Vanilla Rice Porridge

Directions

1. 1

   Step 1

   

   Separate the whites from the yolks if necessary. Prepare two saucepans or skillets with thick bottoms. For the cream, you will also need a mixer and a whisk.

2. 2

   Step 2

   

   Combine the cream and milk for the cream in a skillet and place over low heat. Heat the mixture until the first signs of steam appear. Turn off the heat.

   TipDo not bring the cream and milk to a boil, otherwise the cream will be uneven.

3. 3

   Step 3

   

   In a bowl, rub the egg yolks with 1 tbsp of sugar. Add 100 ml of the hot milk mixture to the mixture and stir.

   TipIf desired, add vanilla essence or vanilla sugar to the cream.

4. 4

   Step 4

   

   Combine the egg-milk mixture with the milk and cream remaining in the skillet. Return to the heat and cook the cream over low heat until thickened.

   TipStir the mixture constantly so that the yolks do not curdle.

5. 5

   Step 5

   

   Strain the cream through a sieve and cover with plastic wrap 'in contact', meaning the wrap should touch the surface of the cream.

6. 6

   Step 6

   

   Place the rice in a thick-bottomed saucepan. Add the milk, cream, sugar, and vanilla essence. Mix everything thoroughly. Place the saucepan over medium heat and, stirring constantly, bring the mixture to a boil.

   TipReduce the amount of milk by half if you like thick porridge.

7. 7

   Step 7

   

   After boiling, reduce the heat to a minimum and cook for 30–35 minutes, until the rice is soft and the consistency is creamy. Salt the porridge about 5 minutes before the end of cooking.

   TipIf the porridge is too thick, pour in another 30–50 ml of hot milk and cook for 2 minutes.

8. 8

   Step 8

   

   Serve the finished porridge on plates, garnish with English cream and strawberry jam.