What is your favorite way to eat rice porridge?
In the Netherlands we’ve been eating this breakfast for centuries. It is nourishing and cheap, plus we love it with syrup (stroop) or (light)brown sugar, that melts away on the hot rice porridge.
Over the years i found out that similar versions are loved and made all over the world. From savory versions in Asia, to the use of Middle Easter spices and nuts. Here is my favorite way to make this breakfast:
INGREDIENTS: (4 persons)
200 grams round grain rice (e.g risotto or dessert)
1 liter whole milk
3 tbs sugar (about 45 gram)
1 vanilla pod (substitute: 1 tbsp vanilla extract)
pinch of salt
1 -2 tbsp unsalted butter (optional)
1 tbsp. orange blossom water or rose water
2 tsp. ground cinnamon
handfull of chopped nuts, eg. almonds or pistachio
handfull of raisins
dash of ground nutmeg (optional)
PREPARATION:
▪️ Bring rice – without rinsing – milk, sugar, salt together in a pot.
▪️ Cut vanilla pod in half, scrape the seeds and add to the milk as well. Place lid on the pot and bring to a boil. Lower heat and let the rice pudding simmer for 14-15 minuten minutes. Then turn off the heat.
▪️ To make it creamier: stir in the butter at once and let it melt. This is also the time to stir in the rosewater and cinnamon.
▪️ Scoop the porridge into bowls and top with nuts and raisins and a dash of nutmeg.
▪️ You can eat the Roz Bel Laban either warm or cooled.
Bon appetit!
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R E C I P E (Dutch only)
▸ For Dutch version and a printable recipe card please go to our website: https://bettyskitchen.nl/zoete-rijstepap-ontbijt-maken/
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