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Nadia Sosnoski
Rice porridge with cherries
Rice porridge from risotto rice with cinnamon and cherries.
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Ingredients
Directions
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Put the rice with the milk, sugar and cinnamon sticks in a thick-bottomed pan.
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Bring to the boil and let the risotto gently simmer for 30 minutes to a smooth porridge.
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Stir frequently. Add extra milk if the porridge becomes too thick. Remove the cinnamon sticks after 30 minutes.
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Let the cherries drain, but collect 4 cubits of liquid. Put this moisture with the cherries in a saucepan. Bring to the boil and add the jelly sugar.
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Allow to simmer for 2 minutes and then cool down slightly. Serve over the lukewarm rice porridge.
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Nutrition
250Calories
Sodium2% DV50mg
Fat8% DV5g
Protein12% DV6g
Carbs15% DV45g
Fiber4% DV1g
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