Rice porridge

🥣 Very soft rice cooked first in water, then milk, lightly sweetened.

Rice porridge

Ingredients

  • 120 g dry white short-grain rice
  • 600 ml water
  • 600 ml pasteurised whole milk
  • 30 g sugar
  • 1 g salt

Preparation

Rinse rice briefly and drain. Put rice, 600 ml water and salt in a heavy-bottomed pan. Bring to a simmer and cook gently 15 minutes, stirring occasionally.

Add pasteurised milk and return to low heat. Cook about 20 minutes without sealing the lid, stirring more often to prevent scorching or overflowing.

Add sugar and cook 5 minutes. Check grains are very soft and mixture remains loose. Extend gently if the centre is firm and add a little hot water if needed.

Remove from heat and rest 5 minutes. Stir as porridge thickens during rest and divide into 4 bowls.

Reference: 40 minutes cooking after initial heating, 10 preparation, 5 resting, about 55 total. Serve warm, never scalding.