Vorarlberger riebel

Vorarlberger riebel

Category: Culinary recipes

Kitchen: austrian

Ingredients
milk	500 ml
semolina or corn grits, or a mixture of both	300 g
butter	100 g
salt or sugar	taste

Cooking method

• Ribel is a simple dish from the river valley. Rhine state Vorarlberg (Austria), border region of Germany, Liechtenstein and Switzerland. Until 1970, ribel was the food of poor rural families. It is eaten mainly for breakfast with coffee or milk. You can serve with sugar or compote (in Austria and Germany, compote is called jam), apple sauce.
• Pour cereal into boiling milk and cook porridge, because of the large amount of cereal it is prepared just instantly! Cool the porridge, break it into lumps and fry them in butter. Hearty and tasty, dedicated to lovers of lumps in semolina! Milk can be immediately salted or added sugar, I did not add anything. Served with apple-cranberry compote.

The dish is designed for

2 large portions

Time for preparing:

20 minutes

Cooking program:

plate

Thank you Zemlyachka! Unlike my family, I love semolina porridge. I will powder my wife to cook, I really hope that they will like it in this form.

[anatolic]

anatolic, I hope the family will like the main thing not to be afraid of the amount of semolina when you add it to milk)))) maybe if you put a little less, all the same, lumps will come out)

And I always cook thick semolina. I cut the leftovers into cubes and fried, not knowing at all that it was ribel. Now I will call it beautifully - riibelle.

[Natasha]

Natasha, indeed, what a dish without a name! "fried porridge" does not sound, but ribel is already interesting

Yeah, in my youth, a neighbor made fun of his young wife about the fact that she was feeding him lazy dumplings. The name surprised him! I say to her: "Yes, call them custard cakes in Czech, I have it in my cookbook that says" In our business, first the ears, then the eyes, then the nose, and only then the mouth. How to present and eat.

all right