The Chinese say: "Morning should start with porridge, and end the day by eating at breakfast." Such a simple and understandable philosophy. And no one will argue with the fact that there is no more wholesome meal to start a working day.
However, porridge porridge is different. You can cook cereals in milk, or you can make real milk porridge. What is the difference and how to cook milk rice porridge to get the most out of it?
Cooking errors
If butter is difficult to spoil the porridge, then some rash actions during the preparation of rice porridge can significantly affect the taste of rice and porridge in general. In particular, most housewives make the first mistake at the very first stage of preparation: they wash rice in running cold water. Rice must be washed first in warm and then in hot water. The fact is that only warm water allows you to wash off starch powder from cereals. A hot treatment removes grain from fat accumulated during storage.
The second mistake, typical for cooks, is no less common. Many pour rice directly into boiling milk. Meanwhile, in order to preserve the beneficial properties of rice groats, it must first be boiled in water. Rice is cooked in milk for a very long time, as a result of which the nutritional value of both rice and milk is lost, as a result of which rice milk porridge is not tasty.
The following mistake made by many housewives (either because of their inexperience, or haste) can be called fatal. Milk rice porridge is very moody. So let her “prankish” in the pan for another 12 minutes after cooking. Drain the porridge under a tightly closed lid. Believe me, the process of languishing porridge will justify the painful expectation of anticipating the result. Milk rice porridge will turn out friable and dense.
Some recipes
There are many recipes for making milk porridge from rice. Let's start with the most primitive way:
Pour peeled and thoroughly washed rice into boiling water. Cook rice almost until done, add milk and simmer for another five minutes over low heat. And, as stated above, to make milk rice porridge special, we leave it to languish for a while. For 50 grams of rice we take half a glass of water, and milk - half as much. Sugar and salt are added to taste.
Another original way of making rice porridge is known. In a deep saucepan, melt a small amount of butter. Pour rice there. Mixing thoroughly, salt the rice, and then send the vanilla to the pan. Add milk to the resulting contents. It should exceed the amount of rice by 8 times. Bring to a boil, reduce heat to a minimum, leave porridge to cook for 20-25 minutes (without lid). Now, after a natural 10-minute longing, the wonderful rice milk porridge is ready to eat.
Fresh fruits and berries add a piquant flavor to porridge. Such a breakfast will be not only useful, but also set an excellent mood for the whole day. Good appetite!