Rice porridge with mushrooms

5-10 dried mushrooms

4 carrots

1 onions

1 glass rice

2 tbsp. butter

salt

Soak the mushrooms in water until swelling, rinse and pour boiling water (4 cups), boil until tender, cut into small pieces, strain the remaining broth.

Finely chop the onion, fry it in butter.

Bring to the boil 2.5 cups of broth, add the fried onions, salt, again bring to a boil, add the rice and cook until thick stirring constantly.

Add the rice to the mushrooms, stir.

Put rice porridge with mushrooms in a greased tins and bake until Golden brown.