Crumbly rice with bananas, Venezuelan style

Rinse the rice, add 1 cup of water, salt it, and bring to a boil over high heat.

Then reduce the heat and cook first on medium, then on low heat until all the liquid evaporates.

Cover the pot with a lid and cook the porridge for another 15 minutes on very low heat.

Wash the bananas, peel them, slice into rounds, and fry in melted butter.

Add fried bananas to the rice and mix gently.

Salt and pepper the cooked porridge, serve it in portion plates, and sprinkle with chopped parsley.

Serve with fried meat or fish.