Rice porridge with condensed milk
2 servings
20 minutes
Someone's favorite since kindergarten, and someone else's recollection of it with discontent, rice porridge can and should be delicious. This recipe will be appreciated by those with a sweet tooth, especially children. For rice porridge, use regular and condensed milk. Rice is the kind that absorbs juices better. Therefore, steamed rice will not do, but arborio or regular Krasnodar rice is just right. For a more dietary option, add cane sugar instead of condensed milk, but increase the amount of pasteurized milk. Oranges can be replaced with apples and the finished porridge can be sprinkled with cinnamon. To prevent the rice porridge from burning, keep an eye on it and stir constantly.
1
In a saucepan, mix cream with milk and zest from half an orange. Split the vanilla pod lengthwise, scrape out the insides, and add them along with the pod to the milk and cream.
- Milk 3.5%: 340 ml
- Heavy cream 35% fat: 160 ml
- Oranges: 1 piece
- Vanilla pod: 1 piece
2
Bring to a boil, add rice, reduce heat, and cook for 15-18 minutes while stirring occasionally. Stirring is essential, otherwise the rice will sink to the bottom and burn.
- Arborio rice: 60 g
3
Once the rice is ready, stir in the condensed milk, remove the vanilla, and take it off the heat.
- Condensed milk: 120 g
- Vanilla pod: 1 piece
4
Let the porridge cool slightly, add a piece of butter, mix a little, and serve. You can top it with orange slices, peeled from the skin and membranes.
- Butter: 40 g
- Oranges: 1 piece
