Eaten as dessert or as breakfast, rice porridge is a traditional dish in the Netherlands. You can use risotto rice, dessert rice or regular rice for this recipe. However I like risotto rice the most in the porridge, since it makes it more creamy! Add some fruits and nuts to personalize the dessert to your flavor! Prefer a vegan version? Use some local plant-based milk.
Rice Porridge, Rhubarb, Strawberries & Almonds
Equipment
- Cooking pan
- Baking pan
Ingredients
- 125 gram Risotto Rice
- 1 tbsp Butter
- 500 ml Milk
- 1 Vanilla Extract, Syrup or Sugar; or another aroma
- 6 tbsp Sugar
- 200 gram Rhubarb
- 200 gram Strawberries
- 150 gram Almonds
- 3 tbsp Powdered Sugar
Instructions
- Clean and cut the rhubarb and strawberries in smaller pieces. Place in a baking pan or cooking pan on a medium heat. Add 100 ml of water and 3 tbsp of sugar, and bring to the boil. Let the mixture cook until the fruits are all soft.
- Melt the butter in a cooking pan and bake the risotto rice till glossy. Then add the milk to the rice and the vanilla aroma, and let it cook for 20-25 minutes. Stir often in order to make sure the rice doesn't stick to the bottom of the pan.
- Roast the almonds or almond chips till almost done and then add some powdered sugar. It is ready when the nuts are caramelized! Then you can make layers in a wineglass or other bowl!