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Rice milk porridge with apples

Rice Porridge with Milk and Apples

A really tasty porridge with an iron-rich fruit — your perfect breakfast! Rice porridge with milk makes a great morning meal, and it's even faster if you cook the rice ahead — say, boil it the night before and keep it in the fridge overnight.

Olga

Recipe author

Composition / ingredients

Servings:

Rice

0.5

Milk

0.5

Apples

Butter

Honey

Cinnamon

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 6 % 2 g

Fats 6 % 2 g

Carbohydrates 87 % 27 g

138 kcal

GI: 26 / 63 / 11

Cooking method

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Boil the rice in water almost until done, letting the water cook away completely — or drain it off in a sieve. Then pour in just enough milk to cover the rice, and bring it to a boil. The porridge is even better topped with apples caramelized in honey: slice an apple thin, fry the slices in a hot skillet with butter, then add the honey and keep frying for about 3 minutes, stirring. Dust the finished slices with cinnamon and pile them on top of the porridge in the bowl.