Rice Porridge with Condensed Milk

Description

Beloved by some since kindergarten and remembered with discontent by others, rice porridge can and should be delicious. This recipe will be appreciated by sweet lovers—especially children. For the rice porridge, we use regular milk and condensed milk. The rice should be the kind that absorbs flavors well. Therefore, parboiled rice won't work, but Arborio or regular long-grain rice is perfect. For a more dietary option, substitute the condensed milk with cane sugar, but increase the amount of pasteurized milk accordingly. Oranges can be replaced with apples, and the finished porridge can be sprinkled with cinnamon. To prevent the rice porridge from burning, keep an eye on it and stir constantly.

Ingredients

• 3.2% Milk - 10 fl oz
• 10% cream - 5 fl oz
• Arborio rice - 0 oz
• Butter - 0 oz
• Condensed Milk - 5 oz
• Vanilla Pod - 1 piece
• Oranges - 1 piece

Step by Step guide

Step 1

In a saucepan, combine the cream with the milk and the zest from half an orange. Split the vanilla pod lengthwise, scrape out the seeds with a knife, and add both the seeds and the pod to the milk and cream mixture.

Step 2

Bring to a boil, add the rice, reduce the heat, and cook, stirring occasionally, until done (this will take about 15–18 minutes). It's important to stir regularly, as otherwise the rice will sink to the bottom and burn.

Step 3

Once the rice is cooked, stir in the condensed milk, remove the vanilla pod, and take it off the heat.

Step 4

Let the porridge cool slightly, add a piece of butter, stir gently, and serve. You can top it with orange segments, peeled and deseeded.

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