Rice porridge with green peas and cheese
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
Rinse the rice in cold water, soak for 15 minutes, and drain in a colander.
- Long grain rice: 350 g
2
Cut the cheese into 2.5x2.5 cm cubes and fry in heated vegetable oil until golden brown.
- Adyghe cheese: 200 g
- Vegetable oil: 50 ml
3
Dissolve turmeric and 2 teaspoons of salt in a small amount of warm water, add cheese and mix.
- Turmeric: 1 teaspoon
- Salt: 3 teaspoons
- Adyghe cheese: 200 g
4
Heat the clarified butter in a pot over medium heat and fry the crushed cardamom pods and clove buds for 1 minute.
- Melted butter: 50 g
- Cardamom: 6 pieces
- Carnation: 6 pieces
5
Add rice, pour in 950 ml of boiling water, add the remaining salt, and bring to a boil over high heat.
- Long grain rice: 350 g
- Salt: 3 teaspoons
6
Stir the contents of the pot, reduce the heat to minimum, and cook the porridge covered for 20 minutes.
7
After that, remove the lid from the pot and cook for another 2-3 minutes to allow excess water to evaporate.
8
Add peas, cheese cubes, and butter to the porridge.
- Canned green peas: 100 g
- Adyghe cheese: 200 g
- Butter: 1 tablespoon
9
Before serving, gently stir with a cooking fork.