→ How to cook rice porridge with milk in a saucepan: step-by-step recipe and proportions of the dish. Milk rice porridge Recipe for delicious rice milk porridge

How to cook rice porridge with milk in a saucepan: step-by-step recipe and proportions of the dish. Milk rice porridge Recipe for delicious rice milk porridge

DESCRIPTION

Serves 4
Cooking time: 25 min.
Total time 35 min.

Rice porrige- This is a great breakfast for champions that will saturate your body with energy for the whole day. But in order for breakfast to give you not only strength, but also pleasure, the porridge must be prepared in certain proportions and sequence, in other words, in order to prepare delicious rice porridge with milk, you need to know some of the subtleties of its preparation. Rice porridge contains practically no cholesterol and saturated fatty acids, which makes it a good dietary element.

INGREDIENTS

  • Milk - 500 ml.
  • Sugar - 15 g.
  • Short grain rice - 200 g.
  • Salt - ½ tsp.
  • Butter - 30 g

So, how to cook rice porridge with milk?

COOKING

  1. Pour 200 g of short grain rice into a pan, pour it cold water so that the water completely covers the rice by about 1 cm. Place the pan on the stove, turn on medium heat and cook until all the water is absorbed. Don't forget to stir the rice so it doesn't burn on the bottom of the pot.
  2. Add a small portion of milk, reduce the heat on the stove and continue stirring the porridge.
  3. After the rice porridge with milk thickens, add a little milk again. Add ½ tsp. salt, 15 g sugar. Continue adding milk little by little until the rice porridge becomes thin and soft.
  4. Do not let the porridge become thick, because... After it sits, it will thicken even more. At the same time, if you decide to add more milk, be sure to bring the porridge to a boil.
  5. Turn off the stove, cover the pan with rice milk porridge and leave it for 10-15 minutes.
  6. Serve with a piece of butter. If you wish, you can add fresh berries, fruit, sprinkle with your favorite spices, such as cinnamon!

Chef's tip: Rice porridge with milk acquires an amazing taste if you add blueberries to it.

Liquid rice porridge with milk. How to cook?

INGREDIENTS

  • Rice - 1 glass
  • Salt - 1/2 teaspoon
  • Milk - 4-5 glasses
  • Butter - to taste
  • Sugar - to taste

COOKING

  1. Pour a glass of rice into a container and rinse several times in cold water.
  2. Pour water into a separate pan and place it on the stove.
  3. When the water boils, add our rice and cook halfway for about 7 minutes.
  4. Then drain the remaining water, place the rice in a colander, and wait for the water to drain.
  5. While the rice is drying, pour milk into the pan, add some salt and put it on the stove. When the milk is hot, pour in the rice.
  6. Reduce the heat on the stove and cook the liquid rice porridge in milk for about 15 minutes.
  7. Add sugar, remembering to stir.
  8. After 15 minutes, remove the rice from the stove, cover with a lid and let sit for 10 minutes.
  9. You can add it directly to plates butter taste.

This porridge is similar to a casserole, so it will become a favorite breakfast for kids!

INGREDIENTS

  • Round grain rice – 1 cup
  • Milk 2.5% - 450 ml.
  • Water – 350 ml.
  • Sugar – 1 tbsp.
  • Salt – 1 tsp.

COOKING

2 votes

Rice porridge is one of the basic dishes; any chef and most housewives can cook it. It can be sweet or unsweetened, boiled with water or milk, with the addition of fruits or vegetables, mushrooms, and meat. It can be made not only for breakfast, but also for lunch or dinner. Knowing how to cook rice porridge, you will significantly expand your family menu and be able to feed your loved ones delicious, satisfying and healthy breakfasts, lunches and dinners.

Cooking features

Rice is one of the first grains that people began to grow specifically for food. Dishes from it are prepared in different parts of the world. In our country the most traditional dish Rice porridge is considered to be made from rice, and there are a huge number of recipes for its preparation. Even though the rice porridge is cooked according to different recipes, general principles her preparations remain general. Knowing them, cook delicious and delicious dish Even a novice housewife can make rice from rice.

  • Growing rice for many millennia, humanity has developed many varieties with very different characteristics, learned in different ways its processing. Different varieties rice cereal intended for cooking different dishes. Some are used for risotto, others for pilaf, and others for sushi. The varieties of short-grain rice that contain a lot of starch are considered the most suitable for preparing porridge. It is from them that the porridge is viscous and pleasant to the taste.
  • On store shelves you can find brown, creamy and white rice. The first is unprocessed, it is the most useful, but takes too long to boil to be used for making porridge. Creamy grains are steamed. This processing method also allows you to preserve the benefits of rice. Steamed cereal also does not boil as quickly as we would like. Therefore, before preparing porridge from it, it is soaked in cool water for at least half an hour. Grinding the grain allows you to obtain white rice, which is ideal for preparing porridge and does not require pre-soaking.
  • Before cooking porridge, any rice needs simple preparation. First, it is sorted out, removing pebbles, spoiled grains and other debris. Then the cereal is washed with cool water. The last time it can be washed with hot water to remove not only starch, but also greasy film from the surface.
  • The prepared rice is poured with cool liquid, brought to a boil over medium heat and the foam that appears on the surface is removed, then reduce the heat and cook the rice until tender. At the same time, the porridge must be stirred periodically so that it does not burn. It is especially important to do this when cooking milk porridge from rice. Add sugar and salt immediately or before turning down the heat.
  • If there is not enough liquid, add a little water and stir the porridge. If you add milk instead of water, the porridge will almost certainly burn.
  • Cooking time porridge may depend on the type of rice used, on the ratio of water and milk, cereals and liquid. It usually takes 20 minutes to prepare crumbly porridge, but then wrap the pan with the food and leave the porridge to steam for 15-20 minutes. Viscous rice porridge is cooked in milk for 30-40 minutes. When cooking porridge in a slow cooker, it takes 10 minutes longer. Often the unit determines the readiness of the dish independently and sets the time automatically taking into account the running program.
  • To cook rice porridge in a multicooker, use the “Milk porridge” program. If this multicooker model does not have such a function, activate a program designed for preparing any other cereal dishes. It is usually called “Rice”, “Buckwheat” or “Porridge”, although it may have another name.
  • To cook porridge on the stove, it is recommended to use a pan with a high-quality non-stick coating or with a double bottom.
  • Rice porridge cannot be cooked with milk alone. This would take too long and the porridge would probably burn. Usually milk is mixed with water in the same ratio. You can add more milk than water, but no more than 3/4 of the total volume of liquid. Sometimes even more water is added than milk.

Rice porridge will taste better if it is seasoned with oil. Usually it is added to already prepared food.

Proportions of cereal and liquid

To obtain the expected result when cooking rice porridge, it is important to choose the correct proportions of cereal and liquid.

  • To make the rice porridge crumbly, take 2-2.5 glasses of water per glass of cereal. Crumbly rice porridge is usually not cooked in milk.
  • To prepare viscous rice porridge, you need to take 4 glasses of liquid per glass of rice, for example 2 glasses of water and 2 glasses of milk.
  • Liquid rice porridge will be obtained if you take 5-6 glasses of liquid per glass of cereal, for example 2 glasses of water and 4 glasses of milk. This is the kind of porridge that is usually prepared in kindergarten.
  • When cooking rice porridge in a slow cooker, add the same amount of liquid as when cooking the food in a saucepan.

A glass with a capacity of 200 ml holds from 180 to 200 g of rice. A glass with a capacity of 250 ml contains 225-250 g of rice cereal. The exact data may depend on the rice variety.

Important! Rice contains a significant amount of protein, which is easily digestible by the human body, and complex carbohydrates. It charges you with energy for a long time, does not cause allergic reactions, and is even suitable for baby food.

Rice is rich in vitamins E and PP, calcium, potassium, iron, phosphorus, copper and a number of other elements, so regular consumption of rice porridge helps maintain good condition of the whole body.

Calorie content 100 g of rice cereal is about 330 kcal, porridge prepared from it in milk and water with a small sugar content is about 150 kcal.

Crispy rice porridge on water in a saucepan

  • rice – 220 g;
  • water – 0.5 l;
  • salt – 3 g;
  • butter - to taste.

Cooking method:

  • Sort through the rice grains and rinse them until the water runs clear. Pour boiling water over it, drain after a minute.
  • Place the prepared rice in a pan, add salt to it. Fill with the prescribed amount of water.
  • Place the pan on the stove and bring its contents to a boil over medium heat. Cook for 2-3 minutes, skimming off any foam that appears on the surface.
  • Turn down the heat. Cook the porridge until there is almost no liquid left in the pan. This will take about 20 minutes.
  • Remove the pan with porridge from the heat. Add a piece of butter or a spoonful of vegetable oil to it, stir.
  • Cover the pan with a blanket or several towels and leave for 15 minutes.

The porridge prepared according to this recipe turns out tasty, it can be eaten just like that, but more often it is still used as a side dish or supplemented with meat and vegetables during its preparation.

Viscous milky rice porridge

  • rice – 0.2 kg;
  • milk – 0.4 l;
  • water – 0.4 l;
  • sugar – 20 g;
  • salt - a pinch;
  • butter - to taste.

Cooking method:

  • Rinse the rice well. Fill it with water and place it on the stove.
  • Over medium heat, bring the water to a boil. Cook for 2-3 minutes, without reducing the intensity of the flame and removing the foam protruding from the surface.
  • Turn down the heat. Cook the rice for 10-15 minutes until most of the water has evaporated.
  • Add salt, sugar, stir.
  • Heat the milk in a separate pan. Pour it into the pan with the rice and stir.
  • Continue cooking the porridge over low heat, stirring frequently, until thickened. This will take about 20 minutes.
  • Add oil, stir. Remove the pan from the heat.

Let the porridge stand covered for 10 minutes and invite your household to the table. Viscous milk porridge made from rice cereal is one of the favorite types of breakfast not only for children, but also for adults.

Liquid milk porridge from rice

  • rice – 0.2 kg;
  • water – 0.4 l;
  • milk – 0.8 l;
  • sugar - to taste;
  • butter - to taste;
  • salt - a pinch.

Cooking method:

  • Pour water over the washed rice and bring to a boil over medium heat. Reduce the flame intensity and cook the rice for 10 minutes.
  • Drain off any excess liquid; if desired, you can even rinse the rice with warm water.
  • Boil milk, add salt and sugar to it. Stir until the dry ingredients dissolve.
  • While stirring the milk, add the rice, boiled until half cooked.
  • Cook the porridge over low heat, stirring frequently, for 20-30 minutes, until the rice is completely soft.
  • After removing the pan with porridge from the heat, add oil and stir. Cover the pan and wait 10 minutes.

Milk porridge prepared according to this recipe turns out tender, liquid, and children really like it.

Liquid rice porridge on water

  • rice – 0.2 kg;
  • water – 0.8 l;
  • salt – 2 g.

Cooking method:

  • Pour the prepared rice with water, add salt, and place over medium heat. Bring the contents of the pan to a boil, skim off the foam.
  • Reduce heat and cook the porridge for 30 minutes. The rice should be completely cooked and soft.
  • After removing the pan from the heat, cover it and leave for another 10-15 minutes.

This porridge is usually prepared for people recovering from an illness, for the elderly. If there is no ban on eating butter, you can put a small slice in a plate of porridge, then the dish will become much tastier.

Rice porridge in a slow cooker

  • rice – 100 g;
  • water – 0.25 l;
  • milk – 0.25 l;
  • sugar – 5-10 g;
  • salt - a pinch;
  • butter – 20 g.

Cooking method:

  • Place the prepared rice in the multicooker bowl.
  • Sprinkle it with salt and sugar.
  • Grease the walls of the multicooker with butter approximately halfway up the height of the bowl. The butter line will become a boundary that the milk cannot cross when boiling.
  • Place the remaining butter on the cereal.
  • Boil water, dilute milk with it.
  • Pour the prepared mixture over the cereal and stir gently.
  • Turn on the unit by selecting the “Milk porridge” program and wait until it finishes. If your device does not have such a function, select the “Cereal”, “Porridge”, “Rice” program or a similar one, set the timer to 40 minutes.

After completing the main program, it is recommended to leave the kusha for 10-20 minutes in the heating mode, then it will be even more tasty.

Rice porridge with yogurt, dried fruits and nuts

  • rice – 0.2 kg;
  • seedless dried apricots – 50 g;
  • pitted prunes – 50 g;
  • raisins – 50 g;
  • walnuts – 50 g;
  • honey – 5-10 ml;
  • salt - a pinch;
  • butter – 50 g;
  • natural yogurt – 100 ml;
  • water – 0.5 l (or 0.3 l each of water and milk).

Cooking method:

  • Pour the prepared rice with water or milk diluted with it, add a pinch of salt.
  • Place the pan with rice on the fire. After bringing the contents of the pan to a boil, reduce the intensity of the flame. Cook the porridge, stirring occasionally, for 20 minutes.
  • While the rice is cooking, cut the prunes and dried apricots into small pieces, and chop the nuts with a knife.
  • Melt the butter in a saucepan, add nuts and dried fruits. Add honey.
  • Simmer the dried fruits for 5 minutes over low heat.
  • When the porridge is almost ready, add a dressing made from butter, honey, nuts and dried fruits and stir.
  • Remove the pan with porridge from the heat and cover. Leave for 15 minutes.

When serving the porridge, season it with unsweetened yogurt. The dish according to this recipe turns out to be so tasty that no one with a sweet tooth will refuse it.

Rice porridge with mushrooms

  • rice – 220 g;
  • water – 0.75 l;
  • fresh champignons – 0.3 kg;
  • carrots – 100 g;
  • onions – 100 g;
  • refined vegetable oil– 40 ml;
  • salt, spices - to taste.

Cooking method:

  • Sort the rice, rinse it first with cold water, then with hot water.
  • Place the rice in a saucepan, add water, add salt and cook. You need to cook it for 20 minutes after boiling over low heat.
  • While the rice is cooking, peel the vegetables. Grind the carrots on a grater with large holes, cut the onion into small cubes.
  • Wash the mushrooms, dry them, cut into strips.
  • Heat oil in a deep frying pan and add chopped vegetables. Fry them until the onions turn golden.
  • Add mushrooms to vegetables. Fry them together with the vegetables until the liquid released from the mushrooms evaporates from the pan.
  • Drain excess water from the rice, add fried vegetables and mushrooms to the pan with it, and stir.
  • Remove the pan from the heat and cover.

Wait 15-20 minutes for the porridge to finish cooking and invite your household members to the table. According to the given recipe, it turns out to make a complete dish that can be eaten even during fasting. Vegetarians will also like it.

Compound:

  • rice – 100 g;
  • water – 0.2 l;
  • milk – 0.2 l;
  • bananas – 0.2 kg;
  • sugar – 20 g;
  • salt - a pinch;
  • butter – 25 g.

Cooking method:

  • Wash and peel the banana. Mash it with a fork or, cutting into small pieces, beat with a blender. The smoother the consistency of the banana puree, the better.
  • Rinse the rice and cover with water. Bring to a boil over medium heat. Reduce the flame intensity and cook for 15-20 minutes.
  • Boil milk in a separate saucepan, dissolve salt and sugar in it.
  • Transfer the rice to the hot milk. Cook the porridge for another 10-15 minutes until it thickens.
  • Add banana puree and stir. Simmer the porridge over very low heat for 5 minutes.

All that remains is to divide the porridge into plates. Place a slice of butter in each serving and serve the delicacy to the table.

Compound:

  • rice – 120 g;
  • water – 0.4 l;
  • milk – 0.2 l;
  • sugar – 40 g;
  • apple – 0.2 kg;
  • salt - a pinch;
  • butter - to taste.

Cooking method:

  • Pour water over the prepared rice and cook over low heat until the liquid disappears.
  • Add warm milk, sugar and salt, stir.
  • After 5 minutes, add the peeled and cut into small cubes apple. Cook the porridge until done.

When serving the porridge, season it with butter. Additionally, you can sprinkle the porridge with chocolate or nuts.

Rice porridge is one of the most favorite among children and adults. Boiled in milk with the addition of fresh or dried fruit, it turns into a delicious dessert. No one with a sweet tooth will refuse such a breakfast. However, the porridge from rice flour you can make not only dairy products. Then it can serve as a side dish for fish or meat, or even as an independent dish.


Product Matrix: 🥄


I used to think: “Well, what could be easier than cooking porridge? Pour milk over the rice and cook until it’s cooked.” True, sometimes it gets burnt or undercooked... And the taste is still not the same as in canteens.
But it turns out that this is not how you should cook it at all!


Very good recipe Svetlana shared. I learned a lot about cooking. True, my porridge turned out to be a little thick, because... There wasn’t enough milk, but I still felt the difference... This is real porridge! The kind that was always given in kindergarten (school, camps, hospitals)... Words by the author, photos are mine

For 5-6 servings of medium viscosity porridge(you can take everything half as much)

  • Rice cereal - round, unparboiled - 1 cup 200g (I recommend taking Krasnodar rice)
  • Water - 2 glasses of 200 ml each
  • 2-3 glasses of milk (to desired thickness)
  • Salt on the tip of a teaspoon
  • Sugar to taste

I always pre-soak rice grains in cold water for 0.5-1 hour. It swells and cooks faster. But this is not at all necessary...
Rinse the cereal and drain the water...
Pour measured water into a saucepan, bring to a boil and add washed rice.

Bring to a boil and cook over low heat for 10 minutes until it disappears completely and thickens, covering with a lid.





Pour 2 cups of hot milk into the porridge,


stir, add salt at the tip of the teaspoon.

Cook, stirring occasionally, until tender for another 10-15 minutes over low heat (4 out of 9). Try it. The rice should become soft. Add sugar to taste and optional.

The porridge is ready:




* For kids, it is better to make the porridge thinner by adding another 0.5-1 glass of milk and cook until the porridge is more soft and tender. Kids don't like thick porridge.

Rice loves liquid very much. No matter how much you pour, it will absorb everything. Therefore, you can adjust the thickness of the porridge with milk as you wish.


After cooking, rice porridge thickens quickly, so it is advisable to use it immediately.

Bon appetit you and your children!

Anyone who was lucky enough to have a cook in kindergarten retained a sweet childhood memory for the rest of their lives - milk rice porridge. Soft, tender and viscous, it was eaten with pleasure even by those capricious children who could not be forced to eat on their own.

Probably many people tried to cook porridge at home “like in kindergarten,” but not everyone succeeded. All the secrets of kindergarten rice porridge are revealed in our recipe!

Name: Milk rice porridge Date added: 18.12.2014 Cooking time: 30 min. Recipe servings: 5 Rating: (7 , Wed 3.86 out of 5)
Ingredients

Milk rice porridge recipe

It is better to take round rice and not steamed - it boils better, and children do not like thick porridge. Rinse the rice with cold water several times until the water runs clear. Then pour cold water and let stand for 1 hour to swell. This step is not necessary, and you can start cooking the porridge immediately after washing the cereal. Boil 400 ml of water in a saucepan.

Drain the rice and pour it into boiling water. Bring to a boil, reduce heat and cover with a lid. Cook for 10 minutes. When the water has boiled, pour in 400 ml of hot milk, stir, add salt and sugar, cover and leave on low heat for another 10-15 minutes. Remember: rice loves liquid! If the porridge is too thick, add more hot milk.

Bring to a boil, turn off after 2 minutes. Place on plates, adding a piece of butter on top at the rate of 20 g per serving. Porridge can be topped with liquid honey, jam or syrup. It’s better to eat it right away, otherwise the porridge will thicken and will no longer be “like in kindergarten.”

Recipe for rice milk porridge with pumpkin

Milk porridges and pumpkin dishes are traditional fillings children's menu. But not all kids agree to eat porridge prepared according to traditional recipe. Pieces of caramelized pumpkin and banana will help correct the situation - porridge with such filling turns out much tastier, but does not lose its usefulness, combining a huge number of vitamins and microelements!

Name: Rice porridge with pumpkin
Date added: 18.12.2014
Cooking time: 40 min.
Recipe servings: 4
Rating: (7 , Wed 3.86 out of 5)
Ingredients To begin, place a grain of rice in a bowl and pour warm water over it several times, draining the moisture each time. This is necessary to minimize the risk that the porridge will turn out thick and viscous. Pour two glasses of water into the pan, bring to a boil, add the washed rice and cook over low heat, stirring the mixture occasionally.

After 10-12 minutes, place the rice in a strainer. If there are any lumps in the porridge, place the rice strainer over the sink and rinse it with warm water. Heat 800 ml of milk in a saucepan, add rice and cook over low heat for about 15 minutes. Remember that the porridge must be constantly stirred so that it does not burn. Then add a piece of butter, a couple of tablespoons of sugar, add some salt, stir and cover the pan with a lid and a towel.

Pumpkin will make rice porridge even more vitamin-rich and healthy. While the porridge is rising, take care of the pumpkin. Peel a piece of pumpkin and cut the vegetable into small cubes. Next, heat half a glass of water in a frying pan, add 4 tablespoons of granulated sugar and bring the syrup to a boil, constantly stirring the sugar mass. After this, you need to reduce the intensity of the stove to a minimum, put pieces of pumpkin in the frying pan and keep it in the syrup for 15-20 minutes.

The moment the pumpkin is ready comes when the pieces become slightly transparent. Place the pumpkin on a plate and let the caramel set a little. Peel the banana and cut it into small pieces. Place the porridge in a bowl, add caramelized pumpkin and banana slices and serve. If desired, you can add some raisins to this dish.

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 its preparation (the second is for those who do not 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 a regular 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.
  • IN ready-made porridge put butter. 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!


 

 
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