Crumbly rice porridge with raspberry leaves and carrots

Wash the rice.

Wash and chop the raspberry leaves.

Peel, wash, and grate the carrot on a coarse grater.

Layer the prepared ingredients in a deep skillet, add 100 ml of water, salt, and cook for 10-15 minutes.

Then place the pan in the preheated oven and let the porridge steam for another 20-30 minutes.

Serve with sour cream.