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Milk rice porridge classic

Classic Rice Milk Porridge

A really tasty porridge — the perfect choice for a family breakfast! Making rice milk porridge is easy enough for even a ten-year-old to handle. My recipe is simple and quick to put together.

Vita

Recipe author

Composition / ingredients

Servings:

Rice

200

Milk

Sugar

Salt

0.5

Butter (or 3)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 4 g

Fats 18 % 5 g

Carbohydrates 68 % 19 g

142 kcal

GI: 21 / 63 / 16

Cooking method

Cooking time: 45 min

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Here's how I do it: pour 2 cups (0.5 liters) of water into a saucepan and set it on the stove. As soon as the water comes to a boil, I rinse the rice well, add it to the boiling water, and cook it for about 5–8 minutes. Then I drain the rice in a colander or sieve. I wait for all the water to drip off, return the cooked rice to the pot, and pour in pre-boiled milk that I've salted and stirred well. Stirring now and then, I cook the porridge over low heat for about 15 minutes, then add the sugar and stir it in. In a second, larger pot, I bring water to a boil, set the rice pot on top, and let it finish over the water bath — basically steaming it down — for 10–15 minutes. Once the porridge is thick, you can spoon it into deep plates or bowls. To serve, drop a teaspoon of butter into each bowl. I usually make this for the kids' breakfast. Give it a try — you won't be sorry. And if you leave out the sugar and butter, it makes a good light dinner for anyone watching their weight.