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Rice Porridge

Name: Rice Porridge
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4 servings
Cuisine: Rice Porridge
Ingredients: 250g short grain pudding rice; 300ml cold water; 1 litre whole milk; 1 teaspoon salt; 1 tablespoon caster sugar; 15g unsalted butter

Rice Porridge is a classic and comforting meal that works well for both dinner and dessert. It is made by slowly simmering short grain rice in milk until it becomes thick and creamy. This traditional dish is popular during colder months and provides a warm, filling feeling. You only need a few basic ingredients to make a delicious bowl at home.

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Why you should make rice porridge

This rice porridge is incredibly simple to make and requires very little active effort in the kitchen. The combination of milk and rice creates a smooth texture that is very satisfying to eat. It is a budget friendly meal that uses pantry staples you likely already have. You can easily adjust the sweetness to your own preference before serving.

Follow these simple steps for rice porridge

Step 1

Boil rice: Place the rice and water in a large heavy based saucepan. Bring the mixture to a boil over medium heat and stir occasionally to prevent sticking. Let the water simmer until most of it has been absorbed by the rice grains.

Step 2

Add milk: Pour the whole milk into the saucepan with the rice. Bring the mixture back to a gentle simmer while stirring constantly. Make sure the heat is not too high to avoid burning the milk at the bottom of the pan.

Step 3

Simmer slowly: Turn the heat down to low and put a lid on the saucepan. Let the rice porridge cook for about forty minutes while you stir every few minutes. The rice should become tender and the mixture should thicken into a creamy consistency.

Step 4

Season and serve: Stir in the salt, sugar and butter once the rice is fully cooked. Remove the pan from the heat and let it sit for a minute before serving. Pour the porridge into bowls and add your favourite toppings like cinnamon or extra butter.

The best tips for rice porridge

Using a heavy based pot is essential for making rice porridge to prevent the milk from burning. If the porridge becomes too thick during cooking, you can stir in a splash of extra milk to loosen it. Always stir right to the bottom and corners of the pan to keep the rice from sticking.

You can serve the porridge with a sprinkle of cinnamon sugar and a small knob of butter in the centre. For a different flavour, try adding a drop of vanilla extract or some lemon zest to the milk. Leftovers can be kept in the fridge and reheated with a little water or milk the next day.

You might also enjoy salmon roulade with spinach, tostadas with prawns or granola.

Ingredients

servings

Adjust quantity

250 g short grain pudding rice
300 ml cold water
1 litre whole milk
1 teaspoon salt
1 tablespoon caster sugar
15 g unsalted butter

Cooking time

Kitchen tools

Large heavy based saucepan
Wooden spoon
Measuring jug
Serving bowls

Nutrition information

NUTRITIONper serving

Energy:1682 kJ / 402 kcal
Fat:12 g
- of which saturates:7 g
Carbohydrates:62 g
- of which sugars:15 g
Protein:12 g
Fibre:1 g
Salt:600 mg

You should use a thick bottomed saucepan and keep the heat on a very low setting. Stir the Rice Porridge frequently, especially at the bottom of the pan, to ensure nothing sticks or burns during the long cooking time.

What is the best rice to use for Rice Porridge?

Short grain rice or pudding rice is the best choice for this recipe. These types of rice release more starch which helps create the characteristic creamy texture of a traditional Rice Porridge.

Can I store and reheat leftovers?

Yes, you can store it in an airtight container in the fridge for up to three days. When you want to eat it again, simply add a splash of milk or water and heat it gently in a pan or microwave until warm.