Rice Porridge (Milch Reis)
Ingredients:
1/2 cup converted rice
1 quart milk
1 pinch salt
4 tablespoons sugar
1 tablespoon butter
1/4 cup raisins, optional
Directions:
Cook rice in milk with salt and butter, very slowly until kernels are tender but have not lost their shape. If you have patience, do this in the top of a double broiler. It will take 1 1/2 to 2 hours but will be worth it.
The mixture should be very thick and can be stirred several times during cooking. When done, flavor with sugar, cinnamon and add raisins--if you are using them. This may be served hot or cold.
Ingredients:
1/2 cup converted rice
1 quart milk
1 pinch salt
4 tablespoons sugar
1 tablespoon butter
1/4 cup raisins, optional
Directions:
Cook rice in milk with salt and butter, very slowly until kernels are tender but have not lost their shape. If you have patience, do this in the top of a double broiler. It will take 1 1/2 to 2 hours but will be worth it.
The mixture should be very thick and can be stirred several times during cooking. When done, flavor with sugar, cinnamon and add raisins--if you are using them. This may be served hot or cold.
Note: This is a recipe that is
similar to the “milk rice” that Mom used to make. I believe the texture was a little
thinner. She did not use the raisins and
served it hot, as a meal. Dad loved this
stuff, but Mom and we kids thought it was bland and boring.
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