Rice porridge with rabbit meat and prunes

Rinse the rice and drain it in a colander.

Peel, wash, and slice the onion into thin half-rings.

In a thick-bottomed pot, heat vegetable oil, add onion and fry until golden.

Pour rice into the pot, mix it, add salt, and pour water so that it covers the grains by 1.5–2 cm.

Cover the pot with a lid and place it on high heat.

When the water boils, reduce the heat, add rabbit meat, pepper, and prunes, and cook the porridge for another 15 minutes.