How to cook delicious rice porridge with meat. Recipe for rice porridge with chicken How to cook delicious rice porridge with meat

Step-by-step recipes for rice porridge with meat for a tasty and satisfying lunch or dinner

2017-09-23 Natalia Danchishak

Grade
recipe

9060

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

8 gr.

17 gr.

Carbohydrates

22 gr.

274 kcal.

Option 1. Rice porridge with meat - classic recipe

Rice porridge with meat is a simple, but tasty and satisfying dish that is suitable for both lunch and dinner. Not to be confused with pilaf! This is exactly porridge.

Ingredients

• 300 g pork tenderloin;
• salt;
• 200 g rice;
• freshly ground pepper;
• two onions;
• 70 ml vegetable oil;
• garlic - two cloves;
• carrots - one pc.

Cooking procedure

1. Rinse the rice grains well. Then fill with water and leave for ten minutes.

2. Wash the meat, dry with napkins. Trim off excess fat, films and veins. Cut the pork into small pieces. Place a frying pan with vegetable oil over high heat. Place the meat in well-heated oil and fry, stirring constantly, until golden brown.

3. Peel and wash the onions and carrots. Finely chop the onion. Cut the carrots into small cubes. Place the vegetables in the pan with the meat. Stir and fry over high heat for another five minutes.

4. Place the rice in a sieve and leave to drain all the liquid. Transfer the cereal to the frying pan. Gently level, cover and leave for a couple of minutes until the rice is soaked in oil.

5. Season with salt and pepper and pour in two cups of purified water. Turn off the heat, cover with a lid and cook the porridge for ten minutes. Place the garlic cloves into the rice without peeling them, reduce the heat a little more and simmer under the lid for the same amount of time. The water should be completely absorbed into the cereal.

Stir the finished porridge and serve with vegetable salad.

It is better to rinse the rice under running water, placing the cereal in a sieve. Fry the meat over high heat to “seal” the juices inside. Cook the porridge in a cast iron bowl.

Option 2. Rice porridge with meat and vegetables in a slow cooker

A multicooker makes life much easier for housewives; there is no need to constantly monitor the cooking process. Vegetables will make the dish not only filling and tasty, but also healthy.

Ingredients

• 100 g chicken fillet;
• 50 ml vegetable oil;
• packaging of Mexican or Hawaiian mixture;
• bulb;
• stack rice;
• salt;
• stack purified water;
• carrot;
• freshly ground pepper.

Cooking method

1. Remove the skin from the onion. Wash the vegetable and chop it into thin quarter rings.

2. Wash the chicken fillet under the tap and pat dry with a napkin. If there is skin, cut it off. Cut the meat into two centimeter cubes.

3. Peel the carrots, wash and chop using a grater with large sections.

4. Pour vegetable oil into the container of the device. Activate the baking program. Place the chicken fillet in the heated oil and cook for about five minutes. Then add
onions and carrots. Continue frying, stirring regularly, for the same amount of time.

5. Rinse the rice thoroughly. Place the cereal on top of the meat and vegetables. Top with Mexican or Hawaiian mixture. Season everything with spices, pepper and salt. Stir. Pour purified water in a thin stream.

6. Close the lid of the device and switch the multicooker to the “pilaf” mode. Cook the porridge until the beep sounds. Stir the finished porridge with a wooden spatula and serve with a salad of fresh vegetables.

You can fry meat and vegetables in the “baking” or “frying” mode. It is better to use round rice for porridge. The Mexican or Hawaiian blend can be replaced with any fresh vegetables.

Option 3. Rice porridge with meat in pots

Porridge in pots turns out especially tasty, with a rich taste. Milk and cheese will add a soft creamy taste to the dish, and garlic will add piquancy.

Ingredients

• 350 g meat;
• 600 ml broth;
• one and a half stack. rice;
• 150 ml milk;
• 100 ml vegetable oil;
• 100 g cheese;
• a clove of garlic;
• sea ​​salt.

Cooking method

1. Wash the meat, dip it in a paper towel. Trim off all excess and cut along the grain into small pieces.

2. Peel the garlic, wash it and finely chop it. Place a cast iron frying pan over high heat, add vegetable oil and heat it well. Place the meat and fry until golden brown. Then add garlic, stir and remove from heat.

3. Wash the rice. Transfer the rice grains to the frying pan, add salt and stir.

4. Grind the cheese on a coarse grater and place in a frying pan. Stir again. Place the rice mixture with meat in clay pots, filling them halfway. Pour milk into each pot and fill it up to the shoulders with broth.

5. Place the pots in a cold oven. We do not cover with lids. Turn the temperature up to 200 C. As soon as signs of boiling appear on the surface, reduce the temperature to 100 C and cook for another forty minutes.

Milk can be replaced with low-fat cream. Do not place pots in a preheated oven; sudden temperature changes may cause the pottery to burst.

Option 4. Rice porridge with meat “Shavlya”

This is an Uzbek dish that differs from pilaf in its cooking technology. The peculiarity is that fresh tomatoes are used for preparation. The porridge has a rich taste and aroma.

Ingredients

• 1 kg rice;
• 5 g ground black pepper;
• 1 kg of beef or pork pulp;
• 10 g ground paprika;
• 800 g carrots;
• 15 g cumin;
• 350 g onions;
• 15 g sea salt;
• 600 g tomatoes;
• 400 g vegetable oil.

Cooking method

1. Pour the rice into a sieve and rinse by placing it under running cold water. Stir constantly while doing this.

2. Cut the meat into pieces weighing approximately 15 g each.

3. Chop the onions into thin half rings.

4. Cut the peeled carrots into thin long strips. Cut the tomatoes into cubes.

5. Heat vegetable oil in a cauldron. Add the meat and fry until golden brown, stirring regularly. Add onions, then carrots and finally tomatoes. Fry for ten minutes. Season with salt, cumin, sweet paprika and pepper. Stir and add three liters of water.

6. Place rice in boiling broth. Cook over high heat, stirring regularly, until the cereal is cooked through. Cover with a lid, turn off the heat and leave to steep for 20 minutes.

Today we will make rice porridge with meat. Such food will be an excellent answer to the age-old question “What to cook?” In one dish, the housewife and her household receive two dishes at once: a main course and a side dish. All that remains is to cut a light salad of fresh vegetables - and lunch is ready. The porridge turns out very juicy, aromatic and satisfying. It is cooked quickly and from available products.

Ingredients

• pork – 300 g;
• rice – 200 g;
• carrots – 2 pcs.;
• onions – 2 pcs.;
• salt, spices - to taste;
• vegetable oil – 1 tbsp. l

Preparation

Wash the meat, cut into small pieces.

Place in a saucepan with heated vegetable oil. Fry for 5-7 minutes, stirring.

Peel the onion, wash it, and finely chop it with a knife. Its quantity varies depending on the preferences of the housewife and her family. You can chop one or two onions.

Pour the prepared onion into a saucepan.

Peel the carrots, wash them and grate them. The more there is, the brighter the porridge will turn out.

After 2-3 minutes, add the carrots. Mix everything and fry for 10 minutes, remembering to stir.

We wash the rice in several waters.

Pour the cereal onto the meat and vegetables.

For porridge, short-grain rice is often used. It boils faster. But here we are talking about porridge with meat, like pilaf. Therefore, it is better to take a long-grain variety of rice cereal.

Fill everything with two glasses of cold water and simmer after boiling for 20 minutes. Then add salt and season with spices to taste. Simmer for another 10-15 minutes until all the water is absorbed into the cereal.

Cover the finished porridge with a lid and leave to rest for 10 minutes.

Then place on serving plates and serve, sprinkled with herbs.

Aromatic, satisfying, juicy rice porridge with meat will impress with its appetizing appearance and amaze with its harmonious taste. Without much hassle, a wonderful hot dish for the whole family appeared on the table from simple ingredients in a short time. And cooking can be a joy.

Rice porridge with meat - delicious, crumbly, simmered and with a homemade meat flavor! Every housewife can prepare such porridge, because unlike pilaf, it does not require special spices, lamb or a cauldron. To prepare rice porridge, you can use almost any utensil - a pot or frying pan. The fastest way to prepare porridge is with chicken, but today we will cook with pork, it has juicy and tender meat, the porridge turns out simply delicious!

Unlike pilaf, you can use any rice for rice porridge; not only long, but also round polished rice will do.

We prepare the dish in a saucepan, but the recipe can easily be adapted to the slow cooker. You can also bake the porridge in the oven; the most convenient and tastiest way to do this is in a large ceramic pot.

Taste Info Meat main courses / Second: cereals

Ingredients

• pork pulp – 300 g;
• rice - 1 tbsp.;
• carrots – 1 pc.;
• onion – 1 pc.;
• tomato – 1 pc.;
• garlic – 2-3 cloves;
• salt – 1 tbsp;
• water – 2 tbsp.;
• vegetable oil – 2 tbsp.

The quantity of products is designed for 2 servings. Cooking time 60 minutes.

How to cook rice porridge with meat

Wash the pork pulp and dip it a little with a paper towel to remove excess moisture so that the meat does not scorch during frying. Remove all films and tendons and cut the pulp into small cubes.

Peel the onion and cut into small pieces.

Wash the carrots, peel and cut into thin strips. Long and thin carrots can be cut into coins.

Pour vegetable oil into a thick-bottomed pan and heat over high heat. Fry the pieces of pork in hot oil until golden brown. We do not turn down the heat; it is important for us to seal all the juices in the meat so that it turns out juicy and tasty. When frying meat, do not forget to stir it constantly, otherwise the meat will cook unevenly and burn.

Add onions and carrots to the fried meat. Mix everything and fry for about 5-7 minutes. The heat can now be reduced to medium.

For color and juiciness, add one large tomato or two small ones. Cut the tomato into small pieces. In addition to tomatoes, you can add sweet pepper or a little hot pepper to the rice porridge.

Add the tomato to the pan with the meat and vegetables and simmer for about 3 minutes. You can omit the tomato or replace it with one tablespoon of tomato paste.

To prepare porridge, you can use any rice - round or long grain. With steamed rice, the porridge will probably turn out crumbly, but in my opinion, it is good for pilaf, and in regular porridge such rice turns out to be too bland. Rinse the rice under cold running water until the water stops becoming cloudy. Place the rice in the pan in an even layer. Close the pan with a lid and fry the rice along with the meat and vegetables so that it is saturated with juices and oil.

Now add two glasses of boiled water, salt and spices to taste. Rice takes a lot of salt, so you can safely add a level tablespoon of salt. We turn up the heat and when the water boils, don’t turn it down immediately. Let the rice simmer for about 2-3 minutes. Then reduce the heat to the lowest point, add unpeeled garlic cloves to the rice, cover the pan with a lid and simmer for about 35-40 minutes.

At this time, do not touch the porridge, do not open the lid and do not mix the contents. After 40 minutes, turn off the stove, but do not remove the pan from the stove. The porridge should sit for another 20-25 minutes. The pan can be covered with a thick towel. Mix the finished porridge with a wooden spatula with a long handle, place it on plates and serve. Bon appetit!

Porridge differs in that other varieties of rice are used for it; pilaf must be crumbly, but porridge is not. Rice porridge uses less onions and carrots, as well as spices. But nevertheless, properly cooked porridge is very tasty, and that’s what we’ll be cooking today!

In our family, we love rice porridge with pork even more than pilaf. It turns out especially tasty from Krasnodar rice. It's just perfect for this dish. The porridge turns out thick, moderately boiled and tastes simply incomparable. Meat can be used either beef or pork, but with pork it turns out easier and tastier.

Ingredients:

• Krasnodar rice - 1 cup
• Pork pulp - 400 gr
• Carrots - 1 large
• Onion - 1 large onion
• Salt, ground black pepper to taste
• Vegetable oil - 2 tbsp
• Water - 2 glasses

Preparation:

It is best to cook porridge either in a cauldron or in a saucepan with a thick bottom. First of all, wash and peel the carrots and onions.

Cut the carrots into small cubes, and chop the onion finely.

Pour a little sunflower oil into a saucepan or cauldron and fry the onions and carrots. It is important to stir constantly so that the vegetables do not burn. They should be slightly golden in color, not brown!

Wash the meat, cut it into small pieces, no larger than 1x1 cm. Place in a saucepan with the vegetables. And fry it a little.

Wash the rice until the water becomes clear.

Pour the rice into the pan with the vegetables and meat. Salt, add peppercorns.

Pour hot water. It should be exactly twice as much as rice. If you took 1 glass of rice, then take 2 glasses of water.

Add a small bay leaf, cover the pan with rice porridge and meat with a lid.

Cook the porridge for 20-25 minutes over low heat. When the rice has absorbed all the water, turn off the gas and wrap the pan well in a kitchen towel. Let it sit for 15 minutes.

In a quarter of an hour, the rice porridge with meat will be ready. You can serve the porridge with fresh vegetables or homemade preparations in the form of pickled cucumbers or pickled tomatoes.

As you can see, it’s not at all difficult to cook a delicious rice porridge with meat. An excellent second course for lunch and children eat it with pleasure.

Rice porridge cooked in a Russian oven is much tastier than cooked in the traditional way on the stove. If you have an oven, try cooking the dish in it.

When preparing porridge, at the stage when you fry the onions and carrots, you can add a little tomato paste. Then the porridge will become golden in color and acquire a slight sourness.

If you like spices, season the porridge with your favorite herbs or spices.

Enjoy your meal!

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There are a large number of options for pilaf. For novice housewives, preparing real pilaf can be difficult for various reasons: you need a cauldron, lamb, spices, etc. Rice porridge with meat is not pilaf, but it is also a very tasty dish that any housewife can prepare. I suggest you diversify your menu with this tasty and satisfying dish. I cook in a frying pan.

To prepare rice porridge with meat, you can also use chicken, but I took a small piece of pork. The ingredients for this dish are the simplest.

First, rinse the rice well and soak it in cold water for 10 minutes.

Cut the meat into small cubes.

Fry the meat in well-heated vegetable oil until golden brown, then the meat will remain juicy. While the meat is fried, chop the onions and carrots.

Add vegetables to the fried meat.

Stir and fry everything together over high heat for 5-7 minutes. Meanwhile, place the rice in a sieve and let the water drain. Add rice to meat and vegetables.

Carefully spread the rice over the meat. Keep the pan covered for 2-3 minutes, let the rice soak up the juices and oil.

Now add salt and pepper to taste and add 2 cups of water (which was used to measure the rice), reduce the heat a little, cover with a lid and leave the rice porridge with meat to cook for 10 minutes. After the time has passed, add unpeeled garlic cloves to the rice, lower the heat and leave to simmer under the lid for another 10 minutes until the water has completely evaporated.

Rice porridge with meat is ready! Garnish the dish with your favorite herbs and serve immediately; rice porridge with meat is good piping hot. The dish turns out very tasty, satisfying and beautiful!

Bon appetit!