Rice milk porridge with apples
Composition / ingredients
2
Servings:
Step-by-step cooking
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Rice should be boiled in water almost to readiness, the water should boil completely, or drain it by putting the rice in a sieve. Then pour the rice with milk, so that the milk covers the rice, but not too much. Bring to a boil. Porridge will be more delicious if you add apples to it, caramelized in honey. To do this, cut the apple into thin slices and fry in a preheated frying pan with butter, then add honey and continue frying for 3 minutes, stirring. Sprinkle the finished slices with cinnamon and put them on top of the porridge in a plate.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- Fortified boiled white rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Apples - 47 kcal/100g
- Dried apples - 210 kcal/100g
- Canned apple mousse - 61 kcal/100g
- Honey - 400 kcal/100g
- Cinnamon - 247 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
