Rice porridge with green peas and cheese

Rinse the rice in cold water, soak for 15 minutes, and drain in a colander.

Cut the cheese into 2.5x2.5 cm cubes and fry in heated vegetable oil until golden brown.

Dissolve turmeric and 2 teaspoons of salt in a small amount of warm water, add cheese and mix.

Heat the clarified butter in a pot over medium heat and fry the crushed cardamom pods and clove buds for 1 minute.

Add rice, pour in 950 ml of boiling water, add the remaining salt, and bring to a boil over high heat.

Stir the contents of the pot, reduce the heat to minimum, and cook the porridge covered for 20 minutes.

After that, remove the lid from the pot and cook for another 2-3 minutes to allow excess water to evaporate.

Add peas, cheese cubes, and butter to the porridge.

Before serving, gently stir with a cooking fork.