Rice porridge with spinach and coriander

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

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.

In a medium-sized pot, heat the ghee and sauté the coriander and bay leaf in it.

Add rice and stir-fry it until transparent.

Put spinach in the pot with rice, stir, pour in 825 ml of hot salted water and bring to a boil.

Cover the pot with a lid and cook the porridge on low heat, adding finely chopped peanuts 5 minutes before it's done.

Season the cooked porridge with pepper, gently mix with a cooking fork, serve in portion plates and bring to the table.