Most people in adulthood remember the taste of the dishes they ate as children. Such sensations evoke the most pleasant, vivid and unforgettable emotions. The kindergarten has a huge impact, where the chefs pamper the children with various delicacies. It is the taste of these dishes that stays in human memory for a long time! Rice porridge is the leader among memories. So why not cook it and remember your childhood?
There are a lot of recipes for rice porridge; it can be cooked not only in milk, but also in water, baked in the oven as a casserole, adding various ingredients. The abundance of recipes can be confusing. If you want to cook porridge like in kindergarten, you will need a special and proven recipe.
Classic recipe for rice porridge with milk
Many people remember very tasty porridge according to the classic recipe from an early age, as it is often prepared for children for breakfast. This is understandable, because both rice and milk contain many different beneficial substances that we all need so much at an early age. And on top of everything, it is also very tasty, which does not always coincide with such qualities as tasty and healthy.
Ingredients:
- 1 tbsp. short grain rice
- 2.5 - 3 tbsp. milk
- 2 tbsp. water
- 2.5 tbsp. l. Sahara
- a pinch of salt
Cooking process:
To cook delicious rice porridge with milk, you first need to prepare the cereal.
For this dish, the best type of rice is short-grain rice, which cooks well and allows you to get a more viscous porridge.
First, you need to sort the rice, removing low-quality grains and debris, and rinse thoroughly to rid it of excess starch. I usually wash the rice in a colander under running cold water. You can do it differently: pour the rice grains into a bowl, add plenty of cold water, stir the rice in the water a little and drain the cloudy water. Repeat this procedure 3 to 4 times until the water above the rice remains clear.
Place the washed rice in a saucepan, preferably with a thick bottom, pour in 2 tbsp. cold water and place over medium heat. When the water boils, reduce the heat and cook the porridge for 6 - 8 minutes, until the water is completely absorbed.
Pour 2 tbsp into the pan. cold milk and cook the porridge until cooked for 20 - 25 minutes. Rice porridge should be stirred frequently and ensure that it does not burn as the liquid boils away.
Pour in the remaining glass of milk gradually at the end of cooking, bringing the porridge to the desired consistency. It should be remembered that after standing for a while, the porridge will become even thicker.
A couple of minutes before the porridge is ready, add sugar and salt to the porridge, mix everything thoroughly. Cover the finished porridge with a lid and let it brew for 15 minutes.
Thick, hearty rice porridge with milk is ready! Don't forget to put a piece of butter in it before serving. You can also add honey, jam, fresh or dried berries and fruits to the porridge. Some people like to sprinkle cinnamon on top. In general, experiment and enjoy a delicious and very healthy dish!
Valuable qualities of rice
Parents should know that any porridge is a storehouse of carbohydrates, which are so necessary for a growing body. The baby's first acquaintance with porridge should occur before he reaches the age of one.
- Rice cereal is enriched with calcium, phosphorus, potassium, iron, selenium, manganese and zinc.
- The composition includes B vitamins, vitamins K, E, which have a beneficial effect on the growing body.
- Affects the reduction of cholesterol levels in the blood.
- Charges the body with energy and satisfies the feeling of hunger for a long time.
- It benefits the functioning of the excretory system, ridding the body of excess fluid.
- Helps normalize the condition of the gastrointestinal tract. Thanks to its enveloping properties, it helps to cope with diarrhea and reduces the level of acidity in gastritis with its excess.
- Rids the body of toxic substances, removing them out.
- It is a gluten-free cereal - perfect for children with celiac disease.
Healthy rice porridge with pumpkin
Pumpkin is a very healthy vegetable. Many professionals in their field recommend using it for those who adhere to a diet. If you or your loved ones have stomach problems and have to limit your diet, then this dish will greatly alleviate your condition, because the vegetable contains fiber, which will cleanse the intestines without much difficulty.
Ingredients:
- Milk – 400 ml
- pumpkin – 160 gr
- rice - 70 gr
- sugar - 1-2 tbsp. l
- salt - to taste.
process :
Peel the pumpkin from the skin and seeds, wash and cut into small cubes, about 1 by 1 cm.
Now pour milk into the pan, add sugar and salt. Place on high heat and just before boiling, add pumpkin pieces and thoroughly washed rice.
Stir and let the whole mass boil, then reduce the heat to low and continue cooking the porridge for another 20 minutes. Then turn it off, cover with a tight lid and leave to infuse for 10 minutes until fully cooked.
Liquid rice porridge like in kindergarten
Anyone who still remembers eating delicious liquid milk porridge made from rice in kindergarten will probably want to repeat this recipe for their children, especially since there is nothing complicated in its preparation.
Ingredients:
- Round rice – 1 tbsp.
- Milk – 0.5 l.
- Water – 0.5 tbsp.
- Sugar - to taste.
- Salt - to taste.
Cooking process:
Rinse round rice with cold running water.
Bring water to a boil, add rice and boil again. Cook the rice, stirring until all the water has evaporated.
Then salt the porridge, add sugar and half the milk, bring to a boil.
Then add the rest of the milk, boil and cook until the rice is completely soft.
Add oil to the finished porridge and simmer it under the lid so that the porridge is infused. When fully cooked, it will look like a viscous jelly and become very soft, and when it cools, it will thicken. We recommend eating rice milk porridge hot or warm, adding salt, butter and sugar to taste.
Calorie content of rice porridge with milk
Those who strictly watch their figure or simply adhere to a healthy diet are accustomed to paying attention to what they eat. They also pay attention to the calorie content of food. Yes, in some dishes, such as salads, it can be difficult to count calories. But as for rice porridge, there is little complexity here.
It is important to pay attention to the milk from which you are going to prepare the porridge and add the calorie content of rice to this. And of course, if you add butter or sugar, then this too will need to be taken into account. On average, 100 grams of ready-made porridge with milk contains 97-98 calories.
But what’s interesting is that raw rice has more calories than boiled rice. There are 340-350 calories per 100 grams of raw rice. But when cooked, grains lose 3 or 4 times their calorie content. Since the grains absorb moisture abundantly and increase in size, thereby losing their nutritional value.
And one more fact in favor of rice and milk. According to recent tests and experiments, scientists were able to find out that those children who regularly eat milk rice porridge showed a high level of intelligence compared to children who did not eat rice at all. Rice also has a beneficial effect on the musculoskeletal system and increases the elasticity of muscle tissue.
Milk rice porridge in a slow cooker
The only problem that you may encounter when cooking rice porridge in a slow cooker is escaped milk, although it is assumed that a special valve should provide protection against this problem.
So I want to tell you how to cook porridge with milk in a slow cooker, avoiding this problem.
Studying numerous recipes for multicookers and comments on them, I came to the conclusion that today this fact worries many housewives, although the instructions for miracle pots say that this cannot happen.
Ingredients:
- milk 2.5-3.2% fat – 3 multi-cups;
- boiled water – 2 multi-glasses;
- round rice – 1 multi-cup;
- granulated sugar – 4-5 tsp;
- salt – 0.5 tsp;
- butter – 30 g.
Cooking process:
We rinse the rice grains under running water at least 7-8 times (no less, but more is possible).
Then drain the water completely so that the grains of rice are almost dry.
Next, pour the cereal into a multicooker pan.
Pour milk and water.
Add salt and granulated sugar. Stir and close the lid.
After this, select the “milk porridge” function in the menu and click on it, the timer signal will notify you that the dish has finished cooking.
To make the finished porridge thicken a little, leave it for 10-15 minutes on the “warm” mode, but if the thickness suits you, then transfer it to a plate, add butter and serve.
Unfortunately, not all multicookers are equipped with modes such as “milk porridge” or “soup,” but don’t despair if you don’t have such a function.
The porridge cooks perfectly using the “stewing” function for 1 hour, and the “simmering” mode will prepare milky rice porridge for morning breakfast in 6 hours and the taste of the finished dish will be like from a “Russian oven”.
Rice porridge - milk from D. Sad. Rice pudding.
Many people do not like to cook rice porridge, because it is very capricious. Rice loves to absorb liquid and such porridge often burns or is undercooked, turning out heavy and half-baked. Just like all milk porridges, I first cook the rice in water until it thickens and the water evaporates, and then pour it with milk. This is how diet books recommend cooking. Rice cooks faster in water and becomes more tender. According to the D.Sad technology, rice porridge is cooked in this way, but in less water than mine (I will give the exact proportions below) and then poured with milk. You can choose for yourself what you like best. And from the leftover porridge you can make a very tasty pudding: with raisins, cottage cheese, carrots, pumpkin, etc.
So: Rice porridge milk
Ingredients (my recipe)
For 5-6 servings of medium viscosity porridge (you can take half as much) Rice cereal - round, unsteamed - 1 cup 200g (I recommend taking Krasnodar rice) Water - 2 cups 200 ml each 2-3 cups milk (to the desired thickness) Salt for tip tsp Sugar to taste
Ingredients D.garden maps: (cooking technology is the same)
Rice cereal - 100g. Water - 120 ml Milk 3.2% fat - 750 ml Sugar - 30 g Salt - 1 g (yield 1000 ml)
I always pre-soak rice grains in cold water for 0.5-1 hour. It swells and cooks faster. But this is not at all necessary. Rinse the cereal and drain the water. Pour measured water into a saucepan, bring to a boil and add washed rice.
Bring to a boil and cook over low heat for 10 minutes until it disappears completely and thickens, covering with a lid. Pour 2 cups of hot milk into the porridge, stir, add salt at the tip of a teaspoon. Cook, stirring occasionally, until tender for another 10-15 minutes over low heat (4 out of 9). Try it. The rice should become soft. Add sugar to taste and optional.
After 1 hour she is already like this:
Rice porridge with milk recipe with apples
There are a great many recipes for rice porridge with milk, but I suggest preparing golden (bronze) rice; it does not turn into jelly when cooked like white rice, and in combination with autumn apples and dried apricots it does not require the addition of sugar and butter, which is especially good for small children. In addition, rice porridge with milk and apples will be an excellent breakfast alternative for adults.
Ingredients:
- golden rice 150 g
- apples 3 pcs
- dried fruits to taste
- milk 1 glass
- water 1 glass
Cooking process:
We prepare the necessary ingredients. I used dried apricots as dried fruits, but you can use raisins, tropical mixtures, dates, etc. what you and your children love.
We rinse the rice with warm water and add it to the pan where the water has already boiled. I add milk after cooking rice for 10 minutes. Cook for 20-25 minutes.
We cut apples. It doesn’t matter what pieces you cut – thin or thick. It all depends on your preferences. 5 minutes before the end of cooking the porridge, add apples.
Soak dried fruits in hot water for 10 minutes. We add them to the porridge only after it is cooked, on a plate.
Voila, the porridge is ready. Since the golden rice is not mashed, the rice looks undercooked, but that's where the flavor lies! For those with a sweet tooth, I suggest adding a little honey to rice porridge. Bon appetit!
Benefits for children's bodies
It should be noted that the dish is invaluable for a child, since one plate contains many vitamins (E, B6, B2), minerals (phosphorus, calcium, zinc and iron), as well as useful acids. Considering that a child’s body is constantly growing and developing, it needs rich and nutritious food. Rice porridge is a source of strength, health, vigor and well-being for all children. If you cook it in water, the calorie content of the dish will be 100 kilocalories. However, many kids do not want to eat porridge with water, so it is better to add milk.
If your child is picky about what they eat, you'll need to get creative. Your main task is to attract and hold the child’s attention, as well as create a desire to eat. To do this, add various ingredients to the classic recipe. This can be natural honey, jam, fresh fruit and other additives. Make original figures from dried fruits, sprinkle the dish with raisins or grated chocolate.
Rice porridge with raisins
Not everyone will like this porridge with the addition of raisins. Although lovers of healthy and proper nutrition are obliged to pay close attention to it. After all, 100 grams of the dish contains complex carbohydrates, which will easily charge you with energy until lunch without any unnecessary snacks. As for raisins, they will give our body additional microelements, vitamins and minerals.
Ingredients:
- Short grain rice - 1 cup
- milk - 1 glass
- water - 2 cups
- raisins – 80 gr
- sugar - 1-2 tbsp. l
- butter - 2 tbsp. l
- salt - to taste.
Cooking process:
Pour water into a saucepan, put it on the fire and bring to a boil. Place the rice, thoroughly washed several times, into boiling water and add sugar and salt to taste.
Reduce heat to medium, stirring constantly so that the rice does not burn. And as soon as it starts to swell, add milk and add pre-soaked raisins, washed for 10 minutes.
Now reduce the heat to low and continue cooking until tender, stirring constantly.
There is no need to wait until all the liquid from the pan has evaporated, otherwise the porridge will turn out dry.
The finished porridge should be creamy in color. We put it on plates and add butter, but the main thing is not to overdo it so that it doesn’t turn out greasy!
Cooking options
You will be presented with not just one recipe for such porridge, but several of its variations. Each baby is individual. Some people prefer porridge cooked in water, while others only like milk porridge, while others cannot live without sweet raisins. Next we will look at several useful recipes.
Milk rice
Classic option. This is the most correct answer to the question, how is rice porridge cooked in a preschool?
To prepare we will need:
- milk - five hundred milliliters;
- water - about one hundred milliliters;
- rice cereal - one glass;
- sugar - a heaped tablespoon;
- sl. butter - about twenty grams;
- salt - to taste.
- For children's dishes, it is recommended to give preference to round-shaped rice. Rinse the cereal thoroughly under warm water (do this several times). Pour the rice into a thick-walled pan or cauldron. Pour in the required volume of water and place on medium heat. With constant stirring, expect the liquid to evaporate.
- Add a third of the prepared milk. Bring to a boil (it is important not to be distracted so that the milk does not run onto the stove). Cook over low heat, stirring occasionally to prevent burning.
- When the porridge becomes thick enough, it's time to add the remaining milk. It is important to do this by adding small portions, stirring constantly, to prevent a sharp drop in temperature in the pan.
- Add granulated sugar and salt to the container with the cooking rice.
- When the cereal is soft enough (this will indicate its readiness), add butter (you can do without this ingredient). As the porridge cools, it will thicken.
My son really liked milk rice. Sometimes I cooked it by changing the proportions, and the porridge turned out to be quite thick. This option also suited my son, perhaps he even liked it better.
Porridge with raisins
To prepare we will need:
- milk – six hundred milliliters;
- water - about one hundred milliliters;
- rice cereal – three hundred and fifty grams;
- sugar - tablespoon;
- raisins - about fifty grams;
- salt - to taste.
- First of all, thoroughly wash the raisins. Fill it with water (recommended hot) and leave for ten minutes. After this time, rinse, place on a kitchen towel, and wait for the raisins to dry.
- We sort the grains thoroughly, and then rinse them thoroughly at least twice. Place the rice in a container for preparing porridge. Fill the cereal with water. Cook for five minutes, do not forget to stir periodically. Drain the water if there is any left.
- At the same time, heat the milk, which we add to the pan with the rice after draining the water. Add salt and granulated sugar.
- After the milk boils, cook the cereal over low heat for about five minutes. Don't forget to stir.
- Remove the finished porridge from the heat, add the previously prepared raisins, and mix everything thoroughly. Let it sit for at least five minutes, preferably seven.
Dairy-free option
This porridge is perfect for a child who is intolerant to dairy products.
According to the recipe we need to have:
- water - two glasses;
- rice cereal - one glass;
- sugar to taste (can be replaced with dried fruits, honey, or simply prepare a savory dish);
- salt - a pinch;
- optional butter or vegetable oil in a small amount.
- Wash thoroughly and sort the grains. Pour the rice into a container intended for preparing porridge. Fill with half the prepared volume of water. Place the pan on the fire, wait for it to boil, then continue to cook the porridge over low heat, stirring occasionally.
- Add salt, butter, sugar, mix everything well.
- Add the remaining water and mix well. Cook until the cereal swells and becomes soft.
- Remove the finished porridge from the heat. It is recommended to wrap it in a warm blanket for about twenty minutes so that the rice can brew.
Rice porridge with milk powder
This product allows you to prepare rice porridge, which is in no way inferior to regular porridge in quality and taste.
Ingredients:
- rice – 1 glass;
- powdered milk – 6 tbsp. l.;
- water – 4 glasses;
- sugar 2.5 tbsp. l.;
- butter – 100 g;
- salt to taste.
Cooking process:
The principle of preparing this dish may differ depending on what kind of powdered milk is used.
Domestic powder must be diluted in boiled water, imported powder can be poured into porridge in dry form. The washed cereal is poured either with water or with a mixture of it and powder.
After boiling, reduce the heat and cook until the rice softens. After this, add milk powder if it has not already been added.
Add salt and sugar, stir and cook until tender. Finally, add oil.
At this recipe, this selection is considered closed. I think this is not the last recipe for making porridge. There are really a lot of recipes and there is still plenty to choose from. Tell me in the comments how useful this article was for you? Leave your wishes and comments, and don’t forget to bookmark the site. To bookmark the site, press Ctrl+D, and you can also share the article with your friends on social media. networks. All the world of goodness and positivity. Bye.
