Properly cooked rice porridge can be a pleasant breakfast, an excellent side dish for meat and fish dishes, as well as a filling for various pies and the basis for wonderful casseroles. Here it is such a multifaceted, rice porridge in milk.
How to cook rice milk porridge so that it turns out really tasty? In fact, it is not as simple as it seems. More precisely simple, but long and troublesome. Each housewife should know the recipe for rice porridge in milk.
The preparation of rice porridge begins, oddly enough, with the choice of cereals. The best option for porridge is rice with round grains. You can use steamed rice, but this is associated with additional chores. The fact is that before boiling porridge, steamed rice should be soaked for half an hour in water in order to better boil.
A glass of rice groats should be washed and poured into boiling water. Water needs twice as much as cereals. Rice should boil in water for about 10 minutes, then the remaining water is drained. You can simply drain, but it is better to throw it on a sieve and wait until the water drains completely. Rice put back into the pan and pour 4 cups of hot boiled milk. Do not pour rice with cold milk, as it can curl up. In milk, rice is boiled for 20 minutes, and then salt is added to rice, if sweet porridge is boiled, then sugar (a tablespoon), and then put in the oven, closing the pan with a lid. After that, the porridge has a pleasant taste of baked milk.
A spoonful of butter is added to the porridge, now it can be served. In addition, rice goes well with products such as fruits and berries, complement its taste and dried fruits well.
There is also a simpler recipe for rice porridge in milk. It is not too different from the previous one in the ingredients, but somewhat simpler in cooking technology. Rice is also washed and spread in boiling water, boiled until completely absorbed. Then warm milk is added to the rice and again boiled until absorbed. Shortly before cooking, salt and sugar are added, and when removed from the fire, oil is added.
This recipe for rice porridge in milk, of course, will give the hostess much less trouble, but such a taste, as in the first case, can not be achieved. It can be approached if, before serving, rice porridge is covered with a dense cloth so that it retains heat and left for several hours.
You can cook rice and immediately in milk without going through the stage of boiling in water, there is such a recipe for rice porridge in milk. Half a liter of milk is poured into a pan, add a spoonful of butter and boil. Then put a glass of rice, washed several times in water, into the milk. In this embodiment, the porridge should be gradually stirred until cooked so that the milk does not burn and does not run away. After the porridge is removed from the heat, a little more butter is added to it.
And finally, a recipe for rice porridge in milk with pumpkin. This porridge is cooked easily and quickly, has an interesting taste and a whole set of useful properties. 300 g of rice are boiled to salted water so that the middle of the grain remains solid. Then pour 1.5 l of milk into rice and spread 300 g of fresh pumpkin, cut into small cubes and stewed in a certain amount of water. The porridge is constantly stirred and cooked until rice and pumpkin are completely boiled, and then removed from the stove and closed with a lid and left to infuse for 10 minutes. In porridge with pumpkin, you also need to put butter.
That's how varied and versatile an ordinary and familiar rice porridge in milk, familiar from childhood, can be. The main thing is to do everything right and not regret the time, otherwise it may result in an obscure and unpleasant taste, a mass that can hardly be called a culinary masterpiece. Approximately such a dish is usually served in educational and medical institutions.