Polish-style Rice Porridge with Offal

Ingredients

In this Polish adaptation of Cháo lòng, the traditional Vietnamese rice porridge is transformed into a heartier dish by incorporating offal. The offal, such as liver or kidneys, adds a distinct flavor and texture to the porridge, giving it a unique Polish twist. Additionally, the spices and herbs used in the dish are adjusted to align with the flavor profiles commonly found in Polish cuisine. We alse have the original recipe for Cháo lòng, so you can check it out.

• 1 cup (200g) rice 1 cup (200g) rice
• 4 cups (950ml) chicken or beef broth 4 cups (950ml) chicken or beef broth
• 250g offal (liver, kidneys, etc.), thinly sliced 250g offal (liver, kidneys, etc.), thinly sliced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon marjoram 1 teaspoon marjoram
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley or dill, chopped (for garnish) Fresh parsley or dill, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 25g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Rinse the rice under cold water until the water runs clear.
2. 2.
   In a large pot, bring the broth to a boil.
3. 3.
   Add the rice to the boiling broth and reduce the heat to low. Simmer for about 20 minutes or until the rice is cooked and the porridge has thickened.
4. 4.
   In a separate pan, heat some oil and sauté the chopped onion and minced garlic until golden brown.
5. 5.
   Add the sliced offal to the pan and cook until browned.
6. 6.
   Season the offal with paprika, marjoram, salt, and pepper.
7. 7.
   Transfer the cooked offal mixture to the pot of rice porridge and stir well to combine.
8. 8.
   Simmer the porridge for an additional 10 minutes to allow the flavors to meld together.
9. 9.
   Serve the Polish-style Rice Porridge with Offal hot, garnished with fresh parsley or dill.

Treat your ingredients with care...

• Offal — Ensure that the offal is thinly sliced to ensure even cooking and tenderness.

Tips & Tricks

• If you're not a fan of offal, you can substitute it with cooked chicken or beef.
• Adjust the spices according to your taste preferences. Add more paprika for a spicier flavor or increase the marjoram for a more aromatic dish.
• For a creamier texture, you can add a splash of milk or cream to the porridge before serving.
• Garnish the porridge with a dollop of sour cream for an extra touch of richness.
• Serve the porridge with crusty bread on the side for a complete meal.

Serving advice

Serve the Polish-style Rice Porridge with Offal hot in individual bowls. Sprinkle fresh parsley or dill on top for added freshness and color. Accompany the dish with a side of crusty bread and enjoy it as a comforting and satisfying meal.

Presentation advice

To enhance the presentation, you can drizzle a swirl of sour cream on top of the porridge before garnishing with fresh herbs. Serve the porridge in rustic bowls or deep plates to showcase its heartiness.