Recently, I found my notebook, in which I wrote down recipes at the dawn of my acquaintance with cooking. This method is how to cook rice porridge from the same notebook. It, like the vast majority of recipes that interested me at that time, is very simple and uncomplicated. But, you see, sometimes such solutions are not enough in the kitchen. And oddly enough, sometimes it is these simple dishes that bring you the most “thank you” and “how delicious” from family members:
For example, for this rice I received at least five “thank you” and “very tasty” from my picky son in most cases :) Well, in general, this rice with tomato and cheese is not only porridge, but also a way to diversify the side dish, make it brighter and less ordinary. I am sure that those who have rice as a frequent guest on the table will like this cooking option. Rice sticks very well, so you can shape it with different molds. Such an original serving will be another plus of this dish in the eyes of your family members, and especially children.
Recipe for rice porridge with tomato paste and cheese

Ingredients:

Rice – 1 cup (any rice will do, both long grain and round grain)
Butter – 3 tablespoons
Tomato paste – 1 tablespoon
Hard cheese – 50 g (grated)
Salt – to taste
Black pepper – to taste (ground)

Cooking:

Boil about 1 liter of salted water. Add rice and cook for 15 minutes until done.
Drain the rice in a colander.
Heat up the butter in a deep frying pan. Add the tomato paste and cook, stirring, for about 1 minute to color the oil with the tomato.
Then add the rice and mix thoroughly so that the rice is evenly colored. At the end, add the grated cheese and cook a little more, stirring, until it is completely melted. Salt and pepper to taste.
Enjoy your meal!