Rice porridge with apricots

2 servings

45 minutes

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

Energy value per serving

• Calories: 993
• Proteins: 9.2g
• Fats: 45.8g
• Carbohydrates: 141.3g

Ingredients

• Rice: 180 g
• Carrot: 100 g
• Apricots: 150 g
• Prunes: 80 g
• Raisin: 60 g
• Melted butter: 3 tbsp
• Cinnamon: to taste
• Sugar: 2 tbsp
• Salt: to taste

Cooking steps

1. Wash the rice and soak it for 2 hours.

   Required ingredients:

   • Rice: 180 g

2. Wash the carrot, peel it, and cut it into strips.

   Required ingredients:

   • Carrot: 100 g

3. Wash the prunes and cut them into strips.

   Required ingredients:

   • Prunes: 80 g

4. Wash the apricots, remove the pits, and cut them in half.

   Required ingredients:

   • Apricots: 150 g

5. Sort and wash the raisins.

   Required ingredients:

   • Raisin: 60 g

6. Place the carrots in a deep skillet with 2 tablespoons of melted oil, add raisins, prunes, salt, pour in a little water and simmer for 5 minutes.

   Required ingredients:

   • Carrot: 100 g
   • Raisin: 60 g
   • Prunes: 80 g
   • Salt:  to taste
   • Melted butter: 3 tablespoons

7. Then add rice and sugar, apricots, pour in 300 ml of water and cook for 30 minutes.

   Required ingredients:

   • Rice: 180 g
   • Sugar: 2 tablespoons
   • Apricots: 150 g

8. Let the porridge sit for 20 minutes, then mound it on a plate and serve, drizzled with the remaining melted butter and sprinkled with cinnamon.

   Required ingredients:

   • Melted butter: 3 tablespoons
   • Cinnamon:  to taste