Rice porridge with spinach and coriander
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
Rinse the rice, soak in cold water for 15 minutes, then drain in a colander.
- Long-grain rice: 350 g
2
Wash and dry the spinach leaves, immerse them in boiling salted water, cook for 5 minutes, then drain in a colander, rinse with cold water and chop finely.
- Spinach: 250 g
- Salt: to taste
3
In a medium-sized pot, heat the ghee and sauté the coriander and bay leaf in it.
- Clarified butter (ghee): 1 tablespoon
- Ground coriander: 1 teaspoon
- Bay leaf: 2 pieces
4
Add rice and stir-fry it until transparent.
- Long-grain rice: 350 g
5
Put spinach in the pot with rice, stir, pour in 825 ml of hot salted water and bring to a boil.
- Spinach: 250 g
- Salt: to taste
6
Cover the pot with a lid and cook the porridge on low heat, adding finely chopped peanuts 5 minutes before it's done.
- Peanuts: 100 g
7
Season the cooked porridge with pepper, gently mix with a cooking fork, serve in portion plates and bring to the table.
- Ground black pepper: to taste
