Simple step-by-step recipes for rice porridge with milk and water for a complete breakfast
2019-03-25 Marina Danko and Alena KamenevaGrade
recipe
Time
(min)
Portions
(persons)
In 100 grams of the finished dish
2 gr.
1 gr.
Carbohydrates
19 gr.97 kcal.
Rice porridge with milk and water - classic recipe
Today we will prepare a delicious and simple dish that will fit perfectly into breakfast or afternoon snack - rice porridge with milk and water. This version of porridge will be especially to the taste of children; they will be happy to taste a plate of porridge, especially if you add delicious fresh vegetables or berries when serving. You can top this porridge with honey or syrup. It’s better to cook the porridge one time at a time so that you can serve it fresh and eat it right away. If you like these types of rice preparations, then you will like this recipe. Well, I suggest we get down to business as soon as possible.
Ingredients:
- Rice - 1 glass
- Milk - 1.5 cups
- Water - 1.5 cups
- Sugar - 1 tbsp.
- Butter - 50 g
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Cooking process
Prepare all products according to the list. Place a portion of rice into a bowl. Rinse the rice grains under cool running water until the water runs clear.
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Now prepare a pan with thick walls and a bottom. Transfer the washed rice to a saucepan.
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Separately, combine equal proportions of water and milk, heat slightly and pour into the pan. To balance the taste, add just a touch of regular table salt.
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Add a tablespoon of granulated sugar to the pan if desired. If in the future you plan to serve the porridge with honey and fruit, you don’t need to add sugar. The walls of the pan can be greased with butter. So, put the pan on the fire, bring to a boil, reduce the heat to low and cook the rice for about 45 minutes. Stir the rice periodically to prevent it from burning. Serve the finished porridge with a piece of butter.
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I guarantee everyone will like it!
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Thick rice porridge with milk and water
Rice porridge prepared according to the classic recipe turns out to be medium thick, and not everyone likes this. We offer a recipe for thick porridge. All components remain unchanged, only cinnamon is added, which is sprinkled on the finished dish, divided into portions. The secret of thick porridge is in a special cooking method; water is used only to slightly boil the cereal. The rice is then dried and cooked in milk.
Ingredients:
- one and a half glasses of selected rice;
- half a glass of sugar;
- cinnamon powder - a quarter spoon;
- milk - 1.2 l., pasteurized, medium or high fat content.
Cooking method:
1. Pour the carefully sorted rice into a saucepan and rinse well. Fill with cold water and immediately place on high heat. After stirring, bring to a boil, boil for about a minute and drain in a colander.
2. Rinse the cooked cereal with a stream of cold running water and leave it in a colander until all the moisture is gone.
3. Place a saucepan with milk on the stove, add sugar and add a little salt. Bring to a boil, add cooked rice. Cook over low heat, stirring occasionally so that the bottom of the porridge does not burn.
4. Serve with butter, sprinkled with cinnamon powder.
Rice porridge should be cooked at a moderate temperature so that it does not boil, but only slightly stirs. If you set the heat to maximum, the moisture will quickly evaporate, the rice will not have time to cook, and the porridge itself will burn. Many culinary experts recommend letting the rice porridge sit for a while so that the rice steams even better. To do this, wrap the pan and leave it for up to a quarter of an hour.
Rice porridge with milk and water with dried fruits in a slow cooker - “Toplenka”
When using a multicooker, milk porridges naturally turn out tastier than in a saucepan. The rice steams evenly in it and the porridge never burns. Many chefs believe that dishes in a slow cooker turn out almost like in a Russian oven and have a richer taste. For even greater similarity, let’s replace regular milk with baked milk. Dried fruits will complement the porridge with useful substances and aroma.
Ingredients:
- dried fruits: dried apricots and prunes - 150 grams;
- 200 gr. round grain rice;
- baked milk - 250 ml;
- 120 gr. Sahara;
- high-quality butter - 25 gr.;
- glass of water (250 ml).
Cooking method:
1. We sort the rice, rinse it and leave it on a sieve to dry.
2. After dousing the dried fruits with boiling water, dry them by placing them on a towel. Cut the fruits finely, into cubes or strips.
3. Pour milk and water into the multicooker, add sugar and a pinch of salt, stir.
4. After adding pieces of dried fruit and rice, add butter and mix well again.
5. Turn on the multicooker and select the “Porridge” option on the panel, start the program.
6. After completion, keep the rice porridge on heat for five minutes.
When choosing rice for porridge, try to choose grains with white matte grains. They boil well, easily absorb and retain moisture, due to which they steam well (become soft), but do not become soggy. Transparent rice contains almost no gluten, cooks poorly and does not retain moisture, and therefore milk porridges made from it turn out dry. This rice is good only for side dishes.
Rice porridge with milk and water with pumpkin
Any rice porridge, if cooked in milk and water, is nutritious, but you can make it even healthier if you add pumpkin. This dish looks bright and tastes like a banana. Choose a ripe pumpkin with fleshy orange flesh. The peel and seeds are removed. When cutting off the peel, be sure to remove the greenish layer of pulp underneath. This part of the vegetable has no nutritional value and tastes unpleasant; if you leave it, you risk spoiling the porridge.
Ingredients:
- half a glass of rice;
- 300 gr. pumpkin (pulp);
- a glass of milk;
- drinking water - 0.5 cups;
- homemade butter - 20 gr.;
- one and a half spoons of refined sugar.
Cooking method:
1. Cut the pumpkin pulp into small cubes into a saucepan.
2. Fill the pumpkin with water so that it doubles its volume. Add sugar, stir and bring to a boil.
3. Pour rice into the pan, thoroughly mix the pieces of vegetable with the cereal and leave to cook over the lowest heat. Cook for at least half an hour, remembering to stir occasionally so as not to burn.
4. As soon as the pumpkin becomes soft, pour in the milk mixed with water and add a little salt. Bring the porridge to a boil, adjust the heat and continue cooking until it reaches the desired thickness.
5. At the end, mix butter into the rice porridge.
When preparing rice porridge with milk and water, the proportions of liquids can be selected taking into account your taste preferences, and also based on the fat content of the dairy product. When serving hot porridge, be sure to season it with butter. If there is insufficient sweetness, add honey or jam.
Rice porridge with milk and water - original recipe
Porridge is considered the best breakfast. Rice milk porridge is healthy and nutritious, rich in protein, calcium and starch. Due to the content of “long” carbohydrates in rice, they are able to maintain a feeling of fullness for many hours. Such porridges are not only healthy, but also tasty, although it is not always possible to cook them with milk alone - the dish tends to burn. A simple way out of this situation is to cook porridge with milk and water.
Ingredients:
- round grain rice - 220 gr.;
- half a liter of drinking water;
- spoon of white sugar;
- milk, 3.2%, pasteurized - 330 ml.
Cooking method:
1. Wash the carefully sorted and sorted rice. There is no need to bring it to “clean water”; if you want to get a viscous porridge as a result, just rinse the cereal. Be sure to drain the remaining liquid by draining the rice in a colander.
2. Pour drinking water into the pan, pour in sugar and add a few layers, put on maximum heat. As soon as it boils, add the rice and cook over medium-low heat for 20 minutes, stirring.
3. Bring the milk to a boil, pour it into the rice and continue cooking the porridge at the same temperature for another 20 minutes. Don't forget to stir occasionally so that the porridge does not burn. Cook, be sure to cover with a lid.
There are many varieties of rice. For milk porridge, it is best to choose round grain cereals. It contains a lot of starch, which is released during cooking and makes the porridge viscous. Porridge should be cooked in pans with a multi-layer bottom, then it will not burn and the rice will steam evenly.
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.
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!
Boiled in water, it is considered a very light and dietary dish. This dish is an integral part of the children's and medical diet. In addition, you can cook crumbly and tasty porridge, which will be an excellent side dish for meat, vegetable and fish dishes. Using a good step-by-step cooking method with photos can make the cooking process easier. This dish will become one of your family's favorites.
Crispy rice porridge is prepared very quickly and easily. Rice porridge is extremely beneficial for health and the functioning of the gastrointestinal tract. It is a valuable source of vitamins, minerals, micro- and macroelements, which ensure the proper functioning of the digestive process and all internal organs.
Thanks to this recipe, you can quickly prepare a delicious dish. Rice porridge helps you maintain your figure in good condition, lose extra pounds and tone your body. However, any recipe has its own subtleties and secrets that you need to know in advance.
How to cook fluffy rice porridge? To do this, you need high-quality cereal, a detailed recipe with photos, and also knowledge of some tricks. For crumbly, you need to perform several important manipulations. The first thing to do is to sort through the grains to get rid of unsuitable and low-quality grains. Rinse the remaining cereal under warm and then under cold running water. The temperature contrast is necessary in order to get rid of dust, fat and starch that are contained on the surface of the rice. Thanks to proper, thorough washing, you will get a crumbly porridge.
Ingredients
From the specified list of ingredients, four servings of crumbly, tasty and extremely healthy porridge are obtained.
Preparation
1. First, prepare all the necessary ingredients. Buy quality rice, do not save money on this product. The proposed cooking method and quantity of ingredients are designed for four medium servings. If you need to cook more porridge, increase the number of components, taking into account the proportions. Use two parts water for one part rice. This way the dish will turn out crumbly.
2. The second important step is washing the cereal. The final result of the finished dish depends on this procedure. First, you need to rinse with cold water to get rid of starch, then with hot water, this way the fat is washed out. You need to rinse the cereal until the water is clear. In some cases, the procedure is performed about seven times.
3. Place the rice in a saucepan, add two glasses of water and place on the stove. The fire level at this stage should be maximum. Wait until it boils, add salt, reduce heat. Stir the rice. Cover the pan with a lid and cook the cereal for fifteen minutes. At this time, there is no need to open the lid and stir the rice.
4. The porridge is considered ready if all the water has evaporated. The pan can be removed from the heat, then seasoned with good butter and stirred. Cover the pan with a lid, wrap it in a towel and leave for twenty minutes so that every grain is steamed properly.
Simple step-by-step recipes for cooking rice porridge with water - make it delicious
2017-09-27 Natalia DanchishakGrade
recipe
Time
(min)
Portions
(persons)
In 100 grams of the finished dish
1 gr.
3 gr.
Carbohydrates
75 gr.365 kcal.
Option 1. Rice porridge on water: classic version
There are many ways to cook rice porridge with water. What could be better than crumbly, tasty porridge, which can be served as a side dish or as an independent dish for breakfast.
Ingredients
- stack round rice;
- butter - to taste;
- two stacks purified water;
- table salt.
Before cooking, carefully sort and rinse the rice grains, changing the water at least five times.
Pour drinking water into the pan, lightly salt it and place it on the stove.
Place rice cereal into boiling water. Mix. Reduce the heat to low and cook for about half an hour. Stir occasionally so that the cereal does not stick to the bottom.
Remove the pan from the stove and leave for another half hour, covered with a lid. Add a piece of butter to the finished porridge and mix.
The finished rice can be placed in a sieve, rinsed with cold water, then rinsed with boiling water and only then added oil. If you are fasting, you can replace butter with olive oil. Add granulated sugar, dried fruits and candied fruits to your breakfast porridge.
Option 2. Rice porridge with water: a quick recipe in a slow cooker
Modern technology helps prepare the perfect porridge with virtually no effort. The cereal is prepared, placed in the device and filled with water. The slow cooker can handle the rest. There is no need to stir or control anything.
Ingredients
- Art. rice cereal;
- butter - to taste;
- two tbsp. purified water;
- table salt or granulated sugar - to taste.
Step-by-step cooking recipe
Sort the rice grains. Pour into a sieve and rinse under running water. Leave to drain all the liquid.
Place the rice in the multicooker container. Fill with purified water. Add sugar or salt to taste. Put a piece of butter.
Close the lid tightly. Activate the “pilaf” or “porridge” mode. Set the time to half an hour. After the beep, leave the porridge in the “warm” mode for a quarter of an hour.
Cook porridge only from selected high quality rice; chopped rice is not suitable for this. To make the porridge tasty, take water at the rate of two parts liquid to one part cereal. The rice will turn out crumbly if you simmer it for about ten minutes after cooking.
Option 3. Rice porridge on water with vegetables
This dish is a great alternative to pilaf during Lent. The combination of rice with vegetables allows you to get a tasty, satisfying, and most importantly healthy dish. You can prepare porridge from any vegetables.
Ingredients
- one and a half stack. round rice;
- 40 ml vegetable oil;
- can of canned corn;
- spices for pilaf;
- two carrots;
- freshly ground pepper;
- two onions;
- kitchen salt.
Step-by-step cooking recipe
Peel two carrot roots using a special vegetable peeler. Wash and grind into large chips.
Peel the onions, wash and chop into small cubes.
Place the cast iron frying pan on the heat. Pour oil into it and heat it well. Add the onion and fry until translucent, then add the carrots and continue to fry, stirring regularly, until golden brown. Be careful not to burn the vegetables.
Open the can of canned corn. Do not drain the syrup.
Sort the rice grains. Place in a bowl and rinse, changing the water until it comes out clean. Boil water in a kettle.
Place the canned corn and syrup in a frying pan with vegetables. Season everything with salt, pepper and spices. Add rice cereal and smooth it out. Pour boiling water in a thin stream. The water level should be two fingers above the rice layer.
Reduce the fire level to the very minimum. Cover the pan with a lid and cook for another forty minutes. If there is any liquid left after this, evaporate it by removing the lid and increasing the heat to high.
Stir the finished rice porridge and serve as a separate dish or as a side dish for meat or fish.
In winter, you can use frozen mixed vegetables. In addition to corn, you can add canned or fresh green peas. Finely chopped chili peppers will add heat and piquancy to the dish.
Option 4. Rice porridge on water with dried fruits in a slow cooker
Rice porridge with dried fruits is a real storehouse of benefits. Breakfast with this porridge allows you to get all the necessary vitamins and minerals, and also gives you energy for the whole day. Plus, it's also incredibly delicious.
Ingredients
- 600 g rice;
- salt;
- bulb;
- 5 g sugar;
- two carrots;
- half a liter of drinking water;
- 10 pieces. dried apricots;
- 10 g spices for rice;
- 10 pieces. prunes;
- 50 ml vegetable oil;
- 200 g raisins;
- 10 g barberry.
Step-by-step cooking recipe
We clean and wash the onions and carrots. Chop the onions into small pieces. Grind the carrots on a grater with large sections.
We sort the rice and rinse thoroughly in cold water until it becomes clean.
Wash dried apricots in warm water and cut into small pieces.
Pour warm water over the raisins and leave for ten minutes. Then drain the water and dry the raisins on a paper napkin.
Fill the prunes with warm water and let sit for five minutes. Drain the infusion, remove the seeds, and cut the dried fruits into small pieces.
Boil water in a kettle. Pour oil into the container of the device and activate the “frying” program. Place vegetables in it and fry, stirring with a spatula, for a couple of minutes.
Place the washed rice on the vegetables and mix well. Add chopped dried fruits. Season everything with granulated sugar, spices and salt. Mix. Pour boiling water over it. The water level should be a couple of centimeters above the ingredients.
Close the lid. Turn on the “porridge” or “cereals” mode. We set the time to 50 minutes. Mix the finished porridge.
It is advisable to pre-soak dried fruits in hot water. You can replace sugar with honey.
Option 5. Rice porridge on water with pumpkin
Rice porridge will easily relieve severe hunger. It is a source of energy, strength and vigor. Porridge made with water and pumpkin is much healthier than porridge made with milk.
Ingredients
- half stack long grain parboiled rice;
- 50 g fresh pumpkin;
- 5 g granulated sugar;
- table salt;
- butter - 20 gr.
Step-by-step cooking recipe
Sort the rice grains and rinse thoroughly under running water. Place the rice in a thick-walled saucepan and add a glass of ice water.
Place the saucepan on the fire and lightly salt the water. The fire should be maximum. As soon as the contents begin to boil, reduce the heat to low and simmer for a quarter of an hour.
Step 3:
Peel the pumpkin, remove fibers and seeds. Wash the vegetable and grate into large sections. Add pumpkin to the porridge, sprinkle with sugar. Do not stir immediately. This will allow the pumpkin to release its flavor and make it sweeter.
Cover the saucepan with a lid and cook for ten minutes over low heat. Stir the porridge, place on a plate, add a piece of butter and serve.
In summer, you can add fresh berries and fruits to the prepared porridge. Add only high-quality oil, not spread.
