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How to cook milk rice porridge is a simple recipe. Rice porridge with milk (2 recipes). Technology: step by step

Rice cereal is an excellent gastronomic raw material for culinary recipes of a wide variety of directions, the most accessible and simple of which is ordinary porridge with the addition of milk or low-fat cream. The process of how to cook rice porridge with milk in a saucepan is best done in a thick-bottomed bowl or cast iron, and bring the dish to readiness in the oven. It is in this case that the porridge really turns out tasty and aromatic. Rice porridge is a nutritious, satisfying, healthy and inexpensive dish. In terms of nutritional value, rice cereals belong to products rich in proteins, starch, fats and organic acids. Important microelements were found in the rice grain structure: magnesium and potassium salts, selenium, B vitamins, as well as E and PP. The energy value of ready-made rice milk porridge varies from 95 kcal or more per 100 g. If butter and dried fruits are added to the dish, the calorie content increases by several more units. The most valuable cereals containing amino acids are buckwheat, rice and oatmeal. Rice can be used to make delicious and beautifully decorated casseroles with dried fruits, cereals and puddings with jam, savory meatballs, vegetable cutlets and other products.

How to process rice before cooking?

The duration of cooking rice grains varies depending on its type and processing. Before boiling, the rice is sorted and washed under running water. Although rice porridge is often prepared with milk, the flavor of rice can be surprisingly enhanced by a broth base. The ratio of the proportions of cereals, water and milk in the recipe can be changed, since rice cereals, by their structure, allow you to obtain crumbly, liquid or semi-viscous porridge during the cooking process. In crumbly rice porridge, the cooking range is from 180%, in viscous rice porridge - up to 350%, and in porridge with a liquid consistency - 550%. The grains in the finished crumbly porridge retain their shaped shell well, increase slightly in volume, swell completely and are well separated from each other. Rice porridge takes longer to boil in milk than in water, so it is recommended to first boil the rice in boiling water for about 25 minutes, and then follow the recipe.

Culinary standards for cooking rice porridge per 100 g of finished dish look like this:

crumbly rice porridge: 210 ml water / 4 g salt;
rice porridge with a viscous consistency: 370 ml water / 4 g salt;
Rice porridge with liquid consistency: 570 ml water / 5 g salt extract.

If you want to get rice porridge of high density and thickness, then it is reasonable to use the ratio of rice, water and milk as 1/2 (rice - part, water and milk - 2 parts). For semi-liquid rice porridge, calculating the proportions involves increasing water and milk by one part.

Rice porridge with milk - step-by-step recipe

If we take into account cooking standards, then first the rice grain needs to be washed in water with a heating temperature of 50 degrees, and then in water at a temperature of 60-70 degrees. Usually milk porridge with rice is cooked to a viscous consistency.

For the traditional recipe:

grain of rice - glass,
milk (from 2.5% to 3.2% fat) - 4 cups,
sugar - at least 1 tablespoon,
salt - according to taste preferences.

Rinse the rice cereal and pour the entire specified amount into boiling water. Rice should cook for at least 6-8 minutes.
After the specified minutes have passed, drain the excess liquid from the hot rice.
Place the container with milk on a heated stove and let it come to a boil.
After this, the heating temperature should be reduced and undercooked rice should be added to the milk.
Salt and sweeten the entire milk-rice mixture. The porridge is simmered at low temperature for about a quarter of an hour.

Rice porridge will “reveal” its taste to the fullest if, at the end of the cooking process, you send it to “finish” in a water bath or in a moderately heated oven. It is best to enrich the taste of rice porridge with butter rather than vegetable fat.

Porridge made from rice and milk “from childhood”

Before cooking rice porridge with milk in a saucepan, you should thoroughly rinse the cereal. You will need:

round rice grains - 200 g,
water - 400 ml,
milk of any fat content - 2.5 cups,
salt and sugar to taste.

Rinse the rice grains step by step under running water.
Pour water over raw grains and leave for 60 minutes. This is necessary so that the grain acquires a softer shape and boils well in the end. In addition, soaking rice grains removes excess starchy compounds from them. Another point that is relevant to this point is that by pre-soaking the rice, the porridge can be cooked much faster. After an hour, drain the excess liquid from the rice.
Place rice in boiling water and wait until the whole mixture comes to a boil. As soon as the water with rice boils, you can reduce the heating temperature and continue the process of cooking rice at a lower heat for another 8-10 minutes.
Milk for rice porridge should be boiled separately.
When all the liquid from the rice has evaporated, you can pour in hot milk. Now the temperature for cooking porridge should be minimal. The entire milk-rice mixture should be stirred from time to time and the porridge should be cooked for at least another 12-15 minutes. The grains in the porridge should be soft.
To complete the process of cooking porridge, it must be salted and sweetened at the end.

To change the taste of simple rice porridge with milk, it can be improved by adding berries, dried fruits, cinnamon, and a pinch of nutmeg to the finished dish.

Rice porridge “Italian style”

Thanks to this original recipe, you can get delicious rice porridge.

milk - half a liter,
rice grains - 200 g,
cream 10% - 125 g,
sugar - 1.5 tbsp,
dark chocolate - 50 g,
almond flakes - 40 g,
apricots or mangoes, canned or fresh - 125 g,
vanilla for aroma.

Boil milk and add sugar. Reduce the heat on the stove and add rice. Cook everything for about half an hour over low heat, remembering to stir so that the rice does not stick to the bottom.
Take the rice in milk from the stove and let it cool well.
Whip the cream and add grated chocolate chips, almonds, nutty almond flakes and vanilla.
Combine cooled rice porridge with whipped creamy chocolate-nut mixture.
Divide mangoes or apricots into pieces. Grind a third of the entire mass in a blender.
It is better to serve porridge in beautiful portioned cups. Fruit mango puree and pieces are needed to decorate the dish. You can decorate this version of rice porridge at your own discretion and taste preferences.

Sweet porridge with pumpkin and pear pulp

Prepare:

rice cereal - a glass,
milk - 1000 ml,
white sugar - 3 tbsp,
cane sugar - 3 tbsp,
vanilla for aroma,
pear pulp - 150 g,
pumpkin pulp - 200 g,
flavored butter - 55 g,
yolk.

The step-by-step recipe for rice porridge with milk is as follows:

The rice grains for this recipe need to be prepared as usual: first rinse them under running water, and then boil them in new water until semi-soft for 1/5 hour on low heat on the stove.
As the liquid evaporates, it decreases, and as soon as there is almost no water, you can pour in hot milk.
The porridge should simmer in milk for a few more minutes: usually 10-15.
Now you can beat the egg yolk with sugar and slowly add it into the rice porridge in a thin stream. There is no need to remove the porridge from the stove yet and continue to “simmer” it. After 5 minutes, remove the rice and milk mixture from the frying surface. Wrap the porridge in a wool blanket and let it open even more for 2/3 hours.
Pumpkin and pear pulp should be blanched in white sugar and butter. Finally add vanilla and cane sugar.
Rice porridge according to this recipe is served warm with caramelized pumpkin and pear.

The ability to combine rice with many products allows you to achieve the most unexpected shades of taste of rice porridge to suit even the most demanding and demanding taste.

Milk rice porridge can be either a light sweet dessert or a rich first course. It all depends on the amount of liquid (water or milk) and the presence of additional ingredients. And if you cook the porridge without sugar, it will be an excellent side dish for meat, fish or vegetables.

The benefits of rice porridge with milk

Milk rice porridge, which has become traditional, certainly has a number of useful properties. It is not surprising that experts advise this dish to be the first to be introduced into complementary foods for young children. The fact is that rice is one of the few cereal products that are completely devoid of gluten, a component that can cause a persistent allergic reaction in a child’s body.

Milk rice porridge is an ideal option not only for children, but also for those who need to build muscle mass and gain energy. In addition to healthy amino acids, the dish contains a lot of potassium, magnesium, iron, selenium, vitamins E, B and PP. Regular consumption of rice cooked in milk promotes:

strengthening the cardiovascular system;
normalization of digestion;
improvement of metabolic processes.

Those who often eat rice porridge with milk can boast of excellent condition of their skin, hair and nails, quick reactions, a sharp mind and excellent memory. However, you shouldn’t overuse such a tasty and healthy dish; it’s enough to include it in the menu a couple of times a week.

Rice milk porridge - recipe with video

A detailed recipe with video will help you prepare a delicious and especially boiled milk porridge. Its thickness and sweetness can be adjusted as desired by slightly adjusting the amount of liquid and sugar.

1 tbsp. round rice;
2 tbsp. water and milk;
2 tbsp. Sahara;
about 1/2 tsp. salt;
a piece of butter.

Preparation:

Rinse the rice in several waters.
Pour a couple of glasses of water into a saucepan and put on fire.
After boiling, add the rice, stir and cook over low heat, without covering with a lid, until the cereal absorbs the liquid almost completely. Be careful not to burn.
Add salt and sugar, and then add milk half a glass at a time after the next boil. Cook for about 20 minutes.
Leave the finished porridge covered for about five minutes. When serving, throw a piece of butter on the plate.

Rice milk porridge in a slow cooker - step-by-step recipe with photos

Rice milk porridge will give the whole family a boost of energy from the very morning. Moreover, a multicooker will help you prepare it with virtually no personal involvement. It is enough to load all the ingredients the evening before and set the desired mode. Thanks to the special function that maintains heat, the dish will have an acceptable temperature in the morning.

1 multi-cup rice;
1 tbsp. water;
0.5 l milk;
100 g butter;
salt.

Preparation:

Grease the multicooker bowl generously with butter, which will prevent the milk from “running off.”

2. Rinse the multi-cup of rice well, discard any unsightly grains of rice and debris. Load into bowl.

3. Pour 2 glasses of milk and one glass of water. As a result, the ratio of dry product to liquid should be 1:3. To obtain a thinner dish, simply increase the amount of water or milk as desired.

4. Salt and sugar to taste. Set the “Porridge” mode.

5. After the beep indicates the end of cooking, add a knob of butter. Stir and leave for another five minutes.

Children's milk rice porridge - the most delicious recipe

The most delicious recipe will tell you in detail how to prepare milk rice porridge, familiar from childhood. This is the dish that is usually served for breakfast or dinner in kindergarten, camp or school.

200 g round rice;
400 ml water;
2–3 tbsp. milk (depending on the desired thickness);
sugar and salt to taste.

After rinsing, pour an arbitrary amount of water over the rice and leave to swell for about 30–60 minutes. This step makes the grain especially tender and soft, and also allows you to remove some of the starch. If you don’t have much time or desire, you can skip this step, but then you will have to cook the porridge itself a little longer. After the specified period of time, drain the water.
Boil 2 tbsp in a saucepan. drinking water and add rice to it.
After the liquid boils again, reduce the heat and continue cooking for another 10 minutes, covering loosely with the lid.
Boil the milk separately. As soon as almost all the water has boiled away, pour in the hot milk.
Cook until tender, stirring occasionally over low heat. After 10–15 minutes, taste the grains; if they are soft, the porridge is ready.
Salt it and sugar it to your taste.

Liquid rice porridge with milk

The process of cooking thick or thin milk rice porridge is practically the same. In the second case, you just need to add more liquid. But the easiest way is to follow the detailed recipe.

1 tbsp. rice;
2 tbsp. water;
4 tbsp. milk;
salt, sugar and butter to taste.

Preparation:

Before cooking, be sure to rinse the rice in 4-5 waters until the liquid becomes completely clear.
Place the washed cereal in a saucepan, fill it with cold water and cook after boiling until almost done.
Separately, boil the milk with a pinch of salt and pour it into the porridge when the rice becomes soft.
Cook the milk porridge over medium heat until it reaches the desired consistency - about 25 minutes.
Add sugar to taste and, when serving, butter.

Milk rice porridge with pumpkin

Rice milk porridge with pumpkin is a delicacy for real gourmets. The sunny color of the dish lifts the mood and gives warmth, which is why it is most often prepared in the cold season. In addition, the pumpkin itself certainly adds healthiness to the porridge, and its quantity can be varied as desired.

250 g round rice;
250 g pumpkin pulp;
500 ml milk;
1 tsp salt;
1.5 tbsp. Sahara.

Preparation:

Rinse the rice and place in a saucepan. Pour in about a glass of boiling water.
After boiling, cover the container with a lid, reduce the gas and cook for 5–10 minutes.
At this time, grate the pumpkin on a large-mesh grater.
When almost all the water has been absorbed, add salt, sugar and grated pumpkin. Stir and pour cold milk.
When it boils, reduce the gas and cook with occasional stirring for 10–15 minutes.
Turn off the heat and let the porridge brew for the same amount of time. To be sure, wrap the pan with a towel.

Traditionally, round white rice is suitable for milk porridge. It cooks faster and better. But if you wish, you can experiment with a brown, unrefined product. In this case, the dish will turn out more useful. In addition, it is worth using a few more secrets:

Before cooking, be sure to rinse the rice several times until the water is no longer cloudy or whitish. This means that starch and gluten have been removed from the grain.
You can prepare milk porridge either with pure milk or with the addition of water. But in the first case, the cereal will take longer to cook, and there is also a risk that the porridge will burn, since the milk boils away faster. When you add water, the rice softens more and cooks faster. Depending on the desired result, you should adhere to the proportions and take 1 part of rice:

for thick porridge - 2 parts water and the same amount of milk;
for medium thickness – 3 parts each of water and milk;
for liquid – 4 parts water and the same amount of milk.

To obtain a more delicate and uniform consistency, the finished porridge can be additionally crushed with a blender, rubbed through a strainer or punched with a mixer. This is especially true if the dish is intended for small children.

Milk rice porridge must be flavored with a very small piece of good butter. Then the taste will become even more tender and softer. By the way, to get an interesting taste, you can add vanilla, cinnamon, nutmeg powder to the dish, and sugar can be replaced with honey or condensed milk. The porridge turns out to be especially original when adding raisins, dried apricots, fresh or canned fruits and even vegetables.

Calorie content of milk rice porridge

What determines the calorie content of rice porridge with milk? Naturally, it depends on the total number of calories contained in all ingredients. So 100 g of rice boiled in water alone has 78 kcal. If milk of medium fat content (up to 3.2%) is added to the dish, then this figure increases to 97 units. When adding butter and sugar to porridge, the calorie content of the dish increases accordingly. And if you throw another handful of dried fruits into it, the figure will reach 120–140 kcal per 100 g of milk porridge.

Milk rice porridge, the recipe for which is presented in this article, will definitely appeal not only to small children, but will also serve as a nutritious and healthy breakfast for the whole family.

Many people remember the taste of milk rice porridge from childhood. Our mothers and grandmothers prepared it for us very often, as it is very healthy and nutritious. Rice has a very good effect on the digestive system, and a lot can be said about the benefits of milk...

Milk rice porridge: recipe with dried apricots and walnuts

Milk rice porridge is an excellent option for a morning breakfast - nourishing, tasty and healthy. There are many variations and recipes for making rice milk porridge. We offer you a recipe for milk rice porridge with dried apricots and walnuts.

The secret of preparing our porridge is that we will first cook it in water and then in milk. This trick is to make the porridge more crumbly.

Ingredients:

1 cup rice;
4 glasses of milk;
5 pieces of walnuts;
100 grams of dried apricots;
sugar, salt to taste.

Cooking method:

It is necessary to first rinse the rice well until the water is clear.
Place the washed rice into boiling water and cook for 5-10 minutes.
Pour the rice into a colander to drain excess liquid.
Next, put the rice in a saucepan with hot milk and cook for about 15 minutes over low heat, stirring occasionally.
Add dried apricots, salt, sugar and walnuts, then mix everything well and put in the oven for a few minutes.
Before serving, grease the porridge with butter.

How to cook rice milk porridge - cooking secrets

To make the dairy dish tasty, you must first know how to cook rice milk porridge. Our tips and recommendations will help you always prepare delicious milk porridges. So, what you need to know before preparing milk rice porridge:

It is better to cook all porridges in a container with a non-stick bottom and the porridge will not burn and there will be less hassle with the dishes.
Porridge can be cooked in an initially mixed mixture of milk and water 1:1; if you want a richer porridge, take more milk.
In order for the porridge to be crumbly, the proportions must be maintained, usually 1 tbsp. rice -1.5 tbsp. milk or water.
Before cooking, rice must be rinsed under running water, or even better, soaked for 20 minutes, and then washed with running water.
If suddenly the porridge begins to stick to the bottom and burn, it means that it does not have enough liquid, add the required amount of water or milk.
Stir the porridge well at the beginning of cooking and at the end - this will protect it from burning.
The cooking time for milk rice porridge is from 30 to 60 minutes, it all depends on the desired softness of the grains.
Butter must be added before serving the dish, this will only improve the taste.
In general, milk rice porridge can be seasoned with whatever you want: dried fruits, apples, raspberries, bananas, etc.

Bon Appetit everyone! And experiment with recipes, add something of your own, and most importantly, cook with love!

Today I would like to present to your attention a very popular recipe for delicious rice porridge with milk in many families. The porridge turns out to be liquid, but its degree of thickness can be easily adjusted by the amount of rice. This porridge will appeal to many people; it is best served hot, immediately after cooking.

Ingredients

To prepare liquid rice porridge with milk you will need:

rice - 100 g;

milk - 0.5 liters;

sugar - 2 tbsp. l.;

salt - a pinch;

butter - 30 g (or to taste).

Cooking steps

Pour milk into a saucepan (I cooked porridge from homemade milk); the fat content of the dairy product does not matter in this recipe.

Measure out the required amount of rice and rinse it well with cold water.

Place the milk on the stove and bring to a boil. Then add sugar and a pinch of salt, cook a little over medium heat, stirring until the crystals dissolve.

Pour the washed rice into the milk, stir and bring the porridge to a boil over high heat, then reduce the heat and cook, stirring occasionally, for 10-15 minutes (until the rice is cooked). Cooking time will depend on the type of rice.

When the rice is cooked, add butter to the milk rice porridge, stir, cover the pan with a lid and leave for 5 minutes.

Liquid, tasty rice porridge with milk is ready.

Bon appetit!

Rice porridge with milk (2 recipes)

Rice porridge with milk

Many housewives who have not cooked rice porridge for a long time... or men who have never cooked it, but only ate it in deep childhood, experience difficulties, painfully remembering the proportions and time of cooking rice porridge and the procedure.

Therefore, we decided to refresh the memory of everyone in need with a simple recipe for rice porridge with milk. And give 2 simple ways to prepare it (the second is for those who don’t know how to cook at all).

Proportions for rice porridge (with milk)

4-5 servings

Short grain rice – 1 cup;
Water – 0.5 liters;
Milk – 0.5 liters;
Sugar – 3 tablespoons;
Salt – 0.5 teaspoon;
Butter – 1 teaspoon per serving.

How to cook rice porridge with milk

Rinse the rice well in cold water.
Pour cold water into a saucepan and add washed rice, sugar and salt. Boil.
As soon as it boils, reduce the heat to low and cook the porridge until all the water is absorbed into the cereal. The rice must be stirred periodically, otherwise it will stick to the bottom of the pan..
Boil the milk and pour it into the porridge when all the water has evaporated and been absorbed. Bring to a boil and reduce heat again. Salt, add sugar. Cook, stirring, until the rice is cooked. Readiness of rice porridge determined by the tooth: the rice is soft, which means it’s ready.

Delicious rice porridge with milk

What you need to know when cooking rice porridge

Stirring and monitoring porridge

If you cook rice porridge over intense heat, the water will quickly evaporate, but the rice will not be cooked yet and the porridge will burn and remain raw.

Cook rice porridge over low heat, stirring regularly.

If the milk has evaporated and the porridge with rice is not ready

It happens that the milk evaporates quickly and the rice is not cooked well. Then you need to add water or milk to the porridge. When you add milk to dilute, any porridge will burn or stick to the bottom faster than if you added water to the pan.

Utensils for cooking rice porridge

Traditionally, rice porridge is cooked in an ordinary enamel pan. Our recipe and proportions are exactly for the pan.

However, the most convenient way is to use a deep: thick-walled or Teflon frying pan. A large contact surface heats up rice better, the top layer of which in a frying pan is much closer to the bottom compared to a saucepan. It makes cooking rice much more convenient. It sticks less and cooks faster. Water can be easily added if it has evaporated ahead of time.

The technology for preparing such rice porridge in a frying pan can be found in the recipes. Towards the end, pour in the milk and wait for it to evaporate and be absorbed a little, and for the rice to finish cooking.

What should rice be like in rice porridge?

Well, porridge with short-grain rice tastes best. It turns out creamy, tender, close in meaning to desserts.

In the finished rice porridge according to our recipe, the cereal is not completely boiled, although the grains of rice soften, they retain their shape.

How long to cook rice porridge

Usually, porridge of the same volume as in the recipe is cooked after boiling for 35-40 minutes.

Cook the porridge with or without a lid

You can cover the rice porridge with a lid, but leave a crack. And some housewives generally cook rice and porridge without a lid - this way the water evaporates faster, then keep an eye on the rice. add water as needed.

When to put butter in porridge

Usually butter is added to rice porridge directly on each plate. But, if you have time, put the oil in the pan, close the lid, wrap it in a warm towel and let it simmer for 30-60 minutes. It will be even tastier.

If you are cooking rice porridge for children, you can pour jam on it or serve it with. It will be very tasty.

Recipe for rice porridge based on the principle of pasta (colander)

Even those who never succeed can cook rice this way.

You can make a side dish from rice cooked in this way (then drain the water and do not add milk, but cook the rice for a total of 30 minutes). Or season it with milk and sugar-salt in the middle of cooking and get milky rice porridge.

Everything is very simple. The rice is cooked in a lot of water, much more than usual. And you don’t need to worry about the rice/water ratio, you just need a lot of water, even more than for pasta and dumplings.

And then the excess water is drained when the rice is placed in a colander. That's all! It seems to me that this ingenious and simple way of cooking rice was invented by a man, thank you very much.

The same principle of cooking rice is used when cooking rice and other grains in bags. Only there the rice is in a package shell, while here it is free-floating.

Ingredients of rice porridge - colander

for 2 large servings

Short grain rice – 100 g (1/2 cup);
Water – 1 liter;
Milk – 200 ml (3/4 cup);
Sugar – 3-4 tablespoons;
Salt – 1/2 teaspoon;
Butter - 1 tablespoon in each plate.

How to cook rice in a lot of water

Rinse the rice well, put it in a saucepan and add 1 liter of cold water. Bring to a boil, reduce heat, stir and cook for 15 minutes.
Drain the rice in a colander, return it to an empty pan and pour in again, but this time with milk.
When the milk boils, reduce the heat, add sugar and salt. Stir. Cook for 15 minutes.
Add butter to the prepared porridge. Cover the pan with a lid and let it brew for 20 minutes (if you have time, but you can eat it right away).

Bon appetit!