Rice porridge with boiled fish, Manila style

Rinse the rice, add it to 2 liters of boiling water, place cloves and black peppercorns wrapped in a cheesecloth bag, salt, and cook over medium heat for 20 minutes.

Drain the boiled rice in a colander and let it cool.

Cut the fish into small pieces.

Wash, peel, and slice the banana into rounds.

Slice the pineapple.

Wash the lemon and squeeze juice from it.

Mix banana with pineapple, lemon juice, and fish.

Add the obtained mixture to the porridge and mix gently.

Chop the capers and mix them with yogurt.

Serve the porridge on individual plates and drizzle with a sauce made of capers and yogurt.