Rice porridge with water and milk
It is a creamy blend of millet and rice, perfect for a wholesome, slightly sweet breakfast or a comforting meal.
Updated : 19 June, 2025
Easy
About 30 min.
Ingredients
300 milliliters
Milk
300 milliliters
Water
150 grams
Rice
150 grams
Millet
50 grams
Butter
2 tablespoon
Sugar
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
Instead of sugar, you can use a heat-stable sugar substitute.
Preparation
Step 1
Add salt and sugar to taste. I added 1 heaping tablespoon of sugar because my family likes it sweeter. You can cook the porridge with only water or milk if you prefer.
Step 2
Sort through and rinse the rice and millet separately until the water runs clear. Soak both grains in clean cold water for 10–15 minutes, then drain.
Step 3
In a saucepan over medium heat, bring 1 ¼ cups (300 ml) of water to a boil. Add the rice and millet. Stir and bring it back to a boil. Cook for about 5 minutes, skimming off any foam.
Step 4
When the porridge begins to thicken, add milk (about 2 cups), sugar, and salt to taste. Bring it back to a boil. Reduce the heat to low. You may add vanilla sugar if desired.
Step 5
Add a tablespoon of butter. Cook the porridge over low heat, stirring, until it reaches the desired consistency. Then turn off the heat. If you prefer loose porridge, stick to this ratio. For a more creamy, soft porridge, double the milk.
Step 6
Cover the saucepan with a lid and let the porridge sit for 5–7 minutes. During this time, any excess moisture will be absorbed.
Step 7
Serve porridge in bowls. Top with fresh berries, a knob of butter, honey, or jam if desired. Enjoy your meal!