Rice-mashed Porridge

This simple dish is very demanding on the pan - it must have a thick bottom. Otherwise, the lower layers will burn. If there is no such pan, then it is better to take a cauldron. And it is very important to be able to set the lowest fire - what is called the languor mode. Then you get a delicate and at the same time satisfying and energetic dish, perfect for a hearty breakfast.

Ingredients

• 1 glass of masha
• 2/3 cup rice
• 2/3 cup rice
• salt

Directions

1. Rinse the mash thoroughly, fold it onto a sieve, then put it in a saucepan with a thick bottom. Pour in 7 cups of room temperature water, bring to a boil over high heat and reduce heat to low.
2. Place the lid on the pot and cook the mung bean until all the mung beans burst, 30-40 minutes. Salt (start with 1 tsp. With a slide, this porridge will take more salt than regular rice).
3. Rinse the rice with filtered water, fold into a sieve. When the mung bean is ready and the broth is saturated, put rice in it, stir, bring to a boil. Reduce heat to low, simmer for 20-30 minutes, depending on the type of rice. The porridge should turn out to be a little watery - after standing, it will thicken a lot.
4. Add oil, stir. Close the lid and let stand still on the switched off stove, 10–20 minutes. The longer you hold the porridge, the thicker it will be.