Rice Kasha for Breakfast
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- stakan rice
- butylki / 6 stakans milk or water
- butter
- sugar
Instructions
- Parboil rice once, drain, and rinse cold.
- Cook in hot milk/water (thin: ⅔ glass rice; medium: 1⅓ glass) with salt and optional butter.
- Serve with butter and sugar alongside.