Rice porridge with carrots and coconut
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
Peel, wash, and grate the carrot on a coarse grater.
- Carrot: 2 pieces
2
Wash the raisins.
- Raisins: 2 tablespoons
3
Rinse the rice, soak it in cold water for 15 minutes, drain in a colander and dry.
- Long-grain rice: 1 glass
4
Heat vegetable oil in a thick-bottomed pot, add sesame seeds, cloves, black pepper, cinnamon, and coconut.
- Vegetable oil: 2 tablespoons
- Sesame seeds: 2 tablespoons
- Cloves: 6 pieces
- Black peppercorns: 6 pieces
- Cinnamon sticks: 1 piece
- Desiccated coconut: 3 tablespoons
5
Fry, stirring, until the coconut flakes turn golden.
- Desiccated coconut: 3 tablespoons
6
Pour rice into the pot and fry for a few minutes until the grains become transparent.
- Long-grain rice: 1 glass
7
Then pour in 2 cups of water, add carrots and raisins, salt it, increase the heat and bring to a boil.
- Carrot: 2 pieces
- Raisins: 2 tablespoons
- Salt: 0.5 teaspoon
8
Cover the pot with a lid and cook the porridge on low heat for 20-25 minutes.
9
After that, turn off the heat and let the porridge sit covered for 5 minutes.
10
Before serving, fluff the porridge with a cooking fork.
