Recipes for "porridge"

Gather all ingredients.

Combine water and oats in a saucepan; season to taste with sugar and salt. Add bananas and cinnamon.

Bring to a boil, then reduce heat to low, and simmer until the liquid has been absorbed, stirring frequently.

Pour into bowls, and top each with a splash of cold milk.

Preheat oven to 350 degrees F (175 degrees C).

Place butternut squash halves, cut-side up, in a baking dish; fill dish with 1/4 inch of water.

Bake in the preheated oven until softened, 50 to 60 minutes. Cool squash.

Scoop squash flesh into a bowl and mash with a fork or potato masher until smooth. Stir coconut milk and cinnamon into squash; top with walnuts.

Bring the coconut milk to a boil in a small saucepan. Add the quinoa and salt and cook for 15 minutes or so, until the quinoa is cooked. Add the Bai5, oats, cinnamon, and salt – cook for just a few more minutes to soften the oats.

In a small nonstick skillet over medium high heat, add the coconut flakes and shake in the pan until lightly toasted. You can also do this in the oven, but I find it’s a bit faster on the stovetop.

Serve up the porridge topped with toasted coconut and anything your heart desires.

Bring 2 1/2 quarts (10 cups) of water to a boil in a kettle or pot.

Peel and cut the stem and root ends off the onion to create a flat top and bottom. Set a small frying pan over high heat, place the onion on its flat side to char until blackened, then flip to char the other flat side.

Place the charred onion and chicken in a large pot. Pour the boiling water over it and season with salt, rock sugar, and chicken or mushroom bouillon, if using. Set the pot over low heat and simmer covered for 1 hour.

Unlike the Western-style of poaching chicken and making chicken stock, this method of pouring boiling water over chicken is used in many Asian cuisines. It results in a succulent and juicy chicken. Typically, the boiling water is poured on and changed out once in the beginning to rinse the chicken, but for the sake of ease, I skipped this extra step in this recipe.

Simply Recipes / Uyen Luu

Fill a large bowl with very cold water and set it next to the stovetop. Use a spider to carefully scoop the cooked chicken out of the pot into the cold water bath. Allow the chicken to chill for about 15 minutes in the water bath. Then, drain it into a colander set in the sink. This will stop the chicken from cooking and makes sure it stays very tender.

Do not discard the hot chicken stock in the pot. You will use it to cook the rice porridge. You can discard the onion.

While the chicken chills, rinse the rice well under cold running water (at least 3 times) and drain well. Add it to the chicken stock along with the ginger—set aside 1 teaspoon of the ginger for the dipping sauce.

Cover the pot with a lid and bring it to the boil over medium heat. Skim off any fat and foam that floats to the top with a large spoon. Reduce the heat to low and simmer for 25 to 30 minutes until the rice has blossomed and thickened the broth, stirring occasionally. Season the porridge with fish sauce and 1 teaspoon black pepper. If the porridge is too thick for your liking, you can thin it out by adding a little water.

Simply Recipes / Uyen Luu

Simply Recipes / Uyen Luu

While the rice cooks, use your hands to tear the chicken meat along the grain into 1/3-inch-wide strips, removing and discarding the bones. Add the pulled chicken on a large plate and toss with the remaining 1 teaspoon black pepper.

Simply Recipes / Uyen Luu

In a large bowl, add the cabbage, carrots, red onion, vinegar, sugar, and black pepper. Toss well to combine. Add the pulled chicken and cilantro, and toss to combine. Set it aside.

Simply Recipes / Uyen Luu

Simply Recipes / Uyen Luu

In a small bowl, combine the reserved 1 teaspoon ginger, chilis, vinegar, sugar, and fish sauce. Set it aside.

Simply Recipes / Uyen Luu

Simply Recipes / Uyen Luu

Set a small frying pan over medium-low heat. Add the oil and shallots, and fry until golden and crispy, stirring occasionally. Transfer the shallots and the flavorful oil into a small bowl.

Simply Recipes / Uyen Luu

To serve, ladle the warm porridge into soup bowls. Invite your guests to top the porridge to their liking with the fried shallots, scallions, cilantro, and black pepper. I recommend providing each guest with a small bowl of the dipping sauce. The salad is typically dipped into the sauce, not served on top of the porridge.

Cháo is best served immediately, but some would argue that making it ahead of time is even better. Store it in the fridge for a couple of days. It’ll thicken up as it sits and the rice soaks up the broth. Loosen it by adding more broth or water when you reheat it either on the stovetop or microwave. If reheating in the microwave, stir it well halfway through.

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Simply Recipes / Uyen Luu

Combine milk, water, butter, and salt in a saucepan over medium-high heat. Bring to a boil, stirring gently. Remove from heat. Pour in semolina flour in a steady stream, whisking constantly to prevent lumps.

Place the saucepan back over medium heat; whisk until porridge comes to a boil, about 2 minutes. Reduce heat to low, cover, and cook, stirring occasionally, until porridge thickens, about 20 minutes. Remove saucepan from heat; stir in sugar.

Let porridge stand for 3 to 5 minutes before serving.

Place chia seeds in a bowl.

Layer banana and dates in a blender; add almond milk, cinnamon, and salt. Blend mixture until smooth and pour over chia seeds, stirring well. Let mixture sit until thickened, at least 15 minutes.

Stir chia "porridge" and top with blueberries.

Make sauce: Grease a medium saucepan with coconut oil and place over medium heat; add rhubarb. Cook until rhubarb starts to soften, adding water if needed, about 10 minutes. Stir raspberries and 1 packet stevia powder into rhubarb; cook until sauce is smooth, 5 to 10 minutes.

Make porridge: Fill a large pot halfway with water and bring to a boil; add tapioca. Simmer over medium heat, stirring often, for 1 minute. Reduce heat to low and continue simmering until tapioca is completely translucent, 5 to 8 minutes.

Meanwhile, blend coconut milk, dates, maca powder, and vanilla in a blender until smooth.

Strain tapioca porridge through a fine-mesh strainer and return to the pot over low heat. Stir coconut milk mixture and 1 packet stevia powder into porridge. Simmer until liquid is absorbed, about 5 minutes more.

Pour porridge into 3 wine glasses and top with raspberry-rhubarb sauce.

Combine water, cornmeal, whole milk, coconut milk, white sugar, vanilla extract, salt, nutmeg, and cinnamon in a blender; blend until smooth. Transfer to a saucepan.

Bring cornmeal mixture to a boil, whisking occasionally, until it begins to thicken, about 5 minutes. Reduce heat when slow bubbles form; continue cooking, stirring frequently, until desired thickness, about 5 minutes. Stir in raisins.

Remove from heat, cover, and cool slightly before serving, about 5 minutes.

Combine farro, coconut milk, almond milk, maple syrup, vanilla, cinnamon, nutmeg, and salt in a large pot. Bring mixture to a simmer over medium heat, stirring occasionally. Cover, reduce heat to low, and continue to cook until liquid is mostly absorbed and farro has reached desired doneness, 20 to 25 minutes.

Serve warm, topped with toasted coconut and almonds.

Crush cardamom seeds with a rolling pin until very fine; place in a deep heavy pan. Add milk, rice, and 1 cup butter; cook over medium heat, while slowly stirring, for 90 minutes. Reduce heat if necessary to prevent milk from boiling or overheating. Stir in sugar; continue cooking until thickens, about 15 minutes more.

Pour rice mixture into a serving bowl. Add 3 tablespoons butter on top; let melt. Dust with cinnamon. Serve warm or cold.

Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes.

Melt the butter in a large skillet over medium heat. Add the apple, and sprinkle with salt, cinnamon, and maple syrup. Stir in the almonds; cook and stir until the apple is hot and beginning to soften, 2 to 3 minutes. Pour in the almond milk and half-and-half cream; continue cooking until hot. Stir in the hot quinoa, and cook a few minutes before serving.

Bring water and almond milk to a boil in a medium saucepan. Add polenta and almond meal in a steady stream, whisking constantly to prevent lumps. Reduce heat to low and stir porridge frequently until thick, about 15 minutes. Stir in brown sugar and vanilla extract.

Ladle porridge into bowls and top with berries and a dash of cinnamon.

Pour boiling water over oats and shortening in a bowl. Stir until shortening melts; let stand for 20 minutes, giving it a stir once in a while.

Meanwhile, dissolve sugar in lukewarm water. Add yeast and let stand for 10 minutes. Stir briskly with a fork.

Stir yeast mixture into the partially cooled oat mixture with molasses and salt. Let cool to lukewarm, 5 to 10 minutes. Beat in 2 1/2 cups of flour, gradually adding remaining flour as needed.

Turn dough onto a floured surface and knead, 8 to 10 minutes. Shape into a smooth ball and place in a greased bowl, rolling the dough so the top is greased. Cover and let double in size, about 1 1/2 hours.

Punch dough down and shape into 4 loaves. Place into greased 8 1/2x4 1/2-inch bread pans. Cover and let rise until doubled in size, about 1 hour.

Preheat the oven to 400 degrees F (200 degrees C).

Bake in preheated oven until tops are golden brown, 30 to 35 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Combine hot water, millet, milk, dates, blueberries, and vanilla extract in a 9x13-inch glass or ceramic baking dish. Spread evenly.

Bake in the preheated oven for 30 minutes. Stir evenly, and continue to bake until millet is thick and no liquid remains, about 30 minutes more.

Cool slightly before serving.

Cover black-eyed peas with water, and soak overnight.

Heat vegetable oil in a large saucepan over medium heat. Stir in garlic and onion, and cook until softened, about 4 minutes. Stir in flour until evenly combined with onion. Add water, nutmeg, and sugar. Drain peas, and add to saucepan. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the black-eyed peas are tender, about 30 minutes.

Place red beans into a large container and cover with several inches of cool water; let stand 3 hours to overnight. Drain and rinse.

Combine red beans and barley in a pot; add enough water to fill 1/2 the pot. Bring to a boil, reduce heat to low, cover pot, and simmer until beans and barley are tender, about 1 hour.

Mix rice into bean-barley mixture; add more water if it has all been absorbed. Cook rice mixture for 20 minutes. Add mung beans; cook for 20 minutes.

Mix oats, millet, and tapioca into rice mixture; cook, stirring every 5 minutes, until all the grains are softened, about 20 minutes. Add more water to reach desired thickness of porridge. Stir brown sugar and raisins into porridge; cook for 5 minutes more. Remove pot from heat, stirring occasionally to prevent sticking. Serve hot or chilled.

Toast walnuts and almonds in a skillet over medium-low heat, 4 to 5 minutes. Chop into big pieces; set aside.

Combine water and fonio in a medium saucepan; stir to eliminate any lumps. Add dates; bring to a low boil, stirring often while crushing date pieces until dates begin to dissolve. Reduce heat to a simmer. Add 1 cup milk, raisins, and cranberries; simmer, stirring often, until fonio absorbs all the liquid, about 8 minutes.

Divide porridge among 6 bowls; divide and top servings with toasted nuts, blueberries, 6 tablespoons milk, coconut, and cinnamon.

Combine almond milk, quinoa, pumpkin puree, pumpkin pie spice, cinnamon, and salt in a multi-functional pressure cooker (such as Instant Pot). Stir lightly until combined.

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 minutes for pressure to build.

Release pressure using the natural-release method according to manufacture's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 1 minute. Unlock and remove the lid. Stir in vanilla extract and honey.

Divide quinoa evenly between 4 bowls. Top each bowl as desired.

Combine 1 1/2 cups chicken broth and rice in a bowl; set aside.

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Spray with cooking spray and add bacon. Saute until bacon is crisp, but not burned, about 5 minutes. Remove bacon to a paper towel-lined baking sheet to drain.

Add onion, garlic, and ginger to the pot and cook in the bacon grease until onion is soft and translucent, 3 to 4 minutes. Remove 1/2 the onion mixture to a small bowl. Slowly pour in 1 cup chicken broth and scrape off any browned bits with a wooden spoon. Add chicken breasts to the pot and turn off Saute function.

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and carefully remove the lid. Pour in rice and broth mixture. Close and seal the lid. Select the rice setting and cook for 12 minutes (should be preset).

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Remove chicken breasts and shred with 2 forks. Return chicken to the pot. Add remaining onion mixture, chopped bacon, and sesame oil. Season with salt and pepper. Select the soup setting and add remaining chicken broth, 1/4 cup at a time (up to 1 1/2 cups), if desired. Simmer briefly until desired consistency is reached.