Sunny Veggie Porridge

From The Legend of Zelda: Tears of the Kingdom 

 

Yes, it's another Tears of the Kingdom recipe coming less than a week after the Veggie Rice Balls recipe. I just can't seem to help myself! And it's also a super versatile dish featuring good ol' Hylian Rice and veggies. 

 

In the game, Link prepares this gloom-busting dish to cure Claree's ailing grandmother from her "gloom-bourne" illness. It's a fun little side quest that reminded me of the quest to heal Link's own sick grandmother in The Windwaker, which of course leads to Link obtaining delicious Elixir Soup. 

 

Savory rice porridge is a popular food over here in the realm of not-Hyrule too. Some may know it as Congee, Jook/Juk or Okayu. In our house, it's Arroz Caldo and it's a sick-day must. I used jasmine rice because it's naturally fragrant and adds a nice flavor to the porridge. The in-game recipe uses fresh milk, which isn't too common but adds an extra bit of creaminess that is lovely. I also used dandelion greens harvested from my own backyard for the "Sundelion" component but feel free to use any green you like. 

 

Note that this dish has a very subtle flavor by design. You can add a lot of extra flavor by adding more toppings, so I've included some suggestions for those who'd prefer to spice things up. Whatever flavoring combinations you choose, this comforting dish will cheer you right up and aid you in fighting off gloom-borne illness. Or any other sneaky illnesses that might be floating around...

Ingredients

• 1 cup Jasmine Rice, uncooked
  
• 4 cups Milk (I used whole milk, but a vegan alternative can be used)
  
• 4 cups Water or Veggie Stock
  
• 1-2 tbsp. Veggie Bouillon  (or to taste)
• 2-3 1-inch pieces of Fresh Ginger, peeled
• 2 cloves Garlic, sliced
  
• 1-2 sheets Kombu*
  
• 1 bunch Dandelion Greens (or sub Mustard Greens, Turnip Greens, Collards, Kale, or Spinach)
• 2 Green Onions, sliced (optional)
• 1 sprig fresh Cilantro, Mint or Basil (optional, for garnish) 

 

Optional Toppings/Additions:

• Egg (fried, poached or boiled)
• Additional Green Onions, sliced
• Chili Oil
• Nori or Furikake 
• Cilantro
  
• Salted Butter
• Soy Sauce, Fish Sauce (Patis) or Ponzu
• Fried Garlic
• Lemon Juice
  
• Bacon or other salty meat
• Cooked seafood

 

* I used Kombu to add a nice vegetal "green" flavor and ginger because of its natural healing properties but you can also use lemongrass, dried mushrooms, gingko nuts, lotus seeds, or even whole spices like cloves or anise. Try a combo!

Directions

 

1.  Rinse the rice a couple times until the rinsing water turns less cloudy. It doesn't have to be clear.
2. If you are using tough, raw, or bitter greens like dandelion greens or kale, you might want to blanch them first. That means putting them to boiling water for a minute or two then immediately transferring them into ice water. If you are using softer or pre-cooked greens like spinach, you can skip this step. Once the greens have been blanched, chop them up and set aside.
3. Add the rice, milk, water, bouillon, ginger, garlic and konbu to a large pot with a cover. Bring everything to a boil over medium-high heat and stir. Reduce heat to very low and cover the pot with the lid. Let simmer over low heat for 90 minutes or up to 2 hours, checking and stirring occasionally to prevent any sticking (and burning) on the bottom, until the rice is soft and the mixture has a thick porridge-like consistency. Sorta like a loose risotto.
4. Fish out the konbu and ginger pieces, and any other tough flavoring agents like lemongrass if using. Add the green onions and the chopped greens. Cook for another 5-10 minutes. Taste and adjust seasoning.
   
5. Once the porridge is looking and tasting good to you, ladle it into serving bowls. Garnish with some leafy green herbs (like cilantro) in the center. You can store any extra in the fridge for 3-5 days.
   

 

Serves 6-8