I think many have enjoyed their grandmother’s sweet rice porridge as a child. In principle, rice porridge with caramelized oranges is something like that. Try it out!
Ingredients
600 ml of milk
2 tablespoons icing sugar
175 g risotto rice (arborio)
1 cube butter
200 ml of condensed milk
6 small oranges (or mandarins)
100 g of sugar
2 tablespoons brandy (can also be without)
Tutorial
Solis 1
Peel an orange.

Solis 2
Peel two oranges cut into very narrow straws.

Solis 3
Pour sugar and about 4 tablespoons of water into the pot. Heat with stirring until the sugar has melted.

Solis 4
Then stir in four tablespoons of water, brandy and orange peel straws. Put the pot back on the stove and cook for about 10-15 minutes until the orange peel is soft.

Solis 5
Then put in the whole oranges and simmer for 4 minutes. Bags for a while.

Solis 6
Boil the milk in a saucepan when it is bubbling, add the two remaining orange peel (uncut) and icing sugar. Boil for 10 minutes.

Solis 7
Melt the butter in another saucepan or deep pan and add the rice, stir frying for about 2 minutes.

Solis 8
Then pour the rice with hot milk (take the orange peel outside) and cook for 20-30 minutes, stirring occasionally.

Solis 9
Allow the rice to swell for 5 minutes, then stir in the condensed milk.

Conclusion
Put the porridge in bowls, put the boiled oranges on top of the syrup and pour the syrup. Enjoy your meal!