Rice Milk Porridge
Rice dropped straight into milk cooks slower and almost always catches: the milk proteins settle on the base long before the grain softens. So water first, milk second. And it has to be short-grain rice — its starch is what makes the porridge creamy, while long-grain stays as separate pellets floating in milk.
- Prep
- 10 min
- Cook
- 35 min
- Rest
- 10 min
- Total
- 55 min
- Servings
- 4
- Level
- Easy
- Per serving
- 355 kcal
Ingredients
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What to use instead
Plant milk works, but use less sugar: oat and rice milks are sweet to begin with.
Makes: 4 servings, about 1.2 l
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Rinse the rice
Rinse until the water runs almost clear, but stop there — some surface starch needs to stay behind, because that is what binds the porridge.
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Step 2: Start it in water
Cover the rice with the water, bring to the boil and cook covered on low heat for 10 minutes, until the water has almost all gone.
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Step 3: Add hot milk
Pour in milk heated to just below boiling; cold milk stalls the cooking and the grains firm up again. Season with salt and sugar.
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Step 4: Simmer gently
Keep it on the lowest heat for 20–25 minutes, stirring across the base every few minutes. The overall ratio is 200 g rice to 1.1 l liquid, about 1:5.5 by weight.
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Step 5: Check the grain
A grain should crush between your fingers with no firm core left, and the porridge should fall slowly off the spoon. Still loose is fine — it thickens next.
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Step 6: Rest it
Off the heat, add the butter, cover and leave for 10 minutes. The porridge tightens by roughly a third in that time.
Tips & variations
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Tip
A heavy-based pan is not fussiness here: in a thin one the milk will catch even on the lowest flame.
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Variation
A strip of lemon zest or a split vanilla pod added with the milk and fished out at the end changes the porridge completely.
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Swap
Plant milk works, but use less sugar: oat and rice milks are sweet to begin with.
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Storage
Two days in the fridge. Cold, it sets like a pudding — loosen it with hot milk as you reheat.
Nutrition
| 1 serving | Whole dish 4 servings | |
|---|---|---|
| Energy | 355 kcal | 1,420 kcal |
| Protein | 9 g | 36 g |
| Fat | 12 g | 48 g |
| Carbohydrates | 53 g | 212 g |
Approximate values calculated from standard ingredient data.
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