Rice groats are excellent gastronomic raw materials for culinary recipes of a wide variety of directions, the most affordable and simple of which is ordinary porridge with the addition of milk or low-fat cream. The process of how to cook rice porridge in milk in a saucepan is best done in a dish with a thick bottom or a cast iron, and bring the dish to readiness in the oven. It is in this case that the porridge really turns out to be tasty and aromatic. Rice porridge is a nutritious, satisfying, healthy and inexpensive dish. In terms of nutritional value, rice groats belong to foods rich in protein substances, starch, fats and organic acids. Important microelements are 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 porridge with rice milk varies from 95 and more kcal per 100 g. If butter and dried fruits are added to the dish, then the calorie content increases by several more units. The most valuable cereals with amino acid content are buckwheat, rice and oatmeal. Rice can make delicious and beautifully decorated casseroles with dried fruits, cereals and jam puddings, savory meatballs, vegetable cutlets and other products.

How to process rice before boiling?

The duration of boiling rice grains varies depending on its type and processing. Before boiling, the rice is sorted out and washed under a running stream of water. Despite the fact that rice porridge is often prepared with milk, the taste of rice can be surprisingly revealed on a broth basis. The ratio of the proportions of cereals, water and milk in the recipe can be changed, since rice groats by their structure allow you to get friable, liquid or semi-viscous porridge during the cooking process. In friable rice porridge, the weld is from 180%, in viscous - up to 350%, and in porridge with a liquid consistency - 550%. The grains in the ready-made crumbly porridge preserve their uniform shell well, slightly increase in volume, completely swell and separate well from each other. Rice porridge in milk takes longer to boil than in water, so it is first recommended to boil rice in boiling water for about 25 minutes, and then follow the recipe.

Culinary norms for cooking rice cereal porridge per 100 g of a finished dish look like this:

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

If you want to get rice porridge of high density and density, 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, the calculation of proportions involves an increase in water and milk by one part.

Rice porridge with milk - a step by step recipe

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

For a traditional recipe:

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

1. Rinse the rice groats and pour the specified amount into boiling water. Rice should be cooked for at least 6-8 minutes.
2. After the specified minutes have passed, drain the excess liquid from the hot rice.
3. Place the container with milk on a preheated stove and let it boil.
4. After that, the heating temperature should be reduced and undercooked rice should be introduced into the milk.
5. Salt and sweeten the whole milk-rice mixture. 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, send it to a water bath or in a moderately preheated oven. It is best to enrich the taste of rice porridge with butter, rather than vegetable fat.

Porridge made of rice and milk "from childhood"

Before boiling rice porridge in milk in a saucepan, rinse the cereal thoroughly. You will need:

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

1. Rice grains are rinsed in a stepwise manner under running water.
2. Pour raw grains with water and leave for 60 minutes. This is necessary in order for the grain to acquire a softer shape and boil well in the end. In addition, when soaking rice grains, excess starchy compounds are removed from them. Another point that is relevant to this point is that by pre-soaking rice, porridge can be cooked much faster. After an hour, drain the excess liquid from the rice.
3. Put rice in boiling water and wait until the whole mass comes to a boil. As soon as the water with the rice boils, you can reduce the heating temperature and continue the rice cooking process at a lower heat for another 8-10 minutes.
4. Boil milk for rice porridge separately.
5. When all the liquid from the rice has evaporated, then you can pour in hot milk. Now the temperature for cooking porridge should be minimal. All the milk-rice mixture should be stirred from time to time and the porridge should be cooked for at least 12-15 minutes. The grains in the porridge should be soft.
6. The process of cooking porridge is completed by the fact that it must be salted and sweetened at the end.

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

Rice porridge "in Italian"

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

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

1. Boil milk and add sugar. Reduce the temperature of 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.
2. Put the rice in the milk off the stove and let it cool well.
3. Whisk in the cream and add the grated chocolate chips, almonds, nut flakes and vanilla.
4. "Make friends" the cooled rice porridge with whipped creamy chocolate-nut mixture.
5. Divide the mango or apricots into pieces. Grind a third of the entire mass in a blender.
6. It is better to serve porridge in beautiful portioned glasses. Fruit mango puree and chunks are needed to garnish the dish. You can decorate this version of rice porridge at your discretion and taste.

Sweet porridge with pumpkin-pear pulp

Prepare:

• rice groats - a glass,
• milk - 1000 ml,
• white sugar - 3 tbsp,
• cane sugar - 3 tablespoons,
• vanilla for flavor,
• pear pulp - 150 g,
• pumpkin pulp - 200 g,
• aromatic butter - 55 g,
• yolk.

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

1. Rice grains for this recipe must be prepared as usual: first rinse them under running water, and then boil them in new water until they are semi-soft for 1/5 hour with a slight heating of the stove.
2. When the liquid evaporates, it decreases, and as soon as there is almost no water, hot milk can be poured in.
3. In milk, the porridge should still languish for several minutes: usually 10-15.
4. Now you can beat the egg yolk with sugar and slowly add it to 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-milk mass from the frying surface. Wrap the porridge in a wool blanket and let it open even more for 2/3 hours.
5. The pulp of pumpkin and pear should be blanched in white sugar and butter. Add vanilla and cane sugar at the end.
6. 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 tastes of rice porridge for any even the most demanding and demanding taste.