Breakfast
Rice porridge with milk
Milky rice porridge is one of the simplest and best-loved breakfasts for children in Russia, yet it often either burns or turns out thin. The reliable method has two stages: first the rice simmers in water until it has absorbed almost all of it, then hot milk goes in. The grains have time to soften fully, and the milk doesn't spend long enough on the heat to scorch. Short-grain rice is essential, as it releases starch and makes the porridge creamy. 150 g of rice gives three bowls you can top with butter, jam, raisins or fresh fruit.
Method
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Rinse the rice in 3-4 changes of water until the water is almost clear.
Put the rice in a heavy-based pan, add 300 ml of cold water and bring to the boil.
Cook uncovered over medium heat for 8-10 minutes until almost all the water has been absorbed.
Meanwhile heat the milk until nearly boiling, in a separate pan or the microwave.
Pour the hot milk over the rice, add the sugar and a pinch of salt and stir.
Bring back to the boil, then turn the heat right down and cook for 15-20 minutes, stirring every 3-4 minutes and scraping the bottom.
When it has thickened and the grains are very soft, take it off the heat. It will look a little loose but thickens as it stands.
Add the butter, cover and leave for 5-10 minutes.
Tips for success
- If it's too thick, stir in 50-100 ml of hot milk and warm through.
- Rubbing butter around the rim of the pan helps stop the milk boiling over.
- For an extra-smooth texture, whisk the porridge for 30 seconds at the end.
- Don't cover the pan while it simmers with the milk, or it will boil over.
Serving and storage
Serve warm with a knob of butter. Jam, honey, cinnamon, raisins, sliced banana or grated apple all go well.
Keep in the fridge for up to 2 days. Stir in a little milk before reheating.
Variations
- With pumpkin: add 200 g of pumpkin cubes to the rice with the water.
- With dried fruit: stir in 50 g of raisins and dried apricots 5 minutes before the end.
- Plant-based: use oat milk instead of dairy and coconut oil instead of butter.
Calories and macros
Per serving (about 387 g):
Per 100 g: 102 kcal, P 2.6, F 3.4, C 15.7. An estimate based on average ingredient values. Your daily calories ›
