Cooking rice porridge with milk for breakfast. Tested recipes pumpkin porridge with rice, milk

Cooking rice porridge with milk for breakfast. Tested recipes pumpkin porridge with rice, milk

Porridge made from rice cereal with milk, what's in it?

And do not rush to judge!

This dish has a lot of fans, who knows, what if you happen to treat one of them?

Do not hit the face in the dirt!

Dairy rice “mash” can be cooked tasty and fragrant, and served with fruit-berries so that, without trying - not to guess what dish is in front of you.

And if it smells from a plate of pears, dried apricots, prunes, and even the pumpkin, beloved by many, then salivation will run guaranteed.

Rice Porridge with Milk - General Cooking Principles

• In a slow cooker or oven, rice porridge is cooked in pure milk. Preparing a dish on the stove, in a saucepan, the rice grits are boiled in water a little and only then poured with milk.

• For cooking milk porridges, it is best to take ground round grain rice. It is this croup that contains more starch, which does not allow rice to disintegrate, and it sticks them together, which makes the porridge more viscous.

• Before use, rice must be sorted. In the croup there may be industrial litter, small pebbles and poorly peeled grains. Enumerated grits washed with cold water, but not for long, so as not to wash the starch. After that, it is slightly dried, so that all moisture is gone. If this is not done, the finished dish may be thinner than expected.

• Fresh vegetables, fruits or dried fruits can be added to milk rice cereals. Most often they are cooked with pumpkin.

• For rice cereal with milk, it is best to take the flesh of a well-matured vegetable. It will give the porridge a bright shade and peculiar taste. In the preparation of using only dense pumpkin pulp, it is cut into medium-sized or crushed on a grater. Put it in milk with cereal or boil separately and then mixed with it, mashed in mashed potatoes.

• Sweeten and salt the rice porridge to your taste. At the end of cooking, they must be flavored with butter.

Simple porridge from rice with milk

Ingredients:

• a glass of good, coarse rice;

• four glasses of medium-fat milk;

• two spoons of butter;

• yolk.

Cooking Method: 1. Rinse the rice several times with warm water. Then put the cereal in a colander and wait until all the moisture comes off.

2. In a two-liter saucepan, pour in water - two full glasses, and place the container on high heat. Into the boiling water, pour the dried cereal, stir well and, after waiting for boiling, reduce the heat. On a low heat, with a barely noticeable boil, boil the rice for 10 minutes. Do not forget to stir occasionally, so that no rice is stuck to the bottom. Boil out rice in a colander and rinse with warm water.

3. In a hot milk, add 1/2 spoonful of salt, add sugar to your taste and lower the boiled rice. Immediately stir and cook for a minimum of 20 minutes, not allowing to boil intensely.

4. In the finished porridge necessarily add butter, wrap the pan with a towel and let stand for a quarter of an hour.

Pumpkin porridge with rice on milk

Ingredients:

• pumpkin pulp - 350 gr .;

• one cup of unbroken rice;

• 1 liter of homemade or fat pasteurized milk;

• homemade butter - 40 gr .;

• 50 gr. sugar.

Cooking Method:

1. Cut a large piece of pumpkin in two and cut off the coarse peel from the pieces, trying to grab as much as possible the greenish pulp under it. Then remove all the fibrous pulp along with the seeds, and cut the rest into cubes straight into the pan.

2. Pour water into it, a centimeter and a half above the level of the pulp, and boil it at a moderate temperature. After waiting for boiling, reduce the flame level, cover the saucepan with the lid and simmer until the pumpkin softens.

3. Remove the pan from the heat and mash the pumpkin with mashed potatoes or mash it on a sieve.

4. Put the washed rice in pumpkin puree, add to your taste, add sugar. Fill everything with hot, practically boiling milk and boil on the smallest heat. Do not forget to close the lid, but not tightly, otherwise the milk will run away.

5. Cooking time depends on the quality of rice cereal and on average takes no more than forty minutes. Readiness can be determined by well-boiled down, practically disintegrated risinks.

6. On the surface of the finished porridge, spread out the butter, and wrap the pan, covered with a lid, in a blanket for half an hour.

Liquid porridge from rice with milk in an oven, in pots

Ingredients for two small pots:

• a cup of round grain rice;

• 600 ml of pasteurized 3.2% milk;

• A large spoon of sugar.

Cooking Method:

1. Move the washed rice spread out equally in the clay pots.

2. Add to each a small pinch of salt, distribute the norm of sugar equally and pour in the heated milk, 300 ml each. If you want to get a thick porridge, take the milk in the ratio: one part of the cereal to two parts of milk.

3. After this, cover the filled pots with lids and place the containers on the grid in a cold oven. If there are no caps, put a foil on the container, and firmly fasten its edges.

4. Heat the air in the oven to 190 degrees and cook for at least one hour.

5. Five minutes before readiness, place a piece of butter in each container.

6. Leave the ready-made rice porridge to stand in the oven off for 10 minutes, and only then reach out and serve.

Pumpkin porridge with rice on milk in a slow cooker

Ingredients:

• a full cup of dry rice cereal;

• refined sugar - 4 tbsp. l .;

• 350 gr. pumpkin (pulp);

• 50 gr. homemade butter;

• fat pasteurized milk - 400 ml.

Cooking Method:

1. The pulp of a juicy pumpkin prepared for use cut into small medium-sized blocks.

2. After moving the rice, rinse well with water and immediately dry off any excess liquid on the sieve.

3. With butter, swipe the rim from the inside, just above the middle of the brew bowl, and pour a full glass of water into it.

4. Pour the dried rice cereal and mix thoroughly so that no lumps stick together.

5. On top of the rice, spread the pumpkin evenly, add sugar and salt a little. Then gently pour in the milk and lower the appliance lid.

6. Set the timer for 30 minutes and start the multicast in “Porridge” mode.

7. After the end of the running program, open the lid, put the pieces of butter on top and soak the pumpkin porridge with rice on milk for about a quarter of an hour on the “Heating”. Be sure to close the lid.

Rice porridge with milk, honey and dried fruits

Ingredients: • 230 grams of polished round grain rice;

• one liter of homemade milk;

• 200 ml filtered drinking water;

• prunes, dried apricots - a small handful;

• liquid honey - to taste.

Cooking Method:

1. Scald dried fruit in boiling water and leave it for about 20 minutes. During this time, they are well absorbed by moisture and soften enough for the porridge to absorb their flavor. Put the soaked fruit on a towel and wipe dry, then cut into small strips of approximately the same size.

2. Rinse the rice from the damaged grains and garbage and rinse with running water. Then lightly dry, pour a glass of water and put to boil.

3. When the rice cereal completely absorbs all the moisture, pour boiled, not cooled milk into it. Add the chopped dried fruits, lightly salt, stir well and continue cooking on low heat until the rice is completely cooked.

4. Put the finished rice gruel into plates, in each portion put a small bar of butter and pour honey to your taste.

Apple-pumpkin porridge with rice on milk in a slow cooker

Ingredients:

• round grain rice - 230 gr .;

• 250 gr. pumpkin pulp;

• pasteurized milk, medium fat;

• sweet apples - 2 pcs .;

• sweet creamy 72% butter - 40 g;

• 30 gr. sugar sand.

Cooking Method:

1. Wash the pumpkin and apples, peel off the apples and be sure to remove the seed box. Cut the fruit into small cubes and set aside temporarily.

2. Separate the juicy pulp of the pumpkin from the fiber with seeds, cut off the rind and chop it on a large grater.

3. After washing the grits, dry the cereal into the bowl of the multicooker. To avoid running out of milk, beforehand well grease the cooking bowl with butter. It will also reduce the risk of sticking rice.

4. Add shredded pumpkin, granulated sugar and a small pinch of salt to the rice. Fill everything with cold milk and mix thoroughly.

5. Turn on the multicast pan in the automatic mode of cooking porridge and wait until the end of the program.

6. Open the lid, lay the pieces of apples and butter on top. Stir, close the lid again and turn on the device for 15 minutes in the Baking program. 7. After that, cook the prepared dish on the “Heater” for 10 minutes and serve.

Rice porridge with milk - cooking tricks and useful tips

• To avoid burning in the pan, you must first avoid starch settling to the bottom. Therefore, pour rice into well boiling liquid and stir immediately.

• Any porridge made from rice with milk should be mixed periodically during cooking on the stove, but not often, otherwise the cooking time will increase.

• So that the milk does not run out of the pan, its lid is covered tightly, always leaving a small gap.

• Do not cook rice porridge on milk with intensive heating. With this preparation, the moisture evaporates very quickly, and the croup is not steamed.

• Before pouring milk, be sure to check its quality. To do this, boil a small amount of it in a separate dish. If the milk does not curdle, boldly fill them with cereal.

• Is the milk porridge too dry? Add to it a little boiled hot milk, stir well and leave for half an hour under the blanket.

• If dry rice grits are fried in a dry frying pan in advance, the porridge will have a delicate nutty shade.

• Have a little time to “tinker”? Spend it with the calculation! Dip rice in boiling water and stir quickly. Wait for boiling and immediately drain the broth. Shake the cereal for a moment in a colander, and pour a new portion of boiling water into the saucepan and repeat the process again. Next, cook as indicated in any of the recipes, and compare the resulting dish with the “usual” gruel. A little hint: it will take longer to boil rice, it will be worse to boil soft, but you will have a “looseness” in which, if you guess by time, the middle of each grain will be a little harder, and everything else will turn into a good rice porridge.

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