Stewed crumbly rice

Rinse the rice first with hot water and then with cold water, fry until golden in melted butter (25 grams).

Pour 2 cups of boiling water over the prepared rice and cook on low heat until thickened.

Then add the remaining butter, mix, cover with a lid, and cook until ready in the oven or in a water bath.

Gently fluff the cooked rice with a fork.

This porridge can be served with boiled poultry, veal, kebabs, or minced meat dishes.