Classic Rice Porridge in Water

Cooking method

1. Step 1:

   

   Gather the listed ingredients. Use short-grain rice, not long-grain. Rice porridge differs from ordinary boiled rice in its texture — it should be neither runny nor dry-tasting. So instead of the classic ratio of 1 part grain to 2–2.5 parts water, use a ratio of 1 part grain to 3–3.5 parts liquid.

2. Step 2:

   

   Pour the rice into a deep container, cover it with water, and rinse it several times, removing any husks.

3. Step 3:

   

   Pour the rinsed grain into a cauldron, pot, or sauté pan with a nonstick bottom. Add salt to taste. If you're making a sweet porridge, add granulated sugar along with the salt — but honey is added only when serving, separately into each bowl.

4. Step 4:

   

   Pour boiling water over the rice in the pot and set it on the stove over the highest heat. Bring it to a boil and skim off the foam, then lower the heat to medium and cook the porridge for 20 minutes. Remember that the rice needs to cook down fully, so add another 5–10 minutes to the usual 12–15 minutes of cooking.

5. Step 5:

   

   After that time, the porridge will be completely done — you don't need to boil off all the liquid, since the rice absorbs it as it steams.

6. Step 6:

   

   Add the butter, setting some aside for serving. Stir it thoroughly into the rice porridge with a spoon or spatula. Instead, you can stir in vegetable oil: cold-pressed olive oil or sunflower oil, but odorless.

7. Step 7:

   

   Cover the pot with a lid, turn off the heat, and leave it for 5–7 minutes so the grain "draws in" the butter and the porridge turns out moist and glossy.

8. Step 8:

   

   Spoon the finished dish into plates or bowls, top it with butter, and serve. If you like, add a little honey or condensed milk if you prefer sweet dishes, or chopped fresh herbs, grated brynza, or cottage cheese.