Winging porridge
There is nothing easier than cooking delicious rice porridge that any child will happily eat. Just take the “Kuban” rice “National”. White round polished grains of soft varieties are the key to success. Bring 150 ml of water to a boil in a saucepan, add 50 g of rice with a pinch of salt and cook until swollen. Then pour in 150 ml of hot milk and cook the rice until cooked. At the end, add a slice of butter with 1 tsp to the porridge. honey Grate half the apple and add to the porridge when it has cooled a little. Before serving, lightly sprinkle it with cinnamon - the seductive aroma will definitely whet your child's appetite.
Rice porridge for a child under one year old on water - stimulates brain function
It is worth noting that rice porridge for a child under one year old takes a little longer to prepare in water, about half an hour. And rice porridge without milk for a child up to one year old stimulates brain function and helps relieve irritation of the stomach, which is not yet able to digest food that is too thick. To avoid the appearance of baby colic, you need to monitor the consistency of the dish. If desired, you can beat the finished cereal in a blender. Rice porridge with water for children recipe:
- brown rice – 100 g;
- water – 500 ml;
- vegetable oil – 0.5 tsp.
It is brown, unrefined rice that is used because it preserves nutrients better. The cereal must be washed and added to boiling water. Now that the rice porridge for children without milk has been cooked, vegetable oil is added to it. Pediatricians do not recommend adding granulated sugar and salt to children under one year of age.
Kaleidoscope in salad
A salad with rice, vegetables and ham will successfully diversify the children's menu. Here, the long-grain rice “Jasmine” “National” feels most organic. Snow-white soft grains perfectly retain their shape when cooked, acquiring a pleasant aroma and delicate taste. Boil 100 g of rice until al dente and drain in a colander. Cut 50 g of turkey ham into thin slices. Cut red bell pepper into cubes, 1 cucumber into thin strips. Combine vegetables with ham, rice and 80 g of canned peas. You can add grated cheese. We dress the salad with natural unsweetened yogurt if desired and decorate with fresh herbs.
Vegetable grote of zucchini and potatoes
Zucchini is one of the first vegetables that is introduced into children's menus. And all because it is not only hypoallergenic, but also well absorbed. In addition, this vegetable is rich in vitamins and minerals.
- 50 g potatoes
- 90 g young zucchini
- 20 g cheddar cheese
- 2 tablespoons milk
- piece of butter
Peel the potatoes and cut into pieces, cut the zucchini into slices. Boil the potatoes until tender. Steam the zucchini.
Remove the potatoes, add butter and cheese, stir until it melts. Prepare mashed potatoes with cheese and zucchini, add milk, brought to a boil. Stir until smooth.
Air cutlets
Even zealous picky eaters will not refuse hearty rice cutlets. Especially if you make them from “Japanese” “National” rice. This white round-grain variety has an important feature - its grains have increased stickiness. Boil 150 g of rice in salted water, combine with 100 g of flour, 1 egg, 2 tbsp. l. sour cream, a pinch of salt and knead the dough. Form cutlets, roll in ground bran and bake in the oven for 20 minutes at 180°C. At this time, fry grated zucchini in a frying pan with a chopped clove of garlic, 1 tbsp. l. flour and 2 tbsp. l. sour cream. Puree the cooled mass with a blender. This vegetable sauce will successfully complement rice cutlets.
Stewed vegetables with peas in milk sauce
- 70 g potatoes
- 50 g cauliflower
- 50 g white cabbage
- 40 g carrots
- 30 g zucchini
- 20 g green peas
- 100 g milk sauce
- butter
- salt
- bulb onions
Cut boiled potatoes, white or cauliflower, carrots, zucchini or other vegetables into cubes and mix. Add green peas, onions sauteed in butter, salt, pour in milk sauce and simmer in the oven for 15 minutes.
Delicious hedgehogs
Rice goes perfectly with meat, and delicious hedgehogs are a prime example of this. To make them tastier, use “Giant” “National” rice for cooking. This is a large variety of rice that is traditionally used for risotto and paella. It perfectly absorbs the aromas of other ingredients and has a creamy taste. Cook 200 g of rice in salted water until half cooked, mix with 500 g of minced beef, an egg, a pinch of salt and pepper. We make hedgehogs and brown them in a frying pan with butter on all sides. Next, place them on a baking sheet and put them in the oven for 30 minutes. A suitable side dish for them would be fluffy mashed potatoes or fresh vegetables.
In a steamer
I bring to your attention a recipe that is well suited for this cooking method.
You need to have:
- two potatoes;
- small zucchini;
- carrot;
- bell pepper, preferably red;
- Art. a spoonful of green peas, or frozen;
- one tomato;
- Art. a spoon of sunflower oil;
- one hundred milliliters of unsweetened yogurt.
- Vegetables are thoroughly washed, peeled, and cut into cubes. Before cutting, pour boiling water over the tomato and remove the peel.
- All vegetables are transferred to the steamer basket. Green peas are laid out from the very top. Add oil and cook for 35 minutes.
- The finished dish is laid out on a plate and filled with yogurt.
Pilaf with a twist
Little gourmets will not ignore the aromatic rice with chicken and persimmons. This is largely due to the white medium-grain rice “Adriatic” “National”. It deeply absorbs all the aromas and tastes, which is why the pilaf turns out so rich. In a deep frying pan, fry carrots, onions and 1 tbsp. l. grated parsley root. Add a cinnamon stick and 300 g of cubed chicken fillet and fry for 5 minutes. Next, pour in 200 g of rice, pour in 500 ml of chicken broth, cover with a lid and simmer until the liquid has completely evaporated. 5 minutes before the end, stir in the persimmon pulp in slices.
Vegetable stew with rice
As a rule, in the summer you don’t want to fill your stomach with high-calorie and heavy food, so traditional fried potatoes or macaroni and cheese fade into the background, giving way to light vegetable side dishes. Today we offer a compromise option - we will prepare a stew of vegetables with rice. For this recipe, you can use any seasonal vegetables that you love or that you have in your kitchen.
Ingredients for preparing vegetable stew with rice:
- rice – 180 g
- zucchini – 1-2 pcs./800-850 g
- tomatoes – 2 pcs./250 g
- onions – 2 pcs./120 g
- carrots – 1-2 pcs./100 g
- garlic – 3 cloves
- vegetable oil – 2-3 tbsp.
- salt, spices (mixed peppers, dried basil) - to taste
- water – 350-400 ml
Note: the weight of vegetables is indicated in an unpeeled form.
Recipe for vegetable stew with rice:
We start preparing the stew by preparing the vegetables: first, peel the zucchini and cut into small cubes. If the seeds inside the zucchini are hard, it is better to cut them out and not use them.
We clean and wash the onions, carrots and garlic, then cut the onions and carrots into small cubes, and the carrots into quarters. For this recipe, you can use regular white onions or purple ones, as in our case.
We make cross-shaped cuts on the top of the tomatoes and scald them with boiling water, after which the skin can be easily removed. Cut the tomato pulp into arbitrary slices. In addition to fresh tomatoes, you can also use tomatoes in their own juice from a jar (you just need to mash them with a fork).
When the vegetables for the stew are prepared, we move on to the hot process. First, fry the onion and garlic in oil (preferably olive oil). This will take 3-4 minutes. Then add carrots to the pan, stir, fry over medium heat for about 2 more minutes.
Now add the zucchini and mix the vegetables.
Cover the pan with a lid and fry the vegetable stew over moderate heat for 8-10 minutes, stirring occasionally. As a rule, there is no need to add water or oil at this stage, because Zucchini provides enough liquid.
When the zucchini begins to soften, add the tomatoes, stir and simmer for 1-2 minutes.
It's time to add rice to our vegetable stew. Immediately mix everything with a spatula so that each grain is covered with vegetable juice and remaining oil.
Pour water and place the frying pan over moderate heat. At first, it is better not to pour all the water indicated in the “ingredients”, because... you may need a little more or less.
When boiling begins, add salt and spices to taste.
Cook the vegetable stew with rice until fully cooked, covered, at a low simmer. This will take about 17 minutes.
Immediately, hot, serve the dish to the table.
Summer vegetable stew with zucchini and rice is ready!
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- Jasmine rice 50 g.
- Carrot 1 pc.
- Onion 1 pc.
- Bell pepper 0.5 pcs.
- Green peas (frozen) 100 g.
- Butter 10 g.
- Olive oil to taste
- Water 1 glass
- You will need
: 20-30 minutes - Geography of the dish
: Eastern - Main Ingredient
: Jasmine Rice - Type of meal
: Dinner
Wash the green peas.
Chop the sweet pepper.
Three carrots on a grater
In a mixture of olive oil and butter, fry the onions and carrots in a frying pan with a thick bottom
Add green peas
Add bell pepper and stir
Add washed rice, pour in water, cover with a lid and simmer for about 15-20 minutes.
Sunny soup
The lunch menu will be enlivened by pumpkin puree soup. Complement it with long-grain polished rice “Selected” “National”. Its grains retain their shape when cooked and give the soup interesting flavor notes. Cook 250 g of rice until half cooked. We make a golden saute of onions and carrots in a saucepan. Add 350 g of pumpkin cubes to it, fry for a couple of minutes, pour in 1.5 liters of boiling water and cook until softened. Add the rice, cook right in the soup, let it cool and beat everything with a blender. Pour in 100 ml of cream and, stirring, simmer the soup over low heat for 2-3 minutes. Sprinkle the bowls of soup with croutons and chopped herbs, and the children will finish it in no time.
Pudding with a surprise
What is a children's menu without dessert? Delicate rice pudding “Krasnodar” “National” will bring special joy to children. This white, polished, soft-grain short-grain rice brings out the best in flavor when baked at home. Melt 50 g of butter in a saucepan and fry 100 g of rice for a minute. Pour in 600 ml of warm milk and cook the rice for 15 minutes. Grind 2 yolks with 50 g of sugar, and beat 2 whites into a fluffy foam. Add them one by one to the milk-rice mixture, add a handful of raisins and mix carefully. Fill oiled ceramic molds with this mixture and place in the oven at 190°C for 20 minutes. Little delicacies will be delighted.
Rice dishes are indispensable in children's diets. After all, they turn out not only tasty, satisfying, but also healthy. These qualities are most organically combined in rice of the National brand. With it you can constantly delight little gourmets with interesting dishes for every taste.
The benefits and harms of rice porridge for infants
Rice dishes are suitable for most people, including children. Therefore, baby nutrition experts recommend giving it to children when they reach six months of age.
If properly introduced to rice, it can give them many benefits:
- normalizes the functioning of the excretory system and gastrointestinal tract;
- cleanses the child’s body of toxins;
- has a positive effect on the nervous system;
- replenishes the body's reserves of nutrients.
This cereal is rich in vitamins B, PP, H, E. It also contains compounds of potassium and iron, magnesium and zinc, selenium and iodine, and silicon. Amino acids such as leucine, lysine, phenylalanine, valine and others are also present in rice grains.
The presence of complex carbohydrates further increases the value of the product. It contains starch, pectins and fiber.
The delicate viscosity of rice porridge will have a good effect on the child’s body, and a 1-year-old child should definitely eat it. It promotes baby energy and good weight gain.
Allergies to rice are rare, since this grain is neutral in most cases. Even if an undesirable reaction appears after this porridge, fruit additives are often to blame. The harm of rice cereal if consumed frequently is that it can cause constipation. This cereal also contains phytic acid, which reduces the absorption of iron and calcium. Children who cannot tolerate fiber may experience stomach cramps and nausea.
