Rice porridge on milk: the benefits and harm, especially cooking and popular recipes

Rice porridge is familiar to all from childhood.You can make an appetizing dessert and the first course from rice cereal. And if you make it without adding sugar, it can be an ideal side dish for meat and fish.

Rice porridge is healthy and nutritious. Pediatricians recommend including it in the feed for babies. This is due to the fact that rice is completely devoid of gluten, which often causes allergies in infants. Rice porridge in milk contains a large amount of amino acids, so it is considered an excellent option for athletes who need to build muscle mass and get a supply of energy and strength for a long time.

The dish is a good source of vitamins and minerals: it contains a lot of magnesium, potassium, as well as iron, phosphorus, selenium, vitamins E, PP and group B, nicotinic acid. Rice porridge in milk strengthens the cardiovascular system, and due to its high magnesium content, it normalizes nerve reactions, helps relieve stress and normalizes sleep. The presence of iron helps to increase hemoglobin and improve the quality of the blood.

When porridge enters the stomach, it envelops its walls, thereby contributing to the restoration of mucous membranes during gastritis, colitis, enteritis and other gastrointestinal diseases. Rice porridge is an invaluable source of calcium, which has the most beneficial effect on the musculoskeletal system, bone tissue, teeth, nails and hair.

Porridge is considered the recognized leader in the concentration of complex carbohydrates. They accumulate in the tissues of the muscles and become a source of constant energy, necessary for people experiencing frequent physical and mental stress.

Rice acts as an absorbent and helps to get rid of slags and toxins, so the product is often recommended for food poisoning. The product shows good efficacy in diarrhea. Eating porridge can stop even the most severe diarrhea, since the fiber of a cereal culture in the process of decay binds pathogenic microorganisms and removes them naturally.

Porridge is necessary for future mothers, as rice contains substances that are indispensable for the normal development of the fetus. Nursing women should also introduce rice porridge in cow's milk in their diet. Its unique vitamin-mineral composition in combination with low calorie content allows simultaneously to saturate the mother and her child with useful substances and correct overweight. But if the baby starts constipation or colic, then the use of rice should be reduced.

The product is well digestible and goes well with vegetables and other products. Porridge has a good taste and perfectly satisfies. The components that make up the rice ensure the full growth of the child, therefore, this dish is mandatory for inclusion in the children's menu.

Polished rice has an increased glycemic index, so for patients with diabetes mellitus, milk rice porridge is strictly forbidden. Healthy people should not eat it very often. The sharp release of carbohydrates from rice dishes provokes strong insulin emissions, this puts a strain on the pancreas and often causes a violation of sugar tolerance, which sometimes leads to type 2 diabetes.

In addition, you need to take into account the method of processing grains. To increase the shelf life of cereals and improve its presentation, manufacturers often resort to deep cleaning, which has the most detrimental effect on the mineral and vitamin content of the product.

The nutritional value of milk rice porridge directly depends on the type of rice and cooking options. It is extremely important to choose the right rice, and you should also know which variety is suitable for cooking, and which is better to use for other dishes.

Brown rice has the maximum utility, but it is not suitable for porridge: the combination of rice casing and milk has a rather negative effect on the work of the entire gastrointestinal tract and often leads to disorders of the digestive system organs. Brown rice should be used only for porridges on the water. For a dish based on milk, white cereals are optimal.

• Arborio - This is an Italian product that is round and medium grain. When cooking, it intensively absorbs the smell and taste of other ingredients of the dish, so it is better to cook it with fruit, pumpkin, as well as vanilla and other fragrant ingredients.
• Krasnodar - The most common product that can always be found on the counter of any store. It is ideal for cooking porridge.
• Jasmine - long grain rice from Thailand, quite tasty and very nutritious. However, when cooking, the grains very strongly stick together and sometimes form a thick lump.

To be sure of the quality of the rice, you need to choose it correctly.

• Buy the product preferably in a transparent package. In this case, you will be able to ascertain the quality of the grain, the absence of impurities, mold and other defects.
• Grains must be whole. Fragments should be kept in a minimum quantity, since they are boiled hot much faster and, at the exit, impair the taste of the porridge. Do not forget that the fragments are nothing more than a manufacturing defect and waste, so the concentration of nutrients in them is small.
• If you see a lot of milky-colored grains in a package, this is a bad sign. This tinge distinguishes immature cereals. They are unfit for human consumption.

Each cereal has its own cooking rate. On water, rice should be cooked for 15-20 minutes. Milk porridge cooks a little longer: usually it takes about half an hour. To speed up the process, you can soak the rice grains in water beforehand. Porridge will be fully cooked in 20 minutes.

As a rule, the ratio of products is as follows: a liter of milk is taken for 1 cup of grains, as the cereal is quite boiled soft and increases in volume. If you prefer liquid porridge, you can increase the volume of milk. This ratio should not be reduced: with it, the porridge is evaporated to the maximum density.

There is some dependence on rice varieties. Krasnodar prepares longer than the long grain, but it also boils better, therefore it is optimal for cereals with milk. But steamed rice should not be taken: it cooks for a very long time and does not emit gluten. This product is used only for pilaf.

As a rule, when cooking rice porridge use its classic recipe.

It will require:

• rice - 1 cup;
• milk - 400 ml;
• salt, sugar;
• butter.

To cook this dish, it is advisable to purchase first-class rice. Before processing, it should be thoroughly rinsed for 5-6 minutes under running water until the drained liquid becomes completely transparent - as a result all rice flour is washed off, which can make the dish too viscous.

The formulation step by step looks like this:

• pour grain into the cooking vessel and pour raw water above the level of rice by 2-3 cm;
• put the container on the stove, turn on the middle fire and slowly bring to the boil;
• reduce the heat so that the boiling continues, but does not turn violent, and warm the rice for another 12-14 minutes. with regular stirring so that it does not burn;
• when almost all the water boils away, pour the milk in a thin stream, pour in the sugar and warm for a couple of minutes;
• add a little oil to the finished dish and leave for 10 minutes. "To reach."

For those who prefer liquid cereals for breakfast, you can use another simple recipe. For 1 cup of rice take 2 glasses of water and 5 glasses of milk. You will also need salt, sugar and butter to taste. The recipe is no different from the classic. The only exception is that milk should first be boiled and poured into boiled rice that is already hot. Such porridge is also called "razmezna".

Rice porridge cooked with pumpkin is very nutritious - the dish turns out to be incredibly tasty and fragrant, and its sunny shade improves mood and charges with a positive for the whole day. In addition, the addition of pumpkin makes the dish more nutritious, because orange beauty is a real pantry of vitamins and minerals that are stored in full during the heat treatment.

The amount of pumpkin each determines for itself, but most often 250 g of grits take 250 g of grated pumpkin pulp, mix it all up, pour in a glass of boiling water and cook for 5-10 minutes. When the liquid is fully absorbed, it is poured with milk, turn off the heat, wrap the pan and allow the dish to infuse for at least 10-15 minutes.

Many make this dish in a more original way. In a large pumpkin, cut off the top and clean the core. Rice is poured into the prepared recess, milk is poured, honey is put. Pumpkin wrapped in foil and sent to the oven for 1.5-2 hours. This porridge is not only extremely useful, but also looks great on the holiday table.

Fruit puree is often added to the finished portion of the dish. Groats are very well combined with banana pulp, for lovers of sour, you can enter applesauce. In the summer it is worth stirring porridge with strawberries, apples or raspberries, and in winter with dried fruits. This will not only enhance the benefit of the dish, but also make it a beautiful dessert.

Rice porridge is also boiled in coconut milk. It can be cooked on dry or condensed milk - the dish becomes sweeter and more fragrant.

Rice milk porridge is often cooked with other cereals. This grass is interestingly combined with buckwheat, and rice porridge with millet is called "Friendship".

Rice porridge can be cooked on the stove, in the microwave or the slow cooker.

How to cook rice porridge on milk, see the following video.