Cooking liquid rice porridge with milk

Some people associate rice porridge with a delicious breakfast from childhood, while others recall the slippery dish from school canteens. What is the secret of cooking rice porridge with milk? How to choose the ingredients and determine the proportions for a liquid dish?

For cooking milk porridge should choose rice, which is well boiled soft and absorbs a lot of liquid. The best option is round grain rice. But long, wild, steamed are more suitable for pilaf and side dishes, they will not allow to achieve the desired consistency.

When buying, you must be able to assess the quality of the grain, therefore it is better to purchase it in a transparent package or a cardboard box with a “window”. Grains should be the same size, without a large amount of impurities and grain dust.

To get a delicious milk porridge, it is not enough to choose a suitable rice, you should also prepare it correctly. The croup needs to be washed thoroughly, changing the water several times. It is quite simple to do this - pour rice into a bowl, pour cool water, sort out rice a little with your hands, then drain the water. Repeat the procedure, and do this until the water is clear.

Some housewives use a different method - they pour the cereal into a sieve and keep it under a weak stream of water. As washing (in any of the ways) you need to increase the water temperature to 40-50 degrees.

Pure rice can be used immediately, but you can pre-fill with cool water and leave for 10 minutes.

The amount of liquid and rice in the porridge depends on the desired consistency of the finished dish. In this case, we are interested in how to cook liquid milk porridge. It implies a fluid content of up to 85-90%. The proportion of rice and liquid looks like 1: 5 or 1: 6. A liquid is usually a mixture of water and milk. If you use only the latter, then the dish can burn.

Liquid ingredients are usually taken in equal amounts, however, you can increase one or another component at will. If more water is taken, then the porridge will be more lean. Liquid rice porridge in milk is more high-calorie, but much tastier.

The number of components of the dish is measured in a dry form, it is convenient to use a glass with a volume of 200 or 250 g. At the same time, out of 100 g of cereals (a little more than half a glass), about 500-600 grams of cereal is obtained.

The first will be a classic or basic recipe for rice milk porridge. It turns out moderately thin, with well-cooked cereals and a pronounced milky-creamy taste. A 200 ml beaker will serve as the unit of measurement.

Ingredients:

• 1 cup round rice;
• 2 glasses of milk with a fat content of 2.5%;
• 2 glasses of water;
• 50 g butter;
• 2 tablespoons of granulated sugar;
• a pinch of salt to balance the taste.

For greater clarity, we describe the cooking process step by step:

• pour milk into the pan and wait until it is ready to boil;
• pour milk into the milk, add salt to boil;
• Prepare the prepared rice in a saucepan and wait for it to boil;
• as soon as the composition begins to boil, the intensity of the fire should be reduced to the minimum, and simmer the porridge for 20 minutes, stirring occasionally;
• 2-3 minutes before ready to add sugar, mix;
• remove the porridge from the heat, put oil in it and wrap the pan, leaving it in this form for 10-12 minutes;
• Stir the dish and distribute on plates.

An original and healthy dish that will especially appeal to sweet teeth and children.

For such porridge it is necessary to take:

• 1 cup rice;
• 2.5 cups of milk and water;
• 50 g butter;
• 2 tablespoons of sugar;
• salt on the tip of a knife.

Cooking caramel requires the following products:

• 150 g fat sour cream (fat percentage - 30%);
• 150 grams of sugar;
• 30 g butter;
• a pinch of salt.

Porridge is cooked, as in the previous recipe, it comes under a warm towel. While this happens, you can make salted caramel. To do this, add a sugar to a saucepan or other thick-walled dishes and start to heat it over low heat.

The crystals will begin to melt, and so that they do not burn, you must periodically shake the saucepan. Do not use a spoon or spatula for this. Sour cream and butter need to get their refrigerator for an hour and a half before cooking.

When the sugar is melted, oil is added to it and immediately the stew pan is removed from the fire. Ingredients need to be mixed and put back on fire. Introduce sour cream and, waiting for the mass to become homogeneous (it will take 2-3 minutes), salt the mixture and remove it from the heat.

As an ornament of rice porridge, you can use berries and dried fruits. The last half an hour pre-soaked in water. If necessary, they can be cut. Dried fruits should be injected 10 minutes before the porridge is ready.

You can lay an apple baked on top of the dish. To do this, cut the washed fruit into rings and roll in a sweet spicy mixture. The latter is made from a tablespoon of sugar and a small amount of cardamom and cinnamon.

Then the pieces are placed on a baking sheet lined with baking paper and sent to a cold oven. The cooking time is 7-10 minutes, the maximum heating of the oven is no more than 170 degrees.

The addition of nuts and honey helps to increase the nutritional value of porridge. The first should be lightly fried in a dry hot pan. It is possible in the evening to pour nuts with honey, and in the morning put the mixture on milky rice.

Adding pumpkin gives the dish a beautiful yellow tint and extra sweetness, as well as at times increasing the benefit of the dish. Surprisingly, the pumpkin in the finished dish is not felt at all, so children are happy to consume it.

Ingredients:

• 1 cup rice;
• 1 cup pumpkin pulp, chopped into pieces;
• 2 cups of milk and water;
• 1.5 cups of sugar;
• salt - on the tip of a knife.

Pumpkin must first boil in water. Use half a glass of liquid. Cooking time - 10 minutes. Then pour rice, salt, add sweetener, pour in the remaining water. To simmer cereal another 10 minutes. By this time, the water begins to evaporate, it's time to pour in the milk. Cook the dish until done. After wrapping in a towel, you can pre-put butter in a saucepan.

The process of cooking milk rice in a slow cooker differs from the same on the stove only in that in this case the products are laid at the same time. Put prepared rice, salt and sugar into the bowl of the device, and then pour in a mixture of water and milk.

For cooking, you should use a program in which rice will languish at temperatures that are quite high, but uniform in intensity. The best program will be “Kasha”. You need to boil the dish before the beep, on average, the process takes 35-40 minutes.

You can prepare delicious milk rice in thick-walled dishes so that the dish does not burn. You should first rinse it under cold water, and only then pour the milk. You can also grease the inner surfaces of the pan with butter. This will allow the milk not to burn and “run away”.

When cooking in a slow cooker, be sure to grease the bowl with butter. It is not necessary to put it all over the bowl, you can draw a “ring” - a line approximately in the middle of the bowl. Now rice will not run away.

The important point is that rice should be given time to stew after cooking. This will allow for a more delicate taste, suitable consistency.If the dish is cooked in a saucepan, it is wrapped in a towel or blanket, leaving in this form for 15 minutes. When porridge is cooked in a slow cooker, the final stage can be the program “Heating”, which is included for 7-10 minutes. You need to make sure that due to the evaporation of liquid porridge does not start to burn.

To obtain a delicate creamy taste, the milk in the recipe can be partially or completely replaced with melted milk.

To learn how to make delicious rice porridge with milk, see below.