Milk Rice Porridge with Ice Cream
by Editorial Staff
Airy and tender milk rice porridge with ice cream and aromatic raspberries. This porridge, reminiscent of a delicate dessert, will be an excellent breakfast or afternoon snack.
Cook: 20 minutes
Servings: 2
Ingredients
(glass volume – 220 ml)
- Rice – 1 cup (200 g)
- Milk – 3/4 cup (165 ml)
- Ice cream sundae – 1 pc. (about 70 g)
- Butter – 40 g
- Water – 1 glass (220 ml)
- Sugar (optional) – 1 tbsp
- Salt – 0.5 teaspoon
*
For filling: - Raspberries, mashed with sugar – 50 g
- Mint – 2 leaves
Directions
- Take the groceries on the list. If desired, the ice cream can be replaced with another ice cream.
- We wash the rice well in cold water. If you leave rice in cold water overnight, it will swell slightly and in the morning it will take much less time to cook porridge.
- We load clean rice into a ladle or saucepan and pour a glass of clean water. We put on fire and bring to a boil.
- Reduce heat and cook rice porridge covered for about 5-10 minutes, until the liquid is completely absorbed.
- Pour in milk and add salt. Bring to a boil again, reduce heat and cook rice porridge with milk, stirring occasionally, for 5-7 minutes.
- Then add the ice cream (remove the waffle cup – we don’t need it) and butter. Mix well. If the porridge doesn’t seem sweet enough, add sugar. Cover and simmer rice porridge with ice cream over low heat for a couple of minutes.
- Delicate milk rice porridge with ice cream is ready.
- We layout the rice porridge on plates and serve. If desired, when serving, the porridge can be poured with raspberries, grated with sugar, your favorite jam, or jam.
Enjoy your meal!
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