Our ancestors cooked porridge almost every day and condemned: "Bread and porridge are our food." They remembered by heart the numerous recipes of this beloved dish with the addition of various ingredients. Today we are unaccustomed to porridge, and therefore many, especially young ones, cannot answer without a cookbook on how to cook rice porridge in milk. Meanwhile, according to the RAMS, cereals should be present in the diet of everyone who cares about their own health.
So, how to cook rice porridge in milk? Before you start boiling rice, do not forget to rinse it several times. Then pour it into the pan and fill it with water. Water should occupy approximately three-quarters of the total volume of the contents of the pan; the rice cereal should account for the remaining one fourth. With this ratio, rice will quickly become soft, but not boiled. Boil rice in water for half an hour, stirring it from time to time. If you notice that the rice has already been boiled, and thirty minutes have not passed, remove the rice from the stove. If later it turns out that the cereal is under-cooked, the porridge can be brought to readiness already on a milk basis. But how to cook rice porridge in milk from softened cereals and get a tasty dish is incomprehensible.
Simultaneously with the preparation of cereals boil milk. How much milk to boil - only you decide. But even if you prefer thick cereals, there should not be less milk than rice cereal.
Drain the rice, add rice to boiled milk, add salt and sugar to taste and wait for the cereal to grind in milk over low heat.
When the porridge is ready, add butter to it. There is no definite recommendation on the amount of added oil, but, according to popular wisdom, "do not spoil the porridge with oil."
Five to ten minutes before cooking, you can add fruit or dried fruits to taste in the rice porridge. As a rule, housewives add fresh berries in the summer, and apples or dried fruits in the winter. At this stage, you can lower a couple of spoons of fiber into the pan: it is useful for digestion and helps not gain weight. But lovers of decorating porridge with oatmeal are not recommended to add them until the porridge is fully cooked: otherwise, they will soften and themselves turn into porridge, into regular oatmeal.
Now you know how to cook rice porridge in milk! But besides rice, there are other milk porridges. Dietary barley porridge, the popular Herculean porridge and millet porridge in milk are cooked a little differently than rice.
Barley groats are cheap, satisfying and quick to prepare. It contains many substances necessary for the human body, so parents prepare it for their young children. Barley grits quickly boil, so you need to dump it into the pan when the milk has already boiled. Salt and sugar are poured to taste immediately after the cereal. You can also cook barley porridge according to the principle of rice: first in water, and then pour milk and bring to a state of readiness - but in this case it will not be a traditional dish, but the so-called “porridge-spread”. But, as they say, they don’t argue about tastes, and this recipe also has its lovers.
Now you know how to boil barley porridge in milk so that all useful substances are preserved!
They eat porridge not only as an independent breakfast dish, which gives energy for the day, but also as a side dish for the second dish. And in this case it is better to cook porridge not in milk, but in water. Wheat groats are rich in vitamins and fiber, dishes from it are hearty and healthy. Pour water into a pan, wait until the water boils. Pour the cereal into the water, add a pinch of salt and wait for the cereal to absorb the liquid. Cooked porridge is better not to eat immediately as a side dish. At first it is viscous, in consistency resembles ordinary thick porridge, suitable for breakfast, only unsweetened. Let it brew for two to three hours. Now you know how to cook wheat porridge in water for a side dish, and how it differs from ordinary porridge from wheat groats.