Milk rice porridge with dried fruits

1 serving


Soak dried apricots and cherries in cherry liqueur. Rinse the rice well, put it in boiling water, cook for 5 minutes. Eat and put it in a saucepan, pour with hot milk, add sugar to taste and bring the rice to softness over a low heat, and the porridge to thickness. Place the porridge in a tin greased with oil and hold for several hours in a refrigerator or cold place. Toppling the tin, lay the porridge on a dish and decorate with fruits soaked in liquor.