This is my variation on lapas (pronounced lah-pàhs) the traditional Greek comfort food our mothers cooked for us whenever we were sick with a stomach or tummy ache. It is a soft risotto, that is best eaten as soon as it is taken off the heat.
But I refrigerate the leftovers and reheat in the microwave, spaying with some water, since I never serve it plain. I use it much like polenta as the base for many different strongly-flavored toppings, like the Roasted Quince and Carrots –with or without eggs or chicken– or with Baked Scallion Meatballs and Avgolemono Sauce. But it is wonderful simply mixed with just crumbled feta or any other cheese.
Traditionally Lapas has no herbs or other flavorings, but my Georgian friends, who also prepared a similar dish, added a few bay leaves which made it wonderfully aromatic. I took their idea and now bay leaves have become part of my rice porridge. (more…)