Cook rice flakes in milk or water for 3-15 minutes, depending on the desired granularity and density.
How to cook rice flakes?
You will need
Rice flakes – a little less than a third of a standard IKEA mug, or exactly – 70 grams
Water, milk or a mixture of them in arbitrary (to taste) proportions – 1-2 cups, depending on the desired viscosity / grain size of the cereal
Jam and / or sugar – 1- 2 teaspoons to taste
Butter – cube, or vegetable oil – 1 tablespoon
Recipe for rice cereal porridge
Pour the liquid into a saucepan (if you are using milk, it is better to take a saucepan with a thick bottom so that the milk does not burn), put on a quiet fire.
When it boils, add rice cereal.
Now boil the porridge, stirring slowly, until the desired consistency. This may take 3 minutes, as stated by the manufacturer on the box, or maybe all 20 – if you have stored the cereal for a long time. A clear guideline – rice cereal porridge is soft and not too thick. You can add some milk at any stage. At the end of cooking, add sugar or jam, and sweat a little more under the lid.
At the end, mix, put a piece of butter and sweat under the lid without fire for a couple of minutes.
Despite the simplicity of the recipe, it is fraught with a catch: rice flakes had to be boiled to the consistency of porridge for more than half an hour. This is quite logical, because rice flakes are made from rice, and rice is boiled to a state of porridge in 30 minutes. In any case, taste the porridge before turning off the fire.