How to cook porridge from milk. How to cook milk porridge correctly. Whole Oat Recipe

Milk porridge is cooked from all types of cereals, with the exception of buckwheat (kernels).

To prepare milk porridge, take fresh whole or skim milk (in the latter case, you need to add butter to the porridge). You can also use dry or condensed milk.

Milk porridge is cooked viscous, not cool.

You can add to the finished milk porridge to taste butter and sugar.

RICE PORRIGE

Rinse the rice, add to boiling water and cook for 5-8 minutes, then place in a colander or sieve. As soon as the water has drained, transfer the rice into a saucepan with hot milk and, stirring, cook it over low heat for 15 minutes, then add sugar and salt, stir, cover with a lid and leave to simmer for 10-15 minutes. water bath.

When serving, you can add butter to the porridge.

For 1 glass of rice - 4 glasses of milk, 1 tbsp. spoon of sugar, 1/4 teaspoon of salt.

LENTILS

You can make soup, porridge, and side dish from lentils. Dark green lentil grains are considered to have the best flavor and soften more quickly when cooked than others. In general, it is recommended to soak the lentils in cold water before cooking.

SEMOLINA

Pour the cereal into boiling milk in a thin stream and, stirring continuously, cook over low heat for 10-15 minutes until thickened. After this, add sugar, salt and stir.

For 1 glass of semolina - 5 glasses of milk, 1 tbsp. a spoonful of sugar and 1/2 teaspoon of salt.

BEANS

Prepared from beans delicious soups in meat and mushroom broths, it is used both as an independent dish and as a side dish.

Depending on the type of grain, beans can be white, colored or mixed. White beans It is most suitable for adding to soups, since the colored one gives the broths too dark a shade.

Colored beans are good for preparing side dishes and independent dishes.

It is most advisable to use mixed beans for making a kind of bean porridge or puree soup, since the grains included in its composition usually require different cooking times.

IN Georgian cuisine A very pleasant-tasting bean dish, the so-called lobio, is widely known.

PORridge FROM CRUSHED OAT GREATS

Pour crushed oatmeal into boiling milk, add salt and cook over low heat, stirring, 20-30 minutes until thickened. Add oil to the porridge.

For 2 cups of cereal - 4 cups of milk, 1 teaspoon of salt, 2-3 tbsp. spoons of butter.

OAT FLAKE PORridge (“HERCULES”)

Pour the cereal into hot milk and cook for 10-15 minutes until thickened, add salt and stir.

Add 2 tbsp to the finished porridge. spoons of butter.

For 2 cups of cereal - 5 cups of milk, 1/2 teaspoon of salt.

BARLEY PORRIDGE

Pour the cereal into boiling milk in a thin stream and, stirring, cook for 10-15 minutes over low heat until thickened, then add salt and stir.

You can put 1-2 tbsp in the porridge. spoons of butter.

For 1 glass of cereal - 5 glasses of milk and 1/2 teaspoon of salt.

PEARL PORRIDGE

Place the washed pearl barley into boiling water and cook in it for 10-15 minutes. After this, place the cereal in a sieve or colander and, when the water has drained, transfer it to a saucepan with hot milk and, stirring occasionally, cook over low heat for 15-20 minutes until thickened.

Add salt, sugar, stir, cover the dish with a lid and place in a not very hot oven for 20-25 minutes to simmer.

For 1 glass pearl barley- 4 glasses of milk, 1/2 tbsp. spoons granulated sugar, 1/4 teaspoon salt, 2 tbsp. spoons of butter.

PASTA

Pasta and pasta can be used to quickly create very tasty and nutritious dishes.

Pasta products are produced in well-equipped pasta factories, where sophisticated Soviet-designed automatic machines operate. These machines automatically dose flour and the required amount of water, they continuously knead dough, shape and cut raw dough. pasta, which are then dried and packaged.

The entire pasta production process takes place under conditions that ensure impeccable quality and purity of the product.

The following types and types of pasta are distinguished: tubular products (among them are the actual pasta and cones different types: straws, ordinary, corrugated, special, amateur, etc.), vermicelli (thin, gossamer, bows, etc.), noodles (narrow, wide, corrugated, as well as bows, etc.), figured products (ears, shells of all species), soup fillings (stars, rings, squares, grains, gears, etc.).

Some pasta products are packaged in 250 and 500g sizes in cardboard boxes and plastic bags, which is an undoubted convenience for consumers.

Pasta products are produced from special varieties of wheat flour with a maximum content of protein substances. These products are well digestible.

Noodles, vermicelli and figured products (shells, stars, “ears”, etc.) can be used for dishes instant cooking. The duration of cooking these products depends on their size and thickness and ranges from 12 minutes (for cooking vermicelli and thin varieties of noodles) to 30-40 minutes (for cooking pasta).

A big advantage is also the fact that pasta can be boiled in advance or the day before, and under proper storage conditions in a cool place, it does not lose any nutritional or taste qualities.

To prevent pasta, noodles, and vermicelli from sticking together during storage, after cooking they are placed in a colander, and then oil or other fat is added, mixed and placed in a cool place until use.

To prepare independent dishes, which are especially suitable for the first breakfast, as they saturate well, it is best to use the highest grades of pasta - amateur and special. The same varieties are also used for making sweet dishes - casseroles with fruits, sweet cheese curds, etc. Any type of pasta can be used in all other dishes and side dishes.

Pasta and pasta are suitable for both children's and diet food. Limit the use of these products as you would all others. flour products, necessary in the diet of obese people who are prone to obesity.

As a side dish, pasta is used mainly with beef, lamb, pork and poultry dishes. They can also be used to add to soup prepared with meat or mushroom broth or milk. As a rule, pasta is not used either as a side dish for fish dishes or for soups based on fish broth.

MILLET PORRIDGE

Pour well-washed millet into boiling milk and, stirring frequently, cook over low heat for 30 minutes. After this, add sugar, salt, stir and leave the porridge to steep for 15-20 minutes.

For 1 glass of millet - 4 glasses of milk, 1 tbsp. spoon of sugar, 1/4 teaspoon of salt.

MILLET MILK PORridge WITH PUMPKIN

Place peeled and finely chopped pumpkin in hot milk and cook for 10-15 minutes, then add washed millet, add salt, sugar and, stirring, continue cooking for another 15-20 minutes until thickened. Place the cooked porridge in a water bath or in the oven for 25-30 minutes.

For 1 cup of millet - 3 cups of milk, 500g of pumpkin, 1 teaspoon of sugar, 1/2 teaspoon of salt.

Published on September 3, 2017

In order to cook delicious porridge With milk you need to know the proportions and follow them. Porridge with milk is very often prepared for small children, since milk contains a lot of necessary substances for a growing body, and the cereal crops from which porridge is made also contain a huge treasure trove of vitamins and minerals. That's why they are combined together.

In our country, milk porridge, and porridge in principle is considered national dish. Remember there is even such a saying. “Shchi and porridge are our food.” So not only children, but also adults need to eat porridge. Porridge is an excellent solution for breakfast.

Of the huge selection of cereals, rice porridge is for some reason the most popular. There are many recipes for cooking rice porridge. We previously published an article on our blog about how to cook rice porridge. And you can follow the link and read.

Ingredients:

1 cup clean rice.
1.5 glasses of milk.
Salt and sugar to taste.
30 grams of butter.

Cooking process.

1.Rinse the rice several times. Place in a saucepan and add water 2-3 cm above the rice.

2. Add salt and put the pan on the fire.

3.Bring to a boil, stirring occasionally.

4. As soon as the water in the pan with rice boils, set it to 12-15 minutes.

5. Cook the rice for 12-15 minutes until cooked. Depending on the brand of rice.

6.After the time has passed, taste the rice to see if it is done. As soon as the rice becomes soft, pour in the milk, add a little sugar, stir and bring to a boil.

7. Cook for literally 2-3 minutes and turn off the heat under the pan.

8. Leave the rice porridge for 3-5 minutes under the lid so that the rice finishes cooking.

9. Rice porridge with milk is ready. You can put the butter directly into the pan and stir so that the butter is distributed throughout the porridge. Or you can divide it into small pieces and put it on the table so that everyone can put as much as they want on their plate.

This is the easiest way to cook rice porridge with milk. You can read more about rice porridge. The porridge is ready. Enjoy your meal.

Wheat porridge with milk

Now let's touch on such a cereal as millet, not to be confused with wheat. There are also a lot of recipes on how to cook wheat porridge on milk. Can be cooked with the addition of pieces of fruits and vegetables. For example, prepare porridge with the addition of apples, raspberries, strawberries, and pumpkins.

But we'll figure it out basic recipe preparations. So to speak classic recipe porridge with milk.

Ingredients:

1 cup millet.
2 glasses of milk.
2 glasses of water.
50 grams of butter.
Salt and sugar to taste.

Cooking process:

1. The very first thing you need to do is rinse the cereal well. No matter what the manufacturer writes on the packages, it is still necessary to rinse the cereal.

2. After washing the cereal 3-4 times. Place it in a saucepan, fill it with water and put it on the stove to cook until done. Don't forget to add a little salt.

3. Some housewives advise pouring boiling water over it before starting to cook millet in order to remove a slight bitterness. I don't do this, but the choice is yours.

4.And so we cook the millet until done. The cooking time for millet is much longer than for rice and is about 20 minutes. So it will take a little longer.

5. And so 20 minutes have passed, we taste the millet for readiness and if the grains have become soft and they can be chewed without problems, the millet is considered ready.

6. Drain the remaining water, wash the millet and fill it with milk. Stir, add salt and sugar and put back on the stove. While stirring, bring to a boil, reduce the heat and simmer the porridge under the lid for about 5-7 minutes.

7.After a while, turn off the heat under the pan, remove the lid and add butter. Mix well, leave the porridge for 3-4 minutes so that it gets a little better.

8. The millet porridge is ready, you can put it on plates and invite everyone for breakfast.

Bon appetit.

Semolina milk porridge

Semolina itself is not rich in many vitamins. But it contains useful fiber, which is very easily absorbed by the body. Semolina also helps strengthen bones and teeth very well. Because it contains calcium. In general, the benefits are obvious. And I don’t see any barriers to not cooking semolina porridge for breakfast. Moreover, in my opinion this is the most simple porridge in the world, the preparation of which takes record time.

There is only one thing. Semolina burns very quickly to the walls of the pan. So to cook it you need to take dishes with a non-stick coating or at least with thick walls. Otherwise, be prepared to wash the pan after semolina.

Ingredients:

1 glass of milk.
3 tablespoons of semolina.
30-40 grams of butter.
Salt and sugar to taste.

Cooking process:

The recipe is very simple and the porridge turns out without lumps.

1.Before cooking semolina porridge, my grandmother always wet the pan cold water and only then poured milk into it. She said that this way the milk and cereal would not burn to the walls.

2.And then rinse the pan with water. Pour milk into it and put it on the stove.

3. A glass of milk will boil very quickly, so you shouldn’t go far.

4. While the milk is boiling, you can add salt and sugar, stir and wait until the milk starts to boil. It will just start, not already boil.

5. At this moment, we begin to gradually add the cereal. To prevent the semolina from forming into lumps. Sprinkle the cereal in a thin stream and continuously stir the milk. It is very convenient to do this with a whisk.

6. And so the cereal in the milk remains a little, literally 2-3 minutes, boil the porridge and it is completely ready.

7.When cooked, semolina swells quickly and it may turn out that there will be a lot of cereal and the porridge will become thick almost immediately. It's not scary. Turn off the heat, cover with a lid and leave the semolina for 3-4 minutes; the porridge will come to readiness on its own.

8. Before serving, add a piece of butter to the still hot porridge, stir, and you can serve the porridge.

9.You can also always add raisins or finely chopped prunes to milk porridge before serving.

Semolina porridge is ready. Enjoy your meal.

Oatmeal with milk

Properly cooked oatmeal may become your favorite breakfast dish. In addition, this milk porridge can very well cleanse the body of toxins. Saturate it with fiber, proteins and carbohydrates. What else do you need for the perfect breakfast?

Ingredients:

Half a glass of oatmeal.
A glass of milk. Preferably natural.
30-50 grams of butter.
2 tablespoons of granulated sugar.
A handful of raisins.
A pinch of salt.

Cooking process:

To prepare oatmeal, it is better to use dishes with thick walls or a pan with a double bottom.

1. Pour cold water over the raisins and let stand for 15-20 minutes, drain the water.

2.Pour milk into a saucepan and place it on the stove.

3.Bring the milk to a boil and add cereals, salt and sugar.

4.Cook for 5-7 minutes, stirring occasionally.

5.2-3 minutes before readiness, add raisins and stir.

6.When the porridge is ready, put butter in the pan and cover with a lid. Give the porridge 3 minutes to rest and you can serve.

7. Oatmeal porridge with milk and raisins is ready. Bon appetit.

Buckwheat porridge with milk

Buckwheat just like all other cereals, it is very healthy and nutritious. Having a snack of buckwheat for breakfast, you can easily hold out until lunch. Buckwheat is often prepared as a side dish for main courses and rarely for breakfast. This is all due to the fact that many housewives do not dare to bother and cook buckwheat for a long time in the morning.

Although buckwheat can be said to be one of a kind in that it requires very little cooking. Basically, this cereal reaches readiness on its own with virtually no human intervention.

Ingredients:

1 glass of buckwheat.
3 glasses of milk.
1.5 glasses of water.
Butter.
Salt and sugar to taste.

Cooking process:

1.In order to prepare crumbly buckwheat porridge We take the most ordinary dishes. There is no need for non-stick coatings or thick walls with a double bottom. We take a very ordinary saucepan with a lid.

2. And so before cooking, inspect the cereal, if there are foreign impurities in it, sort it out and rinse the cereal.

3.Pour the cereal into a pan, pour some water, add a little salt and put it on the stove.

4. Bring to a vigorous boil and cook for 5-10 minutes until all the water has boiled away. When all the water has practically boiled away. Turn off the heat under the pan, cover it with a lid and leave for 5 minutes.

5. During this time, the buckwheat will be ready.

6.After 5 minutes, pour in milk, add sugar, stir and bring to a boil.

7. Boil for 2-3 minutes. Turn off the heat, add butter, cover with a lid and let the porridge stand for 3-4 minutes.

8.Now you can call the others for breakfast and serve fresh buckwheat porridge with milk. Bon appetit.

Milk porridge made from corn grits

Not long ago there was a corn boom in our country and everyone knew the benefits of corn. I think that your mothers and grandmothers still remember this time. Well, for those who are younger, let me remind you that corn contains a lot of natural sugar, vitamins and carbohydrates.

Corn porridge is not often seen on tables. The reason for this is that few people know how to cook properly. corn grits. Very often it turns out hard and thick. But if you approach the problem correctly, then I think you can prepare a tasty and satisfying porridge for the morning.

Ingredients:

A glass of corn grits.
Two glasses of milk.
Three glasses of water.
1-2 spoons of sugar.
A pinch of salt.
Vegetable oil.
Dried fruits to taste.

Cooking process:

1.Before cooking, rinse the cereal well.

2.Place in a saucepan, add water, add a little salt and place on the stove.

3. Bring to a boil, reduce heat by 40%. And cook until all the water has boiled away. Make sure that the cereal does not burn to the walls of the dish. You need to constantly stir the corn.

4.When the water has almost boiled away, pour in the milk, add sugar and butter, mix and cook for 3-4 minutes.

6.In 5 minutes you have delicious and nutritious corn porridge on your table.

Bon appetit.

It gives strength and vigor for the whole day. Milk is an excellent source of protein, and cereals are an excellent source of energy. And both components of the dish contain many vitamins and beneficial minerals.

They are usually boiled with milk, and they require more liquid than crumbly ones. has its own characteristics, each has its own secrets. But there are rules common to everyone:

all cereals, except semolina and oatmeal, must be washed
cereal is poured into boiling liquid
you need to salt porridge with milk a little more than porridge with water
First the milk is salted, and then the cereal is added
Some porridges are first boiled in water and then finished with milk
After cooking, any cereal should evaporate for some time. Canon: the heating takes place as long as the cereal has been on the fire. But there are also options.

Millet porridge

You need to rinse it as best as possible. Fill 6-7 times hot water, constantly rubbing the cereal with your palms. Pour boiling water over the cereal one last time; you can do this in a colander or sieve. This method of washing will remove the unpleasant bitterness from the millet.

Need a lot of water

Pour the millet with plenty of hot water and put it on the fire. Yes, yes, exactly water, preferably soft, filtered, or maybe boiled. You need to cook until the cereal is half cooked - about 10 minutes after boiling. Then drain the water and pour in hot milk.

Boil in milk

Pour about a glass of milk into a glass of dry cereal. Place on low heat, cover with a lid and let the porridge boil. When the cereal has absorbed all the milk, turn it off.

Semolina

The main thing that we need to know is that semolina is not a cereal, but a coarsely ground durum wheat flour. It cooks easily and boils quickly, but this is where the danger lies.

Semolina porridge has only two main secrets: cook quickly and strictly follow the proportions:

1.5 cups semolina
1 liter of milk

Laying cereals

It needs to be poured into boiling milk and done through a sieve. Then the porridge does not form nasty lumps.

Cooking time

2 minutes on high heat and 10-15 minutes under the lid on the burner turned off. The porridge must be steeped, then it will acquire its special milky-buttery taste. The grains will swell and make it look like other cereal porridges. Don't worry if the porridge has not yet thickened after simmering for 2 minutes. It will definitely steam, since the temperature of the milk steam under a closed lid is higher than that of just boiling milk. So while the porridge is infused, it is finished cooking.

Be sure to stir!

Yes, while the porridge is on the fire, you need to constantly stir it. All 2 minutes. So that it doesn't burn.

Final touches

You can add butter, sugar, jam, cream and... even fried onions only after the porridge has steeped and acquired the desired consistency. Now it can be mixed, sweetened and everything else.

Important! Do not dilute porridge with milk.

Cooking option

Step 1. Heat 1.5 cups of cereal in a deep enamel frying pan with 1-2 tbsp. butter. It should take on a light yellowish color.

Step 2. Pour milk directly into the pan, stir, bring to a boil, let simmer for 2 minutes.

Step 3. Turn off, close the lid and let sit for 15 minutes.

Children's oatmeal

Children's - because. For it, oatmeal or oatmeal is taken. They must first be boiled in hot water and then rubbed through a sieve. It will retain all the husks and hard parts. You need to take twice as much water as flakes.

After this, add hot milk (in a ratio of 2 to 1, that is, twice as much milk). You can take even more milk if you really want it. thin porridge. It will take about 5-7 minutes to cook.

Let it sit for about five minutes, and then sweeten it a little and add... There are many options here: chocolate, dried fruits, preserves and jams, spices (cinnamon, cardamom, nutmeg, vanilla) will suit you, lemon or orange zest will look great. Of course, it’s worth adding a piece of butter, sometimes cream is added, this gives the porridge a velvety and rich feel.

Rice porrige

Rice does not cook well in milk, so it is usually boiled first in water.

The rice is washed, poured into boiling water and cooked for 5 minutes. Then they are thrown onto a sieve and allowed to drain. Then pour in hot milk (3-4 cups per glass of rice, depending on how thick the porridge you want).

You need to bring the porridge with milk to a boil, reduce the heat, cover with a lid and cook for 10 minutes. And then leave under the closed lid for another 15 minutes. You can even cover the pan with a towel to retain more heat.

Porridge with milk - general principles and cooking methods

Some people think that porridge is simple and boring, but this is a big mistake! How can it be boring? huge variety options prepared a real mistress? Porridges in pots, in pumpkin, berries and fruits, with cottage cheese and nuts - a large number of tasty and healthy products Can be prepared as an independent dish or side dish. You just need to find your favorite recipe. What attracts people about porridge is not only its cheapness and availability, but also its clarity in proportions and ease of preparation. And we can talk for a long time about taste and usefulness. In Russia, porridge has been considered a national dish for several centuries. It was cooked in field conditions by army cooks, who were called cooks. The most delicious are porridges with milk, butter and sugar.

Porridge with milk - food preparation

To prepare milk porridge, all types of cereals are used, except for buckwheat, which can be diluted with milk already cooked. It is better to take fresh whole or skim milk. In the latter case, it is advisable to add more oil. Milk porridge can also be cooked from dry or condensed milk. If porridge is cooked as an independent dish, it should not be hard, but viscous. Be sure to note that it is advisable to have thick-walled dishes so that the milk and cereal do not burn.

Porridge with milk - the best recipes

Recipe 1: Semolina porridge with milk

It is better to cook semolina in sunny weather, as it slightly reduces the body’s ability to absorb vitamin D. But it is the most “energetic” porridge. Delicious semolina porridge can be prepared if you know two secrets. Firstly, you need to correctly follow the proportions according to the recipe. Secondly, to prevent the semolina from forming lumps, it is better to pour it into the milk through a sieve over the entire surface area. In this case, individual small grains can be distinguished in the porridge. It lubricates better and does not form an unpleasant film under the lid.

Ingredients: milk and water (0.5 liters each), salt, sugar, butter, semolina (half a glass).

Cooking method

Bring milk diluted with water to a boil. Add semolina as indicated, boil for two minutes, add salt, remove from heat and leave to swell for 10 minutes. This porridge is more suitable for children. Add butter and sugar to it. Serve hot. For adults, you can use another method: semolina Heats up in a frying pan directly with butter. Deep frying pans with an enamel surface work well. When the mixture turns a little yellow, add milk mixed with water in a frying pan. Stir quickly and boil for 2 minutes, cover with a lid and leave until swelling.

Recipe 2: Buckwheat porridge with milk

In ancient fairy tales, songs and folk sayings, porridge is often mentioned. Historians believe that we are talking specifically about buckwheat porridge. Buckwheat is rarely completely clean, so it must be sorted, like Cinderella from a fairy tale. This is the only porridge that can be completely cooked in water. But it removes excess cholesterol and is also an excellent side dish for meat. But if you cook buckwheat porridge with milk, you don’t even need meat. The secret of the proportions of cereal and water is 1:2, that is, there should be 2 times less water than buckwheat.

Ingredients: buckwheat (glass), sugar, salt, milk, water (0.5 liters).

Cooking method

Pour the thoroughly sorted cereal into a dry, hot frying pan and fry for 3 minutes. Pour it into boiling salted water and cook for 15-20 minutes until the buckwheat is ready.
Butter is added at the end of cooking. Place buckwheat on a plate, pour warmed milk and add sugar to taste.

Recipe 3: Oatmeal with milk

Probably the most popular breakfast is oatmeal. This valuable healthy food product is also a source of energy for the whole day. Complex carbohydrates and a low glycemic index are the main differences between oatmeal and other cereals. This is an excellent food product for diabetics. The carbohydrates it contains are absorbed throughout the day, and the body does not experience glucose surges. However, nutritionists do not recommend “leaning on” it in order to avoid excess weight. An undoubted advantage is the ability oatmeal change "absorb" into taste various additives- for example, dried fruits, apples, nuts.

Ingredients: oatmeal (3/4 cup), milk (3/4 cup), butter (2 tablespoons), salt, sugar to taste, dried fruits, nuts.

Cooking method

Pour milk over oatmeal. Leave to swell for three minutes. Put on fire, cook for 10 minutes over low heat. Add dried fruits, nuts. This porridge goes well with banana slices, pieces of apples, pears, raspberries and cottage cheese.

Recipe 4: Rice porridge with milk in a slow cooker

If you purchased a multicooker, congratulations! The main problem of cooking milk porridge has been solved - you don’t have to make sure that the milk doesn’t run away when boiling. Moreover, the rice does not stick together, but is arranged grain by grain. Sweet rice milk porridge for breakfast is very easy to prepare. It is best to take round rice.

Ingredients: rice (3/4 multicooker cups), milk (4 multicooker cups), granulated sugar (2 teaspoons), salt, butter (20 grams).

Cooking method

Wash three quarters of a multi-cooker glass of rice well in several waters and place in a multi-cooker pan. Add cold milk, then sugar, salt and butter. Select the mode - “Milk porridge”. Cooking time - 50 minutes. With a neat signal from the multicooker, you will receive an excellent breakfast for 3 people - medium-thick milky rice porridge.

Porridge with milk - useful tips experienced chefs

Do you remember in childhood, how our mother and grandmother forced us to drink milk and eat soup every day? Modern nutritionists have changed their view of healthy eating. Now it is believed that it is enough to eat soup a couple of times a week. But milk may not be healthy for everyone. There are people who do not digest lactose, which is part of it. Everyone else needs milk every day - at least 1 glass. It is strictly recommended for women over 50 - no other product can provide so much calcium. To prevent your diet from seeming monotonous, cook milk porridge!

Other porridge recipes

Millet porridge
Rice porrige
Pumpkin porridge
Buckwheat
Semolina
Porridge with milk
Barley porridge
Porridge in a slow cooker
Pea porridge
Corn porridge
Wheat porridge
Oatmeal
Flaxseed porridge
Porridge in the oven
Porridge with meat
Baby cereals

Even more interesting recipes you can find it on the main page of the Cooking section

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Porridge is considered one of the healthiest breakfast foods. Among the products used for its preparation is rice.

Dishes made from it are very popular in Asia, but have long spread throughout the world. In Soviet times, milk porridge made from rice was often served for breakfast in kindergartens. She is still considered very healthy dish for feeding small children. But you need to know how to cook it correctly so that it is both healthy and tasty.

The benefits and harms of the dish

Among useful features rice can be called the absence of gluten, which often provokes allergic reactions in children. This cereal also contains valuable amino acids, vitamins and microelements.

This dish is often eaten by athletes seeking to build muscle mass. Thanks to it, you can normalize digestion and improve metabolism.

The product stimulates cardiovascular activity and has a beneficial effect on brain function. Also, the substances contained in rice help get rid of skin diseases and strengthen hair and nails. All these properties are enhanced by adding a dairy component to the cereal.

If you are lactose intolerant, this porridge is contraindicated.

Difficulty, cooking time

Cooking rice with milk is easy. This is one of the most simple dishes, which explains its wide prevalence. But you should familiarize yourself with some subtleties that can make the product tastier. It takes about half an hour to prepare.

Preparation of products

To cook delicious rice porridge with milk, you need to choose the right ingredients for it. The basis of the dish is rice.

It is advisable to choose round, polished rice white– this is the type that cooks faster. You should not use steamed cereal, as it imparts a specific flavor to the food.

Before starting work, this component must be sorted out and rinsed well. Rinsing removes excess starch and gluten, making the porridge crumbly.

Milk should only be taken fresh, so when purchasing, you need to check the expiration dates. If the product was stored at home, you should taste it before cooking.

Some recipes require the addition of additional ingredients: fruits, raisins, etc. They must also be of high quality, without signs of spoilage or rot.

How to cook rice porridge with milk - a classic recipe

First of all, you should master classic version preparing this dish. Based on it, it will be possible to experiment in the future by adding additional components.

To work you will need:

rice – 1 glass;
sugar – 2.5 tbsp. l.;
milk – 3 glasses;
water – 2 glasses;
salt.

This amount of ingredients will allow you to prepare porridge for 4 people.

Step-by-step preparation of milk rice porridge in the photo:

The grains are sorted to remove debris and low-quality grains. Then it should be washed to remove excess starch. This can be done under running water in a colander.
Place the rice in a saucepan and add water. The ingredients should come to a boil over medium heat, after which the heat should be reduced and the dish simmered for about 10 minutes until the liquid is absorbed.
Add milk (2 cups) to the cereal and continue cooking for another 25 minutes, stirring frequently to avoid burning.
The remaining milk is poured into the porridge little by little at the end of the working process to bring the mixture to the desired consistency.
2 minutes before turning off the stove, season the dishes with sugar and salt and stir. The finished rice should stand covered for about a quarter of an hour. Before serving, it can be seasoned with butter, honey or jam.

The energy value of 100 g of the dish is 97 kcal. It contains the most carbohydrates - 16 g. Fats are contained in the amount of 3 g. Proteins are 2.5 g.

Cooking options

There are several ways to cook rice porridge. The difference lies in the additional ingredients, as well as in the devices used.

Rice porridge with milk in a slow cooker

Thanks to this device, porridge can be prepared without much difficulty. You don't even need to keep an eye on her.

To prepare you will need:

rice – 1 glass;
milk – 0.5 l;
salt;
water – 1 glass;
butter – 100 g.

The multicooker is greased with oil. This is necessary to prevent the milk product from running off. Damaged grains are removed from the cereal, then it is washed and loaded into a bowl. Milk and water are also poured there. The consistency of the dish can be adjusted by increasing the amount of ingredients.

Add salt and sugar to this mixture and set the “Porridge” mode for 30 minutes. At the end of cooking, add oil and let the product brew for 10 minutes.

Milk rice porridge with banana

Banana is suitable for adding to almost all types of porridges. This ingredient improves the taste of the food and makes it more satisfying.

During the preparation process you will need:

rice – 1 glass;
butter – 50 g;
water – 100 ml;
sugar – 2 tbsp. l.;
milk – 100 ml;
banana – 2;
salt.

The washed and cleaned rice is placed in a pan and filled with water. The mixture should boil, after which it is salted and cooking continues for another 20 minutes.

Milk must be boiled in a separate container. It must be constantly stirred and the foam removed. Further milk product Combine with rice and cook for another 10 minutes. Sprinkle the mixture with sugar and stir.

While the porridge is cooking, mash the peeled banana to a puree using a fork or blender. After turning off the heat, add this mass to the cooked rice. After stirring the dish again, allow it to brew, and add oil before serving.

These dried fruits are one of the traditional additions to porridges. They also go well with rice.

To prepare this dish, you will need to use the following products:

milk – 4 glasses;
rice cereal – 1 cup;
raisins – 100 g;
salt;
sugar – 2 tbsp. l.;
vanillin.

To remove excess starch from rice, you should rinse it. Milk is poured into a saucepan, cereal is added there and cooked over medium heat, stirring constantly. After boiling, reduce the heat and add salt and sugar.

These ingredients must be stirred periodically. Raisins are washed and poured with boiling water. After 10 minutes, the liquid is drained. Shortly before the rice is ready, vanillin and dried fruits are added to it. Cooking is continued until the liquid evaporates.

Apples are another good addition to rice porridge.

Preparation will require the use of the following components:

rice – 150 g;
apples – 2;
milk – 250 ml;
sugar – 1 tbsp. l.;
salt – 2 g;
water – 100 ml.

The cereal is washed several times and placed in a saucepan; it must be filled with hot milk and water. The last ingredient is needed to speed up the cooking process.

When the mixture boils, turn the heat to minimum and continue cooking the dish for another 10 minutes. During this time, peel the apples, remove the seeds and cut them into cubes.

The resulting pieces are added to the porridge, and sugar and salt are also sprinkled there. After another 10 minutes, you can cover the dishes with a lid and turn off the stove. The dish will be ready to serve after it has steeped.

Pumpkin allows you to increase the benefits of the dish and make it more nutritious. This variety is not to everyone’s taste, but you can try it for variety.

The ingredients for cooking are:

rice – 250 g;
sugar – 1.5 tbsp. l;
pumpkin pulp – 250 g;
salt – 1 tsp;
milk – 500 ml.

Well-washed rice is poured with a glass of boiling water and brought to a boil. After this, it should be carried out over low heat for 10 minutes. At this time, grate the pumpkin on a coarse grater and add it to the cereal along with salt and sugar.

This mixture is poured with a dairy product and cooked to a boil over medium heat. After this, the power is turned to minimum and cooking continues for another quarter of an hour.

Then the dish must be removed from the stove, wrapped in a towel and allowed to brew.

Video recipe from Grandma Emma:

The addition of dried fruits gives the porridge an original taste and additional nutritional properties.

Products:

rice – 1 glass;
dried apples – 100 g;
milk – 500 ml;
butter – 100 g;
dried apricots – 100 g;
water – 2 glasses;
sugar – 2.5 tbsp. l;
salt;
vanillin.

Dried fruits are softened by soaking for half an hour. The washed cereal is placed in a pan, filled with water, salted and cooked until tender. Apples and dried apricots are cut into small pieces.

Excess liquid is drained from the finished rice and the milk component is added. Bringing to a boil, pour in sugar, chopped dried fruits and vanillin. Mix the ingredients, the dish can be removed from the stove and seasoned with oil.

This product allows you to prepare rice porridge, which is in no way inferior to regular porridge in quality and taste.

For this you need:

rice – 1 glass;
powdered milk – 6 tbsp. l.;
water – 4 glasses;
sugar 2.5 tbsp. l.;
butter – 100 g;
salt.

The principle of preparing this dish may differ depending on what kind of powdered milk is used. Domestic powder must be diluted in boiled water, imported powder can be poured into porridge in dry form.

The washed cereal is poured either with water or with a mixture of it and powder. After boiling, reduce the heat and cook until the rice softens. After this, milk powder is added if it has not already been added.

Add salt and sugar, stir and cook until tender. Finally, add oil.

This method involves cooking in the oven, which allows you to give the food a special taste.

Ingredients required for the recipe:

milk – 400 g;
sugar – 2 tbsp. l.;
rice – 1 glass;
dry fruits – 200 g;
jam – 100 g;
water – 1 glass;
butter – 100 g;
salt.

Before starting, you need to rinse the cereal well, then pour cold water for half an hour. Next, prepare clay pots.

When the specified time has passed, rice is placed at the bottom of the containers, sprinkled with salt and sugar, and the dairy product is poured into it.

The pots are placed in an unheated oven, setting the temperature to 190 degrees. Cooking time is 1 hour and 40 minutes. The finished porridge is served with jam, dried fruits or nuts.

This recipe allows you to prepare a dessert variety of porridge. Components for it:

rice – 150 g;
condensed milk – 200 g;
water – 500 ml;
salt.

Water (half) is combined with condensed milk. The components must be mixed so that the mixture is relatively homogeneous. The rice, washed and filled with water, is placed on the stove and waited until it boils.

Milk rice porridge in the microwave

A microwave oven is a very convenient device for preparing such porridge.

The list of ingredients includes:

rice – 1 glass;
sugar – 2 tbsp. l.;
water – 2 glasses;
butter – 100 g;
milk – 400 ml;
salt.

The cereal should be washed, filled with water and placed in the microwave. Cooking period 22 minutes. During this time, you need to mix the ingredients 3 times. Next, the dairy product is poured into the mixture and the bulk components are added. The microwave is turned on again and the dish is cooked until cooked, which will take 3 minutes.

Round is best for rice porridge with milk. White rice, although other varieties can also be used.

When washing cereals, you need to pay attention to the color of the water. Stop when the liquid becomes clear.

To make milk porridge cook faster, you should add water to it. The milk needs to be monitored as it often escapes. To taste and decorate the dish, you can use fruits, berries, jam, and nuts.