Rice in milk, “white in white” is one of the principles of the restorative diet. Whatever version of the dish you choose, it should be easy for the stomach, quite nourishing and high-calorie. And for those who are looking for additional utility everywhere, we offer recipes with the addition of honey or fruit.
Rice porridge on milk - general principles of cooking
• Rice porridge with milk can be cooked in various ways: cook over an open fire (on the stove), in a slow cooker or steamed in the oven. Methods of cooking are not much different, but for porridge, preparing in the oven or a slow cooker, there is a big plus - you do not need to follow it, it will not run away and not stick.
• For rice porridge on milk, white rounded rice is the most suitable; it is this cereal that is steamed faster and better. The milk dish from it turns out gentle, with easy cream smack. Steamed rice for milk porridge is not recommended to take - the dish will have a specific taste and smell.
• Before cooking grits, be sure to sort out and rinse several times with cold water. The longer the rice cereal is washed, the more gluten and starch comes out of it. This, in turn, is reflected in the consistency of the finished dish: the less starch and gluten in rice, the crumbly porridge.
• With cooking rice porridge on milk in an oven or a slow cooker, everything is easy and simple - they poured rice with milk, added additional products and left to cook for the time indicated in the recipe. But the dish prepared on the stove requires special attention and has some of its tricks:
- it is impossible to cook milk porridges on an intense fire, the liquid will evaporate quickly, and the rice will not evaporate yet and will remain raw;
- porridge is cooked only under the lid, but it is not tightly closed, a small gap must be left so that the milk does not run out;
- so that the rice porridge does not burn, it is periodically stirred, trying as best as possible to separate the bottom layer from the bottom. • It is possible to cook porridge with either pure milk or diluted with water. In the milk, the croup will stew more slowly and there is a risk that the dish will burn. Dilute milk with water or not, everyone decides for himself. There is another simple way to cook rice porridge on milk, so that it does not burn. First, the cereal is slightly boiled in water, then the broth is decanted, and rice is poured with milk and brought to readiness.
• Sweeten porridge with sugar or honey, and regulate the taste of the dish by adding salt, which is put according to your own taste.
• Any milk porridge is flavored with high-quality butter, which is added during cooking or at the end. Additionally, a small piece of butter is put in each plate when serving, if the dish is served hot.
How to cook rice porridge on milk with a baked pumpkin
Ingredients:
• 400 gr. pumpkins;
• rice, round grain - 3/4 cup;
• a tablespoon of honey;
• creamy 72% butter;
• half a liter of medium-fat milk.
Preparation:
1. Wash the pumpkin, select the seeds and cut the peel. Cut the juicy flesh into medium-sized slices, centimeter thick and tightly place the pieces in a pot.
2. Dissolve honey with half a glass of heated water. Pour the pumpkin in the prepared syrup and put the pot in the oven for 55 minutes.
3. Wash the rice in cold water until the cereal is easily creaking. After boiling, boil the rice for three minutes over low heat and strain the broth. Fill the cereal with boiling water and bring to the half. Drain broth, and rice, fold it in a colander.
4. Boil the milk and pour it over the boiled rice, add the baked pumpkin without the syrup. Boil the porridge for a few minutes and set aside from the heat.
5. Place the butter on the surface, cover tightly and cool slightly. Stir well before serving.
How to cook rice porridge on milk in the oven, in a pumpkin
The original performance of a simple dish - rice porridge in a pumpkin. For cooking do not need any additional dishes, porridge is cooked in a vegetable, which is used as a pan. Ingredients:
• whole round pumpkin, about 2.5 kg in weight;
• 250 gr. rice cereal;
• pasteurized milk - 500 ml;
• a teaspoon of fine salt;
• 50 gr. homemade butter;
• honey;
• unrefined sugar - two spoons.
Preparation:
1. Transfer the transferred rice to a sieve, rinse thoroughly. Fill the cereal with water and leave it for half an hour, then strain. Boil the milk.
2. Wash the pumpkin well with warm water. Cut off the top with a tail and leave it, it will be a cap. Carefully cut a hole with a knife and select all the seeds along with the fibers.
3. Fill the pumpkin “saucepan” with dried rice, cover with very hot milk. Salt, add sugar, put the pieces of butter. Stir well and cover with a cut off “cap”.
4. Wrap tightly with food foil, transfer to a baking sheet and bake at 180 degrees for about 2 hours.
5. Laying out the rice porridge, poke it along with the pumpkin pulp and serve, watering with honey.
How to make fragrant rice porridge on milk with stewed prunes
Braised prunes in beer syrup and delicate spicy taste of rice milk porridge - an unusual combination? Why not!
Ingredients:
• one liter of cow's milk;
• prunes without stones - 400 gr .;
• 150 gr. large, clean rice;
• two cinnamon sticks;
• a small pinch of saffron;
• spoon of vanilla sugar;
• a small piece of lemon peel;
• 400 ml of dark beer;
• 75 gr. brown sugar.
Preparation:
1. Scald the prunes with boiling water, rinse and leave to soak in cold water, pour out the liquid after three hours, transfer the berries to the pan and cover with beer.
2. Add cinnamon sticks, sugar and lemon zest. On a low heat bring to a boil, then lower the heat slightly and boil the prunes in the beer for 30 minutes.
3. Rinse with water a thick-walled frying pan and pour milk into it. Do not wipe the container dry, leave it wet.
4. Transfer rice to milk, add saffron, vanilla sugar and salt, dip cinnamon stick and put on moderate heat. As soon as it boils, lower the heat to a minimum, cover, loosely, with a lid and cook for 30 minutes. Stir, otherwise the dish will burn, sweat lightly five minutes before the readiness. 5. Once all the milk from the porridge is evaporated, and the rice is ready, remove the cinnamon and remove from the heat.
6. Slightly cool rice porridge into portions and add two spoons of prunes to each.
How to cook rice porridge on milk in a slow cooker with apples
Not only simple, but also useful, such a cereal is ideal for feeding babies from the age of one year.
Ingredients:
• one glass of rice cereal;
• two large sweet apples;
• 500 ml of homemade, skim milk;
• creamy “Peasant” butter;
• full spoon of sugar.
Preparation:
1. Grease the brew bowl and place well-washed rice in the container. Be sure to dry the grits after rinsing.
2. Fill with cold milk, lightly salt and add sugar, and spread the butter into pieces evenly on top.
3. On the panel, set the mode “Porridge” and turn on the multicastry.
4. After the end of the auto mode, add apples, cut into small sized pieces, into the porridge, mix well and run the Baking program for a quarter of an hour.
5. Ready rice porridge hold another 10 minutes on the heating and only then serve.
How to cook rice porridge with milk in the oven, in a clay pot
The porridge languishing in a pot is not only tender, it acquires a specific flavor of melted milk.
Ingredients for 0.7 liter capacity:
• two glasses of milk;
• spoonful of sugar;
• sweet cream butter - 30 gr .;
• 100 gr. not steamed rice cereals.
Preparation:
1. Fill a large saucepan with cold water and lower the clay pot into it for 20 minutes.
2. Sort out the croup from the litter, wash it and soak it in the same water. After 10 minutes, rinse again, shake and leave in a sieve to drain off excess moisture.
3. Remove the clay container from the water, wipe it slightly with a towel and fill it with dried rice.
4. Pour in the milk, make sure that it does not reach the edges of the pot by half a centimeter.
5. Add sugar and add a small pinch of salt to the milk. 6. Top with the butter cut into medium-sized bars and place the pot in a cold oven.
7. A quarter of an hour, cook porridge at 120 degrees, raise the temperature to 180 degrees and protome the porridge with it for an hour and a quarter.
8. When serving, you can add butter for each serving, and for those who don’t have enough sweetness, add honey.
Rice porridge on milk - cooking tricks and useful tips
• Avoid runaway rice porridge on milk from the multicooker can, causing a thin layer of butter on the cooking bowl on the inside. Milk will not rise above this level. Porridge will not stick to the cooking vessel if it is also good to lubricate its bottom.
• Milk with a high percentage of fat should be diluted with filtered water. The fatter the dairy product, the higher the likelihood that the porridge will stick and burn.
• Before filling the rice with milk, check the freshness of the product. Pour some milk into a spoon and heat it over the hob; if it doesn't curdle, you can safely boil porridge on it.
• The choice of milk, as stated in the “general principles”, is not critical; fatty can be diluted if necessary. However, it is useful to emphasize that with sufficient skill, it is better to cook porridge with homemade milk. If the cow is healthy and the milkmaid is clean - there is no risk to cook a dish with palm surrogate, instead of milk fat.
• If you lose how to cook rice porridge on milk of perfect consistency - take products in the ratio of 1: 4, one part of rice cereal to four parts of milk.
