Take all necessary ingredients. Milk it is advisable to take a good, fat. But with the 1.5% I have porridge could. First grind rice into flour. For this clover will fit good white rice, for example, "Indica" from the Mistral. We need flour soft, silky.

Pour the millet with water. Allow to stand for about half an hour. From time to time changing the water. It is necessary to remove any bitterness. Then put on the fire a saucepan with the milk. Add to the salt. Not lastim! In cold weather the milk in a thin struechkoy while stirring add the semolina. In boiling milk, add the millet. Boil until half millet. Condition - Alden. A couple of minutes before the end of cooking, take the rice flour, pour her a few tablespoons of cold milk. Stir thoroughly. While stirring pour the mixture into the porridge.

Then pour the mixture in a fireproof dish. Preferably with a wide edge. Put in oven under grill. But not on the top shelf, and a little lower. Porridge must be parched. Once on the surface a very thin Warbler, sprinkle it sugar. And again put under the grill.

Once you get a beautiful plump Warbler (as pictured), put her spoon in the bowl. Do this several times. The more skin we lower down, the tastier it will be a mess. Do not forget each time lightly sprinkle sugar the top of the porridge. I put it a little bit. Just 1 teaspoon. And highly recommend not to overdo it. Mom (she can't have sugar) the same porridge do without sugar. But then it turns out very tasty and like slightly sweetened.

Porridge can be eaten hot. Immediately. But I love eating it the next day. When she rises, saturated flavors. It turns out not a mess, and a kind of soufflé. The photo gives a good consistency and structure. Take a spoon, bring to mouth, chew, literally lips, and relish... Mmmm. Tenderness... There is another option: in the cooled porridge add a spoonful of sour cream and put to settle in a warm place. It turns out very tasty and unusual dairy product. I don't even know what to compare. Tastier than the same product many times!