How to cook crumbly rice porridge. Loose rice porridge with butter (TTK2635)

18.09.2020

Viscous porridge dishes; recipes, cooking technology.

Cooking legumes, especially their cooking, use.

Various dishes and side dishes are prepared from cereals, which are of great importance in human nutrition. A variety of cereals, casseroles, cereals, puddings, cutlets and meatballs made from buckwheat, rice, semolina, oat and other cereals contain a significant amount of carbohydrates in the form of starch (72-90%) and fiber, proteins (12-16%), especially in Poltava and oatmeal, fat (up to 8%), minerals (potassium, phosphorus, iron, magnesium, manganese), vitamins gr. B, PP and E (especially in buckwheat and oatmeal).

Cereal dishes are high in calories. They are widely used in the nutrition of children and people with high physical activity. Dishes go well with dairy products. The calorie content of cereals and dishes from them is from 300 to 450 kcal.

Legumes contain twice as much protein as cereals (lentils up to 29%, beans up to 31%, peas up to 34%), highly soluble in water and easily absorbed by the body. They contain a lot of starch (60-7-, fat (6-20%) minerals (potassium, sodium, phosphorus, iron), as well as vitamins B1, B2, PP, carotene. The favorable ratio of sodium and potassium in beans promotes excretion from body fluid, improves the functioning of the cardiovascular system.

Pasta made from high-quality flour, containing a lot of gluten, is valued for its proteins (12-14%), starch (75-80%) and high calorie content.

During heat treatment, cereals, legumes and pasta soften the structure of tissues, change their consistency and weight. They absorb water because starch is gelatinized. The amount of absorbed liquid depends on the content of water-soluble substances. During cooking, proteins absorb water, which is released after denaturation (coagulation) at 50-70 ° C. The liquid is used to gelatinize the starch.

Starch consists of two polysaccharides, amylose and amylopectin, which forms viscous structures in hot water. Starch gelatinizes at 60-80 ° C. At a higher temperature, starch grains decompose, a decrease in viscosity, which is facilitated by a longer heating. During cooling and storage of pastes, their aging occurs. Table salt and sugar raise the gelatinization temperature and reduce the breakdown of starch grains. The content of cell walls in the form of hemicellulose in cereals is 1.5-5%, they are more stable. But during heat treatment, they are destroyed, the grains are loosened. Vitamins gr. In the course of heat treatment, they are partially destroyed, soluble substances pass into a decoction, which can be used in cooking.

Ready-made cereals, legumes and pasta are used as independent dishes and side dishes for fish, meat and poultry dishes.

Preparing cereals for cooking

The cereals are sorted out, separating impurities and unbroken grains, washed. Small and crushed cereals are sieved to remove the torment, which gives the products a bitter taste and smearing consistency. Millet, rice and pearl barley are washed with warm and hot water(1: 2, 1: 3), the rest is warm, the water is changed up to three times. Crushed and flattened cereals are not washed, because the taste and consistency of the porridge deteriorates. After washing, 10-30% of water remains in the cereals.

Raw buckwheat groats are fried at a temperature of 110-120 ° C. This increases the amount of water-soluble substances and accelerates the cooking time. Currently, rapidly-digestible cereals (subjected to hydrothermal treatment) are being produced, the cooking times of which are much shorter than usual. Buckwheat grains are moistened with steam, dried at a high temperature, and then crushed.

Porridge

For a long time, porridge was a favorite dish of many peoples, played a large role in nutrition, in ancient times it was considered a solemn and ceremonial meal. Porridge is boiled from various cereals in milk, water or a mixture of milk and water.

According to the density, porridge is divided into crumbly (steep), viscous (smears) and liquid (gruel). The consistency depends on the ratio of cereal and liquid. By absorbing water necessary for starch gelatinization, cereals increase their mass and volume. Welding is the difference between the masses of the finished porridge and the cereals used for its preparation. It is necessary to strictly adhere to the recipes presented in the table below in order to cook porridge of the desired density. The table shows: the amount of water per 1 kg of cereals for cooking cereals of various consistencies, the yield of ready-made cereals, the cooking time and the percentage of weld. When calculating the ratio of water and cereals, which are pre-washed, one should take into account the water remaining from the washing (10-30% of the mass of dry cereals).

To prepare porridges of different densities, I use rice groats (including those that have passed the preliminary heat treatment); wheat and semolina, pearl barley and barley groats; corn grits, flour and polenta; oatmeal, oatmeal flakes (Hercules) oatmeal fast food; buckwheat (kernel and crushed), wheat groats.

General rules cooking porridge

1. Select the required volume of dishes, taking into account the weld of this porridge.

2. Prepare the groats.

3. Bring the liquid to a boil, add salt (10 g per 1 kg of ready-made porridge and 5 per 1 kg of ready-made milk porridge). The amount of liquid is determined by the pore table given above for cooking porridge from 1 kg of cereal.

4. Pour the groats, boil them in water, adding salt and sugar, cook them in milk so as not to hinder the process of boiling the cereals.

6. The semolina is brewed in a thin stream continuously so that no lumps form.

7. Dispense 200-300 g per serving. Store on a bain-marie at a temperature of 70-80 ° C.

When cooking crumbly porridge, part of the fat can be put into the cauldron before the cereal to improve the taste and appearance of the porridge (50-100g per 1kg of cereal).

The volume of cooking utensils (pots, pans) should be measured. It is not recommended to cook porridge in large cauldrons, because in them, the cereal is boiled unevenly and rejects poorly, it is difficult to mix. It is best to use an indirectly heated steamer. Stainless steel cookware should have a thick bottom of 5-6 mm and should be tightly closed with a lid.

Milk contains sugar (lactose), which, at high temperatures, reacts with amino acids of proteins in cereals, blocks them, as a result of which half of the valuable amino acids, lysine and methionine, are lost. Losses increase with the lengthening of the cooking time of the porridge.

Loose porridge. These cereals are prepared in water or broth, less often with the addition of milk from buckwheat, rice, pearl barley, millet, and other cereals. Serve as a separate dish or as a side dish.

Buckwheat. Salt and prepared cereals are added to boiling water, boiled by removing hollow grains from the surface, stirring until thickened. Add oil and continue cooking with low heat until the cereal is completely steamed, closing the dish with a lid. Loose buckwheat porridge served with butter or milk, or sugar, or browned onions and chopped boiled eggs. Porridge is served as a side dish for fried pig, lamb, goose, meat zrazam and other meat and fish dishes... I use it as minced meat.

Rice porridge (crumbly). The first way. Fat (5-10% by weight of rice) is added to boiling salted water (taken at the rate), prepared cereal is poured and cooked, stirring, until thickened. Then the porridge is cooked in a container covered with a lid in an oven with low heat for 1 hour.

The second way (boiled rice). The prepared cereal is poured into a large amount of boiling salted water (for 1 kg of cereal, 6 liters of water and 50 g of salt) and boiled for 25-35 minutes. Then the rice is thrown onto a sieve and washed with hot water.

The third way (steamed rice). It is also prepared, but it is boiled in meat or chicken broth, preferably steamed. Serve porridge with butter

Rice porridge is used as a side dish for various dishes. I use it as a side dish for boiled meat and poultry, kebabs, meatballs, meatballs, as well as for cooking steamed puddings, minced meat and salads.

Millet porridge (crumbly). The first way. Prepared cereals are poured into boiling salted water (taken at the rate) and boiled until thickened. Then the porridge is cooked in a lidded container in an oven for 1.5 hours.

The second method (drained crumbly porridge). Prepared cereals are poured into a large amount of boiling salted water (1 kg of cereals, 5-6 liters of water and 50 g of salt) and boiled for 5-7 minutes, then the water is drained, fat is added and the porridge is brought to readiness in an oven in within 30-40 minutes.

Serve porridge with butter. Chilled millet porridge can be released with cold milk.

Pearl barley porridge (crumbly). The pearl barley is dried, scalded, then poured boiling salted water (taken at the rate) and boiled until thickened, after which the porridge is cooked in a container with a lid in an oven for 2-3 hours. To improve the appearance of the porridge, the water after boiling can be drained and refilled with fresh hot salted boiling water. Serve porridge with butter.

Loose cereals from concentrates... Briquettes of the concentrate (buckwheat, or millet, or barley, or pearl barley, or rice porridge) are kneaded until the lumps disappear, pour cold water (for 1 kg of concentrate, 2 liters of water) bring to a boil. Then cook at low boil in a tightly sealed container until the cereal swells completely. Serve porridge with fat or sprinkle with sugar.

Viscous porridge... Prepared in milk, water and milk diluted with water, from all types of cereals according to general rules, but many cereals (rice, pearl barley, oatmeal, wheat) are more difficult to boil in milk than in water, so they are cooked differently.

Milk rice porridge (viscous or semi-viscous). The prepared cereal is placed in boiling salted water, boiled for 3-5 minutes, after which the water is drained and the cereal is poured with hot whole milk or milk diluted with water and boiled until tender.

Sugar, butter are added to the finished porridge, mixed well and served.

Milk semolina porridge (viscous or semi-viscous). Prepared cereals are poured into hot whole milk or milk diluted with water, and boiled with stirring for 5 minutes. Then add salt, sugar and cook until tender for 7-10 minutes. On vacation, add butter.

Downy buckwheat porridge... Buckwheat is sorted out, combined with raw eggs, mix, dry in an oven on a baking sheet at a temperature of 60-70 ° C, stirring. In the finished cereal, lumps are kneaded and a viscous porridge is cooked in milk with the addition butter, then rub it through a sieve or colander. Warmed porridge is served with cold milk or cream, or sweet milk sauce.

Liquid porridge... Liquid cereals are prepared in the same way as viscous, but with a lot of liquid (water or milk, or a mixture of milk and water). From 1 kg of cereals, 5-6 kg of liquid porridge are obtained. They are released with butter, sugar, honey, jam. Used for breakfast, especially in children and dietary nutrition.

Oatmeal porridge from Hercules... Salt and sugar are added to the boiling mixture of milk and water, the cereal is stirred and poured, stirring, for 5-15 minutes, depending on the type of cereal. Ready porridge released with butter or sugar.

Their porridge dishes

Cutlets, meatballs, casseroles, puddings, cereals, dumplings and other dishes are prepared from various viscous cereals.

Semolina cutlets or meatballs (rice). Into cooked hot viscous rice porridge add sugar, raw eggs and mix everything well. Then, while the mass is still warm (45-50 °), it is cut into cutlets or meatballs, 2 pieces each. per serving, breaded in ground breadcrumbs and fried with fat in a pan until crispy crust forms.

Serve cutlets 2 pcs. on the plate; on vacation, pour over mushroom or sweet sauce or jelly.

Millet and semolina cutlets or meatballs are also prepared, which are usually served with sweet sauce or jelly.

Rice casserole, millet, semolina... Raw eggs, raisins, vanillin are placed in the cooked viscous porridge, and after mixing, the mass is spread on a baking sheet greased and sprinkled with ground breadcrumbs with a layer of up to 4 cm. From above, the product is greased with a mixture of eggs and sour cream, and then baked in an oven at a temperature of 250 ° C until golden brown.

When serving, the prepared casserole is cut into portions and poured with butter or sweet sauce.

Krupenik. Add sugar, eggs, some sour cream, grated cottage cheese to the cooked buckwheat porridge and mix thoroughly. The resulting mass is placed in a layer of 4-5 cm on a baking sheet greased and sprinkled with ground breadcrumbs, the surface is leveled with a knife, greased with sour cream and baked in an oven. The finished cereal is cut into portioned pieces and poured with melted butter during the release. Sour cream is served separately in a gravy boat

Requirements for the quality of cereal dishes.

In a ready-made friable porridge, the grains of cereals should be well swollen, but retained their shape, easily separating from each other. In the ready-made viscous porridge, the cereal grains are completely boiled down, having lost their shape. The mass is liquid, spreading and the smell characteristic of this type of porridge, without signs of mustiness and bitterness. The smell and taste of burnt porridge is not allowed.

The cutlets have an oval-pointed shape in appearance, the meatballs are round in shape, without cracks. On the surface there is a golden brown toasted crust. Taste and smell corresponding to the porridge from which the products are made without the taste of bitterness and musty smell.

Casseroles should be browned. The color is typical of the grits from which the casserole is prepared. Taste and smell typical for this type of porridge.

Bean Dishes

Legumes contain a large amount of valuable nutrients, they serve as a source of protein proteins, carbohydrates, incl. fiber, vitamins gr. In and others. When cooked, the legumes are tasty and aromatic. Legumes are peas (whole and shelled), green peas, various types of beans (radiant, spotted, Italian, etc., white, colored and mixed colors, beans (green, soy, Caroline, black-eyed, red and fodder), chickpeas, peeled or whole lentils, brown, red, green, yellow in color.

Preparing legumes for cooking. The legumes are sorted out, removing the husk in the same way, after which they are washed 2-3 times in cold water... To shorten the cooking time of legumes (except for split peas, which quickly boil), they can be pre-soaked in cold water (in warm water they sour at temperatures above 15 ° C). Dried peas, beans, and beans are soaked in cold water for 1-2 hours, and a large number of hard legumes for 5-8 hours. The legumes swell when soaked; swollen grains boil faster. In the warm season, the water must be changed periodically (1 kg of legumes requires 2-2.5 liters of water).

Swelling process different types legumes, when soaked in cold water, practically ends within the next time: lentils - in 3-4 hours, peas - in 4-5 hours, beans - in 5-7 hours.

Cereals and legumes should be rinsed just before cooking. After washing, the weight of cereals and legumes increases due to the presence of water on the surface of the grains, as well as due to swelling of the grains (partial absorption of water by vegetable proteins).

Boiling legumes... Before cooking, the legumes are poured with cold water 1 cm above their level in the dish, boiled with a low boil, closing the dish with a lid, beans 1.5-2 hours; peas and chickpeas 1.5 hours; lentils 1 h. Hot water is added during the cooking process, because cold increases the cooking time. When cooking, you can add carrots, onions, herbs, spices, but on condition that the smells of other products do not overshadow the aroma of legumes. During cooking, curdled proteins should be removed from the surface of the legumes. Decoctions of colored and dark beans should be drained, because they transfer the toxic substances contained in the beans. Poor digestibility of legumes is due to the high fiber content and a thick shell that does not allow water to pass through the bean. Salt, tomato, sour sauces added when legumes are fully cooked because they slow down the cooking process.

Legumes with fat and onions. Boiled legumes are seasoned with salt, pepper, melted butter, or margarine. Let go, sprinkled with herbs. You can add finely chopped sautéed to the dish onion, boiled or fried pork loin, or smoked brisket, garlic and warm in red or tomato sauce.

Use as independent dish and as a side dish for meat dishes.

Beans in sauce... The finished beans are thrown on a sieve, combined with the finished tomato sauce and warm up for 4-7 minutes. Then add salt, ground pepper and butter. You can add browned onions. When you leave the beans, sprinkle with chopped herbs.

Requirements for the quality of legumes... The appearance of the grain of beans, peas, lentils must retain their shape. The taste and smell correspond to the taste and smell of the legumes from which the dishes are prepared. The grains should be well boiled, completely swollen.

Pasta dishes

For the preparation of numerous dishes and side dishes, pasta of different shape, length and volume is used. These are pasta, spaghetti, horns, feathers, noodles, noodles, bows, shells, spirals, as well as flat products: lasagne (wide stripes), cannelloni (large flat tubes), tagliatelle (narrow ribbons) and others.

Before heat treatment, dry (industrial) and raw pasta made from dough at food establishments are not broken. Small products can be sifted from torment.

Cooking pasta. The first way is drain. For 1 kg of pasta, 5 - 6 liters of water, 30 - 40 g of salt are consumed. Pasta is placed in boiling salted water and boiled while boiling. In the process of cooking, pasta is stirred with a jelly. Boiled products become soft. The cooking time depends on the type, variety and quantity of products. The ratio of 5-6 liters of water per 1 kg of products is necessary because after the pasta is laid, the water is cooled and, while it heats up, the pasta is loosened, and their appearance and consistency deteriorate after being cooked. Therefore, the greater the ratio of water to pasta, the faster the water boils after laying the pasta, the higher the quality ready meal... Pasta is boiled for 30 - 40 minutes, noodles for 25 - 30 minutes, vermicelli for 10 - 15 minutes. The finished pasta is thrown into a colander or sieve along with the broth. When the water drains, the pasta is transferred into a bowl, seasoned with butter and mixed. To prevent the products from sticking together, after draining the broth, they can be washed with hot boiled water... This method of cooking pasta is called drain. The weld in this case is 150%.

Drain-cooked pasta is released as an independent dish with butter, cheese, tomato, vegetables, or used as a side dish for fish and meat dishes.

The second way (not drain). For 1 kg of pasta, 2.2 - 3 liters of water, 30 g of salt are consumed. Pasta is poured into salted boiling water and cooked, stirring, until thickened with slight heating. To prevent the products from sticking to the bottom of the dishes, butter is added during the cooking process. This method of cooking pasta is called non-draining. The weld is 200%. Pasta cooked in a non-draining way is used to prepare pasta, noodles, casseroles.

Boiled pasta with fat or sour cream... Pasta is boiled in a drain way, seasoned with butter or margarine. They are released as a side dish or as an independent dish. When on vacation, put on a portioned plate, season with fat or add sour cream.

Pasta with cheese, feta cheese or cottage cheese. Pasta is boiled in a drain way, seasoned with oil, placed on a plate, sprinkled with grated cheese or feta cheese before serving. Cottage cheese is rubbed and mixed with pasta before serving.

Pasta with tomato... Boiled pasta is placed in a sautéed tomato puree with butter, salt, ground pepper are added, everything is mixed well and heated. On leave, sprinkle with chopped parsley or dill.

Boiled pasta with vegetables. Chop carrots and parsley with strips, sauté with fat, add chopped onions and continue sautéing with fat, add tomato puree at the end. The pasta, boiled in the first way, is combined with sauteed vegetables and tomato puree... Sprinkle with herbs when serving. You can add warmed green peas to sautéed vegetables with tomato. Pasta is boiled in a draining way, finely chopped, combined with sautéed tomato and prepared vegetables, mixed.

Macaroni. Boil pasta in a non-draining way in milk or a mixture of milk and water. Then it is cooled to 60 ° C, raw eggs are added, ground with sugar, and then combined with milk, the resulting mixture is mixed with boiled pasta and melted butter. Then the mass is spread on a baking sheet greased and sprinkled with ground breadcrumbs, sprinkled with oil and baked in an oven.

On vacation, the pasta is cut into portioned pieces and poured with butter.

Pasta baked with cheese... Boiled pasta prepared in the second way is seasoned with creamy margarine, put on a portioned pan greased and sprinkled with ground breadcrumbs, then sprinkled with grated cheese, sprinkled with butter and baked in an oven. Serve in a portioned pan.

Noodles with cottage cheese... The grated cottage cheese is mixed with raw eggs, salt and sugar. The resulting mass is combined with noodles or noodles cooked in a non-draining way. The noodles or noodles cooked in a non-draining way are mixed at 60 ° C with prepared cottage cheese. put on a baking sheet greased and sprinkled with ground breadcrumbs, grease with sour cream on top, sprinkle with oil and bake in an oven at a temperature of 250 ° C. On vacation, the ready-made noodles are cut into portions and poured with butter. Sour cream is served separately in a gravy boat.

Requirements for the quality of pasta dishes... Appearance boiled pasta is easily separated from each other and retains its shape, baked pasta can be connected to each other. The color of the boiled pasta is white, baked golden. Taste and smell characteristic of the respective pasta, odorless mustiness.

Preparing cereals for cooking and boiling them.

General rules for cooking porridge; types of cereals; cooking cereals of various consistencies.

Rice porridge cooked in water is a classic dietary dish. Because by adding milk instead of water to a recipe, the porridge will contain extra fats and calories that the dieter might want to avoid. At the same time, such food contains everything that is most useful for the body - these are vitamins, vegetable protein, complex carbohydrates and minerals. Among other things, food such as rice porridge can serve as a side dish in both dietary and medical or children's menus.

The homeland of rice is the countries of Asia, where the beneficial properties of culture have been known since time immemorial. In those parts of the world, rice is not only an indispensable ingredient in local cuisine, but also part of many recipes. traditional medicine... All this is directly related to the fact that the cereal is unusually unpretentious and can adapt to various, changeable environmental conditions. However, the more the grain is processed, the less useful minerals and substances will be retained in it. All the main benefits of cereals like rice are in its bran.

Rice contains a combination of a large number of substances that are important and extremely useful for the human body. At the same time, it is quite important that rice allows you to remove toxins and toxins, all kinds of harmful substances, as well as grain does not cause allergic reactions, due to the absence of gluten protein in the product.

Before we consider in detail the recipes for cooking cereals and understand how to cook rice porridge in water, let's consider a list of the beneficial properties of cereals:

Porridge recipes

Now that we have figured out all the useful properties of such cereals as rice, let's look at recipes for making porridge based on it. An important point in the proper preparation of porridge is the high-quality washing of the cereal. The ideal condition is flushing in two stages. First, in warm water (this will remove excess starch from the rice), and then under hot water (to wash off the fat).

Gruel

Such a dish will be most useful for people suffering from various diseases of the digestive tract. Keep in mind that in such cases it is not recommended to use adding butter to the finished dish either.

So, for cooking you will need:

1 cup of round rice
4 glasses of water;
salt, butter or sugar to taste.

Cooking method:

Loose porridge on the water

Another recipe for making delicious porridge for those who prefer a crumbly dish rather than a liquid and viscous one.

For cooking, you will need the following:

1 cup rice
2 glasses of water;
half a spoonful of table salt;
butter to taste.

There are several ways to prepare such porridge.

Method One:

Method Two:

In addition to these two cooking methods, you can also make crumbly porridge in water using a water bath. Just boil the rice until it swells, and then move it to water bath and boil it like this for half an hour. During this time, the rice will have to completely boil down and, as a result, you will have an unusually nutritious and satisfying rice porridge.

Runny rice porridge with dried fruit, raisins, or fruit pieces

Also a fairly simple recipe for a delicious, sweet dish with rice. One of the low-calorie and at the same time easy-to-prepare meals. It is often prepared for the prevention or treatment of certain diseases.

For cooking you will need:

The cooking method is pretty simple:

Rinse and cover the dried fruit for about half an hour with hot water. This time should be enough for them to soften and steam. In addition to dried fruits, dried apricots and raisins are also perfectly combined with rice.
Rinse the long grain rice and cover it with water for half an hour.
Take a deep saucepan, pour water into it and place on fire.
When the water in the pot boils, add rice to it and cover with a lid. It is necessary to cook over low heat.
When the water and rice in the pan begins to evaporate, add sugar, salt, vanilla sugar, honey and dried fruits. All this must be thoroughly mixed.
Turn off the heat, put the lid on the saucepan and wrap in a towel. Wait about half an hour more and you can serve the dish to the table.

Rice porridge on the water with vegetables

In the event that you do not particularly like sweet and liquid, viscous porridge with the addition of fruits, then you may be interested in cooking a low-calorie, salty porridge, which, in addition to everything, also perfectly satisfies the feeling of hunger, despite the fact that the calorie content of the final dish will not exceed 100 kilocalories per 100 grams. With all this, the resulting porridge will have extremely useful property cleaning the body of harmful substances and can be recommended to almost everyone, including children, and the cooking process will take about 30 minutes in total.

So, you will need:

1 cup parboiled rice
2 glasses of water;
1 carrot;
2 small onions;
about 1 glass of green peas;
0.5 tablespoons of salt.

Cooking method:

Porridge with milk and water in a slow cooker

A multicooker is itself a fairly convenient kitchen electrical appliance, which allows you to quickly and easily cook any porridge without the need for constant stirring. The recipe described below is universal and suitable for cooking porridge in any multicooker.

You will need:

1 measuring cup of cereal;
5 glasses of water;
5 glasses of milk;
one spoonful of salt;
1 spoonful of butter.

Porridge preparation method:

Welded in water, it is considered very light and dietary meal... This dish is an integral part of the children's and therapeutic diet. In addition, you can cook crumbly and delicious porridge, which will be an excellent side dish for meat, vegetable and fish dishes. Using a good step by step method cooking with photos, you can simplify the cooking process. This dish will become one of the most favorite in your family.

Loose rice porridge is prepared very quickly and easily. Rice porridge is extremely useful for the health and work of the digestive tract. It is a valuable source of vitamins, minerals, micro- and macroelements that ensure the proper functioning of the digestive process and all internal organs.

Thanks to this recipe, you can quickly cook tasty dish... Rice porridge helps to maintain your figure in good condition, lose extra pounds and tighten your body. However, any recipe has its own subtleties and secrets, which must be learned in advance.

How to cook crumbly rice porridge? For this you need high-quality cereals, detailed recipe with a photo, as well as knowledge of some tricks. For crumbly, you need to perform several important manipulations. The first thing to do is to sort out the cereals in order to get rid of unusable and low-quality grains. Rinse the remaining cereals under warm and then under cold running water. The temperature contrast is necessary in order to get rid of dust, grease and starch found on the surface of the rice. Thanks to the correct, thorough rinsing, you will get a crumbly porridge.

Ingredients

From this list of ingredients, four servings of crumbly, tasty and extremely healthy gruel are obtained.

Preparation

1. First, prepare everything necessary ingredients... Buy quality rice, don't save money on this product... The proposed method of preparation and the amount of ingredients is calculated for four medium portions. If you need to cook more porridge, increase the number of components, taking into account the proportions. For one part rice, use two parts water. Thus, the dish will turn out to be crumbly.

2. The second important step is rinsing 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, after that - hot, so the fat is washed out. Rinse the groats until the water is clear. In some cases, the procedure is carried out about seven times.

3. Place the rice in a saucepan, add two glasses of water and send to the stove. The fire level at this stage should be maximum. Wait for it to boil, add salt, reduce heat. Stir the rice. Place the lid on the pot and cook the cereal for fifteen minutes. At this time, you do not need to open the lid and stir the rice.

4. Porridge is considered ready if all the water has evaporated. The saucepan can be removed from heat, then flavored with good butter and stir. Cover the pan with a lid, wrap it in a towel and leave for twenty minutes, so that each grain is steamed properly.

Do you want to feed your household with delicious and healthy breakfast? Cook milk rice porridge. If you do not know what to cook for dinner, then rice porridge will also save you, but already with meat. Today you will learn the secrets of cooking porridge and get acquainted with several interesting recipes.

Rice porridge contains vitamins B, E and PP, it is rich in manganese, phosphorus, iron, potassium, selenium and zinc. Promotes the elimination of toxins and toxins. And finally, she is the leader in the presence of complex carbohydrates, which means that a portion of porridge eaten for breakfast will provide you with an influx of energy for the whole day.

Cooking rice porridge: a few secrets of success

For porridge, we recommend using round grain rice;
Before cooking, the cereals should be sorted well, removing debris, impurities and spoiled rice. After the rice, rinse well. First, in warm water, which will rid the cereal of starch, and then hot, to remove the fatty film;
Cook porridge in a thick-walled container with a non-stick coating over moderate heat, stirring regularly;
If the liquid evaporated during the cooking of the porridge, and the rice remained damp, then we advise you to add a little water (when adding milk, the porridge will burn strongly);
Cooking rice porridge should be within 35-40 minutes from the moment of boiling;
You cannot spoil porridge with butter, but we advise you to put it in a ready-made dish;
To make the rice porridge even tastier, after cooking it will not be superfluous to wrap the pan with a warm blanket for a quarter of an hour.

Rice porridge with milk in a saucepan

You will need:

rice - 1 glass
water - 2 glasses
milk - 4 glasses,
sugar - 1 tablespoon
butter - 2 tablespoons,
salt - 1 pinch.

Cooking method

Cook the prepared rice in boiling water for 10 minutes, stirring occasionally.
We throw the cereal back on a sieve, if desired, you can rinse it with warm water.
Bring the milk to a boil.
Pour in rice. Cook, stirring regularly, over low heat for a quarter of an hour.
Pour salt and sugar into the porridge a couple of minutes before cooking. We mix. Cover with a lid.
We wrap the pot with breakfast cereal for 10 minutes.
Before serving, season the porridge with butter and invite the household to the table!

Loose rice porridge on the water

You will need:

rice - 1 glass
water - 2 glasses
salt - 1/2 teaspoon
butter to taste.

Cooking method

Pour the prepared rice into boiling salted water.
We put a piece of butter. We mix.
Cook over medium heat for 35-40 minutes, remembering to stir from time to time.
Remove the pan from the stove. We wrap it in a blanket and leave for half an hour. Then serve as a side dish with meat, fish or vegetables.

Liquid rice porridge on the water

You will need:

rice - 1 glass
water - 4 glasses,
butter to taste
sugar to taste
salt to taste.

Preparation

Pour the rice prepared for cooking into boiling water, into which you first need to add salt / sugar. We turn down the fire.
Stirring regularly, cook the cereals for 35-45 minutes. It is the constant stirring that will achieve the desired viscous texture.
We fill the porridge with oil. We mix. We lay out on portioned plates and serve!

Rice porridge on water with pumpkin

You will need:

rice - 1 glass
water - 3 glasses,
pumpkin - 250 grams,
raisins - 1 handful
sugar - 1 teaspoon
cinnamon - 1/2 teaspoon
salt - 1 pinch
butter to taste.

Cooking method

We sort out the raisins. Fill with boiling water.
My pumpkin. We clean. Cut into small cubes.
Lubricate the baking pot with plenty of butter.
We spread half of the prepared pumpkin.
Add half of the rice, which should be prepared as described above.
After we put the remaining pumpkin.
Pour in the remaining rice.
Sprinkle the dish with sugar, salt and cinnamon.
We send in a pot and raisins.
Pour in the indicated amount of water. Cover with a lid and put in an oven preheated to 180 degrees for an hour. Then you can try!

Rice porridge with chicken

You will need:

rice - 1 glass
water - 3 glasses,
chicken fillet or ham - 1 piece,
vegetable or butter oil - 1 tablespoon,
salt - 1/2 teaspoon.

Cooking method

My chicken meat. Fill with water. Salt. We put on fire. Cook for 40 minutes.
We filter chicken bouillon... We measure out 3 glasses (if the broth turned out to be less, then we bring it to the required volume with water).
Pour the prepared rice into the boiling broth and add oil. Stir occasionally, cook for 20 minutes.
Cut the chicken into small pieces. We put it in porridge.
We simmer the porridge for a quarter of an hour on low heat, not forgetting to stir it to avoid burning.
Cover the pan with a towel. We leave for an hour. Serve meat rice porridge with vegetables.

Milk rice porridge in a slow cooker

You will need:

rice - 1 multi-glass,
milk - 5 multi-glasses,
sugar - 2 tablespoons
butter - 1 tablespoon
salt - 1/2 teaspoon.

Cooking method

Put well washed rice into the multicooker bowl.
Pour in milk.
We put sugar, salt and butter. We mix.
We close the wonderful saucepan and turn on the "Porridge" mode (if there is none, then you can cook milk porridge using the "Rice" function) for 25 minutes.
After the sound signal, we transfer the multicooker to the "Heating" mode. Try it 15 minutes later!

Rice porridge with milk with banana

You will need:

round rice - 1 glass,
water - 1/3 cup,
1/3 cup milk
banana - 2 pieces,
sugar - 2 tablespoons
salt - 2 pinches
butter - 50 grams.

Cooking method

Fill the prepared rice with water. Bring to a boil. Salt. Cook over low heat for 20 minutes.
In a second saucepan, bring the milk to a boil. Pour it into rice after the indicated time. We mix. Cook for 8-10 minutes.
Add sugar to the porridge. We mix.
We clean the banana. We puree (for this you can arm yourself with a fork or resort to using a blender).
Add the banana puree to the porridge. We mix.
Before serving, season the porridge with butter and banana slices. We are taking a sample!

Rice milk porridge with raisins

You will need:

rice - 1 glass
water - 2 glasses
milk - 3.5 cups,
sugar - 2 tablespoons
salt - 1/2 teaspoon
butter - 30 grams,
raisins to taste.

Cooking method

My raisins. Fill with boiling water for half an hour. Then we dry it.
Pour the thoroughly washed rice into boiling water. Cook over low heat for 7 minutes. We put it back on a sieve.
Bring the milk to a boil. Salt.
Pour in the rice freed from excess liquid. Saharim.
Cook over low heat for a quarter of an hour, remembering to stir from time to time.
Add oil. We mix. We cover with a lid and send to the oven preheated to 180 degrees for 10 minutes.
Put the finished porridge in portioned plates. Sprinkle with raisins.

Rice porridge with chocolate and caramel

You will need:

rice - 1 glass
milk - 2 glasses,
water - 2 glasses
white chocolate - 1 bar,
coconut flakes - 2 tablespoons,
brown sugar - 1 tablespoon,
cardamom pods - 2 pieces,
vanillin - 1 pinch.

Cooking method

Pour the prepared rice with water and wait for it to boil. We put it back on a sieve.
Bring the milk to a boil. Pour in rice. Cook for a quarter of an hour.
Chop the chocolate into small pieces.
Grind the cardamom seeds in a mortar.
Combine cardamom, vanillin and coconut.
Pour the fragrant mixture into a preheated pan and add sugar. Warm up a little.
Pour in a couple of tablespoons of water and cook the caramel.
Mix the finished rice porridge with chocolate. Pour into bowls. Decorate with aromatic coconut caramel. Bon Appetit!

Dear Readers!

Rice porridge on the water great side dish both on ordinary and on fasting days, because it goes well with meat, fish, as well as vegetable dishes... Almost every family cooks rice porridge. Having prepared it for breakfast, we will saturate our body with useful microelements that will give our body energy and strength for the whole day.

INGREDIENTS:

1 glass of rice
2 glasses of water
1 tbsp. a spoonful of vegetable oil or a lump of butter

How to cook rice porridge in water?

COOKING:

We wash the rice in cold water until the water is transparent, drain the water.

Pour water into a saucepan, bring to a boil, add rice, vegetable oil, immediately mix well, bring to a boil over high heat, then reduce it and cook until tender. Instead of vegetable oil, you can add a lump of butter. Don't forget to add salt. Do not close the lid tightly, cover slightly, otherwise the liquid may escape.

For cooking porridge, it is better to use pots with a thick bottom and thick walls. In this case, the porridge will not burn. When I didn't have such a saucepan, I cooked porridge in a pan, it worked out great.

Until the water is completely absorbed, you can stir the porridge. As soon as the water is absorbed, turn off the stove and leave it for 15-20 minutes, let the porridge, as my mother used to say, “come”.

Rice porridge on the water is ready, serve it as a side dish for any dish, for example

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

Cooking features

There are many varieties of this crop, which is grown on an industrial scale in Asia (record holders in production China, India), South America, Australia. In our country, only a small part of them is known, since due to special requirements plants to environmental conditions, 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, so it releases "gluten" during cooking. With a sufficient volume of liquid, the dish gets a viscous, viscous consistency (porridge, as in kindergarten). If insufficient, the grains stick together. This feature is used when preparing sushi.
Long . The density of the grain is completely different. When boiled, it does not emit gluten, it retains its integrity and shape. A crumbly porridge is prepared from such cereals, used as a side dish for meat and sea products. Long grain rice is the basis of pilaf.

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

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

There are also other features of using the product.

The groats need to be washed... Do this in cold water until transparent.
Long grain rice will be softer if soaked for 15 minutes before cooking.
The porridge will be crumbly subject to the proportion of water to cereals 2: 1.
The Perfect Proportion How To Cook Rice Milk Porridge, use 2 glasses of milk and the same amount of water for a glass of cereals.
Use a thick-walled saucepan and stir the porridge regularly so that it does not stick to the bottom.
Put cereals 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 cereals need to be allowed to “reach” for another 15 minutes under a towel. The 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 filling and well absorbed by the body. Its calorie content is minimal, within 78 Kcal, if the porridge is cooked in water.

Thanks to its long-lasting carbohydrates, the product maintains a feeling of fullness for 4 hours. Its dietary fiber not only cleanses the intestines, but also works on the principle of "sorbent": they absorb toxins with the entire surface, removing them from the body. The cereal contains B vitamins, as well as E - the vitamin of beauty and youth. Of the micronutrients, rice contains a large amount of potassium and magnesium, which are required for heart health, which benefits the body.

The harm of eating rice has been proven only in the complex of mono-diets. When consumed in a normal diet, cereal has no contraindications, moreover, it is recommended in baby food due to the lack of gluten, in dietary food - in case of gastrointestinal disorders.

Calorie content and nutritional value

Delicious recipes

Rice can be used to prepare a delicious breakfast dish and a complete hearty dinner... For breakfast, of course, sweet porridge is preferred. For dinner we will try a dish with stew, very simple and quick.

Traditionally, rice cereal is cooked in a saucepan. In the microwave, the grains do not have time to steam, which is why they turn out to be tough. In the oven, it is necessary to keep the cereals in a closed form for 1 hour. In addition to rice, you can place fried pieces of meat, ready-made vegetables, spices in portion pots.

Milk

The classic technique of making porridge "for the little ones" will also appeal to adults. The dish is tender, airy, hearty. It uses water with milk, which allows boiling the grains to the desired consistency. If you use only milk, the cereal will stay tough for longer. And while it "comes", 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.

Preparation

Pour water into a saucepan. Add rice.
Bring to a boil.
Turn off the gas, add sugar, salt.
Bring to a boil, stirring occasionally.
Pour in the milk, stirring occasionally.
Simmer the porridge over low heat for 20 minutes.

It should be served flavored with butter. Such porridge with dried fruits, for example, with raisins and dried apricots, is good and useful. Before adding, they should be soaked in hot water for 15 minutes, and put into a dish 5 minutes before being cooked.

On the water

One of the simplest side dishes with a neutral flavor. To make it richer, the Japanese add an egg and cook in a deep frying pan, stirring constantly. Italians saturate rice with herbal aromas and white wine. As such, it becomes the basis for paella. Well, we will cook it according to the simplest recipe, then serve it with meat and gravy.

You will need:

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

Preparation

Pour the prepared cereal with water. Put on high heat.
Wait for a boil, reduce heat, salt.
Heat the porridge until the liquid boils away under the lid.
Turn off the gas after 15 minutes, leave to walk under a towel.

You can serve rice garnish with seafood, meat dishes. It is also good with fresh, stewed vegetables.

With stew

The dish turns out to be very satisfying, rich in flavors. It contains a lot of vegetables, so even stew does not make it heavy on the stomach.

You will need:

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

Preparation

Peel and finely chop the vegetables.
Put onions, carrots in a frying pan, fry.
Add bell pepper, celery, garlic. Cook for 7 minutes.
Lay out the prepared rice, stir. Heat for 5 minutes.
Pour in broth, simmer for 15 minutes.
Add tomato paste, stew. Leave on low heat for 10 minutes.

It is convenient to prepare a dish in a skillet or saucepan. After turning off the heat, you can season it with herbs.

On the water it is considered a classic dietary dish, which is part of a medical or children's menu. If you decide to cook this dish as a side dish, then we will help you to make it so that it becomes not only a part of the diet, but also pleases you on the days of the "feast of the belly."

Cooking rice porridge in water

There are several subtleties behind a simple rice porridge that will help you prepare a high-quality and aesthetically pleasing dish. First, before cooking, you should sort out the rice grains: discard the unusable ones, and rinse the rest to clean water. Rinsing is necessary not only to remove dust from cereals, but also to remove excess starch from the surface of the grains, and fat that may get on them during storage. Correct rinsing is carried out in two stages: first in warm water (starch is removed), and then in hot water (fat).

This is where the subtleties end, and we can start cooking delicious rice porridge in water.

Loose rice porridge recipe on water

There are several ways to cook crumbly rice porridge, which we will consider below.

Ingredients:

rice - 1 tbsp.;
water - 2 tbsp.;
salt - ½ tsp;
butter.

Preparation

First way: boil water and add some salt, put prepared rice groats into it, at the rate of 1 glass of rice to 2 glasses of water. Immediately add a slice of butter or a little vegetable oil and reduce the heat. Cook the loose porridge over medium heat with a low boil, stirring occasionally. As soon as the rice has swollen, remove the pan from the stove and leave it in a warm place for 30 minutes.

Second way: rice, as in the first method, we put in already boiling salted water, bring to readiness, and then rinse with warm water. Add butter to the porridge and leave to rise for half an hour.

Third way: Boil the rice until it swells in boiling salted water, and then put it in a water bath until cooked.

Liquid rice porridge on the water

Those of us who don't love loose rice can make a thin porridge. The cooking technology of such a dish is based on boiling cereals in a large amount of water and is not difficult.

Ingredients:

rice - 1 tbsp.;
water - 4 tbsp.;
butter to taste;
salt, sugar - to taste.

Preparation

Prepare the rice for cooking according to the technology described earlier. We put the cereals in boiling salted or sweetened water and reduce the heat to a minimum. It takes 30 to 45 minutes to cook rice porridge in water, stirring constantly. Stirring will break the integrity of the rice grain, as a result of which starch will be released into the water, which will make the porridge viscous. Ready-made rice porridge on water and very pleasant in texture, seasoned with oil and served immediately after cooking.

Such a dish will be especially useful for people suffering from diseases of the digestive system. For them, the porridge should not be seasoned with oil, and the cereal itself can be grinded after cooking, or boiled already crushed grains.

Rice porridge on water with pumpkin

Ingredients:

Preparation

We wash and dry the rice, steam the raisins, and clean and cut into cubes.

Put butter in a pot, put half of the pumpkin, ½ rice, the remaining pumpkin and rice on top. Sprinkle the dish with sugar, salt and cinnamon on top, spread the raisins and pour in the water. We cover the pot with a lid and send it to the oven for an hour at 180 degrees.

"Cabbage soup and porridge - our food!" This is what the ancestors said - and they understood a lot about healthy food. Yes, maybe porridge itself is like food and simple, but it energizes and gives a lot of strength. This is why porridge is recommended for breakfast. Rice may not be particularly rich in vitamins (except for B, PP and E), but it contains proteins that are close in composition to proteins of animal origin, complex carbohydrates that provide a long-term supply of energy, and minerals - potassium, magnesium, sodium, iron, phosphorus, necessary for the well-coordinated work of the body. Rice porridge is indispensable in dietary nutrition, the diet of vegetarians and people who, for some reason, are not allowed to eat meat.

Rice porridge - general principles and methods of preparation

Unfortunately, in our time of semi-finished products and fast food, chips, cereals and food concentrates used for breakfast have pushed natural porridge far into the background. But in vain. After all, all cereals, and in particular rice, are incredibly tasty, and most importantly useful, you just need to cook them correctly. Rice porridge can be cooked in water, vegetable, meat broths or milk. Raisins, apples, nuts, pumpkin are added to sweet rice porridges, and savory ones are cooked with vegetables or meat. And of course, rice porridge must be flavored with a generous piece of butter. It's not for nothing that we hear from childhood - "you can't spoil porridge with butter."

Rice is an excellent absorbent, i.e. has the ability to absorb various harmful substances, toxins and remove them from the blood and the body. Rice porridge will help with hangover syndrome, as well as remove excess salts from the joints. In this case, fresh liquid porridge is cooked without oil and salt, from grain soaked in water.

Rice porridge - food preparation

There are many varieties of rice. They differ in taste, appearance and purpose. One variety is more suitable for sushi, another for pilaf. For the preparation of porridge, it is recommended to take round rice - it is more viscous and sticky, and is the best suited for porridge. It must be washed and boiled for several minutes in water. Then the liquid is drained, the rice is poured with milk and boiled to the desired viscosity. If the cereal is boiled only in milk, it will cook for a long time, the milk will boil away, and the rice will lose most of the nutrients.

Rice porridge - the best recipes

Recipe 1: Rice porridge with milk

It is not difficult to prepare such porridge, perhaps this is one of the simplest recipes. It turns out to be gentle, light, almost airy. For breakfast, it will be eaten with pleasure by adults and children. The cooking process takes about thirty minutes.

Ingredients: 3-4 tbsp. milk, a glass of rice, to taste - sugar, butter and salt.

Cooking method

Pour washed rice into boiled water (1.5-2 l), cook for 8 minutes. Drain the water through a colander, rinse the rice under running water from the tap.

Boil milk in a saucepan, add a little salt, add sugar to taste, add rice. Cook, stirring occasionally, until thickened. Add a piece of butter to a plate of porridge.

Recipe 2: Rice porridge with pumpkin

This porridge is a favorite among many gourmets. It is delicious, sweet and sunny. It is especially useful to eat it in the winter months in order to get not only a portion of vitamins and useful microelements, but also a charge of good mood. After all, the orange color of the pumpkin is very colorful and reminiscent of summer. For porridge, pumpkin is better to choose nutmeg varieties, with brightly colored pulp. But this is not necessary, you can take a pale pumpkin - this will not affect the taste and usefulness, just the color will not be so saturated. The ingredients in the recipe do not have strict quantitative restrictions, you can put the products on the eye, or at your discretion. Someone will like the porridge thicker or thinner, and someone will want to add more pumpkins. Therefore, you can deviate from the indicated proportions in the recipe.

Ingredients: 250-300g of rice, 300g of pumpkin, 1.5L of milk, to taste - sugar, butter, vanilla sugar and cinnamon.

Cooking method

Pour rice into boiled water and cook for seven to eight minutes. Drain the water by throwing the rice into a colander (sieve).

Cut the pumpkin into cubes or small slices and pour over milk so that the liquid covers it by a couple of centimeters (one phalanx of a finger), add a pinch of salt. Light the fire, bring to a boil and simmer for 5-7 minutes. Put rice with sugar on the pumpkin and cook until you like the thickening and consistency. If the porridge in the saucepan is very thick, you can dilute it with hot milk. At the end of cooking, add vanilla sugar, butter and cinnamon. If there are not all spice lovers in the family, then it is better to add them not to the pan, but individually to the plate.

Recipe 3: Rice porridge with dried fruits

For those who have such a porridge for expanse, it's for those with a sweet tooth. For some reason, most of them are found among children and men. The porridge is delicious and nutritious. The recipe will indicate several types of dried fruits. Based on your preferences, some can be excluded from the composition or replaced with others, for example, dates or figs. Dried fruits are sweet on their own, so the porridge is cooked without added sugar. Choose nuts at your discretion, for example, you can take walnuts or hazel. They must be freed from the shell and chopped with a knife or chopped with a blender.

Ingredients: a glass of rice, a handful of raisins, prunes and dried apricots (about 50 g each), 100 g of butter, a third of a glass of nuts, a tablespoon of honey, salt.

Cooking method

Boil rice - take 2 parts of water for 1 part of rice. Pour it into boiling water and cook for 10 minutes. Then at closed lid give the same amount of time to sweat. The rice should be crumbly. When cooking rice, you can add one or two tablespoons of butter to the water.

Wash dried fruits thoroughly, cut large fruits into pieces of arbitrary size and shape and add to the butter melted in a saucepan. Keep on low heat until soft, then add honey, pour in two glasses of boiling water and boil for about ten minutes. Arrange the rice on bowls and pour over the sweet gravy with dried fruit.

You can do it a little differently. After the dried fruits are boiled, add rice to them and boil for a few minutes.

Sprinkle the finished porridge with nuts.

Recipe 4: Rice porridge with vegetables

This recipe will primarily appeal to people who adhere to healthy eating, diet, vegetarians and fasting. Others will also be delighted with such porridge - both in taste and in appearance. Bright specks of carrots and green peas look very contrasting and beautiful against a white rice background. If it's out of season, fresh green peas can be replaced with frozen ones.

Ingredients: 1 glass of rice and green peas, 2 onions, 1 carrot, a little vegetable oil (30 g-2 tablespoons), salt to taste, spices.

Cooking method

Steam the washed rice, i.e. pour boiling water over and let stand for 15 minutes. Add peas, chopped carrots and onions (that is, add a little water to the pan with vegetables and oil and close the lid). With this method of heat treatment of products, more nutrients are retained in them.

In a saucepan with a thick bottom or a saucepan, put the stewed vegetables, steamed rice on top and pour boiling water (the ratio of rice to water is 1: 2). Add optional spices and salt. Simmer over low heat until the rice has absorbed all the moisture.

To make delicious rice porridge, eat little secret, which lies in the preparation of cereals. First, the rice must first be sorted out in order to get rid of debris and spoiled grains. And secondly, it must be properly rinsed. First, to remove starch from the surface of the rice, warm water, and then the grains are washed with hot water. This way the fat that forms on the cereal during storage dissolves better.

Classic, vegetable and dairy variations of crumbly rice porridge

2017-09-16 Natalia Danchishak

Grade
recipe

5514

Time
(min)

Servings
(people)

In 100 grams of ready-made dish

7 gr.

2 gr.

Carbohydrates

77 gr.

351 kcal

Option 1. Loose rice porridge: a classic recipe

Rice is rich in fiber, complex carbohydrates and other nutrients, which makes it indispensable for people who care about their health and lead an active lifestyle.

Ingredients

half a kilo of round rice;
butter - 10 g;
four stacks. purified water;
5 g of table salt.

Cooking method

1. Rice grits must be washed in cold water, changing it at least five times.

2. Place a thick-walled saucepan on the stove, pour in purified water and bring to a boil. Place rice in boiling water, salt.

3. Stir the porridge continuously for the first five minutes. Then reduce the heat to low and simmer the rice for another half hour under the lid, stirring occasionally so that the cereal does not burn.

4. When the rice has absorbed all the liquid, remove the pan from the heat and set aside. Wrap with a warm cloth and leave for 20 minutes. Dissolve the butter in a water bath and pour over the cooked porridge.

Rinse the rice thoroughly. This is one of the main secrets correct preparation rice. This procedure will get rid of excess starch. If you are fasting, you can add olive oil instead of butter. To make the rice crumbly, observe the proportions: for one part of the rice, take two parts of the liquid. Rice prepared according to this recipe can be served as a side dish by adding vegetables to it, canned corn or peas.

Option 2. Loose rice porridge with vegetables

The dish can be included in the diet of overweight people. Loose rice porridge with vegetables can be used as a side dish for fish or meat dishes. This dish will help you diversify your diet while fasting.

Ingredients

250 g of round rice;
70 ml of vegetable oil;
500 ml of drinking water;
5 g table salt;
spices;
two small zucchini;
medium carrot;
bell pepper - two pods.

Cooking method

1. Put the rice groats in a sieve and rinse under running water. Place in a saucepan with a thick bottom, pour in the required amount of drinking water, salt and cook until tender. We put the boiled rice in a colander and leave to get rid of excess liquid.

2. My vegetables. Cut the tails out of the bell pepper and clean the seeds. Cut the vegetable into long thin strips. We cut the courgettes on both sides and cut them into small cubes. Peel the carrots and chop them with medium shavings.

3. Heat oil in a frying pan. We spread the zucchini, carrots and bell peppers. Fry, stirring regularly, for a quarter of an hour. Cover and simmer for another five minutes. We spread rice to vegetables, season with salt and spices. Mix and serve with meat, fish or as a separate dish.

You can add any vegetables you like. To keep the rice crumbly, do not stir it during cooking. Take young zucchini, with immature seeds. It is better to use fleshy pepper. You can cook porridge for a side dish from any kind of rice.

Option 3. Milk rice porridge - crumbly

Porridge - the best dish on breakfast. Cooking does not take much time, which is especially important in the morning when you are in a hurry to work, and the child needs to be fed so that it is not only tasty, but also healthy.

Ingredients

150 g parboiled rice;
50 g butter;
200 ml of milk;
kitchen salt;
200 ml of purified water.

Cooking method

1. Rinse the rice with warm water. Transfer the cereal to a saucepan and cover with purified water. Soak for half an hour, then rinse again.

2. Return the cereals to the saucepan, refill with purified water and put on medium heat. Cook for ten minutes. The rice should absorb all the water.

3. Now pour in the milk and continue cooking. As soon as the contents of the saucepan begin to boil, add sugar and salt. Stir.

4. Continue cooking until the cereal has evaporated all the milk. Turn off the heat, leave for ten minutes under the lid. Put the porridge in plates, add a piece of butter and serve.

It is advisable to use natural homemade milk. You can add a handful of raisins, dried fruits or nuts to milk porridge. Steamed rice does not need to be washed for a long time; it is enough to change the water a couple of times. It is better to cook friable rice milk porridge from steamed rice, as it turns out friable even after prolonged heat treatment.

Option 4. Loose rice porridge with pumpkin in the oven

Our great-grandmothers cooked porridge in ovens. They turned out to be incredibly tasty and aromatic. Modern housewives can cook this dish in the oven. Rice stewed in the oven, and even in combination with pumpkin, turns out to be not only tasty, but also healthy.

Ingredients

200 g of round rice;
salt;
600 ml of purified water;
70 g of liquid natural honey;
70 g butter;
300 g of nutmeg pumpkin.

Cooking method

1. Remove the fiber seeds from the pumpkin. It is convenient to do this with a tablespoon. Then, peel the flesh of the vegetable and cut into small pieces. Take a clay pot, rinse it, wipe it off and brush the bottom with a lump of butter. Place the pumpkin in it.

2. Rinse the rice grits under running water several times. Place the rice on top of the pumpkin. Smooth out and pour over with honey. Salt and cover with purified water.

3. Put clay pot into the oven and turn it on 200 degrees. Cook crumbly rice porridge for an hour. Remove the pot from the oven, season the porridge ghee and stir.

Place the earthenware in a cold oven, otherwise it may crack. For sweet porridge take pumpkin of nutmeg varieties, it has a special aroma and taste. In the same way, you can cook porridge in a slow cooker.