Rice Porridge with Carrots and Prunes

Delicious and healthy rice porridge with carrots and prunes. Prunes give the porridge a unique aroma and wonderfully revitalize the seemingly simple combination of rice and carrots. This breakfast will please everyone, without exception!

Servings: 2

Ingredients

• Carrots – 200 g
• Pitted prunes – 130 g
• Rice (I have steamed) – 60 g
• Sugar – 20 g
• Butter – 20 g
• Salt – 1 pinch

Directions

1. For rice porridge with carrots and prunes, it is better to use a thick-walled saucepan.
   Rinse the prunes and pour 400-450 ml of water into a saucepan. Add sugar, stir and bring to a boil. We turn down the fire. If the prunes are fresh and tender, cook them over low heat for about 1 minute to dissolve the sugar. If the prunes are dense and dry, you can boil them longer – about 5-7 minutes.
2. Grate the carrots on a coarse grater or a grater for Korean carrots.

   

3. Add grated carrots to the prunes.
4. Rinse the rice and add to the pan at the same time as the carrots.
5. Mix everything gently, add salt. Cover and cook rice porridge with carrots and prunes over low heat for 20-25 minutes, until tender.
6. When there is no liquid left, and the rice is completely cooked (it should not boil over), remove the pan from the heat.
7. Add butter to the porridge.
8. Mix the porridge with butter, cover, and leave for 10 minutes.

   

9. Serve ready-made rice porridge with prunes and carrots to the table.

Enjoy your meal!