Rice Porridge Bowl with Berries
Tender milk rice porridge with vanilla sugar, butter, berries, and cinnamon. Perfect for a calm, sweet breakfast.
- Time
- 30 min
- Serving
- 519 kcal
- Ingredients
- ≈ $1.54
- Protein
- 13 g
Ingredients
- 1 Short-grain ricepack 800 g ≈ $2.14 60 g
- 2 Milk 2.5%pack 930 ml ≈ $0.88 260 ml
- 3 Sugar 10 g
- 4 Vanilla sugar 5 g
- 5 Butterpack 180 g ≈ $1.58 10 g
- 6 Mixed berries (frozen)pack 300 g ≈ $3.50 90 g
- 7 Cinnamon 1 g
- 8 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Rinse the short1-grain rice until the water runs almost clear.
Pour the milk2 into a saucepan, then add the rice, salt, sugar, and vanilla sugar.
Cook over low heat for 22–25 minutes, stirring often, until the rice is tender and the porridge is creamy.
Add the butter5 and stir until melted.
Warm the berries for 2–3 minutes in a separate saucepan, or add them cold.
Transfer the rice base to a bowl, arrange the berries on top in a section, and sprinkle with cinnamon.
Tips
- Why it works
- Rinse the rice until the water runs clear to remove the starch, otherwise the porridge will be clumpy and cloudy. Cook over low heat, otherwise the rice will scorch or turn dry.
- Substitutions
- Use fresh berries or 90 g jam instead of frozen berries. Instead of vanilla sugar, use 1 tsp vanilla extract or a whole vanilla pod.
- Common mistakes
- If the porridge is dry or crumbly, there wasn't enough milk or the heat was too high. You'll notice a grainy texture and no creamy consistency.
- Storing and reheating
- Keep in the fridge for 3 days. Reheat in the microwave for 1 to 1.5 minutes with a lid, adding 1 tbsp water. Add the berries fresh just before serving.
- Serve with
- Serve with tea or coffee on weekday mornings when you need something quick and sweet. For kids, add a spoonful of honey or nuts.
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