Rice porridge is ordinary on water. Rice porridge - the best recipes. How to cook rice porridge

Rice is a very healthy cereal loved by many people, which can be prepared in a variety of ways. Rice boiled in water is suitable as a dietary dish or can serve as a side dish for meat or poultry; milk porridge is an ideal breakfast for a child, and if prepared in combination with aromatic berries and fruits, the result is an exquisite and tasty dessert.

Rice contains very beneficial vitamins of groups B, E, PP and microelements necessary for health: iron, potassium, phosphorus, zinc. Dishes based on this product contain complex carbohydrates And cellulose, which can provide the necessary energy for almost the whole day, and these grains also help remove toxins and waste from the body.

Preparing cereals for cooking, technology of the porridge cooking process

Selection of rice and its processing before cooking

Of the variety of rice varieties, the two most popular are: round, which is very suitable for cooking milk porridges, and long grain, more suitable for cooking with water, as it is more crumbly.

Before cooking rice porridge, it is necessary to sort and wash the cereal to remove all dirt and excess starch. To do this, add water to the rice, mix well and then drain all the liquid. This procedure must be repeated several times until the water you drain becomes clear.

After that can you soak rice for 30–40 minutes in cold water. This is done to make the product more crumbly and cook faster, although soaking is not a prerequisite for preparing tasty porridge.

It is worth considering that rice infused with water increases in volume, which means you will need to add less liquid to the pan with cereal and then start cooking.

Cooking with milk or water is absolutely not difficult, but for this you need to know certain cooking technology, which is as follows:

Is there some more another cooking method, it consists in placing washed rice directly into a pan, then pouring cold water or milk so that the liquid covers it 3-4 cm from above. Then add sugar and salt and cook over low heat, stirring occasionally. When the porridge is ready, you can add a little butter.

How to cook milk rice porridge

Porridge is very important for adequate nutrition of children. Dairy dishes based on rice cereals must be included in the diet of every baby, since, unlike other grains, eating rice is very useful for the proper functioning of the gastrointestinal tract. Let's try to prepare a delicious porridge with milk that your child will really like.

You will need:

Preparing the dish:

For babies under the age of one year, this porridge can be finely rub and dilute with milk to the desired thickness. And for older children, add fresh berries or pieces to this dish fruits, and children will definitely appreciate your culinary skills.

How to cook rice porridge in water

Rice porridge with water, crumbly

Cereals prepared in this way will be an excellent side dish for meat or fish, and is also ideal for use with salads or sauces.

You will need:

Preparing the dish:

Before cooking, you need to sort out the grains and rinse them well with water.
Take container with thick walls, pour water into it, salt it and boil it, and then add rice there.
After boiling, you need to cook the porridge for about five minutes, stirring constantly, and then reduce the heat to low and cover with a lid.
The rice should now simmer for approximately 20-25 minutes. To prevent the dish from burning, you need to stir it occasionally.
When the cereal has absorbed all the liquid, turn off the heat and add it to the finished porridge butter, then cover the pan with a towel and let stand for 10 minutes to improve the taste of the dish.

You will need:

Preparing the dish:

Take the required amount pure rice.
Pour into the dishes water, add there sugar, salt and bring to a boil.
Then add the cereal, reduce the heat and cook for 30 minutes. In order for the porridge to turn out liquid, it is necessary to constantly stir the boiling mixture.
After finishing cooking, you need to put a piece into the porridge. oils and eat freshly prepared.

How to cook rice porridge with pumpkin

Such an exquisite dish as sweet boiled rice with pieces of aromatic pumpkins, is very healthy breakfast for both adults and children, and preparing it is not difficult.

The pumpkin must be washed, peeled and cut into small pieces. Krupa wash and dry. Take a baking container and grease the entire inside of it well. butter. Add there half the rice, then put pumpkin, and place the cereal on top again.

Then you need to season the dish salt and sugar. Now pour it into the food container water, close the lid and place in an oven preheated to 185 degrees. In 50 minutes the sweet porridge will be ready.

Rice milk porridge using a multicooker

Using a multicooker, you can prepare many dishes based on any cereal - soups, pilafs, various porridge with milk or water. In addition, this cooking method is very convenient, since does not require constant presence and attention, you just need to add the necessary products to the miracle oven, and it will do everything itself.

Rinse the rice thoroughly and place it in the container of the electrical appliance. Fill it up milk. Now we need to add salt, sugar, butter and mix everything. Then close the multicooker and set it to a special mode for cooking porridge.

The duration of the process should be 25 minutes. After the sound signal notifies you that the dish is ready, you need to switch the device to heating mode for 15 minutes. After this time, you can try the porridge from the miracle oven.

How to cook rice with assorted vegetables

This dish is ideal for people watching their figure. Besides that rice and vegetables are very healthy, these products will make a very tasty and low-calorie dinner.

Place the cereal in salted water And cook until half cooked. Place the rice in a sieve to drain all the liquid. Wash all the vegetables, then eggplant cut into cubes and carrot cut into strips.

Pour into the frying pan oil, put vegetables except green peas, and fry them for about 15 minutes. Then add rice mix all products, cover with a lid and simmer over low heat for another 3-5 minutes. The dish is ready! Add to it spices and you can serve it to the table.

Rice porridge with berries

An excellent option for those who do not want to gain extra pounds, but really love sweets. In addition, porridge with berries on water very tasty and aromatic, and eating them for breakfast will provide you with a boost of energy for a long time.

To prepare this dish, you need to wash the rice, pour it into boiling water and cook. Rinse the berries with water, then add them to the prepared cereal, put sugar and stir.

Put all the products on the fire and simmer them for about 5 minutes, add at the end of cooking butter and close the lid.

The rice with berries is ready, you can start the meal. Bon appetit!

DESCRIPTION

Rice porridge on water- This is a classic dish for dietary nutrition. Cooking with water, and not with milk, allows you to exclude extra calories and fats from the dish, and leave all the most useful things: complex carbohydrates, vegetable protein, vitamins and minerals. To prepare delicious rice porridge with water, you need to rinse it thoroughly. First, use warm water to get rid of starch and white pollen, and then hot water to remove excess fats that could get on the rice during storage.

Water rice porridge recipe

INGREDIENTS

Rice - 2 cups
Salt - 1 tsp.
Water - 4 glasses
Butter - 70 g.

COOKING

If you have the desire and time, we sort through the rice grains, sifting out the husks and unusable grains.
We wash the rice several times. First in warm water until it becomes transparent. Then in hot water 1 time. Drain the water.
Pour the rice cereal into the multicooker bowl.
Pour in 4 glasses of water, add salt and set the GREAT cooking mode. 30 minutes on this cooking program will be enough for the rice to absorb all the water.
After a sound notification about the end of the cooking program, open the multicooker. Using a wooden spoon, check to see if there is any water left at the bottom of the multicooker bowl. If there is no water left, add 70 g of butter to the rice.
Stir and let sit for 5-10 minutes. Rice porridge on water ready!

Liquid rice porridge on water

Preparing liquid rice porridge using water is very, very simple. To do this, you don’t even need to catch the moment of evaporation of all the water from the pan or multicooker bowl.

INGREDIENTS

Rice – 1 cup
Water – 4 glasses
Salt, sugar - to taste
Butter - to taste

COOKING

Pour water into a saucepan or slow cooker and bring to a boil. Add salt and sugar to taste.
While the water is boiling, wash the rice grains as described above.
Pour the rice into a container of boiling water and reduce the temperature to low.
Stirring constantly, cook the liquid rice porridge in water for 30-40 minutes.
As you stir the rice, starch will be released into the boiling water, due to which the water will acquire a white tint and the porridge will become slightly viscous.

Note: such porridge will be an ideal dish for people with digestive system disorders, as well as for people with problems associated with the gastrointestinal tract. In this version, you don’t have to add butter to the porridge.

Rice porridge on water with pumpkin

INGREDIENTS

Rice – 1 cup
Pumpkin – 250 g.
Raisins – 1 handful
Sugar – 1 tsp.
Cinnamon – ½ tsp.
Water – 800 ml.
Butter to taste
Salt - a pinch

COOKING

We wash the rice grains several times as described in the DESCRIPTION. Next, fill it with hot water and let it sit for 30 minutes.
Cut the peeled pumpkin into small cubes.
Place butter (preferably melted) in a baking pot, then half of the rice that has settled in hot water, half of the pumpkin cubes, then the remaining rice and pumpkin in layers.
put butter, put half the pumpkin, ½ rice, the remaining pumpkin and rice on top.
At the end, add salt and sugar to taste, add raisins if desired and fill the dish with water. Place the pot in an oven preheated to 180 degrees for an hour.

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.

RICE PORRIGE

Ingredients :
- 1 glass of rice,
- 4 glasses of milk,
- 1 tbsp. spoon of sugar,
- 0.5 teaspoons of salt.

Preparation

Rinse the rice, add to boiling water and cook for 5-8 minutes, then place in a colander or sieve. As soon as the water has drained, transfer the rice into a saucepan with hot milk and, stirring, cook over low heat for 15 minutes, then add sugar and salt, stir, cover with a lid and place in a water bath for 10-15 minutes to steep.
When serving, you can add butter to the porridge.

PREPARATION OF CRUMBLE PORCHES

Ingredients :
- 1 kg of rice per 2.1 liters of water.

Preparation

Salt the water, you can add a little fat, and boil. Pour the washed cereal into boiling water and stir gently. When the cereal swells, add salt, remove the pan from the heat, wrap it in paper, plastic wrap, then in a blanket and leave for several hours.
You can also finish cooking in the oven (about 90 degrees) or over low heat with the lid closed.

CROMBLE PORRIDGE WITH RAISINS

Ingredients :

- 1 cup rice to 2 cups water,
- 1 teaspoon salt,
- 0.5 cups seedless raisins,
- sugar.

Preparation

Sort the rice, rinse, add to salted boiling water and cook until tender. Place the cooked rice in a colander, transfer to a saucepan, pour in oil, add washed raisins and mix carefully.
Cover the dish with a lid and place in the oven for 20 minutes.
When serving, sprinkle with granulated sugar.

SWEET CROMBLE PORRIDGE

Ingredients :
- 1.5 cups of rice per 0.5 liters of water,
- 0.5 cups of milk,
- 3 tbsp. spoons of sugar,
- 0.5 teaspoons of cinnamon,
- 150-200 g butter,
- salt.

Preparation

Place the washed rice in boiling salted water, close the lid tightly so that steam does not escape, cook over high heat for 15 minutes and another 6-8 on medium, then transfer to another bowl, pour in hot milk, add butter, season with sugar and cinnamon.
To cool, place in a water bath for 15 minutes.
Before boiling, you can add pre-soaked raisins if desired.

POUCHED RICE (FIRST METHOD)

Ingredients :

- salt.

Preparation

Sort the rice, rinse several times, pour into boiling salted water, add butter (margarine), stir and cook over low heat, preferably on a flame spreader, for 10 minutes.
When the water is absorbed into the rice, bring to readiness in a water bath or in a warm place.
Serve with sauce, milk, sour cream whipped with sugar, or as an addition to soups.

POUCHED RICE (SECOND METHOD)

Ingredients :
- 1 glass of rice,
- 2 tbsp. spoons of butter,
- salt,
- greenery.

Preparation

Sort the rice, rinse well, changing the water several times, pour in 1.5 liters of boiled water and put on low heat.
When the water boils, cook at low simmer for 10 minutes, then drain the water, rinse the cereal with hot water, add salt, mix with oil, cover and place in a preheated oven for 15-20 minutes.
Serve with greens.

CREELE POUCHED RICE (FIRST METHOD)

Ingredients :
- 2 cups of rice to 5 cups of water,
- 100-150 g butter (margarine) or 1/3 cup vegetable oil,
- salt.

Preparation

Sort the rice, rinse several times, add to boiling water, add salt, cook in an open container over high heat for 15-18 minutes, drain, rinse with cold water, and let the water drain.
Then place in a fireproof dish or baking sheet, put pieces of butter (margarine) on top or pour over vegetable oil, dry in a moderate oven, stirring from time to time.

CREELE POUCHED RICE (SECOND METHOD)

Ingredients :
- 2 cups of rice to 4 cups of water or vegetable broth,
- 100-150 g butter or 1/3 cup vegetable oil,
- salt.

Preparation

Sort the rice, rinse several times, drain and dry. Heat oil in a large frying pan, add dry rice and fry, stirring, until golden brown.
You can add various seasonings (ground red or hot pepper, ground black pepper, various sauces) and bring to readiness by adding water or vegetable broth.
Recommended for use as a savory mince.

RICE-OATTEN PORridge

Ingredients :
- 1.5 cups of rice to 4 cups of water,
- 1 glass of oatmeal,
- 1 teaspoon salt,
- 1 onion,
- 2-3 cloves of garlic,
- 0.5 cups vegetable oil,
- dill greens.

Preparation

Rinse the rice and oatmeal separately, mix evenly, pour the mixture into boiling water and close the lid tightly to prevent steam from escaping. Cook over high heat for 1-2 minutes, then reduce heat to medium and cook for another 6-8 minutes. Remove from heat, wrap in a towel (or put in a home thermos) and only after 12-15 minutes open the lid.
Season the porridge with onions fried in oil, finely chopped garlic and dill.
Heat in a frying pan over low heat for 3-4 minutes.

PREPARATION OF Semi-loose and viscous porridges

Semi-crumbly and viscous porridges are cooked in the same way as crumbly ones, with the only difference being that they take more water:
- for 1 kg of cereal 2.4 liters for semi-crumbly,
- 4 liters for viscous thick,
- 8 liters for viscous liquid porridge.
The viscous porridges are slightly undercooked.

BOISH PORRIDGE FROM RICE FLOUR

Ingredients :
- 500 g of rice flour per 1 liter of water.

Preparation

Bring the water to a boil. Prepare a dressing from rice flour and cold water, pour into boiling water and cook for 15-20 minutes with constant stirring.

pureed porridge

Ingredients :
- 1 tbsp. spoon of rice for 0.5 cups of milk,
- 1 teaspoon each of sugar and butter.

Preparation

Pour the sorted and washed rice into boiling water (0.5 cup) and cook until half cooked.
Add some milk and continue cooking until the rice is ready.
Rub the finished rice through a sieve, dilute with the remaining milk, add salt, sugar and boil again, breaking up with a spatula or spoon.
Before serving, season the porridge with oil.

PORridge WITH BUTTER

Ingredients :
- 2 cups rice to 4 cups water,
- 1 teaspoon salt,
- 2-3 tbsp. spoons of butter.

Preparation

Pour water into a saucepan, add oil and salt. When the water boils, add the washed rice and cook at a gentle simmer until thickened.
After this, leave under the lid to rest for 50 minutes.

RICE FLAP

Pour the rice into boiling salted water (at a ratio of 1:6) and cook over low heat until half cooked, drain in a colander, rinse with boiling water, transfer to a cast iron or deep frying pan, add oil or onions fried in oil and bring to readiness in the oven. .

RICE IS VISCOUS

Ingredients :
- 1.5 cups rice to 4.5 cups water,
- 2 tbsp. spoons of butter (margarine),
- salt.

Preparation

Sort the rice, rinse several times, drain, add to boiling salted water and cook over low heat, stirring continuously. When the rice is cooked, add butter (margarine) and stir.
Serve with milk.

STEAMED RICE

Sort the grains, scald with boiling water, let stand for a while. Drain the water, pour hot broth (meat or chicken) over the rice so that it is completely covered with liquid. Season with salt, add butter or margarine, and place a large peeled onion in the middle.
Cover with a lid and simmer on a rack in the oven or steam. After half an hour, remove the onion with a spoon.
You can add a little tomato sauce heated in a frying pan to the steamed rice.

PORridge WITH VEGETABLE OIL

Ingredients :
- 1 glass of rice,
- 0.3 cups vegetable oil,
- 4 onions,
- ground black pepper,
- salt.

Preparation

Pour any vegetable oil into a saucepan and fry half the amount of finely chopped onion in it until brown.
Then remove the onion, add the remaining chopped onion, fry until golden brown, add water, add salt, pepper, let it boil, then add the sorted and washed rice and cook until tender (you should get a semi-viscous porridge).

MUSHA AND RICE PORridge

Ingredients :
- 1.5 cups rice,
- 200 g mung bean (a type of small bean),
- 300 g of meat,
- 1 glass of fat,
- 2-3 carrots,
- 2-3 onions,
- salt,
- spices.

Preparation

Fry slices of meat, chopped carrots and onions in very hot fat. Pour water, add the washed mung beans and cook over low heat.
When the mung beans burst, add salt, spices and rice.
Continue cooking, stirring frequently, until done.

COLD PORridge WITH FRUIT

Ingredients :
- 1 glass of rice,
- 1 liter of milk,
- 0.5 cups cream,
- 300 g of fruit.

Preparation

Boil rice in milk until soft. Transfer to a porcelain or enamel bowl, cool, and then add whipped cream. Place half of the porridge in a pre-moistened dish-mold, on the porridge - candied fruits (cherries, cherries, apricots, peaches, etc.), on the fruit - again a layer of rice porridge. Place in the refrigerator, on ice or in cold water.
Before serving, place on a plate and garnish with candied fruit.
This dish will be even tastier if you first pound the rice in a mortar.
When cooking rice, you can add a little vanillin.

MILK PORRIDGE

Ingredients :
- 1 cup rice to 3 cups water,
- 4 glasses of milk,
- 1 tbsp. spoon of sugar,
- salt.

Preparation

Place the washed rice in boiling water, cook for 10 minutes, place in a sieve, put in a saucepan, and pour in hot milk. Cook over low heat, stirring, for 20 minutes.
Add sugar, salt, stir, close the lid and put in the oven for a few minutes.
Serve with butter.

PORridge WITH APPLES

Ingredients :
- 1 glass of rice,
- 3.5 glasses of milk,
- 500 g apples,
- 1 tbsp. spoon of butter,
- 1 egg,
- 1 tbsp. spoon of sugar,
- vanillin,
- salt.

Preparation

Boil the rice for 5-8 minutes, drain in a colander, and transfer to boiling milk. Cook the rice over low heat until almost done.
Then add salt, sliced apples, butter whipped with sugar, and vanillin.
Bake in the oven for 25-30 minutes.

PORridge WITH PUMPKIN

Ingredients :
- 1 glass of rice,
- 1 kg pumpkin,
- 1 liter of milk,
- salt.

Preparation

Peel the pumpkin, cut into pieces, add milk and cook until half cooked.
Then put rice washed in hot water into the pumpkin and add salt; Cover the pan with pumpkin and rice with a lid and cook until fully cooked.
Serve with butter and sugar.

PORridge WITH KAURMA

Ingredients :
- 50 g rice,
- 110 g kaurma.

Preparation

Cook viscous rice porridge and add kaurma 10-15 minutes before it is ready.

PORROW IN POLISH

Ingredients :
- 2 cups rice,
- 3 tbsp. spoons of fat,
- salt.

Preparation

Sort the rice and wash in plenty of cold water. Boil and place on a plate.
Serve with tomato, mushroom, cucumber sauce. Use as a side dish for meat.
You can prepare a casserole from crumbly rice and serve it with lightly fried onions for barbecue.
Rice porridge can be served with one of the sweet sauces.

MILK PORridge WITH FRUIT

Ingredients :
- 1 glass of rice,
- 2 glasses of milk,
- dried fruits,
- 4 tbsp. spoons of liqueur,
- 1 tbsp. spoon of sugar,
- 1 teaspoon butter,
- salt.

Preparation

Soak dried fruits (apricots, cherries, etc.) in cherry liqueur or Curacao liqueur.
Place the washed rice in boiling water and cook for 5 minutes. Then strain and place in a saucepan, pour in hot milk, add sugar, salt and bring to readiness over low heat.
Place the rice porridge in a greased form and leave in the refrigerator for several hours.
After tilting the pan, place the porridge on a plate and garnish with fruits soaked in liqueur.

MIXED PORridge

Ingredients :
- 0.5 cups each of rice and millet cereals,
- 5 g butter,
- salt.

Preparation

Mix rice with millet cereal, add salt, pour 3 cups of boiling water and cook until tender.
Add butter to the prepared porridge.

Good morning to all my readers.

Today I will tell you about all the nuances of cooking liquid rice porridge with milk.

Cooking features

Milk porridge is an integral part of breakfast. Most breakfasts start with milk porridge. Prepared for both breakfast and dinner. Depending on the ratio of liquid and cereal, they are divided into crumbly (humidity of such porridge is 60-70%), viscous (humidity 75-80%), liquid (humidity 85-90%). Liquid ones are prepared in the same way as viscous ones, but with a large amount of liquid; you can cook porridge with milk, with water, or with a mixture of milk and water. The yield is 500-650 g of porridge from 100 g of cereal. After thickening, reduce the heat and bring it to readiness for 10-15 minutes. When serving, sprinkle with butter. You can diversify the assortment by adding candied fruits, berries, and fruits. And so, liquid rice porridge with milk will please not only a child but also an adult, it turns out to be moderately liquid and sweet. If you cook this one with baked milk, the taste will be more delicate and caramel. Recipe:

Ingredients:

Rice – 1 measuring cup (250ml glass)
Baked milk – 2 measuring cups (250 ml measuring cup)
Water – 2 measuring cups
Butter – 50 g
A pinch of salt
Sugar – 3 – 4 tbsp

Let's get started:

The milk must be brought to a boil, add salted water and boil again.
Place the washed rice in a mixture of milk and water and bring to a boil over medium heat.
Reduce the heat to low, cover with a lid, and cook for 25 minutes, stirring occasionally.
2 minutes before readiness, add sugar, stir, heat the porridge over the fire and turn it off.
Add oil, wrap in a towel and leave until it swells.
Before serving, you can decorate with candied fruits and honey.

What is the difference between cooking on the stove and in a slow cooker?

You can also cook liquid porridge in a slow cooker. The cooking process is basically no different from cooking in a saucepan. The main distinguishing feature is that when preparing a dish in a multicooker, all ingredients are added at the same time and the cooking mode is set. When cooking a dish in a saucepan on the stove, you first need to boil the liquid and then add the cereal.

The proportions when cooking in a slow cooker are the same as when cooking on the stove. For a clear example, I’ll tell you how to cook liquid rice in a slow cooker (recipe with photo).

Ingredients we will need:

Baked milk - 500ml
Rice – 150 gr
Butter – 50 g
Sugar – 2 tablespoons
Salt to taste.

Cooking technology:

Rinse the rice until it is clean, or pour the rice into a sieve and leave under running water, stirring occasionally.
First coat the multicooker bowl with butter and transfer the washed rice into the bowl.
Add sugar and salt.
Pour in milk.
Close the lid, set the “porridge” mode, depending on what kind of cereal, we set the cooking time ourselves, we have rice, so the time can be safely set from 35 to 45 minutes.
Divide the finished porridge into portions and serve with honey, fruits, candied fruits (whatever you like).

Bon appetit.