Crumbly rice porridge with carrot juice
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
Rinse the rice thoroughly in running water and drain it in a colander.
- Long-grain rice: 250 g
2
Peel, wash, and cut the onion into 4-6 pieces.
- Onion: 1 head
3
Peel, wash, and cut each clove of garlic in half.
- Garlic: 2 cloves
4
Place onion and garlic in a pan with heated vegetable oil, fry until golden brown, then remove with a slotted spoon.
- Vegetable oil: 75 ml
- Onion: 1 head
- Garlic: 2 cloves
5
Fry the rice in the same oil (2 minutes). Pour 1 cup of water and carrot juice over the rice, add salt and pepper.
- Long-grain rice: 250 g
- Carrot juice: 150 ml
- Ground black pepper: to taste
- Salt: to taste
6
Bring the contents of the pan to a boil over high heat, cook for 2 minutes, then cover with a lid, reduce the heat to minimum and simmer for 15 minutes.
7
After that, remove the pan with rice from the heat and let it sit covered for another 15 minutes.
8
Carefully mix the cooked porridge with a spatula, serve it on plates, and bring it to the table.
