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.
1
Prepare the necessary ingredients.
2
Pour water into the pot
- Water: 650 ml
3
Add the washed rice.
- 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.
- Milk: 600 ml
7
Add sugar and salt. Cook for another 10-15 minutes, stirring, until the rice is completely soft.
- Sugar: 30 g
- Salt: to taste
8
At the end of cooking, add butter to the porridge.
- Butter: 50 g
9
Mix well.
10
Serve with a piece of butter on the plate.
- Butter: 50 g
