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300 g of packaged white round Makfa rice
500 ml of water
1 packet of vanilla sugar or 1/2 vanilla sugar bean
400 ml of 11% cream
sugar to taste
1 tbsp of butter
for caramelized nuts:
50 g of sugar
30 g of shelled hazelnuts
30 g of shelled almonds
time 45 minutes
Additional properties For kids
1. Caramelize the nuts. Place the sugar in the stewpot and put on medium heat until the sugar starts melting. Add the nuts and mix thoroughly with a wooden spoon until the sugar fully dissolves. Place the caramelized nuts onto a sheet of parchment or foil and let cool.
2. Pour water over the rice, add vanilla sugar or a vanilla bean. Cook on medium heat for 20 minutes, mixing occasionally. When the rice absorbs all the water, add cream, salt and sugar to taste. Reduce heat and cook for some 15 more minutes. The rice must be soft and a bit mushy. Remove from heat, take out the vanilla bean. Mix in butter.
3. Serve the porridge with a few caramelized nuts.
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