Rice porridge is not pilaf and does not follow pilaf’s rules: pilaf should have separate grains, while porridge cooks until the grains break down and thicken the liquid. For porridge, use liquid equal to 6 times the rice’s volume, and cook it slowly with the lid ajar. It is served to people who are ill and to young children; cooking it in chicken broth makes it more filling.
Swish the rice once and drain it. Some of the starch thickens the porridge, so do not rinse the rice until the water runs clear.
Put the rice and hot chicken broth in a pot and bring to a boil. Skim off any foam. If making the broth at home, cook the chicken until the meat separates from the bone and its internal temperature exceeds 74°C / 165°F at the thickest point.
Reduce the heat, leave the lid slightly ajar, and cook for 20–22 minutes, stirring occasionally, until the grains break down and the liquid coats the back of a spoon.
Stir in the salt and butter, then remove from the heat.
Let the porridge rest for 5 minutes after removing it from the heat. It may look thin while hot, but it thickens considerably as it rests; adjust the consistency accordingly.
Tavuk suyunu sıcak eklemek önemli, soğuk suyla pirinç dışı pişip içi diri kalıyor.
Pirinci durulamak lapada da gerekiyormuş, nişastayı tamamen almadan yıkayınca kıvam yapış yapış oluyor. Suyun berraklaşmasını bekleyin; üç dört su gidiyor ama lapanın kaşıktan akışı tamamen değişiyor.
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