your wrists all the time.

Hello, it's Sohla El-Waylly from the BA Test Kitchen

and today I'm gonna show you how to make rice porridge,

any way, using Pacific Foods organic chicken broth.

I have one cup of jasmine rice right here

and I'm gonna rinse it until the water comes nearly clear.

I'm just gonna let it soak for a few minutes

while I prep the rest of my ingredients.

We're gonna crack the grains of rice a little bit.

This is how my mom always did it.

I'm gonna dice an onion and a clove of garlic,

you want it to just like melt into the porridge.

This is a Michelin star fine mince if I've ever seen one.

All right so I'm adding a couple tablespoons of whole butter

gonna add my onion and garlic in here,

big pinch of salt, this is gonna draw out

moisture from the onions.

So the rice has been soaking in warm tap water

for a few minutes, so it's just a little bit

easier to break, I'm gonna drain it.

So this is my mom's hack, that she would do

whenever she would make us this porridge

and she would crush the grains of rice

just a little bit, just gently.

So I'm using jasmine right now, this is what my mom

always used but you can really do this

with any short or medium grain rice.

Basmati would even work but it's not gonna get creamy,

basmati just doesn't get creamy so I like to stick with

stuff like jasmine, it's gonna cook up faster for us

and we're gonna get some more interesting textures.

Get every last bit by rinsing out

the bowl with this chicken broth.

The great thing about using this Pacific Foods

organic chicken broth is it adds so much

like meaty rich, deep flavor,

you can kinda go about your day, you know.

I'm gonna show you three different topping options.

We'll start with our chili crisp.

Small Persian cucumbers that are like

really thinly sliced and a little bit

of seasoned rice vinegar.

Massaging it in, we're gonna get

kind of a quick pickle vibe here.

Three tablespoons of olive oil.

Four cloves of garlic, make sure you get

nice even color on your garlic.

Black sesame, you can use white sesame,

I just like black 'cause it's dramatic.

And then a teaspoon each of kosher salt and sugar.

It's just barely golden, once it starts to brown,

it really starts to brown.

So my sesame seeds and chili flakes are going in

and this just needs 30 seconds.

So they're gonna start like popping,

they're gonna start dancing, that's how you know

that they're toasty and by the time we get there,

our garlic is gonna be perfect.

This is very important, as soon as you get there,

you wanna transfer to a cool bowl

because this will carry over.

So for my second topping, I'm gonna top it

with some brown butter tasted nuts.

And the nuts get all this buttery flavor from the butter.

And then the butter gets like almond flavor from the nuts.

Right now I'm gonna tune in to my porridge over here.

Bubbly, it's gotten, the rice has really plumped up.

Everything is looking roasty, nutty, okay.

So this is gonna go with our spinach and yogurt

and dill and lemon porridge.

So my porridge is really close to being done,

it's been simmering away for a bit

and I've prepared three, three ways to top them.

Porridge has gotten really thick

and it looks so nice and rich.

Plain old porridge, my poached egg.

You could do really any kind of egg though.

This is so crunchy.

Pickled cucumber.

Porridge with crunchy things.

Peas, pesto, parm.

Frozen peas, we're gonna get wild,

I know cheese and rice porridge,

when my mom sees this she's gonna be upset.

Stir that up.

This really gives you hard like risotto vibes

but it's, I think it's so much easier than risotto.

Little bit of pesto, I just had some in the fridge

but you could use whatever kind of herby-condiment-y

thing you've got, just kind of brightens it up.

Peas, pesto, parm.

I've got my porridge and I'm gonna add

some frozen, thawed spinach to it.

A big handful of chopped dill.

And some lemon zest to perk everything up, brighten it up.

It's so green and fresh looking.

I like the Greek yogurt 'cause it gives you

those rich sour cream vibes but it's light and tangy.

Our brown butter toasty nuts.

You want it, trust me, it adds so much flavor.

Little lemon alongside so you can squeeze it on if you like.

And there's my three porridges.

I started out with something really simple,

just rice and Pacific Foods organic free range chicken broth

and that base alone gave me so much flavor.

Frozen peas, a little prepared pesto,

Parmesan, pepper, transformed.

Homemade chili crisp, crispy garlic chips,

black sesame, a quick pickled cucumber, poached egg,

it's gonna add so much richness.

Finally my third porridge, frozen spinach, fresh dill,

lemon zest, the showstopper on this one are these

brown butter roasted almonds.

I'm gonna go for this guy, it's calling to me.

The contrast of those roasted nuts

and that really fresh spinach and dill

and then you've got that backbone, you've got that like

nice layer of flavor from the chicken broth,

here they are, my porridge children.

Goldilocks wouldn't even have to choose, they're all good!

[soft upbeat music]