Rice porridge with coconut milk

A simple recipe for quick rice porridge, slightly modified for fasting and vegetarians. Very light and tasty porridge with tropical notes.

Ingredients

• 1 st. rice
• 200 ml coconut milk
• 1.5 st. l. sugar
• canned pineapples

Directions

1. Rinse the rice well, pour 2 cups of water (proportions 1:2) and cook until almost cooked (first bring to a boil over high heat, then reduce to below medium and cook under the lid). Then, when there is practically no water left, add sugar and coconut milk, mix and boil for a couple more minutes.
2. Remove from heat, serve immediately, garnished with canned pineapples! Rice porridge with coconut milk is ready! Bon appetit!