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Over the past couple of weeks, we’ve had everything from sunny, 90°F weather to a cold front that brought all sorts of rainstorms, flooding, and almost-freezing weather. (The hurricanes this season did a number, even on inland Texas!) Perfect weather for comfort food.
While most people think of oatmeal when they hear “porridge,” rice shouldn’t be forgotten! Glutinous rice makes an excellent base for a sweet porridge.
Tarakjuk is typically a thin, almost soup-like dish traditionally served on special occasions and as a “recovery” food for sick people. It’s easy to eat, even if you don’t have much of an appetite.
It can be a little weird if you’re used to thick porridges made with oats! If you prefer a consistency closer to a thicker oatmeal, just don’t blend/grind the rice as much, and add less milk.
Simple porridge made with milk and rice—good for breakfast or dessert!
Pinch of salt
2 1/2cupWhole milk
Soak 1/2 cup of rice in 1 cup of water overnight (or at least 2 hours).
Pour into a blender and blend until it’s almost a paste. (Or drain the rice and grind it into a powder, if you prefer or don’t have access to a blender.) The water should be cloudy and the grains should be very fine.
Cook over medium heat until the water is absorbed.
Add salt and honey.
While stirring, slowly add in milk. Add a little at a time until it’s thoroughly mixed in.
Top with cinnamon or other toppings.
Serve with a couple of fried eggs and a cup of hot tea or coffee.
If you prefer a thicker porridge, you can use 1 1/2 cup of milk. For very thin porridge, use up to 2 3/4 cup.
For a savory or neutral porridge, cut the honey and add a little more salt or other seasonings. It’s easy to fix it like you would grits!
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