Ginger and Turmeric Rice Porridge

• porcie: Serves 4
• celkový čas: 1.25 hr

Ingrediencie

¾ cup medium-grain white rice, such as jasmine or Carolina Gold

2 tablespoons ghee, butter, or vegan butter

2-inch piece fresh ginger, peeled and cut into matchsticks

1 teaspoon ground turmeric

¼ to ¾ teaspoon chili powder or flakes

¼ cup hulled and split lentils, such as masoor, toor, or chana dal

8 cups water or bone broth (this page), or a combination, plus more as needed kosher salt and freshly ground black pepper

1 medium russet potato (about 10 ounces/280 grams), peeled and cut into ½-inch pieces

Postup

PREP THE RICE

Place the rice in a medium bowl. Cover with cool tap water, use your hand to gently agitate the grains, and drain.

Repeat at least two more times until the water runs clear enough to see your hand through it.

Cover the rice with fresh, cold water and set aside to soak for at least 15 minutes and up to 24 hours.

Drain the rice, then roughly crush it with a pestle or the end of a rolling pin, breaking the grains into uneven pieces ranging from cornmeal-sized bits to larger pieces that are cracked in half.

COOK THE AROMATICS

In a medium pot, melt the ghee over medium heat until foamy. Add the ginger, turmeric, and chili and cook until fragrant, about 1 minute.

SIMMER THE PORRIDGE

Add the rice, lentils, and water to the pot. Season with salt and black pepper to taste. Bring to a boil, then reduce to a simmer and cook, uncovered, until the rice and lentils are tender, about 30 minutes.

Add the potato and gently simmer, stirring occasionally, until the potato is totally tender and the porridge has thickened, about 20 minutes.

If the porridge has thickened too much, add water to thin. If it's too thin, continue simmering until it reduces to your desired consistency.

Poznámky

From: ‘Start Here’ by Sohla El-Waylly