Milk rice porridge

2 servings

30 minutes

Milk rice porridge is a cozy and delicate dish of Russian cuisine, featuring a velvety texture and soft, creamy flavor. Its history roots back to the traditions of Russian breakfasts when porridge was the staple of morning meals. Its simplicity and nutritional value make it an ideal option for both children and adults. Preparation requires patience: rice slowly swells in hot water until it reaches a jelly-like consistency, then milk is added to give the dish tenderness. It is best served warm with butter, honey or jam, turning it into a true delicacy. This recipe symbolizes home comfort and traditions while preserving warm memories of childhood and family breakfasts.

Energy value per serving

• Calories: 218.8
• Proteins: 6.2g
• Fats: 3.9g
• Carbohydrates: 40.3g

Ingredients

• Rice: 0.5 glass
• Water: 1 glass
• Milk: 1 glass
• Salt: to taste

Cooking steps

1. Put water in a thick-bottomed pot on the fire. Bring to a boil. Add rinsed rice and, stirring constantly, reduce the heat. Add salt. Cook the porridge until half-done - until the liquid becomes jelly-like and the rice grains swell - for 10-15 minutes.

   Required ingredients:

   • Rice: 0.5 glass
   • Water: 1 glass
   • Salt:  to taste

2. Add milk to the porridge - not all at once, but the necessary amount for the desired thickness and a little more (for boiling). Continue stirring and cook until ready.

   Required ingredients:

   • Milk: 1 glass

3. Remove from heat and immediately place on warm plates.