Recipes

Nick Roussos’s Earl Grey Rice Porridge

Move aside, porridge. Earl Grey Rice Porridge is in town, and it’s going to blow your mind.

For the mornings when your standard bowl just won’t do, this fusion recipe will give you the fix you’re searching for. The hazelnut crumble needs to be made in advance, but once you have it in the freezer, you can whip it out whenever you’re craving a bowl of delight. It’s creamy, delicious, and everything you didn’t know you wanted this morning.

Serves 5

For the Rice Porridge

1. In a small pot add cream, milk, zest and rice. Bring to boil and then simmer, stirring constantly for about 10 minutes.

2. When rice is cooked but al dente, take the pot off the heat, add the sugar and the tea bag and stir for 2 minutes. Discard the tea bag and set the pot aside to cool down with some cling film touching the surface of the cream to prevent skin.

3. You can serve it either warm, luke warm or cold. To serve, top it with cinnamon, lime zest and hazelnut crumble.

For the Hazelnut Crumble

1. Mix butter and sugar until creamy.

2. Add the vanilla extract, cinnamon, nutmeg and flour until fully incorporated.

3. Add the chopped hazelnuts until combined.

4. Wrap the dough in film and freeze.

5. When it is frozen, shave the dough and bake at 180c for about 6 minutes.

For the Rice Porridge

700g cream
300g milk
8g fresh bergamot zest
100g Arborio rice
50g sugar
1 Earl Grey tea bag
Cinnamon
Lime zest
Hazelnut crumble

For the Hazelnut Crumble:

150g cold butter cut in small cubes
155g sugar
6g vanilla extract
5g cinnamon
0.5g nutmeg
160g flour
275g hazelnuts, toasted at 180c for 6 minutes, roughly chopped


Nick Roussos

Born in Athens, Nikos Roussos's love of cooking made him leave his family's silversmith business and move to New York, enrolling at the Institute of Culinary Education in Manhattan. After working as a chef in Europe and the US, he co-founded OPSO, where he is the head chef.


View the Chef's restaurant, OPSO