Rice porridge with condensed milk
Origin of the recipe
Rice porridge with condensed milk is a popular dish with roots in traditional Russian and Soviet cuisine. This simple and filling treat emerged in the 20th century, when condensed milk became widely available thanks to industrial development. This combination was especially popular among children and families as a quick and tasty dessert or breakfast. In Russia and the CIS, rice porridge with condensed milk has become a classic of home cooking, a symbol of comfort and ease of preparation.
What do you need for cooking?
Ingredients
-
Rice
-
Water
-
Salt
-
Condensed milk
-
Butter
Kitchen utensils
- Pot
- Sieve
- Cup
Step-by-step recipe
Step 1:
Rinse the rice thoroughly.
Step 2:
Place the rice in a saucepan and cover with cold water.
Step 3:
Bring to a boil, covered.
Step 4:
Cook over low heat until liquid is absorbed (20 minutes).
Step 5:
Add salt and condensed milk and stir. Bring to a boil, turn off the heat and add butter.
Step 6:
Leave to infuse under the lid for 10-15 minutes and stir.
Cooking tips
Cooking sweet porridge with only milk is more difficult than with a mixture of water and milk or water and cream. Porridge cooked with milk takes a long time, and you need to keep an eye on it, otherwise you risk burning the rice, as the milk evaporates quickly.
If you want the porridge to be more tender and smooth, then rub the slightly cooled finished porridge through a sieve with medium-sized holes.
