How to cook rice porridge and what rice to use

The main subtlety is the choice of rice. Round varieties are suitable for porridge. I always choose Italian Arborio or carnaroli - those used for risotto. They contain more starch and absorb tastes well, so porridge is obtained with a good texture and a rich taste.

You can cook such porridge in any milk, I like the most on coconut. Prepare in such proportions: one part of the rice on two parts of milk.

Rice goes well with vanilla. In order not to spend a lot of money and do not use vanilla sticks every time, you can make vanilla sugar. To do this, take a couple of sticks, cut in half. Both the seeds and put the sticks themselves in a jar with white sugar, it will absorb vanilla well.

1. Heat milk, add rice and sugar to it. Cook over low heat, stirring, until cooked - about 20 minutes.
2. At the end of cooking, add cold butter to the porridge and beat it well in the manner of risotto. This will help create a texture and give a more creamy taste. Be sure to add a little salt, it will help to reveal all the tastes.
3. Cover with a lid and let stand for ten minutes.

Almost all fruits and berries are combined with rice, you can experiment at least every day.

Ingredients

Rice Arborio - 50 g

Vanilla sugar - 30 g

Milk - 100 ml

Butter - 20 g

Fruits, berries, nuts - to taste

The price of the dish in the institution

250 ₽

Instagram of the institution

Kuznyahouse

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