Rice Porridge
Breakfasts • Estonian
Description
Rice porridge is an international dish. In China, it is enjoyed with century-old black eggs and pickled cabbage. The Korean aristocracy loved rice porridge with sea cucumbers, while in India, rice is cooked in milk until it reaches a condensed milk-like consistency and served as dessert. Here’s how to prepare the familiar rice porridge with milk.
Ingredients
- Rice 10 oz
- Water 20 fl oz
- Milk 20 fl oz
- Sugar 0 oz
- Butter 0 oz
- Salt to taste
Step-by-Step Guide
Step 1
Prepare the necessary ingredients.
Step 2
Pour water into the pot.
Step 3
Add the rinsed rice.
Step 4
Cook over low heat for 15 minutes, stirring occasionally to prevent the rice from sticking to the bottom.
Step 5
At the same time, heat the milk in a separate saucepan, making sure not to bring it to a boil.
Step 6
Pour the milk into the partially cooked rice.
Step 7
Add sugar and salt. Cook for another 10–15 minutes, stirring, until the rice is completely tender.
Step 8
At the end of cooking, add butter to the porridge.
Step 9
Mix well.
Step 10
Serve with a pat of butter on the plate.
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