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Porridge rises above its humble roots

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.

And Destroyer in Culver City, Calif., offers rice porridge with caramelized broccoli and puffed rice.

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