Rice cereal porridge with milk, so what's the big deal?
And do not rush to judge!
This dish has a lot of fans, who knows, what if you happen to treat one of them?
Do not hit the face in the mud!
Milk rice "smears" can be cooked tasty and fragrant, and served with fruit and berries so that, without trying, you won’t guess what kind of dish is in front of you.
And if it smells of pears, dried apricots, prunes, or even a pumpkin beloved by many, from the plate, then saliva will run off guaranteed.
Rice porridge with milk - general principles of preparation
• In a slow cooker or oven, rice porridge is cooked in pure milk. When preparing a dish on the stove, in a saucepan, rice cereal is boiled a little in water and only after that is filled with milk.
• For the preparation of milk porridge, it is best to take polished round-grain rice. It is this cereal that contains more starch, which does not allow the rice to disintegrate, but sticks them together, which makes the porridge more viscous.
• Before use, rice must be sorted. Croup may contain industrial waste, small pebbles and poorly peeled grains. Sorted cereals are washed with cold water, but not for long, so as not to wash the starch. After that, it is slightly dried to remove all moisture. If this is not done, the finished dish may turn out to be thinner than expected.
• You can add fresh vegetables, fruits, or dried fruits to milk rice cereals. Most often they are cooked with pumpkin.
• For rice porridge with milk, it is best to take the pulp of a well-ripened vegetable. It will give porridge a bright shade and a peculiar taste. Only dense pumpkin pulp is used in the preparation, it is cut into small pieces or chopped on a grater. They are laid in milk with cereal or boiled separately and then mixed with it, mashed in mashed potatoes.
• Sweeten and salt rice porridge to your liking. At the end of cooking, be sure to flavored with butter.
Simple rice porridge with milk
Ingredients:
• a glass of good, large rice;
• four glasses of medium-fat milk;
• two tablespoons of butter;
• yolk.
Cooking method:
1. Rinse the rice several times with warm water. Then put the cereal in a colander and wait for all the moisture to come off.
2. Pour water into a two-liter pan - two full glasses, and put the container on a strong fire. Pour dried cereal into boiling water, stir well and, after boiling, reduce heat. On a small fire, with a barely noticeable boil, boil the rice for 10 minutes. Do not forget to stir occasionally so that not a single picture sticks to the bottom. Discard boiled rice in a colander and rinse with warm water.
3. Pour 1/2 tablespoon of salt into hot milk, add sugar to your taste and lower the boiled rice. Stir immediately and cook on minimum heat for 20 minutes, not allowing to boil intensively.
4. In the prepared porridge, without fail, add butter, wrap the pan with a towel and let stand for a quarter of an hour.
Pumpkin porridge with rice in milk
Ingredients:
• pumpkin pulp - 350 gr.;
• one glass of unfinished rice;
• 1 liter of homemade or fat pasteurized milk;
• homemade butter - 40 gr.;
• 50 gr. granulated sugar.
Cooking method:
1. Cut a large piece of pumpkin into two parts and cut off the rough peel from the pieces, trying to capture as much as possible of the greenish pulp beneath it. Then remove all the fibrous pulp along with the seeds, and cut the remaining pulp into cubes directly.
2. Pour water, a centimeter and a half above the level of the pulp, into it and set to boil at a moderate temperature. After boiling, reduce the flame level, cover the saucepan with a lid and simmer until the pumpkin softens.
3. Remove the pan from the heat and mash the pumpkin with mashed potatoes or grind on a sieve.
4. Put washed rice in pumpkin puree, add salt to your taste, add sugar. Pour all over with hot, almost boiling milk, and set to cook on the smallest heat. Do not forget to close the lid, but loose, otherwise the milk will escape.
5. Cooking time depends on the quality of rice cereal and on average takes no more than forty minutes. Willingness can be determined by well-boiled, almost decayed rice.
6. On the surface of the finished porridge, spread the butter, and wrap the pan, cover, in a blanket for half an hour.
Liquid porridge from rice with milk in the oven, in pots
Ingredients for two small pots:
• a glass of round-grain rice;
• 600 ml of pasteurized 3.2% milk;
• a large spoonful of sugar.
Cooking method:
1. Put the washed rice in equal parts in clay pots.
2. Add a small pinch of salt to each, evenly distribute the rate of sugar and pour the warmed milk, 300 ml each. If you want to get thick porridge, take milk in the ratio: one part of cereal to two parts of milk.
3. After this, fill the filled pots with lids and place the containers on a wire rack in a cold oven. If there are no lids, put foil on the containers and tighten the edges firmly.
4. Preheat the air in the oven to 190 degrees and cook for at least one hour.
5. Five minutes before being ready, put a piece of butter in each container.
6. Leave the cooked rice porridge for 10 minutes in the switched off oven, and only then take it out and serve.
Pumpkin porridge with rice in milk in a slow cooker
Ingredients:
• a full glass of dry rice cereal;
• refined sugar - 4 tbsp. l .;
• 350 gr. pumpkins (pulp);
• 50 gr. homemade cow butter;
• pasteurized fatty milk - 400 ml.
Cooking method:
1. Prepared for use, the pulp of juicy pumpkin, cut into thin medium-sized cubes.
2. Rinse the washed rice well with water and immediately dry it slightly from residual liquid on a sieve.
3. With butter, draw a rim from the inside, just above the middle of the cooking cup, and pour a full glass of water into it.
4. Pour dried rice cereal and mix thoroughly so that no lumps stick together.
5. On top of the rice, evenly spread the pieces of pumpkin, add sugar and slightly salt. Then carefully pour in the milk and lower the lid of the appliance.
6. Set the timer for 30 minutes and start the multi-pan in the "Porridge" mode.
7. After finishing the running program, open the lid, put on top slices of butter and let the pumpkin porridge with rice in milk stand on the “Heat” for about a quarter of an hour. Be sure to close the lid.
Rice porridge with milk, honey and dried fruits
Ingredients:
• 230 grams of polished round-grain rice;
• one liter of homemade milk;
• 200 ml of filtered drinking water;
• prunes, dried apricots - a small handful;
• liquid honey - to taste.
Cooking method:
1. Scald dried fruits in boiling water and leave them there for about 20 minutes. During this time, they are well absorbed by moisture and softened enough to make porridge absorb their flavor. Put the soaked fruits on a towel and wipe dry, then cut into medium-sized strips of approximately the same size.
2. Rice from damaged grains and debris should be rinsed with running water. Then dry slightly, pour a glass of water and set to boil.
3. When rice cereal completely absorbs all the moisture, pour boiled, not cooled milk into it. Add chopped dried fruits, lightly salt, stir well and continue cooking on low heat until the rice is completely boiled.
4. Put the prepared rice porridge on plates, put a small block of butter in each serving and pour honey to your taste.
Apple-pumpkin porridge with rice in milk in a slow cooker
Ingredients:
• round-grain rice - 230 gr.;
• 250 gr. pumpkin pulp;
• pasteurized milk, medium fat;
• sweet apples - 2 pcs.;
• sweet cream 72% butter - 40 gr.;
• 30 gr. granulated sugar.
Cooking method:
1. Wash the pumpkin and apples, peel the apples and be sure to remove the seed box. Cut the fruits into small cubes and set aside temporarily.
2. Separate the juicy pulp of pumpkin from the fibrous with seeds, cut the peel from it and chop it on a coarse grater.
3. Transfer the grits dried after washing to the bowl of the multicooker. To avoid running out of milk, first grease the cooking bowl with butter. It will also reduce the risk of sticking pictures.
4. Add chopped pumpkin, granulated sugar and a small pinch of salt to the rice. Pour in cold milk and stir thoroughly.
5. Turn the multicooker into automatic porridge cooking mode and wait until the program ends.
6. Open the lid, lay on top slices of apples and butter. Stir, close the lid again and turn on the appliance for 15 minutes in the Baking program.
7. After that, stand the finished dish on the “Preheat” 10 minutes and serve.
Rice porridge with milk - cooking tricks and useful tips
• To avoid burning in the pan, you must first avoid starch settling to the bottom. Therefore, pour rice only in a well-boiling liquid and stir immediately.
• Any rice porridge with milk should be periodically mixed during cooking on the stove, but not often, otherwise the cooking time will increase.
• To prevent milk from running out of the pan, its cover is loosened, always leaving a small gap.
• Do not cook porridge from rice in milk with intense heating. With this preparation, moisture evaporates very quickly, and the cereal is not steamed.
• Before pouring milk, be sure to check its quality. To do this, boil a small amount in a separate bowl. If milk does not curdle, feel free to pour cereal into it.
• Was the milk porridge too dry? Add a little boiled hot milk to it, stir well and leave for half an hour under the covers.
• If you fry dry rice cereal in a dry pan in advance, porridge will acquire a delicate nutty hue.
• Have a little time to "tinker"? Spend it with the calculation! Dip the rice in boiling water with the key, and stir quickly. Wait for boiling and immediately drain the broth. Shake the groats for a minute in a colander, and pour a new portion of boiling water in a saucepan and repeat the process again. Next, cook, as indicated in any of the recipes, and compare the resulting dish with a "regular" porridge. A little hint: it will take longer to cook rice, it will boil worse, but you will get a “mess” in which, if you guess in time, the middle of each grain will be a little more solid, and everything else will turn into a kind of rice porridge.
