The Magic Behind This Comforting Dish
The secret to this delightful rice porridge lies in the method of preparation. By gently crushing the rice, you create a blend of fine particles that dissolve into the porridge, while larger grains provide a satisfying texture. Introducing potatoes and chicken midway through cooking ensures they remain tender and distinct.
Growing up, whenever I fell ill, my mother would immediately start simmering a pot filled with rice, lentils, and water to make porridge. It was believed to be a remedy for ailments ranging from colds to irritability. I often struggled with the latter; thus, the soothing sound of bubbling rice became an integral part of my childhood.
In our household, we referred to it as gulaothi, but variations abound across cultures—known as kanji in India and congee in China. The dish can be incredibly simple or richly flavored with milk and spices or topped with various garnishes. My favorite version is vibrant with turmeric and ginger’s warmth, complemented by mustard oil’s sharpness and finished off with spicy green-chile chutney.
To prepare this comforting dish, I begin by rinsing aromatic jasmine rice until the water runs clear before soaking it in fresh water. While it soaks, I prep fresh ginger and turmeric—both have fibrous textures that can be tough if not handled properly. By slicing them thinly before cutting them into matchsticks about one-eighth inch thick, I ensure they infuse their flavors throughout the porridge without being chewy.
After soaking for several minutes until slightly swollen, I drain the rice and gently crush it using a pestle or rolling pin until some pieces resemble cornmeal while others remain larger but cracked. This technique allows fine grains to dissolve into the broth during cooking while maintaining some texture from larger pieces.
Next comes minimal prep: sautéing ginger and turmeric in butter or ghee along with salt and Kashmiri red chile powder until fragrant before adding crushed rice along with rinsed red lentils. A generous pour of chicken stock (or water for a lighter option) follows suit; once boiling begins, reduce heat for a gentle simmer.
While this simmers away for about 30 minutes until tenderized perfectly—the time is also spent preparing chutney by finely chopping Thai green chiles mixed with cilantro then combining them with mustard oil lime juice—a zesty addition that brightens up each bite of porridge!
Once both lentils and rice are soft enough—after approximately half an hour—I add diced russet potatoes alongside chicken thighs allowing everything to bubble together for another 30 minutes ensuring both ingredients cook thoroughly without losing their individual textures! Afterward removing cooked chicken thighs allows me time cool down enough before dicing them back into bite-sized pieces returning all back into pot where creamy goodness awaits!
To serve this wholesome bowlfuls brimming comfort food goodness ladle out portions topped generously drizzled over mustard-cilantro chutney plus crispy fried shallots providing crunch contrast! Whether its healing properties against flu are debatable—it’s undeniable how deliciously satisfying filling your belly becomes when enjoying such nourishing fare!
Bengali Rice Porridge With Lentils & Chicken Recipe
Ingredients:
- 3/4 cup jasmine rice (5 1/3 ounces; 150g)
- 1 inch fresh turmeric (1/2 ounce; 15g) or 1 teaspoon dried
- 1 inch fresh ginger (1/2 ounce; 15g)
- 2 tablespoons unsalted butter or ghee (1 ounce; 30g)
- 1/2 teaspoon Kashmiri red chile powder or substitute cayenne
- 1/4 cup red lentils (1.8 ounces;50g), sorted & rinsed
- Six cups homemade/store-bought chicken stock (about 6 cups)
- Kosher salt & freshly ground black pepper to taste
- One medium russet potato peeled/diced into half-inch cubes
- Two chicken thighs weighing around eight ounces total
- Half bunch cilantro finely chopped
- Two Thai green chiles minced
- Two tablespoons freshly squeezed lime juice from two limes
- Two tablespoons mustard oil
- Crispy fried shallots as garnish
Instructions:
Step One: Rinse jasmine rice under cold running water till clear then soak covered in cold freshwater aside.
Step Two: Peel turmeric & ginger using spoon method slice crosswise thinly creating matchstick shapes.
Step Three: Drain soaked-rice return bowl crush gently breaking uneven sizes ranging cornmeal-like granules large cracks.
Step Four: In four-quart saucepan melt butter over medium heat add spices cook till fragrant (~two mins). Stir-in prepared ingredients followed by stock season well bring boil reduce simmer uncovered ~thirty mins till tenderized fully!
Step Five: Add diced potato/chicken thighs let bubble together stirring occasionally preventing sticking ~another thirty mins till done!
Final Step: Remove cooked-chicken dice return adjust seasoning if needed serve hot garnished crispy shallots/chutney enjoy every comforting spoonful!