Breakfast Rice Pudding
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WHAT YOU NEED:
150 ml pearled rice 300 ml water 1 Tbsp butter salt dash of cinnamon 750 ml milk 2 Tbsp sugar |
METHOD:
In a large heavy pot, melt the butter on medium low heat.
Add the rice and cinnamon. Heat until the rice becomes a little translucent.
Add the water and salt. Simmer until the rice absorbs the water.
Add the milk and sugar, simmer on low, scraping the bottom occasional, so that it doesn’t stick to pot.
Simmer until it becomes a thick porridge, about 40 minutes.
Serve warm with a splash of cold milk and cinnamon.
In a large heavy pot, melt the butter on medium low heat.
Add the rice and cinnamon. Heat until the rice becomes a little translucent.
Add the water and salt. Simmer until the rice absorbs the water.
Add the milk and sugar, simmer on low, scraping the bottom occasional, so that it doesn’t stick to pot.
Simmer until it becomes a thick porridge, about 40 minutes.
Serve warm with a splash of cold milk and cinnamon.