Second courses 

Sweet rice porridge: proportions and recipe with photo

This dish is a classic for kids' breakfasts, along with semolina and the order of annoying oatmeal. Sweet rice is good even on its own with a piece of butter and a crispy crust of a freshly baked bun, and if you add something contrasting (fruits, nuts) to it, you can get not only a tasty, but also nutritious dish for the whole family. This article discusses options on how to make sweet rice porridge and what you need to know to make it incredibly delicious.

Which rice is better for cooking porridge?

Sweet is usually prepared from round rice varieties: it cooks rather quickly and has a more starchy grain structure, which has a positive effect on the beneficial qualities of such food for the body.

At the same time, when choosing rice for porridge, the principle of preparation should be taken into account: if the cereal is immediately laid with the rest of the ingredients, then it is better to take a round-grain one. If the rice is boiled and then mixed with additional ingredients when serving, then you can use the "Basmati" (long-grain) variety, which keeps the friability of the finished porridge well.

Porridge options

Naturally, it makes no sense to limit yourself to cooking ordinary porridge with sugar. There are many ways to prepare this dish, especially when you consider the possibility of additional flavors in the form of fruits, honey or berry syrup, nuts, spices and other useful products.

So what are the most popular cooking options among rice lovers?

  • Sweet rice porridge with milk is ideal for toddlers and preschoolers.
  • Porridge, boiled in water, will benefit those who wish to normalize the digestive system, because everyone knows the main property of rice is to absorb toxins.
  • Sweet rice and fresh berries are good for those on a healthy, low-calorie diet.

Porridge with milk: recipe in a slow cooker

The simplest step-by-step recipe for sweet rice porridge in a slow cooker looks like this:

  1. Rinse one and a half glasses of rice several times, removing excess starch, pour into the multicooker bowl and pour four glasses of milk.
  2. Send a pinch of salt and two tablespoons of granulated sugar there, close the lid of the machine and set the "Milk porridge" mode, as well as a timer: one hour.
  3. When the sound signal of the timer informs about the end of the process, open the lid, stir the porridge with a spoon and evaluate: if the porridge is not thick enough, then turn on the "Simmering" mode for another half an hour in order to remove excess liquid from the dish.
  4. When serving, be sure to put a small piece of butter in a portioned plate, and some cooks also add a pinch of vanilla sugar for an aromatic shade of the dish.

For especially capricious children (or just toddlers), such porridge can be wiped through a sieve or whipped with a blender into a monotonous puree, then its reception will be easier and without incident.

Diet porridge on the water

The simplest recipe for sweet rice porridge for those who want to lose weight, but at the same time adore rice, can be an excellent lifesaver, because it has only three ingredients:

  • rice - one glass;
  • water - five glasses;
  • honey - 1-2 tsp (to taste).

The peculiarity of preparing the dietary version of rice porridge is that it is cooked in a large amount of water, and not steamed in a small amount until the excess liquid is completely absorbed by the cereal. Thanks to this principle of cooking, more starchy mucus is released from rice and the porridge acquires a lower calorie content, as well as better friability when compared with ordinary sweet rice porridge.

How to cook properly?

Boil the water and pour the rice into it, stirring so that the cereal does not stick to the bottom of the pan, and does not stick together, which often happens if it is not stirred in the first five minutes before the first boil. Next, let the cereal boil for ten minutes over high heat, and then reduce it, making it below medium, and continue to cook until the rice is cooked.

Then put the boiled rice in a colander, rinse lightly with boiled and chilled water and grease with a small amount of oil (no more than one tablespoon without a slide for the entire amount of ready-made porridge). Immediately before serving, add honey in the required amount to the porridge, while trying not to abuse it, remembering that the dish was planned to be dietary.

With apples

A similar cooking principle for sweet rice porridge in water, but with apples stewed in oil. This type of porridge is very popular with vegans, who, instead of the usual butter in such cases, use coconut (unrefined) butter, which gives the dish a special charm and amazing aroma.

Take two large apples (sour varieties are better, but not fundamentally) and cut into medium-sized cubes, simultaneously removing seeds and partitions. In a saucepan, dissolve three tbsp. tablespoons of sugar mixed with two tablespoons of warm water, then add two tbsp. tablespoons of coconut oil and chopped apples. Stew for no more than four minutes, trying not to bring the apples to the state of porridge: they should keep their shape, but become soft. That is why the peel from apples is not removed, it helps the pieces to keep the given cutting.

Next, cook the sweet rice porridge as in the diet recipe. And after the finished rice drains from the excess water in a colander, transfer it to portioned plates. For each slide of rice, put three to four tablespoons of sweet apple mass, stirring slightly. Some people with a sweet tooth also like to sprinkle such porridge with a pinch of cinnamon for a spicy aroma. If you don't have coconut oil or you are not a vegan, you can replace it with regular butter (only good quality: you do not need to use spread, margarine and similar mixtures of trans fats).

With nuts and dried fruits: based on kutya

At Christmas, many hostesses, instead of the traditional kutya made from wheat and poppy, prepare sweet rice porridge with raisins and nuts, arguing that it is easier, faster and even tastier for many, because not everyone likes the specific taste of boiled wheat grain. To prepare such porridge, you will need the following ingredients:


Before starting the preparation of the dish, the rice should be rinsed under running, lukewarm water several times, then the finished porridge will not have the excess mucus characteristic of all starchy foods. A good indicator is that the water from under the rice is clear, and not white or cloudy, as is the case in the first stage of washing the cereal. Next, boil the water required according to the recipe, add rice there and mix well, making sure that the grains do not stick to the bottom. This procedure should be carried out every five minutes to control the cooking process. When the rice has boiled for ten minutes, the stove should be made small so that the porridge will melt more than boil, then it will be especially tasty, like from the oven.

It is also better to rinse raisins and dried apricots in water in order to remove small fragments of sand and dust, which quite often come across in this product and in the process of eating them unpleasantly grind on their teeth. When the rice is half cooked, add dried fruits to it and continue cooking until cooked, and after cooking, add chopped nuts to the rice porridge, add honey to taste and butter, stirring the contents of the pan thoroughly. Cover it with a towel and let it stand for ten to fifteen minutes for the rice porridge to ripen and soak in the flavor of the added ingredients.

Belgian porridge

This European version of the preparation of sweet rice porridge will surely appeal to lovers of aromatic dishes that combine simplicity and elegance of taste. This version of rice porridge is nothing special: rather simple ingredients combine together to form an amazing composition that gives great pleasure to the taste buds. What is needed for cooking:

  • 700 ml of fresh milk, preferably with a high fat content (the Belgians love this);
  • 130 grams of rice;
  • 60 grams of regular sugar + two tablespoons of cane (brown);
  • 1/3 tsp ground cinnamon;
  • saffron on the tip of a knife (this ingredient is optional, but it gives a chic shade to the dish);
  • a little vanilla.

Step by step cooking

Boil the milk in a heavy-walled saucepan and pour the rice into it, stirring occasionally. Add white sugar and cook mixture for 15 minutes. Then add spices, reduce heat to a minimum and simmer for another 25 minutes, stirring occasionally, so that nothing burns. By the way, it is very convenient to use a multicooker for cooking this type of porridge. When the dish is ready, add the saffron, stir well again and turn off the heat.

Pour brown sugar in a thin layer over the entire surface of the porridge, let stand for a while so that it melts and turns into a fragrant crust. You can serve it to the table!

You can also do this not in a saucepan, but in portioned plates so that the sugar crust is even and looks more attractive when served.