Rice Porridge with Vanilla and Apples

Any kind of rice for risotto is perfect for such porridge: arborio, vialone nano, carnaroli, etc. The high starch content in the grain makes the porridge truly creamy.

Ingredients

• 200 g arborio rice
• 2 small apples
• 160 ml of O'KEY milk pasteurized with 2.5% fat
• 40 g brown sugar + some more for apples
• 10 g natural vanilla sugar
• vegetable oil
• mint for decoration

Directions

1. Cook the rice in 600 ml of cold water until almost cooked, about 30 minutes. Stir occasionally.
2. Peel the apples, core them, cut the flesh into slices. Heat some vegetable oil in a frying pan, add apples, sprinkle with sugar and fry over high heat until golden brown, 5-7 minutes.
3. Season the almost cooked rice with brown and vanilla sugar and salt after boiling.
4. Pour in milk (for lactose intolerance - "non-dairy milk"), bring to a boil. Arrange the porridge on plates, place the apples in the center. Garnish with mint.
5. Products for this recipe, as well as all the essentials for a student, can be bought at the O'KEY store at the best prices .