How is milk rice porridge prepared? How is it served?

Boiled rice can be served with sugar and cinnamon or, for example, with nutmeg and vanilla. Previously, in some southern Russian and Ukrainian villages, one could hear about porridge that it was “greasy.” In the sense that this milky rice porridge, moderately liquid, is spread on the plate.

It’s tastier to cook rice porridge with whole milk, but healthier with low-fat milk.

What you need to make milk rice porridge

First, decide what kind of porridge you are preparing: boiled or crumbly? The technology is the same, but there are small differences. First of all, they concern the type of rice.

Rice variety. For boiled porridge, round-grain rice with a high starch content is used (Krasnodar, for example), but long-grain rice such as basmati or jasmine is also possible. To prepare crumbly milk rice porridge, it is better to use steamed rice.

Proportions. For boiled porridge with a delicate consistency: for 1 part rice you will need 3 parts water and 3 parts milk. For crumbly porridge with milk: for 1 part rice - 5 parts water (more is possible) and 2 parts milk.

Other Ingredients: sugar, salt, seasonings to taste. Seasonings are added optionally: ground cinnamon (or stick), vanilla (ground or stick), ground nutmeg, allspice peas.

Cooking delicious rice porridge with milk: step-by-step instructions

Step 1. Prepare the ingredients

Rice. The question often arises: is it necessary to rinse rice? There are varieties that do not require washing, but there are vice versa. Basmati, for example, is recommended to be washed, but jasmine is not. The question also depends on what you are cooking. If the dessert or boiled porridge is like ours, then there is absolutely no need to rinse it from “extra” starch. In addition, whether to rinse or not is decided not only by the type and nature of the dish, but also by the quality of the rice - if it is not of very high quality, it is better to rinse it.

Milk. Boil the milk and let it cool slightly. You can pour boiling water over rice, but it has been noticed that this “looses” the grains too much; on the other hand, if the milk comes straight from the refrigerator, it will curdle.

Stirring. Looking ahead: do you need to stir the rice? When preparing milky rice porridge, of course, especially if you want to get a tender, boiled sweet porridge for your child. However, if you plan to achieve a crumbly consistency, stir less at all stages of cooking.

Step 2. Cook rice in water

To get boiled rice porridge, you need to pour the cereal with water, three times the amount of rice, and cook, stirring from time to time, over low heat for about half an hour (or until tender, depending on the type of rice).

A crumbly porridge is obtained by pouring a large amount of water into the rice (150-200 g per liter), putting it on low heat and bringing it to readiness. The rice should then be drained into a colander.

Step 3. Add milk

Add the prepared milk and cook for another 20-30 minutes over very low heat.

Regarding the amount of milk added. If you like drier porridge, add less milk (1:2), if thinner - 1:3.

Step 4. Sweeten, salt, season

At this step, 10 minutes before the end, add porridge of different flavors. I throw in half a stick of vanilla, cinnamon, a pinch of ground nutmeg and a couple of allspice. Not counting sugar (from 2 tablespoons to half a glass of granulated sugar per 250 g of rice, depending on taste) and salt.

Turn off the fire.

Step 5. Add butter

All that remains is to add a cold piece of butter to the already prepared milk rice porridge. Now let it stand with the lid closed for 5 minutes, after which you can serve it.

Articles about the benefits of rice:

When I cook rice porridge with milk, I always remember my childhood - kindergarten, breakfast, aromatic, snow-white, viscous, with a piece of butter. Mmmm... As they say, all the best for children.

Experts advise this dish to be the first to be introduced into complementary foods for young children. The fact is that rice does not contain gluten, which can cause an allergic reaction and indigestion in babies under one year old, so rice porridge does not irritate the stomach walls of a small child.

Rice porridge with milk is an ideal option not only for children, but also for those who need to build muscle mass and gain energy. It is especially useful to eat it for breakfast. Therefore, a person who has breakfast with this dish will have a wonderful mood and energy charge for many hours. In addition to healthy amino acids, the dish contains a lot of potassium, magnesium, iron, selenium, vitamins B, E and PP. Rice porridge with milk doubles its beneficial properties, increasing the calcium content in the finished product several times.

Eating rice porridge with milk helps:

• strengthening the cardiovascular system;
• normalization of digestion;
• improvement of metabolic processes due to the animal proteins included in its composition;
• a beneficial effect on the condition of nails, hair and skin, since rice is a generally recognized absorbent and is able to absorb waste and toxins accumulated in the body;
• improving memory, due to the B vitamins it contains, which normalize metabolic processes in the body and the nervous system;
• normalization of sleep, increasing the amount of milk in women during lactation and eliminating bad breath;
• building muscle mass, since rice porridge is a source of complex carbohydrates, which tend to accumulate not in the sides, but in the muscles, while simultaneously supplying the body with energy. Accordingly, calories in this case serve more as energy fuel than as a source of extra pounds.

However, you shouldn’t overuse such a tasty and healthy dish; it’s enough to include it in the menu once a week.
To prepare porridge, you need to have two essential ingredients: milk and rice. All other products are added as desired.

The milk must be fresh. You need to make sure of its suitability before you start cooking rice porridge with milk.

The taste of the finished dish depends directly on the type of rice used. Round ones that are rich in starch are best. If you use another type of rice, the porridge will turn out tasteless and uninteresting. Even adults, not just children, will not want to eat it.

It is advisable to first boil the cereal in water. If you immediately cook it in milk, the process will take longer - the rice will not cook well. You can soak the cereal in water at room temperature for half an hour.

The porridge will cook faster if you boil the milk separately and prepare the remaining ingredients in the meantime.

Sugar and salt are added to the dish. To reduce the negative impact of the sweet ingredient, sugar can be replaced with honey or sweet dried fruits can be added to the porridge. You can also sprinkle the finished porridge with milk with cinnamon, this will reduce the glycemic load.

Porridge tastes better immediately after it is cooked, before it cools down. It may thicken a lot after cooling. However, this is a matter of everyone's taste.

Nutritional value of the dish per 100 grams.

BZHU: 1/2/16.

Kcal: 90.

GI: high.

AI: high.

Cooking time: 45 min.

Number of servings: 6 servings of 200 g.

Ingredients of the dish.

• Krasnodar long-grain rice - 200 g (1 tbsp).
• Water - 500 ml.
• Milk - 500 ml.
• Butter (for serving) - 10 g.
• Sugar - 20 g.
• Salt - 2 g.

Recipe of dish.

Let's prepare the products. It is better to take short-grain rice. It is better to take thick-walled dishes so that the porridge burns less.

Pour water into a saucepan and place on high heat until it boils.

We wash the rice to remove dust and inclusions.

Place rice in boiling water. After boiling, reduce the heat to medium (mine is 4 out of 9). If you cook over high heat, the water will quickly boil away and the rice will remain soggy.

Wait for the water to boil completely, stirring occasionally.

After the water has boiled, pour in the milk, add sugar and salt. To speed up the process, it is better to boil the milk and add it to the porridge while it is already hot. I pour in cold water and set the burner to maximum, and after boiling, turn it down to medium.

It would seem that what can be said about such an elementary, unpretentious dish? But, just like that, the opinion of simplicity and nondescriptness is very deceptive. If you look at the countries where rice is not a guest, you can note that in addition to the Eastern regions, it enjoys great success in Asia and even in the south of Russia.
If we are talking about states professing Islam, then there, too, this useful cereal has found reverence, honor and respect. Rice porridges are called differently in the east: zhou, okayu, kheer, chok. But, of course, it is not the names that glorify these dishes, but the technology and some secrets of preparing the food. In particular, rice porridge with milk is a huge success in many countries. Every person is probably familiar with this dish. After all, we were all little once and went to kindergarten, where this dish was often served for breakfast. Today you are invited to refresh pleasant memories by preparing this simple but very tasty dish. And although most of you will smile skeptically, saying that it’s so difficult to cook cereal, the dish prepared according to this recipe will certainly surprise many. After all, rice porridge with milk turns out tender, airy, with a light creamy consistency. This is the kind of dish that both children and adults enjoy eating. It can be served for dessert by adding various berries and fruits.

How to cook rice porridge with milk according to all the rules, how to choose high-quality cereals, how much to cook the aromatic dish, what the proportions should be - all this, and much other useful information, you will learn from the detailed step-by-step recipe.

TIME: 30 min.

Easy

Servings: 2

Ingredients

• Short grain rice – 150 g;
• Water – 300 ml;
• Salt – 0.5 tsp;
• Sugar - to taste;
• Milk – 150 ml;
• Butter – 30 g.

Preparation

To cook delicious porridge on the stove, you need to take a responsible approach to choosing cookware. A non-stick pan or a container with a thick bottom is ideal for these purposes. If you take thin-walled dishes, then, with a high probability, the porridge will burn.

Pour water into the selected container. The proportions of liquid can be increased, depending on what consistency you want the food to be. The amount indicated in the recipe is for thick porridge.

If you want to get a different consistency of the dish, then use the following proportions:

• To get a liquid porridge, use 500 ml of water and 400 ml of milk for the specified amount of cereal.
• If you want to cook a viscous dish, then for 150 g of rice you will need 400 ml of water and 200 ml of milk.

Place a saucepan of water on the stove with moderate heat under it.

Now you need to properly prepare the cereal. First you need to figure out what kind of rice to use for making porridge. A tasty, airy and very tender dish can only be obtained from round-grained starch grains. Leave the long rice to create pilaf.

The cereal should be soaked in cold water for 30-60 minutes and then rinsed thoroughly. Thanks to this procedure, rice will be enriched with vitamins, and will also be better digested and absorbed by the body. It’s not even worth talking about the fact that the taste of the porridge will become more delicate and it will cook much faster.

When the water in the pan boils, add the washed rice and stir immediately. Now cover the cooking pot with a lid, leaving a small opening. If this is not done, then during the boiling process the porridge will “run away”, flooding both the pan and the stove.

In order for the cereal to be cooked correctly, retaining all its beneficial properties, it must be cooked over moderate heat. Do not forget that the contents of the saucepan should be stirred regularly with a tablespoon. After all, if you don’t do this, the rice will simply burn. Add salt to the porridge.

Immediately add granulated sugar, adjust the amount at your discretion:

• To make the porridge sweet, you will need about 4-5 tbsp. sand.
• If you don’t like dessert dishes, then literally 1 tbsp is enough for you. Sahara.
• The golden mean is 2-3 tbsp. sand. In this case, the porridge will have a pleasant sweetish taste.
• If you wish, you can add a little vanilla sugar to the saucepan. With it, the food will acquire a very tasty aroma.

It's time to find out how long to cook rice in water and when to add milk.

Cereals are considered ready when they have completely boiled and become soft. Typically, this takes no more than 10 minutes from the moment the liquid boils again. However, the time may increase slightly. This depends on whether the rice was soaked before cooking, as well as on the variety and quality of the grain. When the contents of the saucepan have become soft and boiled, pour milk into it. Before adding the product to the porridge, it should be heated to a temperature of 40-50 degrees (warm).

Cook the milk rice porridge over moderate heat for another 5-7 minutes, and then remove the pan from the stove. Don't forget about the need to stir the dish frequently. In total, cooking the porridge takes about 15-20 minutes. All dairy dishes require constant monitoring during cooking. Therefore, try not to go too far from the stove.

Add butter to the pan with porridge. It will make the dish even more tasty, tender and aromatic.

Mix the porridge with milk and water with butter.

Tender, creamy, fluffy rice porridge with milk is ready. As you can see, the simple recipe does not require any complicated steps, so even an inexperienced housewife can handle creating this healthy and very tasty dish. When the porridge cools, it will thicken well. There is no need to be alarmed; if you warm it up, it will return to its original state. Bon appetit!

How to diversify rice porridge, what can you add?

• The taste of such porridge can be brightened with the help of fruits and berries. All you need to do is cut apples, bananas, peaches, apricots, etc. into small pieces and add to a serving plate with rice milk porridge.

• There is no need to chop berries (raspberries, currants, cherries, cherries), just remove the seeds from them (if necessary).
• Dried fruits also go well with this porridge.
• In winter, when fresh fruits and berries are not available to the common man, it is quite possible to use frozen fruits. They should be removed from the freezer in advance to thaw, then drain the resulting liquid and add to the hot rice porridge.
• You can enrich the taste of rice porridge with vanilla, cinnamon, nutmeg or cardamom.
• You can serve the dish with jam, honey or condensed milk.

Cooking porridge in the oven in a pot

You can make the dish even more healthy using the oven. This porridge is cooked in pots, which makes it even more tasty and aromatic.

1. Fill the pottery with cold water for 15 minutes.
2. Rice should be prepared in the standard way: soak and rinse. Place the cereal in the pots, filling them one-third full.
3. Pour in milk (or a mixture of water and milk), distributing the liquid evenly throughout all containers.
4. Add a pinch of salt and sugar to taste to each pot. Stir.
5. Place a piece of butter on top.
6. Cover the pots with lids and place in a cold oven.
7. Set the temperature to 180 degrees. Cook for about 40-50 minutes until the cereal is soft.
8. To prevent the milk from boiling away during cooking, place a baking tray filled with cold water on the bottom of the oven. The finished porridge must be mixed and served immediately.

Can rice in bags be used to make milk porridge?

You can create a delicious meal using rice in bags, which is becoming increasingly popular among modern housewives.

1. To do this, boil the bags of cereal in lightly salted water (literally a pinch of salt) until half cooked. That is, if the cooking time indicated on the package is 20 minutes, then you will need to cut it in half.
2. Then you need to pour 50 ml of water and 150 ml of milk (for one sachet) into the pan, and then add the contents of the bag there.
3. All that remains is to place the container on the stove, add sugar (to taste) and cook, stirring occasionally, until the rice has absorbed all the liquid. Hot porridge needs to be seasoned with butter and stirred. This dish is quick and easy to prepare, but still has an amazing taste.

Rice and other grains

If you combine rice groats with millet, you get the delicious “Druzhba” porridge, known since the times of the Soviet Union. It has excellent nutritional value, an incomprehensible aroma and an original taste.

• For a liter of milk you will need 1 tbsp. cereals (0.5 tbsp. rice and 0.5 tbsp. millet).

You can prepare such a dish without water or by replacing any part of the milk with it.

1. Pour the liquid into the pan and bring to a boil.
2. Add pre-washed cereal to boiling milk. Sweeten the porridge to taste, and don’t forget the obligatory pinch of salt.
3. Cook, stirring frequently, for about 15-20 minutes.
4. Cover the pan with the finished porridge and leave for 10 minutes, then add butter to taste.

How to choose the right rice for delicious porridge

To make the food tasty and appetizing, you need to choose high-quality cereals. As already mentioned, short-grain rice is most suitable for creating porridge. From the existing species, you can choose the “Krasnodar” or “Arborio” variety.

High-quality cereals have a transparent structure, in contrast to white, unripe grains. Yellow color of rice indicates that the product has not been stored correctly - such an ingredient may contain fungus. The grains must be intact, because the fragments quickly boil and are considered substandard.

Milk rice porridge with raisins for children

The structure of a child's stomach is very interesting: it absolutely cannot accommodate healthy foods, but at the same time a huge amount of sweets and delicacies can fit into it. Most mothers simply clutch their heads, not knowing how to get their baby to eat at least something necessary for the body. If your child absolutely does not want to eat normally, then try treating him to milk rice porridge with raisins. No kid will refuse this sweet breakfast. This porridge contains many vitamins and microelements necessary for a child’s body, and is also very filling and nutritious. Your little capricious child will be delighted!

Ingredients:

• Drinking water – 300 ml;
• Milk – 300 ml;
• Short grain rice – 1 tbsp.;
• Sugar – 2-4 tbsp;
• Raisins – 30-50 g;
• Salt - on the tip of the knife;
• Butter – 25 g.

Preparation

1. To cook delicious baby porridge, first prepare the cereal and dried fruits. Rinse the rice and soak for half an hour in cold water. Wash the raisins thoroughly, then pour boiling water over them and leave for 20 minutes. After the specified time, drain the water from the rice and dried fruits.
2. Pour water into the pan and then place the container on the fire. When the liquid boils, add rice to it. Add a pinch of salt and sugar. Adjust the amount of sand at your discretion.
3. Cook the porridge over moderate heat, stirring the contents of the pan frequently.
4. When the cereal becomes soft and the water is almost absorbed, pour in warm milk. Add the raisins immediately.
5. Continue cooking the sweet rice porridge until tender (about 5 minutes). Do not wait until all the milk is absorbed into the cereal, otherwise the rice will turn out dry. As soon as the grains have become soft, the saucepan can be removed from the heat.
6. Season the porridge with butter and mix well.
7. Place delicious and tender porridge for your child on a plate and invite your baby to have breakfast.

Rice porridge with milk and pumpkin

Rice porridge with milk with raisins and pumpkin is another great dish that can be served for breakfast for children and adults. Due to the fact that the queen of autumn has a bright sunny color and a wonderful smell, the food turns out to be appetizing, aromatic and very tasty. Try it, you will certainly enjoy such a hearty and unusual breakfast!

Ingredients:

• Butter – 25-30 g;
• Milk – 1 tbsp.;
• Round rice – 0.5 tbsp;
• Salt - a pinch;
• Water – 1 tbsp.;
• Pumpkin pulp – 200-250 g;
• Granulated sugar - to taste;
• Raisins – 20-30 g.

Preparation

Pour boiling water over the washed raisins and leave for 15-20 minutes, then drain the liquid. Lightly squeeze the dried fruits with your hands.

Place properly prepared rice (pre-washed and soaked) into boiling water. Cook, stirring frequently, for 10 minutes. During this time, prepare the pumpkin pulp. It can be chopped on a coarse grater or cut into small cubes.

After 10 minutes, the water should be almost completely absorbed into the cereal. So it's time to add raisins and pumpkin to the pan.

Immediately pour in a glass of milk. The product must be warm.

Add a pinch of salt and sugar to taste. Stir the contents of the pan. You may find some pumpkin that is quite sweet, so taste it ahead of time so you don't overdo it with sugar.

Bring the porridge to a boil, then cook it over moderate heat for 15 minutes, stirring occasionally. If you think there is not enough liquid, you can add a little more warm milk at any time.

Season hot porridge with rice, pumpkin and raisins with butter. Mix well.

Distribute the food among plates and serve hot.

Rice porridge with milk (2 recipes)

Rice porridge with milk

Many housewives who have not cooked rice porridge for a long time... or men who have never cooked it, but only ate it in deep childhood, experience difficulties, painfully remembering the proportions and time of cooking rice porridge and the procedure.

Therefore, we decided to refresh the memory of everyone in need with a simple recipe for rice porridge with milk. And give 2 simple ways to prepare it (the second is for those who don’t know how to cook at all).

Proportions for rice porridge (with milk)

4-5 servings

• Short grain rice – 1 cup;
• Water – 0.5 liters;
• Milk – 0.5 liters;
• Sugar – 3 tablespoons;
• Salt – 0.5 teaspoon;
• Butter – 1 teaspoon per serving.

How to cook rice porridge with milk

• Rinse the rice well in cold water.
• Pour cold water into a saucepan and add washed rice, sugar and salt. Boil.
• As soon as it boils, reduce the heat to low and cook the porridge until all the water is absorbed into the cereal. The rice must be stirred periodically, otherwise it will stick to the bottom of the pan..
• Boil the milk and pour it into the porridge when all the water has evaporated and been absorbed. Bring to a boil and reduce heat again. Salt, add sugar. Cook, stirring, until the rice is cooked. Readiness of rice porridge determined by the tooth: the rice is soft, which means it’s ready.

Delicious rice porridge with milk

What you need to know when cooking rice porridge

Stirring and monitoring porridge

If you cook rice porridge over intense heat, the water will quickly evaporate, but the rice will not be cooked yet and the porridge will burn and remain raw.

Cook rice porridge over low heat, stirring regularly.

If the milk has evaporated and the porridge with rice is not ready

It happens that the milk evaporates quickly and the rice is not cooked well. Then you need to add water or milk to the porridge. When you add milk to dilute, any porridge will burn or stick to the bottom faster than if you added water to the pan.

Utensils for cooking rice porridge

Traditionally, rice porridge is cooked in an ordinary enamel pan. Our recipe and proportions are exactly for the pan.

However, the most convenient way is to use a deep: thick-walled or Teflon frying pan. A large contact surface heats up rice better, the top layer of which in a frying pan is much closer to the bottom compared to a saucepan. It makes cooking rice much more convenient. It sticks less and cooks faster. Water can be easily added if it has evaporated ahead of time.

The technology for preparing such rice porridge in a frying pan can be found in the recipes. Towards the end, pour in the milk and wait for it to evaporate and be absorbed a little, and for the rice to finish cooking.

What should rice be like in rice porridge?

Well, porridge with short-grain rice tastes best. It turns out creamy, tender, close in meaning to desserts.

In the finished rice porridge according to our recipe, the cereal is not completely boiled, although the grains of rice soften, they retain their shape.

How long to cook rice porridge

Usually, porridge of the same volume as in the recipe is cooked after boiling for 35-40 minutes.

Cook the porridge with or without a lid

You can cover the rice porridge with a lid, but leave a crack. And some housewives generally cook rice and porridge without a lid - this way the water evaporates faster, then keep an eye on the rice. add water as needed.

When to put butter in porridge

Usually butter is added to rice porridge directly on each plate. But, if you have time, put the oil in the pan, close the lid, wrap it in a warm towel and let it simmer for 30-60 minutes. It will be even tastier.

If you are cooking rice porridge for children, you can pour jam on it or serve it with. It will be very tasty.

Recipe for rice porridge based on the principle of pasta (colander)

Even those who never succeed can cook rice this way.

You can make a side dish from rice cooked in this way (then drain the water and do not add milk, but cook the rice for a total of 30 minutes). Or season it with milk and sugar-salt in the middle of cooking and get milky rice porridge.

Everything is very simple. The rice is cooked in a lot of water, much more than usual. And you don’t need to worry about the rice/water ratio, you just need a lot of water, even more than for pasta and dumplings.

And then the excess water is drained when the rice is placed in a colander. That's all! It seems to me that this ingenious and simple way of cooking rice was invented by a man, thank you very much.

The same principle of cooking rice is used when cooking rice and other grains in bags. Only there the rice is in a package shell, while here it is free-floating.

Ingredients of rice porridge - colander

for 2 large servings

• Short grain rice – 100 g (1/2 cup);
• Water – 1 liter;
• Milk – 200 ml (3/4 cup);
• Sugar – 3-4 tablespoons;
• Salt – 1/2 teaspoon;
• Butter - 1 tablespoon in each plate.

How to cook rice in a lot of water

• Rinse the rice well, put it in a saucepan and add 1 liter of cold water. Bring to a boil, reduce heat, stir and cook for 15 minutes.
• Drain the rice in a colander, return it to an empty pan and pour in again, but this time with milk.
• When the milk boils, reduce the heat, add sugar and salt. Stir. Cook for 15 minutes.
• Add butter to the prepared porridge. Cover the pan with a lid and let it brew for 20 minutes (if you have time, but you can eat it right away).

Bon appetit!

Rice porridge is one of the basic dishes; any chef and most housewives can cook it. It can be sweet or unsweetened, boiled with water or milk, with the addition of fruits or vegetables, mushrooms, and meat. It can be made not only for breakfast, but also for lunch or dinner. Knowing how to cook rice porridge, you will significantly expand your family menu and be able to feed your loved ones delicious, satisfying and healthy breakfasts, lunches and dinners.

Cooking features

Rice is one of the first grains that people began to grow specifically for food. Dishes from it are prepared in different parts of the world. In our country, rice porridge is considered the most traditional rice dish, and there are a huge number of recipes for its preparation. Despite the fact that rice porridge is cooked according to different recipes, the general principles of its preparation remain common. Knowing them, even a novice housewife can cook a tasty and appetizing rice dish.

• Growing rice for many millennia, humanity has developed many varieties with very different characteristics and learned different ways of processing it. Different varieties of rice grains are intended for preparing different dishes. Some are used for risotto, others for pilaf, and others for sushi. The varieties of short-grain rice that contain a lot of starch are considered the most suitable for preparing porridge. It is from them that the porridge is viscous and pleasant to the taste.
• On store shelves you can find brown, creamy and white rice. The first is unprocessed, it is the most useful, but takes too long to boil to be used for making porridge. Creamy grains are steamed. This processing method also allows you to preserve the benefits of rice. Steamed cereal also does not boil as quickly as we would like. Therefore, before preparing porridge from it, it is soaked in cool water for at least half an hour. Grinding the grain allows you to obtain white rice, which is ideal for preparing porridge and does not require pre-soaking.
• Before cooking porridge, any rice needs simple preparation. First, it is sorted out, removing pebbles, spoiled grains and other debris. Then the cereal is washed with cool water. The last time it can be washed with hot water to remove not only starch, but also greasy film from the surface.
• The prepared rice is poured with cool liquid, brought to a boil over medium heat and the foam that appears on the surface is removed, then reduce the heat and cook the rice until tender. At the same time, the porridge must be stirred periodically so that it does not burn. It is especially important to do this when cooking milk porridge from rice. Add sugar and salt immediately or before turning down the heat.
• If there is not enough liquid, add a little water and stir the porridge. If you add milk instead of water, the porridge will almost certainly burn.
• Cooking time porridge may depend on the type of rice used, on the ratio of water and milk, cereals and liquid. It usually takes 20 minutes to prepare crumbly porridge, but then wrap the pan with the food and leave the porridge to steam for 15-20 minutes. Viscous rice porridge is cooked in milk for 30-40 minutes. When cooking porridge in a slow cooker, it takes 10 minutes longer. Often the unit determines the readiness of the dish independently and sets the time automatically taking into account the running program.
• To cook rice porridge in a multicooker, use the “Milk porridge” program. If this multicooker model does not have such a function, activate a program designed for preparing any other cereal dishes. It is usually called “Rice”, “Buckwheat” or “Porridge”, although it may have another name.
• To cook porridge on the stove, it is recommended to use a pan with a high-quality non-stick coating or with a double bottom.
• Rice porridge cannot be cooked with milk alone. This would take too long and the porridge would probably burn. Usually milk is mixed with water in the same ratio. You can add more milk than water, but no more than 3/4 of the total volume of liquid. Sometimes even more water is added than milk.

Rice porridge will taste better if it is seasoned with oil. Usually it is added to already prepared food.

Proportions of cereal and liquid

To obtain the expected result when cooking rice porridge, it is important to choose the correct proportions of cereal and liquid.

• To make the rice porridge crumbly, take 2-2.5 glasses of water per glass of cereal. Crumbly rice porridge is usually not cooked in milk.
• To prepare viscous rice porridge, you need to take 4 glasses of liquid per glass of rice, for example 2 glasses of water and 2 glasses of milk.
• Liquid rice porridge will be obtained if you take 5-6 glasses of liquid per glass of cereal, for example 2 glasses of water and 4 glasses of milk. This is the kind of porridge that is usually prepared in kindergarten.
• When cooking rice porridge in a slow cooker, add the same amount of liquid as when cooking the food in a saucepan.

A glass with a capacity of 200 ml holds from 180 to 200 g of rice. A glass with a capacity of 250 ml contains 225-250 g of rice cereal. The exact data may depend on the rice variety.

Important! Rice contains a significant amount of protein, which is easily digestible by the human body, and complex carbohydrates. It charges you with energy for a long time, does not cause allergic reactions, and is even suitable for baby food.

Rice is rich in vitamins E and PP, calcium, potassium, iron, phosphorus, copper and a number of other elements, so regular consumption of rice porridge helps maintain good condition of the whole body.

Calorie content 100 g of rice cereal is about 330 kcal, porridge prepared from it in milk and water with a small sugar content is about 150 kcal.

Crispy rice porridge on water in a saucepan

• rice – 220 g;
• water – 0.5 l;
• salt – 3 g;
• butter - to taste.

Cooking method:

• Sort through the rice grains and rinse them until the water runs clear. Pour boiling water over it, drain after a minute.
• Place the prepared rice in a pan, add salt to it. Fill with the prescribed amount of water.
• Place the pan on the stove and bring its contents to a boil over medium heat. Cook for 2-3 minutes, skimming off any foam that appears on the surface.
• Turn down the heat. Cook the porridge until there is almost no liquid left in the pan. This will take about 20 minutes.
• Remove the pan with porridge from the heat. Add a piece of butter or a spoonful of vegetable oil to it, stir.
• Cover the pan with a blanket or several towels and leave for 15 minutes.

The porridge prepared according to this recipe turns out tasty, it can be eaten just like that, but more often it is still used as a side dish or supplemented with meat and vegetables during its preparation.

Viscous milky rice porridge

• rice – 0.2 kg;
• milk – 0.4 l;
• water – 0.4 l;
• sugar – 20 g;
• salt - a pinch;
• butter - to taste.

Cooking method:

• Rinse the rice well. Fill it with water and place it on the stove.
• Over medium heat, bring the water to a boil. Cook for 2-3 minutes, without reducing the intensity of the flame and removing the foam protruding from the surface.
• Turn down the heat. Cook the rice for 10-15 minutes until most of the water has evaporated.
• Add salt, sugar, stir.
• Heat the milk in a separate pan. Pour it into the pan with the rice and stir.
• Continue cooking the porridge over low heat, stirring frequently, until thickened. This will take about 20 minutes.
• Add oil, stir. Remove the pan from the heat.

Let the porridge stand covered for 10 minutes and invite your household to the table. Viscous milk porridge made from rice cereal is one of the favorite types of breakfast not only for children, but also for adults.

Liquid milk porridge from rice

• rice – 0.2 kg;
• water – 0.4 l;
• milk – 0.8 l;
• sugar - to taste;
• butter - to taste;
• salt - a pinch.

Cooking method:

• Pour water over the washed rice and bring to a boil over medium heat. Reduce the flame intensity and cook the rice for 10 minutes.
• Drain off any excess liquid; if desired, you can even rinse the rice with warm water.
• Boil milk, add salt and sugar to it. Stir until the dry ingredients dissolve.
• While stirring the milk, add the rice, boiled until half cooked.
• Cook the porridge over low heat, stirring frequently, for 20-30 minutes, until the rice is completely soft.
• After removing the pan with porridge from the heat, add oil and stir. Cover the pan and wait 10 minutes.

Milk porridge prepared according to this recipe turns out tender, liquid, and children really like it.

Liquid rice porridge on water

• rice – 0.2 kg;
• water – 0.8 l;
• salt – 2 g.

Cooking method:

• Pour the prepared rice with water, add salt, and place over medium heat. Bring the contents of the pan to a boil, skim off the foam.
• Reduce heat and cook the porridge for 30 minutes. The rice should be completely cooked and soft.
• After removing the pan from the heat, cover it and leave for another 10-15 minutes.

This porridge is usually prepared for people recovering from an illness, for the elderly. If there is no ban on eating butter, you can put a small slice in a plate of porridge, then the dish will become much tastier.

Rice porridge in a slow cooker

• rice – 100 g;
• water – 0.25 l;
• milk – 0.25 l;
• sugar – 5-10 g;
• salt - a pinch;
• butter – 20 g.

Cooking method:

• Place the prepared rice in the multicooker bowl.
• Sprinkle it with salt and sugar.
• Grease the walls of the multicooker with butter approximately halfway up the height of the bowl. The butter line will become a boundary that the milk cannot cross when boiling.
• Place the remaining butter on the cereal.
• Boil water, dilute milk with it.
• Pour the prepared mixture over the cereal and stir gently.
• Turn on the unit by selecting the “Milk porridge” program and wait until it finishes. If your device does not have such a function, select the “Cereal”, “Porridge”, “Rice” program or a similar one, set the timer to 40 minutes.

After completing the main program, it is recommended to leave the kusha for 10-20 minutes in the heating mode, then it will be even more tasty.

Rice porridge with yogurt, dried fruits and nuts

• rice – 0.2 kg;
• seedless dried apricots – 50 g;
• pitted prunes – 50 g;
• raisins – 50 g;
• walnuts – 50 g;
• honey – 5-10 ml;
• salt - a pinch;
• butter – 50 g;
• natural yogurt – 100 ml;
• water – 0.5 l (or 0.3 l each of water and milk).

Cooking method:

• Pour the prepared rice with water or milk diluted with it, add a pinch of salt.
• Place the pan with rice on the fire. After bringing the contents of the pan to a boil, reduce the intensity of the flame. Cook the porridge, stirring occasionally, for 20 minutes.
• While the rice is cooking, cut the prunes and dried apricots into small pieces, and chop the nuts with a knife.
• Melt the butter in a saucepan, add nuts and dried fruits. Add honey.
• Simmer the dried fruits for 5 minutes over low heat.
• When the porridge is almost ready, add a dressing made from butter, honey, nuts and dried fruits and stir.
• Remove the pan with porridge from the heat and cover. Leave for 15 minutes.

When serving the porridge, season it with unsweetened yogurt. The dish according to this recipe turns out to be so tasty that no one with a sweet tooth will refuse it.

Rice porridge with mushrooms

• rice – 220 g;
• water – 0.75 l;
• fresh champignons – 0.3 kg;
• carrots – 100 g;
• onions – 100 g;
• refined vegetable oil – 40 ml;
• salt, spices - to taste.

Cooking method:

• Sort the rice, rinse it first with cold water, then with hot water.
• Place the rice in a saucepan, add water, add salt and cook. You need to cook it for 20 minutes after boiling over low heat.
• While the rice is cooking, peel the vegetables. Grind the carrots on a grater with large holes, cut the onion into small cubes.
• Wash the mushrooms, dry them, cut into strips.
• Heat oil in a deep frying pan and add chopped vegetables. Fry them until the onions turn golden.
• Add mushrooms to vegetables. Fry them together with the vegetables until the liquid released from the mushrooms evaporates from the pan.
• Drain the excess water from the rice, place the fried vegetables and mushrooms in the pan with it, and stir.
• Remove the pan from the heat and cover.

Wait 15-20 minutes for the porridge to finish cooking and invite your household members to the table. According to the given recipe, it turns out to make a complete dish that can be eaten even during fasting. Vegetarians will also like it.

Compound:

• rice – 100 g;
• water – 0.2 l;
• milk – 0.2 l;
• bananas – 0.2 kg;
• sugar – 20 g;
• salt - a pinch;
• butter – 25 g.

Cooking method:

• Wash and peel the banana. Mash it with a fork or, cutting it into small pieces, beat it with a blender. The smoother the consistency of the banana puree, the better.
• Rinse the rice and cover with water. Bring to a boil over medium heat. Reduce the flame intensity and cook for 15-20 minutes.
• Boil milk in a separate saucepan, dissolve salt and sugar in it.
• Transfer the rice to the hot milk. Cook the porridge for another 10-15 minutes until it thickens.
• Add banana puree and stir. Simmer the porridge over very low heat for 5 minutes.

All that remains is to divide the porridge into plates. Place a slice of butter in each serving and serve the delicacy to the table.

Compound:

• rice – 120 g;
• water – 0.4 l;
• milk – 0.2 l;
• sugar – 40 g;
• apple – 0.2 kg;
• salt - a pinch;
• butter - to taste.

Cooking method:

• Pour water over the prepared rice and cook over low heat until the liquid disappears.
• Add warm milk, sugar and salt, stir.
• After 5 minutes, add the peeled and cut into small cubes apple. Cook the porridge until done.

When serving the porridge, season it with butter. Additionally, you can sprinkle the porridge with chocolate or nuts.

Rice porridge is one of the most favorite among children and adults. Boiled in milk with the addition of fresh or dried fruit, it turns into a delicious dessert. No one with a sweet tooth will refuse such a breakfast. However, porridge from rice flour can be made not only for milk. Then it can serve as a side dish for fish or meat, or even as an independent dish.

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