Porridge cooked with milk is an excellent breakfast for children and adults. It contains many complex carbohydrates, which are slowly broken down in the intestines, satisfying hunger for a long time and gradually supplying the body with energy for the most productive part of the working day. Rice porridge has a lot of additional beneficial properties - it contains a large set of vitamins and microelements, is able to bind and remove toxins and harmful substances from the body, and also coats the intestines, promoting the restoration of mucous membranes after diseases of the gastrointestinal tract.
In addition, rice cereal does not contain gluten, and therefore is less allergenic and is recommended for feeding children from a very early age. Rice porridge cooked in milk, among other things, contains calcium, potassium and valuable animal protein and has a low calorie content - about 100 kcal per 100 g of finished dish. All these properties make rice porridge an indispensable dish for everyday and dietary nutrition.
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!
Preparation
1. After studying the recipe, you need to prepare the ingredients. First you need to measure out the water, pour it into a saucepan and put it on the stove.
2. After this, you need to prepare the cereal, fill it with cool water and drain. Rinse until the water becomes clear.
3. Pour the cereal into the water, stir so that it does not stick together. When the water boils, cook over low heat for ten minutes.
4. After this, you need to measure out 100 milliliters of fresh milk, boil and pour into the porridge.
5. At this stage, you can add sugar and stir. Continue cooking for another ten minutes.
6. When the porridge becomes soft, you can remove the pan from the stove. Add a little oil and leave to simmer covered for ten minutes.
7. When serving, you can add a little of your favorite jam to the porridge.
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”.
When to introduce rice into your diet?
Secrets of cooking rice porridge
Usually, complementary feeding begins with porridge. In cases where a child is overweight, complementary feeding begins with vegetables, but in the second place, cereals are always introduced - their protein and carbohydrate potential helps replenish the energy that the child’s body spends on growth and development.
First, it is customary to introduce buckwheat porridge as the most healthy and easy to digest. Then you can expand your diet with rice. At first it will be porridge with water, later they can be made more high-calorie - with milk. If the baby doesn’t like the first portion of rice, you can add breast milk or the formula that the baby is fed to it - this will add familiar flavor notes.
Also, for the same reason, it is not recommended to give your baby rice porridge every day, but it should be present in the diet: this cereal is rich in:
- amino acids;
- vitamins (folic acid, thiamine, niacin, carotene);
- minerals (magnesium, potassium, phosphorus, calcium);
- carbohydrates and proteins.
The low gluten content also makes this product useful for the baby, and the starch in the cereal envelops the stomach, thus protecting it from irritation.
Porridge is a rather heavy, nutritious meal, so it is recommended to give it in the first half of the day. Or at night, but only if the child does not have the habit of waking up at night to eat. Often this habit is caused by a psychological factor, and not by the body’s need for food; too much food will not have time to be digested overnight, and therefore the child will wake up in the morning with a heaviness in his stomach.
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!
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.
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.
Rice grain porridge for babies - recipes
Rice porridge prepared in any way will be equally healthy and tasty. All recipes presented below require the use of medium grain rice. If you use a different variety, the cooking time may vary.
Mono-ingredient dairy-free pureed rice porridge
It is dairy-free porridge that is recommended as the first rice complementary food for infants from 6 months. Ingredients:
- rice (medium grain, pre-cooked) - 1.5 tbsp. l. (30 g);
- water (baby, purified, artesian), boiling water - 1 tbsp. (200 ml);
- breast milk or formula that you usually feed your baby - 1-3 tbsp. l. (15–45 ml).
For a child under one year old, it is better to grind rice porridge through a sieve, then you will be sure that there are no lumps left in it
Preparation:
- Pour boiling water over the rice and cook until done.
- Drain the broth into a separate bowl.
- Rub the porridge through a fine sieve (you can use a blender to grind rice grains).
- Bring the consistency of the finished dish to a creamy consistency with rice water or breast milk (formula) to improve the taste.
- Cool to the desired temperature (37–38°C).
Feed the child little by little from a teaspoon, do not rush, be prepared for resistance, because the baby is used to eating liquid and sweet milk (formula).
Rice porridge with milk: cooking secrets
It is better to prepare milk porridge using baby or goat milk. Be sure to dilute whole with water - first 1:2, later, in the absence of undesirable reactions, in a 1:1 ratio. Ingredients:
- rice (medium grain, prepared) - ¼ tbsp. (40–45 g);
- water (baby, purified, artesian), boiling water - 0.5 tbsp. (100 g);
- milk - 0.5 tbsp. (100 g).
Rice porridge for babies should be cooked in water - rice does not swell well in milk. It is added before the end of cooking or it is used to bring the finished porridge to the desired consistency after it has been crushed to a creamy state. Cooking time: 20 minutes (plus or minus 5 minutes depending on the variety). Always check for doneness - the grains should have expanded to 3 times their original volume and be soft.
- Pour boiling water over the rice, place on the stove and cook for 15 minutes.
- Add milk and, stirring constantly, cook for another 5–7 minutes until the grains are boiled and the porridge thickens.
- Then let the porridge brew for a while under the lid - 15 minutes will be enough.
- Grind steamed rice grains until creamy.
- Bring the porridge consistency to the desired consistency with boiled water (milk).
The recipes for dairy-free and dairy porridge are basic; based on them, you can then prepare other complementary foods using a variety of additives.
The first liquid porridge made from rice flour
It is possible to prepare complementary foods from rice flour. Then the cooking time can be reduced, but it is still recommended to grind the porridge through a sieve or beat it with a blender (so that its structure is guaranteed to be homogeneous). You can buy ready-made flour for this complementary feeding or grind the rice in a coffee grinder yourself - first rinse the grains well and dry them. Ingredients:
- rice flour - 2 tbsp. l. (40 g);
- water (purified, baby, artesian), boiled - 50 ml;
- milk (baby, goat, whole diluted), you can prepare dairy-free porridge, and instead of milk take water - 1 tbsp. (200 ml).
Dilute the rice flour by gradually pouring water into it so that there are no lumps in the porridge.
Preparation:
