Rice porridge with apples

1. 1 Short-grain ricepack 800 g ≈ $2.16 25 g
2. 2 Milk 2.5%pack 930 ml ≈ $0.91 120 ml
3. 3 Apples≈ $3.50 per kg 50 g
4. 4 Butterpack 180 g ≈ $1.60 3 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preparation: rinse the rice in cold water until clear; get a pot of about 0.8 L; set over medium heat and warm.

2. Rice cooking: add 80 ml of water, bring to a boil over high heat, cook for 10 minutes, stirring as needed, until most of the water is absorbed and the grain begins to crack open.

3. Add milk²: reduce heat to low and pour in the milk; continue cooking on low for 12 minutes, stirring every 3–4 minutes, the mixture will thicken.

4. Prepare the apple³: grate the apple; set aside to add to the porridge in the next step.

5. Add apples³ and finish cooking: two minutes before the end, add the grated apple and stir; continue cooking on low until the porridge is soft and smooth, creamy in texture with soft rice grains.

6. Finish: remove from heat, add butter⁴ to taste and mix well; let stand 1–2 minutes covered, then serve warm.

In short

• A child's portion for ages 1–3; suitable from 8 months. For younger kids, halve it and purée.