Crumbly rice porridge with cauliflower and oriental spices
2 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
Rinse the rice, fill it with cold water and let it sit for 30 minutes, then drain it in a colander, do not discard the soaking water.
- Long-grain rice: 0.5 glass
2
Wash the cauliflower and divide it into small florets, blanch in boiling salted water for 2 minutes, and drain in a colander.
- Cauliflower: 200 g
3
In a thick-bottomed saucepan, heat vegetable oil, add cloves, cardamom, bay leaf, cinnamon, pepper, cumin, and coriander and fry for 1 minute.
- Vegetable oil: 3 tablespoons
- Cloves: 8 pieces
- Ground cardamom: to taste
- Cinnamon sticks: 1 piece
- Black peppercorns: 1 teaspoon
- Caraway seeds: 1 teaspoon
- Ground coriander: 1 teaspoon
4
Add the prepared onion to the skillet and fry for another 5 minutes.
- Onion: 1 head
5
Pour rice into a saucepan, fry for 2-3 minutes, add the soaking water, add cauliflower, and salt.
- Long-grain rice: 0.5 glass
- Cauliflower: 200 g
6
Bring to a boil, reduce the heat and cook covered for 15 minutes, stirring the porridge 2-3 times during this time.
7
Serve hot, garnished with bay leaves and rings of red onion.
- Red onion: to taste
- Bay leaf: to taste
