How to cook rice porridge

Rice porridge is one of the basic dishes, any cook and most housewives can cook it. It can be sweet and savory, boiled in water or dairy, with the addition of fruits or vegetables, mushrooms, meat. It can be done not only for breakfast, but also for lunch or dinner. Knowing how to cook rice porridge, you will significantly expand the family menu and be able to feed loved ones with tasty, hearty and wholesome breakfasts, lunches and dinners.

Cooking Features

Rice is one of the first cereals that people began to grow specifically for human consumption. Dishes from it are prepared in various parts of the world. In our country, the most traditional rice dish is rice porridge, 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 beginning hostess can cook a tasty and delicious rice dish.

Growing rice for thousands of years, mankind has developed many of its varieties with a variety of characteristics, has learned a different way of processing it. Different varieties of rice cereals are designed for cooking different dishes. Some are used for risotto, others for pilaf, and others for sushi. The most suitable for cooking porridge are varieties of round grain rice, which contain a lot of starch. It is from them porridge turns viscous, pleasant to the taste.
Brown, cream white rice can be found on store shelves. The first one is unprocessed, it is most useful, but it is boiled hot for too long to be used to make porridge. The croup, having a creamy shade, is steamed. This method of processing also allows you to save the benefits of rice. Steamed croup is also not boiled down as quickly as we would like. Therefore, before cooking it out, porridges are soaked in cool water for at least half an hour. Grinding grits allows you to get white rice, which is ideal for making porridges perfectly and does not need to be presoaked.
Before cooking porridge, any rice needs simple preparation. First, it is sorted out, removing pebbles, spoiled grains and other debris. Then the croup is washed with cool water. Last time it can be washed with hot water to remove not only starch, but also a greasy film from the surface.
Prepared rice is poured with cool liquid, over medium heat, brought to a boil and removed the foam that has protruded on the surface, then reduce the heat and cook the rice until cooked. At the same time periodically porridge must be mixed so that it does not burn. This is especially important when cooking milk porridge from rice. Sugar and salt are placed immediately or before reducing the heat.
If there is not enough liquid, add a little water and stir the porridge. If instead of water to pour milk, cereal will almost certainly burn.
Cooking time porridge may depend on the variety of rice used, on the ratio of water and milk, cereals and liquids. It usually takes 20 minutes to prepare crumbly porridge, but after the pot with the dish they wrap up and leave the porridge to steam out for 15-20 minutes. Viscous porridge from rice boiled in milk for 30-40 minutes. When cooking porridge in a slow cooker, it takes 10 minutes more. Often, the unit determines the readiness of the dish independently, sets the time automatically, taking into account the running program.
For cooking rice porridge in the slow cooker, the Milk Porridge program will be used. If there is no such function in this model of the multicooker, activate the program intended for the preparation of any other dishes from cereals. It is usually called “Rice”, “Buckwheat” or “Porridge”, although it may have another name.
It is recommended to use a saucepan with a high-quality non-stick coating or with a double bottom for cooking porridge on the stove.
On one milk rice porridge is not cooked. It would take too much time, and the porridge would surely burn. Usually milk is mixed with water in the same ratio. Milk can be added more than water, but not more than 3/4 of the total fluid volume. Sometimes even more water is added than milk.

Rice porridge will taste better if it is flavored with butter. Usually it is added to the already prepared dish.

Proportions of cereals and liquids

To obtain the expected result when cooking rice porridge it is important to choose the right proportions of cereals and liquids.

In order for the rice porridge to turn out crumbly, take 2-2,5 cups of water for a glass of cereal. Milk crumbly rice porridge is usually not cooked.
To prepare a viscous rice porridge in a glass of rice, you need to take 4 cups of liquid, for example, 2 cups of water and 2 cups of milk.
Liquid rice porridge is obtained if you take 5-6 glasses of liquid, for example, 2 glasses of water and 4 glasses of milk, for a glass of cereal. This kind of porridge is usually prepared in kindergarten.
When cooking rice porridge in a multi-cooker, liquid is added as much as when cooking food in a saucepan.

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

Important! Rice contains a significant amount of protein, well absorbed by the human body, and complex carbohydrates. It energizes for a long time, does not cause allergic reactions, is suitable even for baby food.

The high content of B vitamins in rice helps to normalize metabolic processes in the body, including those associated with protein digestion, helps strengthen the nervous system and improve the condition of the skin, hair and nails. Rice is rich in vitamins E and PP, calcium, potassium, iron, phosphorus, copper and a number of other elements, so regular use of rice porridge helps to maintain a good state of the whole organism.

Caloric content 100 g of rice cereal is about 330 kcal, and porridge made from it in milk and water with a low sugar content is about 150 kcal.

Loose rice porridge on water in a saucepan

Composition:

rice - 220 g;
water - 0, 5 l;
salt - 3 g;
butter - to taste.

Method of preparation:

Enume the rice grits, rinse it until clear water. Fill with boiling water, drain in a minute.
Put the prepared rice in a saucepan, add salt to it. Fill with prescription water.
Place the saucepan on the stove, bring the contents to a boil over medium heat. Cook 2-3 minutes, removing the foam protruding on the surface.
Turn down the fire. Boil the porridge until there is almost no liquid left in the pan. It takes about 20 minutes.
Remove the porridge pan from the heat. Add a piece of butter or a spoonful of vegetable in it, mix.
Wrap a saucepan with a blanket or several towels, leave for 15 minutes.

Porridge prepared according to this recipe is tasty, you can eat it just like that, but more often it is still used as a side dish or supplemented with meat and vegetables when it is cooked.

Viscous milk rice porridge

Composition:

rice - 0, 2 kg;
milk - 0, 4 l;
water - 0, 4 l;
sugar - 20 g;
salt - a pinch;
butter - to taste.

Method of preparation:

Rinse the rice well. Fill it with water, put it on the stove.
On 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 on the surface.
Turn down the fire. Cook the rice for 10-15 minutes, until most of the water has evaporated.
Add salt, sugar, mix.
In a separate saucepan, heat the milk. Pour it into a saucepan with rice, stir.
Continue to boil the porridge over low heat, stirring often, until thick. It will take about 20 minutes.
Add oil, mix. Remove pan from heat.

Let the porridge stand under the lid for 10 minutes and invite the 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 rice milk porridge

Composition:

rice - 0, 2 kg;
water - 0, 4 l;
milk - 0, 8 l;
sugar - to taste;
butter - to taste;
salt - a pinch.

Method of preparation:

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

The milk porridge prepared according to this recipe is tender and liquid, and the children like it very much.

Liquid rice porridge on water

Composition:

rice - 0, 2 kg;
water - 0, 8 l;
salt - 2 g.

Method of preparation:

Pour the prepared rice with water, add salt, put on medium heat. Bring the contents of the pan to a boil, remove the foam.
Reduce heat and boil porridge for 30 minutes. Rice should be completely boiled soft.
After removing the pan from the heat, wrap it in the pot and leave for another 10-15 minutes.

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

Rice porridge in the crock-pot

Composition:

rice - 100 g;
water - 0, 25 l;
milk - 0, 25 l;
sugar - 5-10 g;
salt - a pinch;
butter - 20 g.

Method of preparation:

Put the prepared rice in the multicooker bowl.
Sprinkle it with salt and sugar.
With butter, grease the walls of the multicooker approximately in the middle of the bowl height. The oil line will become the limit that milk cannot overcome when boiling.
Put the remaining butter on the grits.
Boil water, dilute the milk to it.
Pour the grits with the prepared mixture, mix gently.
Turn on the unit by selecting the “Milk Porridge” program and wait for it to complete. If your device does not have such a function, select the program “Groats”, “Porridge”, “Rice” or similar, set the timer to 40 minutes.

After the completion of the main program, it is recommended to leave the jackpot for 10-20 minutes in the heating mode, then it will be even more delicious.

Rice porridge with yogurt, dried fruit and nuts

Composition:

rice - 0, 2 kg;
dried apricots without stones - 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 of water and milk).

Method of preparation:

Pour the prepared rice with water or milk diluted by it, add a pinch of salt.
Put the pot of rice on the fire. Bringing the contents of the pan to a boil, reduce the intensity of the flame. Cook porridge, stirring occasionally, for 20 minutes.
While the rice is being boiled, cut the dried prunes and dried apricots into small-sized pieces, crumble the nuts with a knife.
In a skillet, melt butter, put nuts and dried fruits in it. Add honey.
Sweat dried fruit for 5 minutes over low heat.
When the porridge is almost ready, add a dressing of butter, honey, nuts and dried fruit to it, stir it.
Remove the pot of porridge from the heat, wrap. Leave for 15 minutes.

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

Rice porridge with mushrooms

Composition:

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.

Method of preparation:

Re-sort the rice, wash it first with cold water, then hot.
Put the rice in a saucepan, cover with water, add salt and boil. It should be boiled for 20 minutes after boiling on low fire.
While the rice is being boiled, peel the vegetables. Chop carrots on a grater with large holes, cut onions into small cubes.
Wash, dry, and slice mushrooms.
Heat the oil in a deep frying pan, put chopped vegetables in it. Fry them until the onions are golden in color.
Add mushrooms to vegetables. Fry them together with vegetables until the liquid released from the mushrooms evaporates from the pan.
Drain off excess water from rice, put roasted vegetables and mushrooms in a pan with it, mix.
Remove the pan from the heat, wrap.

Wait 15-20 minutes for the porridge to reach readiness, and invite the household to the table. According to the above recipe, it turns out to make a complete meal that can be eaten even during fasting. Like it and vegetarians.

Milk rice porridge with banana

Composition:

rice - 100 g;
water - 0, 2 l;
milk - 0, 2 l;
bananas - 0, 2 kg;
sugar - 20 g;
salt - a pinch;
butter - 25 g.

Method of preparation:

Wash, peel a banana. Mash it with a fork or, cut into small pieces, whisk with a blender. The more uniform the consistency of the banana puree, the better.
Wash rice, fill with water. Over medium heat bring to a boil. Reduce the intensity of the flame and cook for 15-20 minutes.
In a separate saucepan, boil the milk, dissolve the salt and sugar in it.
Transfer the rice to hot milk. Boil the porridge for another 10-15 minutes until it thickens.
Add banana puree, stir. Sweat the porridge over very low heat for 5 minutes.

It remains to arrange porridge on plates. In each serving, put a slice of butter and serve a treat to the table.

Rice porridge with apples

Composition:

rice - 120 g;
water - 0, 4 l;
milk - 0, 2 l;
sugar - 40 g;
apple - 0, 2 kg;
salt - a pinch;
butter - to taste.

Method of preparation:

Pour the prepared rice with water, simmer until liquid disappears.
Add warm milk, sugar and salt, mix.
After 5 minutes, enter the apple peeled and cut into small cubes. Cook porridge until cooked.

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

Rice porridge - one of the most beloved in children and adults. Cooked in milk with the addition of fresh or dried fruit, it turns into an exquisite dessert. Such a sweet tooth will not refuse such breakfast. However, rice flour porridge can be made not only milk. Then it can serve as a side dish for fish or meat, even an independent dish.