"Cabbage soup and porridge - our food!" This is what the ancestors said - and they understood a lot about healthy food. Yes, maybe porridge itself is like food and simple, but it energizes and gives a lot of strength. This is why porridge is recommended for breakfast. Rice may not be particularly rich in vitamins (except for B, PP and E), but it contains proteins that are close in composition to proteins of animal origin, complex carbohydrates that provide a long-term supply of energy, and minerals - potassium, magnesium, sodium, iron, phosphorus, necessary for the well-coordinated work of the body. Rice porridge is indispensable in dietary nutrition, the diet of vegetarians and people who, for some reason, are not allowed to eat meat.

Rice porridge - general principles and methods of preparation

Unfortunately, in our time of semi-finished products and fast food, chips, cereals and food concentrates used for breakfast have pushed natural porridge far into the background. But in vain. After all, all cereals, and in particular rice, are incredibly tasty, and most importantly useful, you just need to cook them correctly. Rice porridge can be cooked in water, vegetable, meat broths or milk. Raisins, apples, nuts, pumpkin are added to sweet rice porridges, and savory ones are cooked with vegetables or meat. And of course, rice porridge must be flavored with a generous piece of butter. It's not for nothing that we hear from childhood - "you can't spoil porridge with butter."

Rice is an excellent absorbent, i.e. has the ability to absorb various harmful substances, toxins and remove them from the blood and the body. Rice porridge will help with hangover syndrome, as well as remove excess salts from the joints. In this case, fresh liquid porridge is cooked without oil and salt, from grain soaked in water.

Rice porridge - food preparation

There are many varieties of rice. They differ in taste, appearance and purpose. One variety is more suitable for sushi, another for pilaf. For the preparation of porridge, it is recommended to take round rice - it is more viscous and sticky, and is the best suited for porridge. It must be washed and boiled for several minutes in water. Then the liquid is drained, the rice is poured with milk and boiled to the desired viscosity. If the cereal is boiled only in milk, it will cook for a long time, the milk will boil away, and the rice will lose most of the nutrients.

Rice porridge - the best recipes

Recipe 1: Rice porridge with milk

It is not difficult to prepare such porridge, perhaps this is one of the simplest recipes. It turns out to be gentle, light, almost airy. For breakfast, it will be eaten with pleasure by adults and children. The cooking process takes about thirty minutes.

Ingredients: 3-4 tbsp. milk, a glass of rice, to taste - sugar, butter and salt.

Cooking method

Pour washed rice into boiled water (1.5-2 l), cook for 8 minutes. Drain the water through a colander, rinse the rice under running water from the tap.

Boil milk in a saucepan, add a little salt, add sugar to taste, add rice. Cook, stirring occasionally, until thickened. Add a piece of butter to a plate of porridge.

Recipe 2: Rice porridge with pumpkin

This porridge is a favorite among many gourmets. It is delicious, sweet and sunny. It is especially useful to eat it in the winter months in order to get not only a portion of vitamins and useful microelements, but also a charge of good mood. After all, the orange color of the pumpkin is very colorful and reminiscent of summer. For porridge, pumpkin is better to choose nutmeg varieties, with brightly colored pulp. But this is not necessary, you can take a pale pumpkin - this will not affect the taste and usefulness, just the color will not be so saturated. The ingredients in the recipe do not have strict quantitative restrictions, you can put the products on the eye, or at your discretion. Someone will like the porridge thicker or thinner, and someone will want to add more pumpkins. Therefore, you can deviate from the indicated proportions in the recipe.

Ingredients: 250-300g of rice, 300g of pumpkin, 1.5L of milk, to taste - sugar, butter, vanilla sugar and cinnamon.

Cooking method

Pour rice into boiled water and cook for seven to eight minutes. Drain the water by throwing the rice into a colander (sieve).

Cut the pumpkin into cubes or small slices and pour over milk so that the liquid covers it by a couple of centimeters (one phalanx of a finger), add a pinch of salt. Light the fire, bring to a boil and simmer for 5-7 minutes. Put rice with sugar on the pumpkin and cook until you like the thickening and consistency. If the porridge in the saucepan is very thick, you can dilute it with hot milk. At the end of cooking, add vanilla sugar, butter and cinnamon. If there are not all spice lovers in the family, then it is better to add them not to the pan, but individually to the plate.

Recipe 3: Rice porridge with dried fruits

For those who have such a porridge for expanse, it's for those with a sweet tooth. For some reason, most of them are found among children and men. The porridge is delicious and nutritious. The recipe will indicate several types of dried fruits. Based on your preferences, some can be excluded from the composition or replaced with others, for example, dates or figs. Dried fruits are sweet on their own, so the porridge is cooked without added sugar. Choose nuts at your discretion, for example, you can take walnuts or hazel. They must be freed from the shell and chopped with a knife or chopped with a blender.

Ingredients: a glass of rice, a handful of raisins, prunes and dried apricots (about 50 g each), 100 g of butter, a third of a glass of nuts, a tablespoon of honey, salt.

Cooking method

Boil rice - take 2 parts of water for 1 part of rice. Pour it into boiling water and cook for 10 minutes. Then, with the lid closed, let it sweat as much more. The rice should be crumbly. When cooking rice, you can add one or two tablespoons of butter to the water.

Wash dried fruits thoroughly, cut large fruits into pieces of arbitrary size and shape and add to the butter melted in a saucepan. Keep on low heat until soft, then add honey, pour in two glasses of boiling water and boil for about ten minutes. Arrange the rice on bowls and pour over the sweet gravy with dried fruit.

You can do it a little differently. After the dried fruits are boiled, add rice to them and boil for a few minutes.

Sprinkle the finished porridge with nuts.

Recipe 4: Rice porridge with vegetables

This recipe will primarily appeal to people who follow a healthy diet, diet, vegetarians and fasting people. Others will also be delighted with such porridge - both in taste and in appearance. Bright specks of carrots and green peas look very contrasting and beautiful against a white rice background. If it's out of season, fresh green peas can be replaced with frozen ones.

Ingredients: 1 glass of rice and green peas, 2 onions, 1 carrot, a little vegetable oil (30 g-2 tablespoons), salt to taste, spices.

Cooking method

Steam the washed rice, i.e. pour boiling water over and let stand for 15 minutes. Add peas, chopped carrots and onions (that is, add a little water to the pan with vegetables and oil and close the lid). With this method of heat treatment of products, more nutrients are retained in them.

In a saucepan with a thick bottom or a saucepan, put the stewed vegetables, steamed rice on top and pour boiling water over (the ratio of rice to water is 1: 2). Add optional spices and salt. Simmer over low heat until the rice has absorbed all the moisture.

Rice porridge - useful tips from experienced chefs

To make delicious rice porridge, there is a little secret that lies in the preparation of cereals. First, the rice must first be sorted out in order to get rid of debris and spoiled grains. And secondly, it must be properly rinsed. First, to remove starch from the surface of the rice, warm water, and then the grains are washed with hot water. This way the fat that forms on the cereal during storage dissolves better.