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Rice soup
1 serving
boil the parted and washed rice (1/3 of the norm) for the garnish. Pour the rest of the rice with part of the milk diluted with water, add the butter and cook under a closed lid with a weak boiling for 40 minutes. then wipe the rice through a sieve, pour the rest of the boiled hot milk, diluted with water, and heat again to a boil, season with boiled cream. when served in plates with soup cream, put boiled rice.
boil the parted and washed rice (1/3 of the norm) for the garnish. Pour the rest of the rice with part of the milk diluted with water, add the butter and cook under a closed lid with a weak boiling for 40 minutes. then wipe the rice through a sieve, pour the rest of the boiled hot milk, diluted with water, and heat again to a boil, season with boiled cream. when served in plates with soup cream, put boiled rice.
milk - 800 g, water - 600 g, cream - 200 g, rice - 200 g, butter - 40 g, salt to taste
