Porridge making couldn’t be easier. Just mix everything and keep in the oven until it’s ready to eat. Porridge that is made in the oven is different from the one that is cooked on the stove, but I wouldn’t say either of them is better than the other. Rice porridge can be served with berry soup, but I prefer mine with sugar and cinnamon.
1 l soy milk
2 dl porridge rice or broken barley
0,5 tsp salt
Grease an oven proof dish with margarine. Mix milk, rice and salt in the dish and bake in 175 Celsius degrees for 1,5 hours.