Sweet rice porridge

Round-grained rice is thoroughly washed in a large amount of running water until the water becomes completely transparent. Then we throw the rice into a colander so that all the water runs off.

Take a saucepan with a thick bottom (we determine the volume at our discretion, depending on the amount of porridge), pour a little water into it (you can not boil it), pour the washed rice and put it on the stove. Turn on the maximum heat and quickly bring to a boil. Reduce the intensity of the burner flame to a minimum level. Add salt to the rice and add sugar to taste. Cook the porridge for 15-20 minutes, stirring occasionally so that the mass does not burn. During this time, the water should completely evaporate, and the rice should become soft, but not stick together at the same time.

Pour the milk into a separate bowl and bring it to a boil, carefully watching the process so as not to miss the moment. If you do not have time to reduce the fire in time, the milk can escape by extinguishing the flame of the burner. Pour boiling milk into a saucepan with already cooked rice. Bring the porridge to a boil and reduce the heat. Cook porridge with milk for another 15-20 minutes, be sure to stir, otherwise it will burn. We try and, if necessary, add more salt or sugar. At your discretion, you can flavor milk rice with your favorite seasonings (vanilla, cinnamon, etc.).

We determine the readiness of porridge independently. If the rice is soft, well-boiled, turn it off. Add butter to the finished rice milk porridge, mix well, cover with a lid and let it brew for 20 minutes. This time is necessary so that the rice is completely swollen and soaked.

We serve rice porridge milk in hot form, decorating at will. You can supplement a delicate dish with dried fruits, nuts, jam, fresh fruit or other additives suitable to taste.

Bon appetit!