Step 1

Bring broth and a few pinches of salt to a boil in a medium saucepan. Add rice and cook until tender, 15–20 minutes. Remove from heat.

Step 2

Grate cheese on the large holes of a box grater directly into porridge and stir until cheese is melted (porridge will thicken a little). Add kale and stir until slightly wilted.

Step 3

Ladle porridge into bowls and drizzle with chili oil.