Rice Porridge with Raisins

Sort through the rice and rinse it in cold water 2–3 times, until the water runs clear. Rinse the raisins and soak them in warm water for 10 minutes, then drain in a sieve.

In a heavy-bottomed saucepan, combine the water, rice and salt. Bring to a boil, reduce the heat to low, cover and cook for 10 minutes, stirring occasionally so the rice doesn't stick.

Once the water is mostly absorbed, pour in the milk, add the sugar and stir. Bring back to a gentle boil.

Cook the porridge over low heat for another 10–12 minutes, stirring often, until the rice is fully cooked through and the porridge turns creamy.

Add the prepared raisins, stir and warm through for another 2–3 minutes.

Remove the saucepan from the heat, add the butter, cover with a lid and let sit for 10 minutes so the porridge settles and thickens.

Stir and serve the porridge warm.