Here is an
easy way to make your Rice Porridge for Christmas or any time in December for
that matter, or if cooking the Rice Porridge to use for Ris a lamande.
Rice Porridge in the oven bag, you don’t have to stir it all the time to avoid
it burning to the bottom of the pot or boiling over and making a mess on the
stove you have to clean up when finish.
Cut the vanilla bean in half, length wise,
scrape out the seed and add to milk and rice together with the remaining
the short grain rice, milk, and the vanilla bean in an oven bag, close the bag
lightly and place in a pot with water and bring to boil. Boil for about 50 min
with lid on, but with a little opening. Let the end of the oven bag stick out
of the pot to let the steam escape out of the bag.
the porridge is boiled, pour it into a bowl, remove the vanilla bean and add
the salt and mix it well together and it is ready to serve.
you need some of the rice porridge for “Ris a lamande” take it aside before you
add the salt.
The rice porridge is plated up and served with
a teaspoon of butter (for Vegans use Nuttelex Original instead of butter) in
the middle and sprinkled with cinnamon sugar and served with Blackcurrant fruit juice syrup or light
Here you go, no dirty dishes and it won’t burn
on to the bottom of the bowl.