How to properly cook delicious rice porridge. Milk rice porridge. Rice and other grains

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Rice porridge- delicious and nutritious breakfast. The dish is prepared with water or milk, made crumbly or liquid, and various fillers are added for taste.

Rice porridge with pumpkin, mushrooms and chicken is especially praised, but these recipes are more often used for preparing main courses.

For breakfast, many traditionally cook simple rice porridge, which is seasoned with butter and sometimes raisins.

Rice is a genus of annual and perennial herbaceous plants of the grass family. It is considered one of the most ancient cultivated cereals, since man began to grow rice more than 9 thousand years ago.

Grows in the tropics and subtropics of Asia, Africa, America and Australia. Rice is the staple food of the majority of the world's population, but is inferior to wheat in terms of food grain production.

Unprocessed brown rice is considered the healthiest. The more grain is processed, the less useful substances remains in it. There are three types of rice according to the type of processing:

• polished (white);
• unpolished (brown);
• steamed (light beige).

The most common is considered white rice. However, it is worth considering the variety of varieties. Porridge is best prepared from round rice, as it is more viscous and sticky. Other varieties are more suitable for side dishes and other dishes.

100 g of rice contains 346 kcal. The composition includes many substances essential for the body, which have a beneficial effect:

Rice must be prepared for cooking. You need to pour the cereal onto the table and check for spoiled grains and debris.

Then rinse the rice until clear water runs out. If this is not done, the starch will stick the grains together during the cooking process. As a result, the porridge will turn out with lumps.

Most housewives cook rice porridge in a saucepan. However, you can cook the dish in a slow cooker, double boiler, microwave and oven. The taste of the porridge will remain the same, but cooking will take less time.

Video recipe for cooking rice with chicken in a slow cooker.

Rice porridge has a pleasant taste and appearance, but sometimes you want to diversify the dish. In this case, various fillers are used:

The quality of a dish directly depends on the ingredients. It is recommended to choose honey pumpkin varieties so that the porridge acquires sweet taste and rich shade.

A tasty and nutritious dish that can be eaten during Lent.

Appetizing porridge with tender chicken breast, which is prepared for breakfast and lunch as a second course.

There will be no problems with preparing rice porridge if you follow these tips:

To prepare delicious rice porridge, you need to strictly follow the recipe. Preparing the grains is no less important, otherwise lumps will appear during the cooking process, which will spoil the appearance and taste of the dish. If everything is done correctly, the porridge will turn out soft and homogeneous.

“Soup soup and porridge are our food!” This is exactly what the ancestors said - and they understood a lot about healthy food. Yes, porridge itself may be a little simple as food, but it energizes you and gives you a lot of strength. This is why porridge is recommended for breakfast. Although rice is not particularly rich in vitamins (except B, PP and E), it does contain proteins that are close in composition to animal proteins, complex carbohydrates that provide a long-term supply of energy, and minerals - potassium, magnesium, sodium, iron, phosphorus, necessary for the smooth functioning of the body. Rice porridge is indispensable in dietary nutrition, the diet of vegetarians and people who, for certain reasons, are not allowed to eat meat.

Unfortunately, in our time of semi-finished products and fast food, chips, cereals and food concentrates consumed for breakfast have relegated natural porridge far into the background. But in vain. After all, all porridges, and rice porridge in particular, are incredibly tasty, and most importantly healthy, you just need to prepare them correctly. Rice porridge can be cooked in water, vegetable, meat broth or milk. Raisins, apples, nuts, and pumpkin are added to sweet rice porridges, while savory ones are prepared with vegetables or meat. And of course, rice porridge must be flavored with a generous piece of butter. It’s not for nothing that we hear from childhood that “you can’t spoil porridge with butter.”

Rice is an excellent absorbent, i.e. has the ability to absorb various harmful substances, toxins and remove them from the blood and body. Rice porridge will help with a hangover and will also remove excess salts from the joints. In this case, fresh water is cooked gruel without oil and salt, from grains soaked in water.

There are many varieties of rice. They differ in taste, appearance and purpose. One variety is more suitable for sushi, the other for pilaf. To prepare porridge, it is recommended to take round rice - it is more viscous and sticky, and is ideally suited for porridges. It must be washed and boiled for several minutes in water. Then the liquid is drained, the rice is poured with milk and cooked to the desired viscosity. If you boil the cereal only in milk, it will cook for a long time, the milk will boil away, and the rice will lose most of its nutrients.

Rice porridge - best recipes

It’s not difficult to prepare such porridge; it’s probably one of the most simple recipes. It turns out tender, light, almost airy. Adults and children will happily eat it for breakfast. The cooking process takes about thirty minutes.

Ingredients: 3-4 tbsp. milk, a glass of rice, sugar, butter and salt to taste.

Cooking method

Pour washed rice into boiling water (1.5-2 l), cook for 8 minutes. Drain the water through a colander and rinse the rice under running tap water.

Boil milk in a saucepan, add a little salt, add sugar to taste, add rice. Cook, stirring, until thickened. Add a piece of butter to the plate with porridge.

This porridge is a favorite among many gourmets. It's delicious, sweet and sunny. It is especially useful to eat it in the winter months to get not only a portion of vitamins and beneficial microelements, but also a charge good mood. After all, the orange color of the pumpkin is very colorful and reminiscent of summer. For porridge, it is better to choose nutmeg pumpkin varieties with brightly colored flesh. But this is not necessary, you can also take a pale pumpkin - this will not affect the taste and healthfulness, the color will just not be as rich. The ingredients in the recipe do not have strict quantitative restrictions; you can add ingredients by eye or at your discretion. Some people will like the porridge thicker or thinner, while others will want to add more pumpkin. Therefore, you can deviate from the indicated proportions in the recipe.

Ingredients: 250-300g rice, 300g pumpkin, 1.5 liters of milk, sugar to taste, butter, vanilla sugar and cinnamon.

Cooking method

Place the rice in boiling water and cook for seven to eight minutes. Drain the water by placing the rice in a colander (sieve).

Cut the pumpkin into cubes or small slices and pour in milk so that the liquid covers it by a couple of centimeters (one khalange of a finger), add a pinch of salt. Light the fire, bring to a boil and simmer for 5-7 minutes. Add rice and sugar to the pumpkin and cook until thick and consistent as you like. If the porridge in the pan has become very thick, you can dilute it with hot milk. At the end of cooking, add vanilla sugar, butter and cinnamon. If not everyone in the family is a fan of spices, then it is better to add them not to the pan, but individually to the plate.

That's who this porridge is for, those with a sweet tooth. For some reason, they are most common among children and men. The porridge is very tasty and nutritious. The recipe will indicate several types of dried fruits. Based on your preferences, some can be excluded from the composition or replaced with others, for example, dates or figs. Dried fruits are sweet in themselves, so the porridge is cooked without adding sugar. Choose nuts at your discretion, for example, you can take walnuts or hazel. They must be removed from the shell and chopped with a knife or chopped with a blender.

Ingredients: a glass of rice, a handful of raisins, prunes and dried apricots (about 50g each), 100g of butter, a third of a glass of nuts, a tablespoon of honey, salt.

Cooking method

Boil the rice - take 2 parts water for 1 part rice. Pour it into boiling water and cook for 10 minutes. Then, with the lid closed, let it simmer for the same amount of time. The rice should be crumbly. When cooking rice, you can add one or two spoons of butter to the water.

Wash the dried fruits thoroughly, cut large fruits into pieces of arbitrary size and shape and add to the butter melted in a saucepan. Keep over low heat until soft, then add honey, pour two cups of boiling water and simmer for about ten minutes. Divide the rice into bowls and top with the sweet gravy and dried fruits.

You can do it a little differently. After the dried fruits are cooked, add rice to them and boil for a few minutes.

Sprinkle the finished porridge with nuts.

This recipe will primarily appeal to people who adhere to a healthy diet, diet, vegetarians and fasting people. Others will also be delighted with this porridge - both in taste and appearance. Bright spots of carrots and green peas look very contrasting and beautiful against the white background of rice. If it's not the season, fresh green peas Can be replaced with frozen.

Ingredients: 1 cup each of rice and green peas, 2 onions, 1 carrot, a little vegetable oil (30 g-2 tbsp), salt to taste, spices.

Cooking method

Steam the washed rice, i.e. pour boiling water over it and let stand for 15 minutes. Simmer the peas, chopped carrots and onions (i.e. add a little water to the frying pan with the vegetables and oil and cover with a lid). With this method of heat treatment of products, more nutrients are retained in them.

Place the steamed vegetables in a thick-bottomed saucepan or saucepan, steamed rice on top and pour boiling water (the ratio of rice to water is 1:2). Add spices as desired and salt. Simmer over low heat until the rice absorbs all the moisture.

To prepare delicious rice porridge, there is a little secret that lies in the preparation of the cereal. Firstly, the rice must first be sorted to get rid of debris and spoiled grains. And secondly, it needs to be washed properly. First, warm water is used to remove starch from the surface of the rice, and then the grains are washed with hot water. This way the fat that forms on the cereal during storage is better dissolved.

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 its preparation (the second is for those who do not know how to cook at all).

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.

• Rinse the rice well in cold water.
• Pour cold water into a saucepan and add washed rice, sugar and salt. Bring to a 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 ready. Readiness of rice porridge determined by the tooth: the rice is soft, which means it’s ready.

Delicious rice porridge with milk

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.

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.

Traditionally, rice porridge is cooked in a regular 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.

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.

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

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.

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.

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.

It's 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.

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.

• 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. Close 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!

Porridge cooked with milk is an excellent breakfast for children and adults. It contains many complex carbohydrates, which are slowly broken down in the intestines, satisfying hunger for a long time and gradually supplying the body with energy for the most productive part of the working day. Rice porridge has a lot of additional beneficial properties– it contains a large set of vitamins and microelements, is able to bind and remove toxins and harmful substances from the body, and also coats the intestines, promoting the restoration of mucous membranes after diseases of the gastrointestinal tract. In addition, rice cereal does not contain gluten, and therefore is less allergenic and is recommended for feeding children from a very early age. Rice porridge cooked in milk, among other things, contains calcium, potassium and valuable animal protein and has a low calorie content - about 100 kcal per 100 g of finished dish. All these properties make rice porridge an indispensable dish for everyday and dietary nutrition.

However, milk rice porridge is one of the most labor-intensive dishes among other popular types of porridge. It takes quite a long time to prepare and requires constant attention, as it has an unpleasant tendency to burn. Therefore, the best solution for a simple and instant cooking rice porridge is a rice cooker or slow cooker. However, if you do not have these devices, I will share with you my secrets of preparing tasty and rich porridge on the stove. There is nothing particularly complicated about this recipe. If you show a little attention to rice porridge, it will certainly delight you with its soft, delicate taste and undoubted benefits. Be sure to prepare milk rice porridge for your family, experimenting with different additives and getting varied and delicious breakfasts!

INGREDIENTS:

• 1 tbsp. short grain rice
• 2.5 - 3 tbsp. milk
• 2 tbsp. water
• 2.5 tbsp. l. Sahara
• pinch of salt

PREPARATION METHOD:

1. To cook delicious rice porridge with milk, first you need to prepare the cereal.

For this dish, the best type of rice is short-grain rice, which cooks well and allows you to get a more viscous porridge.

First, you need to sort the rice, removing low-quality grains and debris, and rinse thoroughly to rid it of excess starch. I usually wash the rice in a colander under running cold water. You can do it differently: pour the rice grains into a bowl, add plenty of cold water, stir the rice in the water a little and drain the cloudy water. Repeat this procedure 3-4 times until the water above the rice remains clear.

2. Place the washed rice in a saucepan, preferably with a thick bottom, pour in 2 tbsp. cold water and place over medium heat. When the water boils, reduce the heat and cook the porridge for 6 - 8 minutes, until the water is completely absorbed.

3. Pour 2 tbsp into the pan. cold milk and cook the porridge until cooked for 20 - 25 minutes. Rice porridge should be stirred frequently and ensure that it does not burn as the liquid boils away.

4. Pour in the remaining glass of milk gradually at the end of cooking, bringing the porridge to the desired consistency. It should be remembered that after standing for a while, the porridge will become even thicker.

5. A couple of minutes before it’s ready, add sugar and salt to the porridge, mix everything thoroughly. Cover the finished porridge with a lid and let it brew for 15 minutes.

Thick, hearty rice porridge with milk is ready! Don't forget to put a piece of butter in it before serving. You can also add honey, jam, fresh or dried berries and fruits to the porridge. Some people like to sprinkle cinnamon on top. In general, experiment and enjoy a delicious and very healthy dish!

As you know, rice is rich in B vitamins, which have a beneficial effect on the human nervous system, as well as skin, hair and nails. From this grain you can prepare a large amount delicious dishes, one of the most popular without a doubt is rice porridge with milk. To prepare it, it is best to use round rice, as it contains more starch and cooks better. Also, for variety, raisins are added to rice porridge, but you can do without them. It is best to cook it in a stainless pan; I strongly advise against using enamel cookware.

Rinse 1 cup round rice in cool water.

Pour 2 cups of water into a saucepan and put on fire. When the water boils, add rice to it. Cook without a lid until the water is absorbed.

Reduce heat. Add 0.5 teaspoon of salt and 2 tablespoons of sugar. Then pour in half a glass of milk every 5 minutes, stirring the porridge periodically with a spoon. In total it turns out to be 20 minutes. Bring the porridge to an acceptable consistency.

Place the porridge on a plate and season with a piece of butter of any size, because you can’t spoil the porridge with butter!

Bon appetit!