How to cook rice porridge with milk. Recipes for delicious and healthy milk rice porridge

Rice porridge with milk, prepared with the correct proportions of rice and milk, - healthy dish for breakfast and loved by many since childhood, since kindergarten. Dairy rice porrige, familiar to children from kindergarten, is a tender sweet porridge boiled in water with milk and rice groats.

The recipe for rice porridge with milk for each mother, grandmother has her own, family. Prepare healthy rice porridge for children in the garden and at home for a morning breakfast for the whole family. The composition, ingredients for rice porridge are simple and affordable, a minimum of time is spent on its preparation, it is made simply, but it turns out to be nutritious and tasty.

To cook the right rice porridge, it is very important to try to choose the right rice. The ideal variety of rice for cooking porridge is cereals of starchy varieties with round grains, round rice allows you to achieve the necessary density, viscous consistency of milk porridge during cooking.

Advice from the Miracle Chef. Rice porridge for a child's body is useful for the content of complex carbohydrates, which give children the energy necessary for growth and development. Rice porridge boiled with milk does not irritate the child's intestines, gently envelops the walls of the stomachs due to the starchy viscous consistency obtained during the preparation of round grains.

How to cook milk rice porridge? The recipe for cooking on the stove is the easiest and most affordable way cooking rice porridge; to cook delicious porridge, you will need to prepare the ingredients included in the classic composition: round rice, milk, sugar, salt, butter, raisins.

Preparation - 5 minutes

Cooking - 25 minutes

Calorie - 120 kcal per 100 grams

Ingredients for rice porridge with milk: proportions in glasses

• round grain rice - 1.5 cups;
• water - 3 glasses;
• milk - 2-3 cups;
• raisins - three quarters of a glass;
• sugar - 2 tablespoons;
• butter - 2 tablespoons;
• salt to taste.

How to cook rice porridge with milk in a saucepan

Turn off the heat, close the lid and leave the cooked dish for 10 minutes on the stove. We lay out the milk rice porridge on plates and immediately serve hot to the table. Children love to eat porridge with fruit, sprinkled with sugar, sprinkled with honey, if you cook for children, prepare sweet additives in advance or use homemade preparations.

The benefits of rice porridge with milk

Before you cook rice porridge in milk, you should find out what are the benefits and harms of a popular cereal dish. In rice, the content of vitamins B1, B2, B3, B6 and vitamin P testifies in favor of the use, inclusion of rice grains in the daily menu when preparing meals correctly, healthy nutrition, the expediency of frequent human consumption of food containing this useful cereal.

The composition of vitamins minerals and the absence of gluten in the composition of the cereal has a beneficial effect on gastrointestinal tract, soothes nervous system children, an adult, in a special way acts as a mild sedative for a child. Dairy, including rice porridge, are good for health, their benefits are incomparable with the harm when consuming products such as milk and rice.

Along with amino acids and vitamins, rice contains calcium, iodine, iron, potassium, phosphorus - all the main trace elements necessary for human health, development and normal life.

When eating rice, the recipes of which are varied, affordable, easy to prepare, blood vessels are cleaned, heart function improves, excess fluid is removed from the body, metabolism improves, and blood circulation normalizes.

Milk rice porridge is tasty, healthy and rice is a cereal that has long become a popular component of children's and diet food. According to the shape of grains, rice is distinguished into round and long-grain, the shape of round and long cereal has the same useful properties. The harm to rice is studied every year, but according to available data, the harm is minimal at present.

What kind of rice is better to choose

Round grain rice for rice porridge with milk classic recipe- an ideal choice, although no less healthy milk porridge from any variety. It is not difficult to buy various varieties in the store today. In terms of color, the most popular are three types: white, yellow and dark.

Dark rice due to unprocessed grains is more useful products, in contrast to white processed and yellow with partial processing of grains. Useful material during special treatment upper shell white and yellow cereals penetrate deep into the grain, without a shell, after steaming, the rice grains come out beautiful, white and boil much faster than yellow and dark ones.

Most often, housewives choose white rice grains for cooking, round and beautiful, for making delicious milk porridge, sweet puddings, casseroles, and many other goodies that can be made from this healthy crop.

How to cook rice porridge in milk? And how to cook properly on the water? How to make a combined meat dish? And what are the "magic proportions" of porridge, as if in kindergarten? We reveal all the secrets of rice porridge, learn about its benefits and memorize delicious recipes!

Medium difficulty

Rice has been used in Russian cooking since the Middle Ages. It appeared in Russia in the 16th century under the name "Saracenic grain". The reason for this is its eastern origin, however, despite the foreign "roots", the product has taken root. Porridges, soups and even sweet kissels were prepared from it. And dry and crumbly used as a filling in pies.

Cooking features

There are many varieties of this crop, which is grown in industrial scale in Asia (record holders for the production of China, India), South America, Australia. In our country, only a small part of them is known, because due to the special requirements of the plant to the conditions environment, in Russia it grows reluctantly. But the main varieties consumed in the world are known to us. And depending on the type, rice is used to prepare different dishes.

• Round . It is he who is necessary for milk porridge from rice. The product is rich in starch, therefore, during the cooking process, it releases “gluten”. With a sufficient volume of liquid, the dish gets a viscous, viscous consistency (porridge, as in kindergarten). With insufficient - the grains stick together. This feature is used in the preparation of sushi.
• Long . Grain density is completely different. When cooking, it does not release gluten, retains its integrity and shape. Friable porridge is prepared from such cereals, it is used as a side dish for meat, seafood. Long-grain rice is the basis of pilaf.

Both of these varieties enter the store shelves polished, that is, the peel from the grains is peeled off by mechanical processing. Processing intensity per different industries different, so the grains can have a color from saturated white to light, be almost transparent. This feature should also be taken into account when preparing.

Matte white grains are well boiled soft. They should be included in the rice milk porridge recipe, as the dish will get a viscous, uniform consistency. Transparent grains lose gluten, so they will remain dry, tough when cooked. They are not suitable for children's cereals, but more than for side dishes.

There are other features of using the product.

• Grains need to be washed. Do it in cold water to transparency.
• Long grain rice will be softer if before cooking, soak it for 15 minutes.
• The porridge will be crumbly subject to the proportion of water to cereals 2:1.
• The ideal proportion, how to cook rice milk porridge, use 2 cups of milk and the same amount of water per glass of cereal.
• Use a thick pan and stir the porridge regularly so that it does not stick to the bottom.
• Put cereal in cold water. Salt and add sugar after boiling.

The question of how much to cook rice porridge depends on the desired consistency. A crumbly dish will turn out in 20 minutes, during which the water will completely boil away, and the cereal needs to be allowed another 15 minutes to “walk” under a towel. Liquid porridge with milk will be ready in 40 minutes.

The benefits and harms of the product

It is no coincidence that cereal forms the basis of the traditional cuisine of many peoples of the world. It is widely used in Asia, America and Australia. Rice is rich in protein and starch, which makes it nutritious and well absorbed by the body. Its calorie content is minimal, within 78 Kcal, if the porridge is cooked in water.

Thanks to long carbohydrates, the product maintains a feeling of satiety for 4 hours. Its dietary fibers not only cleanse the intestines, but also work on the principle of a “sorbent”: they absorb toxins with the entire surface, removing them from the body. As part of the cereal, vitamins of group B, as well as E - a vitamin of beauty and youth. Of the micronutrients, rice contains a large amount of potassium and magnesium required for heart health, which benefits the body.

The harm of eating rice has been proven only in the complex of mono-diets. When used in a normal diet, cereals have no contraindications, moreover, it is recommended in baby food due to the lack of gluten, in the diet - with violations of the digestive tract.

Calorie content and nutritional value

Delicious recipes

How to cook tasty rice and how long does it take to cook? Rice can be cooked tasty dish for breakfast and a full hearty dinner. For breakfast, of course, sweet porridge is preferable. For dinner, we will try a dish with stew, very simple and quick.

Traditionally rice porridge is cooked in a pot. In the microwave, the grains do not have time to steam, which is why they turn out tough. In the oven, it is necessary to keep the cereal in a closed form for 1 hour. In addition to rice, fried pieces of meat, cooked vegetables, and spices can be placed in portioned pots.

On milk

The classic technique of making porridge "for the smallest" will appeal to adults as well. The dish is tender, airy, satisfying, the main ratio of products should be as in the recipe. With milk, it uses water, which allows you to boil the grains to the desired consistency. If you use only milk, the cereal will remain tough longer. And while it "reaches", the liquid will have time to boil away.

You will need:

• round rice - 1 cup;
• milk - 2 glasses;
• water - 2 glasses;
• sugar - 2 tbsp. spoons;
• salt - a pinch.

Cooking

1. Pour water into a saucepan. Pour in the rice.
2. Bring to a boil.
3. Turn off the gas, add sugar, salt.
4. Bring to a boil while stirring.
5. Pour in milk while stirring.
6. Melt the porridge over low heat for 20 minutes.

Serve it should be flavored with butter. Such a porridge with dried fruits, for example, with raisins and dried apricots, is good and healthy. Soak for 15 minutes before adding hot water, and put in a dish 5 minutes before readiness.

On the water

One of the simplest side dishes with a neutral taste. To make it more saturated, the Japanese add an egg, and cook the dish in a deep frying pan, stirring constantly. Italians saturate rice with aromas of herbs, white wine. In this form, it becomes the basis for paella. Well, we'll cook it ourselves simple recipe to then serve with meat and gravy.

You will need:

• long-grain rice - 1 cup;
• water - 2 glasses;
• salt;
• butter - a piece.

Cooking

1. Pour the prepared cereal with water. Put on a big fire.
2. Wait for the boil, reduce the heat, salt.
3. Simmer the porridge until the liquid boils under the lid.
4. Turn off the gas after 15 minutes, leave to walk under a towel.

Rice garnish can be served with seafood, meat dishes. It is also good with vegetables in fresh, stewed form.

with stew

The dish is very satisfying, rich in flavors. It has a lot of vegetables, so even stew does not make it heavy on the stomach.

You will need:

• long rice - 300 g;
• stew - 1 can;
• garlic - 4 cloves;
• carrots and onions - 1 root crop each;
• bell pepper- 1 PC.;
• celery - 1 stalk;
• broth (or water) - 600 ml;
• tomato paste - 2 tbsp. spoons;
• salt.

Cooking

1. Clean and finely chop the vegetables.
2. Put onions, carrots in a pan, fry.
3. Add bell pepper, celery, garlic. Fry 7 minutes.
4. Put the prepared rice, mix. Simmer for 5 minutes.
5. Pour in the broth, simmer for 15 minutes.
6. Add tomato paste, stew. Leave for 10 minutes on low heat.

Easy to cook meals high pan or saucepan. After turning off the fire, you can season it with herbs.

Other cereal recipes

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I used to think: "Well, what could be easier than cooking porridge? Pour rice with milk and cook until cooked." True, it used to burn with me, then undercook ... Yes, and the taste is still not the same as in canteens.
And it turns out that it doesn’t need to be cooked at all!


Highly good recipe Svetlana shared. I learned a lot about cooking. True, my porridge turned out to be a little thick, because. I didn’t have enough milk, but I still felt the difference ... This is real porridge! The kind that was always given in the kindergarten (school, camps, hospitals) ... Author's words, photos are mine

For 5-6 servings of medium viscosity porridge(you can take everything half as much)

• Rice groats - round, unsteamed - 1 cup 200g (I recommend taking Krasnodar rice)
• Water - 2 cups of 200 ml
• 2-3 cups milk (to desired thickness)
• Salt at the tip of tsp
• Sugar to taste

Cooking rules milk rice porridge they require from the beginning to boil the rice until half cooked in water, and only then cook it in milk . This rule is based on the fact that Rice does not cook well in milk.

I don't like long cooking procedures, so I took a chance (for the first time) and cooked porridge bypassing the rules. On what I can say with confidence: rice porridge can be immediately boiled in milk.

Milk rice porridge It comes in liquid, semi-thick and thick. My husband loves semi-thick porridge, i.e. so that it contains a slightly perceptible hint of milk. In this regard, I will tell step by step cooking milk rice porridge, which loves Slavik.

If you like liquid milk porridge, then to prepare it, you should increase the milk rate by 1 glass. For thick porridge, the rate remains the same as in this recipe, the only thing that time for preparing liquid porridge should be increased by 7-10 minutes.

The original composition of the products.

As we see our future dish, it has a simple composition: milk, water, rice, sugar, salt, butter.

Step-by-step description with a photo of milk rice porridge.

1. We prepare products with a photo.

Rice , for milk porridge , I take the usual, not steamed and not long . Because my rice contains more gluten than others, which allows it to bind cereals and milk well when cooked.

I wash the rice in cold water - once, no longer needed, otherwise we will wash off the starch we need.

2. We put the cereal in the liquid.

Pour milk and water into a saucepan with a thick bottom, put it on the stove, turn on the gas at full power and add salt and sugar. Mix everything and bring the liquid to light bubbles . Once milk formula warmed up, pour the washed rice into it and, stirring constantly, bring to a boil. My foam started to rise after 3 minutes.

Tip: Frequent stirring at the initial stage will prevent the rice from sticking together into lumps.

3. Cooking rice porridge.

As soon as the milk and rice boil, reduce the heat to the very minimum, cover with a lid and cook, periodically lifting the lid, making sure that the milk does not run away. Also, do not forget to constantly stir the contents, otherwise it will burn you. After 18 minutes, the porridge will begin to thicken, from now on you need to pay close attention to it.

The lid can be removed, and cook the porridge for another 8 minutes, stirring every 15 seconds.

After 8 minutes, put 2 tbsp. spoons butter mix, cover and turn off the fire completely. Because I have a pan with a double bottom, then I just leave it on the stove to evaporate for 15 minutes. During this time, porridge can not be opened and mixed.

If you have a simple pan, then it will not be able to keep the heat on its own, for this you just need to wrap it with a terry towel.

Here is our milk rice porridge ready. When it is placed on a plate, its structure is stable and not subject to spreading. But at the same time, it turns out not dry, but viscous, i.e. the milk mixture is ideally combined with rice and when eating porridge, it gives it lightness and airiness.

Invite family members to the table. Enjoy your meal!

Porridge is a guarantee of health and strength. Especially useful and nutritious is rice porridge cooked with milk. It is a source of vitamins that can strengthen the immune system, heart, joints, bones. Sweet or salty has a beneficial effect on the stomach, normalizes metabolism, is indicated for disorders and hyperacidity, suitable for those who suffer from high sugar - the product normalizes blood sugar levels, is low in calories, contains complex carbohydrates- energy in its purest form, so it is very useful for children. Rice porridge with milk also strengthens the skeletal system and heart muscle.

Ingredients:

Rice (round grain)- 200 grams

Butter- 2 tablespoons

Water- 300 milliliters

Milk- 200 milliliters

Sugar- 4 tablespoons

Salt- 1 pinch, to enhance the taste

How to cook rice porridge with milk

1. Rice (for porridge, round-grain rather than steamed is more suitable) pour into an enameled pan. Pour water over rice. Water should exceed the level of rice by about 1 cm. Put the pot with the future rice porridge on the fire. Bring to a boil, reduce heat to low and cover the pot with a lid. In this position, the rice will be cooked until the water boils away (see photo), about 7-10 minutes.

2. Then add milk to rice porridge.

3. Add salt and sugar to rice porridge with milk. Again, put the porridge on the fire, do not forget to stir occasionally so that the rice porridge in milk does not burn. Cook the porridge for a few more minutes, until your favorite consistency. We spread the hot rice porridge on plates, put a piece of butter on top.

Delicious rice porridge with milk is ready

Enjoy your meal!

Secrets of cooking rice porridge with milk

Delicious rice porridge with milk is obtained when you choose the right cereals, milk and ingredients that improve the taste and aroma. If you are going to make porridge with milk, take round rice, milk of any fat content, for example, medium, is ideal. Additives can be different, these are greens, vegetables, for example, pumpkin or onions, fruits and dried fruits, berries, butter and olive oil, as well as garlic and cottage cheese, mushrooms or meat, fish or various nuts.

It is best to cook this dish in dishes with thick walls and a bottom, for example, in a cauldron, or an enamel pan. When cooking, be sure to cover the pan with a lid while rice porridge in milk puffs, leaving small gap so that the steam comes out, and does not settle back on the rice. Make the fire small, because the rice will definitely burn on medium or large, especially since the porridge is cooked with the addition of milk, not water.

If the rice is cooked over high heat for a few minutes and then overcooked slowly, the rice will be crumbly. If you leave the porridge to puff over low heat, the rice will come out viscous and oily - this recipe is great for sweet cereals.

Rice porridge with milk recipes

Rice porridge with milk sweet recipe

Ingredients:

• Rice groats - 200 grams.
• Butter - 2 tablespoons.
• Water - 400 milliliters.
• Milk - 200 milliliters.
• Sugar - 4 tablespoons.
• Salt - 1 pinch to enhance the taste.

Cooking:

Our rice porridge with milk will become a source of energy and mood for the whole day, for children and you. It is easy to prepare, start by rinsing the rice several times until the water runs clear. Put water on fire in a saucepan and bring to a boil. When the liquid boils, make a slow fire and pour rice into the pan, leave for 7 minutes under the lid, without stirring. Do not add water, it should evaporate during this time.

After 7-10 minutes, you need to open the rice, mix and add sugar and salt, then pour in the milk, mix well again, cook over low heat, cover with a lid, stirring so that the rice porridge in milk does not burn and does not stick to the bottom of the pan. If you do it in a cauldron, then the dish will burn less.

At the end, turn off, add butter, dried fruits, nuts, cover tightly with a lid and let it brew for 20 minutes.

Not sweet rice porridge with milk recipe

Ingredients:

• Rice - 20 grams.
• Milk - 800 milliliters.
• Salt - a teaspoon.
• Oil - 2 tablespoons.
• Dry herbs, coriander, black pepper.
• Greens - any to your taste, basil, dill or parsley.
• Cheese - 200 grams.

Cooking:

Such rice porridge with milk will be an excellent side dish or a full meal, if you add to it, for example, dried mushrooms when cooking. Or just cook, serve with fish, meat, salads.

Wash the rice 2 or 3 times. We throw the prepared cereal into a pot of boiling water, cook over medium heat for about 5-7 minutes under the lid. After that, the rice needs to be filtered: it is fashionable to throw it in a colander so that the water is glass.

Heat the milk in a saucepan, but do not bring to a boil. We lower rice into it, cook on low heat for about 15 minutes, stir the porridge after adding milk, as it will burn. After that, remove the porridge from the heat, add seasonings and spices. Then we do water bath and put the pan with porridge for 10 minutes.

We rub the cheese on a grater, and after 10 minutes we throw butter, cheese, finely chopped greens into the pan, close the lid tightly and wrap the container with a towel. You can add nuts, such as cashews, mushrooms, and more.