Creamy Rice Puree Soup

Sort and rinse the rice, then cook the rice in the water until tender. Drain the cooking broth, pass the rice through a sieve, return the rice to the broth, add the milk, butter, and salt, then heat the mixture until it comes to a boil. Sprinkle the soup with herbs and serve it with sour cream.

Ingredients: 1 liter of water, 600 g of milk (about 2.5 cups), 150 g of rice (about 3/4 cup), 2 teaspoons of butter, 4 tablespoons of sour cream, 2 teaspoons of finely chopped parsley and dill, salt.