Porridge rises above its humble roots

February 8, 2017

Porridge is becoming the essential blank canvas across flavor profiles, dayparts and cuisines. From breakfast to dinner, and from savory to sweet, chefs are putting their stamp on this humble staple.

At Rice & Gold, slated to open in New York City this spring, chef Dale Talde plans to serve arroz caldo, a chicken rice porridge with ginger, fish sauce, calamansi citrus and annatto seed.

Chef Dale Talde

Motze in San Francisco serves chicken nare rice porridge that includes a soft-cooked egg and schmaltz.

Motze Lunch today! 11-2 – Spicy Chicken Rice Porridege – Cold Ginger Noodles –