Calories
47 kcal
Protein
3 g
Fat
5 g
Carbohydrates
14 g
First we need to put the rice to boil. Pour it out of a large deep container and rinse in cold water until the water is more or less clear. Boil water in a separate pot, about half a pot or more. Lightly salt the water, add the rice and cook over medium heat for 15 minutes.
While the rice is boiling, prepare a "broth" for our soup. After 7 minutes of boiling the rice in water, pour the milk into a saucepan and put it on medium or low heat. Wash the orange, remove the zest and grate it on a fine grater. Add the zest to the milk and, stirring, bring to a boil.
You can use fresh cherries in this recipe, but if that is not possible, frozen cherries will do. In this case, thaw the frozen cherries at room temperature half an hour to an hour before cooking the soup. If you don't have time, you don't have to defrost them. Peel the cherries from the pips with a special device and add them to the milk. If the cherries are fresh or defrosted, simmer, stirring, for 2 minutes (for frozen berries, increase the time to 5 minutes).
Add honey to the milk. Stir until dissolved. Adjust the amount of honey to your taste. You can add 1.5 tablespoons at first and taste. If it seems unsweetened, add more honey. Turn off the heat. Add the cinnamon to the milk and stir. Cover the pot with the lid and leave on the stove for 15 minutes.
After 15 minutes, remove the rice in a colander and allow the water to drain. When the water has drained away, cut the bags open and arrange the rice in portions on plates. Pour the milk, cherries and zest over the rice. Serve garnished with cinnamon and orange zest.
Not all plants are honey-bearing. So pear, sea buckthorn, or chamomile honey should raise questions. Before buying, search the Web for information about the variety you are interested in. It is possible that the honey plant in question does not exist in nature.
If you buy honey in Russia or Europe, evaluate the crystallization. It should solidify during the cold season. If the product is harvested in warmer climes, the consistency rule does not work. Turkish, Cypriot, Greek, and all Asian honey always remains liquid.
All types of rice are an excellent source of minerals: calcium and iron. Rice is rich in vitamins: niacin, vitamin D, thiamine and riboflavin. It is easy to digest and has less saturated fat and good cholesterol than other foods. White rice has about the same number of calories as brown rice, but contains only one-third the fiber and slightly less protein.
Bon Appetit!
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