Rice porridge comes in a variety of forms – sweet or not, spreadable or crumbly, with all sorts of additives (raisins, meat, fruits, vegetables, jam, etc.) or without them.
Perhaps the most popular option is rice porridge with milk.
To prepare it, you first need to rinse the grain. It is better if you do this several times to achieve clear water.
Now put the rice in a saucepan and add water so that it rises a finger above the grain.
When the liquid boils, reduce the heat to low, cover the pan with a lid and cook for another 15-20 minutes until the moisture evaporates.
Don't forget to add sugar and salt, and when the rice is ready, pour boiling milk over it and leave it on the stove for another 15-20 minutes.
If we talk about the correct proportions, the classic recipe implies that for a glass of rice you should take 2 glasses of water and 1 glass of milk.
But when talking about what kind of cereal to choose, round or long grain, you should proceed from the goal you have set for yourself. If you want the porridge to be more boiled, choose round grains, and vice versa - long grain rice for a crumbly dish.
