Middlins by Chef Brian Whittington of Preserved


list of ingredients

2 cups of middlins  /  6 cups of water  /  22 grams of salt  /  5 grams of fresh thyme  /  1/4 pound of unsalted butter  /  1 cup of heavy cream

cooking method

Bring water to a simmer and whisk in middlins. Continue whisking until suspended in water to prevent sticking to the bottom of the pot. Reduce heat to low and continue stirring until middlins become creamy. Whisk in fresh chopped thyme and salt and allow to cook a few minutes further. When the texture of the rice is tender, turn off heat and whisk in the butter.

cook time 30 minutes  /  serves 8

MiddlinsScott Meyer2 Comments