Rice porridge

6 servings

40 minutes

Rice porridge is an international dish. In China, it is eaten with thousand-year-old black eggs and sauerkraut. Korean nobility loved rice porridge with abalone, and Indians boil rice in milk until it reaches the consistency of condensed milk and eat it for dessert. We tell you how to cook the rice porridge we are used to in milk.

Energy value per serving

• Calories: 278.3
• Proteins: 5.8g
• Fats: 10.7g
• Carbohydrates: 40.1g

Ingredients

• Rice: 230 g
• Water: 650 ml
• Milk: 600 ml
• Sugar: 30 g
• Butter: 50 g
• Salt: to taste

Cooking steps

1. Prepare the necessary ingredients.

2. Pour water into the pot

   Required ingredients:

   • Water: 650 ml

3. Add the washed rice.

   Required ingredients:

   • Rice: 230 g

4. Cook on low heat for 15 minutes, stirring occasionally to prevent the rice from sticking to the bottom.

5. Meanwhile, heat the milk in a separate pot without boiling.

6. Pour milk into the partially cooked rice.

   Required ingredients:

   • Milk: 600 ml

7. Add sugar and salt. Cook for another 10-15 minutes, stirring, until the rice is completely soft.

   Required ingredients:

   • Sugar: 30 g
   • Salt:  to taste

8. At the end of cooking, add butter to the porridge.

   Required ingredients:

   • Butter: 50 g

9. Mix well.

10. Serve with a piece of butter on the plate.

    Required ingredients:

    • Butter: 50 g