Rice Porridge with Chicken Gravy

Rinse the rice in cold water until the water runs clear, transfer it to a pot, pour in 500 ml of water and season with salt to taste. Bring to a boil, cover with a lid and cook over the lowest heat for 15–18 minutes, until the liquid is absorbed. Remove from the heat and let it sit covered for another 10 minutes.

Pat the chicken breast dry and cut into pieces about 2 cm thick. Dice the onion finely and grate the carrot on a coarse grater.

Heat the oil in a deep skillet. Sauté the chicken over medium heat for 5–6 minutes, stirring occasionally, until the pieces turn white and lightly brown.

Add the onion and carrot and cook for another 5 minutes, until the vegetables soften. Stir in the flour and cook for 1 minute to get rid of its raw taste.

Gradually pour in the hot chicken stock, stirring constantly to avoid lumps. Add black pepper and a bay leaf, bring to a boil, cover with a lid and simmer for 10–12 minutes over low heat. At the end, remove the bay leaf and adjust the salt if needed.

Gently fluff the rice with a fork, divide among plates and top with the hot chicken gravy.