Rice porridge recipes on milk

Correctly cooked rice porridge can be a pleasant breakfast, an excellent side dish for meat and fish dishes, as well as filling for various pies and a basis for wonderful casseroles. This is such a multifaceted, rice porridge on milk.

How to cook rice milk porridge so that it turned out really delicious? In fact, it is not as simple as it seems. Rather simple, but long and troublesome. The recipe for rice porridge in milk should be known to every mistress.

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 troubles. The fact is that before cooking porridge, steamed rice should be soaked for half an hour in water to better boil.

A glass of rice cereal should be rinsed and poured into boiling water. Water needs twice as much as cereals. In water, rice should boil for 10 minutes, then the remaining water is drained. You can simply drain, but it is best to drop it on a sieve and wait for the water to drain completely. Rice is laid back in a saucepan and poured 4 cups of hot boiled milk. Do not pour rice with cold milk, as it can curdle. In milk, rice is boiled for 20 minutes, and then salt is added to rice if it is cooked with sweet porridge, 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 melted milk.

In the porridge add a spoonful of butter, now it can be served on the table. In addition, rice perfectly combines with products such as fruits and berries, well complemented by its taste and dried fruits.

There is also a simpler recipe for rice porridge on milk. It is not too different from the previous ingredient, but somewhat simpler in cooking technology. Rice is also just washed and put into boiling water, cook until the water is completely absorbed. Then warm milk is added to the rice and boiled again until absorbed. Shortly before the preparation is added salt and sugar, and when removed from the fire - oil.

This recipe of rice porridge on milk, of course, will give the hostess much less trouble, but this taste, as in the first case, can not be achieved. It can be approximated to it if the rice porridge is covered with a dense cloth before serving, so that it retains heat, and leave it for several hours.

You can cook rice and immediately on milk, without going through the stage of digestion in water, there is a recipe for rice porridge on milk. Half a liter of milk is poured into a saucepan, add a spoonful of butter and boil. Then a glass of rice is put in milk, several times washed in water. In this version, the porridge should be gradually stirred until cooked, so that the milk is not burned or run away. After the porridge is removed from the fire, a little more butter is added to it.

And finally, a recipe for rice porridge in milk with pumpkin. This porridge is prepared easily and quickly, it has an interesting taste and a whole range of useful properties. 300 g of rice is boiled to salted water so that the middle of the grain remains solid. Then pour in 1.5 l of milk and spread 300 g of fresh pumpkin, cut into small cubes and let in a certain amount of water. The porridge is constantly stirred and boiled until the rice and pumpkin are completely boiled, and then removed from the plate and covered with a lid and left to infuse for 10 minutes. In the porridge with pumpkin, too, you need to put butter.

This is how diverse and universal can be the usual and familiar rice porridge in milk, familiar from childhood. The main thing is to do everything right and not to spare time, otherwise it will turn out to be an unintelligible and unpleasant taste, which is hard to call a culinary masterpiece. Approximately such a dish is usually served in educational and medical institutions.