Rice porridge is crumbly. Rice porridge - the best recipes. How to cook rice porridge Rice porridge with butter

Rice porridge with butter

Pour 4 cups of water into a saucepan, add oil and salt. When the water boils, add the washed rice and cook it at a gentle simmer until thickened. After this, set it to rest for 50 minutes. For 2 cups of rice - 1 teaspoon of salt, 2-3 tbsp. spoons of butter.

A book about tasty and healthy food. 8th edition, revised and expanded. - M.: Agropromizdat. L. M. Bogatova. 1987.

See what “Rice porridge with butter” is in other dictionaries:

Rinse the rice, cook in salted water and place in a sieve. Then transfer the rice to a frying pan with melted butter and fry, stirring gently, until the rice is slightly browned, then pour in hot tomato sauce, sprinkle... ...

Pour the sorted and washed rice into boiling water (1/2 cup) and cook until half cooked. Add some milk and continue cooking until the rice is ready. Rub the finished rice through a sieve, dilute with the remaining milk, add salt, sugar... ... A book about tasty and healthy food

Yagly shule (rice porridge with vegetable oil)- Cuisine: Turkmen cuisine Type of dish: Porridge Products: Rice 60, cottonseed oil 15, onion 25, pepper, salt. Cooking recipe: In the current category (Turkmen cuisine) ...

PORridge, and, female 1. A dish made from boiled or steamed cereals. Steep, thick, liquid mixture. Buckwheat, millet, rice, semolina mixture. Brew the porridge with boiling water. You can’t spoil porridge with butter (last). I ate little porridge (translated: young, inexperienced or not strong enough;... ... Ozhegov's Explanatory Dictionary

PORRIDGE- A dish made from cooked cereals, a characteristic dish of Russian cuisine and one of its main dishes. Traditionally, porridge was eaten in both rich and poor homes. Porridge was and remains one of the obligatory dishes of soldiers’ cuisine in the army*. Nowadays they also eat porridge... Linguistic and regional dictionary

Rice milk porridge with fruits- Cuisine: Algerian cuisine Type of dish: Porridge Cooking time (minutes): 5 Ingredients: Rice 80, dried fruit 25, sugar, salt, milk 200. Cooking recipe... Encyclopedia of culinary recipes

Ingredients: 1.5 cups rice 0.5 liters of water 0.5 cups milk 3 tbsp. spoons of sugar 0.5 teaspoons of cinnamon or star anise 3 4 tbsp. tablespoons butter Preparation: Prepare rice in the same way as... ... Great Encyclopedia of Culinary Arts

Rice porridge can be prepared for both breakfast and dinner. Delicious porridge is not dietary, as it is high in calories. Rice is very healthy; it is a leader among other cereals. The simplest thing you can cook with rice is porridge. But porridge can be cooked in different ways; there are many recipes for rice porridge. In our article we will tell you about this.

Cooking rice porridge in water

To prepare it, take:

• 150 g rice cereal
• 3 tbsp. butter
• Salt and granulated sugar to taste

How to cook:

1. Take 150 g of rice. It is better to take short-grain rice, which is more suitable for making rice porridge. But if you choose long-grain rice, the cooking recipe will not change. Before cooking, steamed rice should be soaked in cold water for half an hour.
2. Pour the rice into a saucepan and add 400 ml of water. Let simmer over medium heat for 20-25 minutes. Check the readiness of the porridge and make sure it doesn’t burn.
3. Add butter to the prepared porridge.

Cooking rice porridge with milk

To prepare this porridge, take:

• 1 cup short grain rice
• 500 ml water
• 500 ml milk
• 3 tbsp. granulated sugar
• A pinch of salt
• Butter to taste

How to cook:

1. Rinse the rice and pour it into a saucepan.
2. Pour in water and wait until it boils. Reduce heat and cook until the water is completely absorbed into the cereal. Don't forget to stir your porridge, otherwise it will burn.
3. Boil the milk and add it to the porridge when there is no more water. Reduce heat after boiling. Add granulated sugar and a pinch of salt. Cook until done and don’t forget to stir the porridge.
4. Add butter to taste in the finished porridge.

Cooking rice porridge with pumpkin and vanilla

To prepare such a tasty and aromatic porridge, take the following products:

• 250 g rice
• 800 g pumpkin
• 800 ml milk
• 2 tbsp. granulated sugar
• Vanilla pod
• A pinch of sea salt

Method for preparing porridge:

1. Peel the pumpkin, cut into small cubes and place in a saucepan.
2. Pour milk, add washed rice and add a pinch of salt.
3. Cut the vanilla pod, remove the seeds and add to the rest of the ingredients.
4. Add granulated sugar and cook the porridge over medium heat until the rice is completely cooked.

Cooking rice porridge with dried fruits

To prepare it, take the following products:

• 50 g dried cherries
• 50 g dried cranberries
• 50 g butter
• 3 tbsp. granulated sugar
• A pinch of salt
• 400 ml water
• 50 g dried apricots
• A glass of long grain rice
• 5 g vanilla sugar

How to cook:

1. Rinse the cereal with water until it becomes completely transparent.
2. Pour water into the washed rice and leave for 20 minutes.
3. Next, cook over low heat for half an hour.
4. Pour boiling water over the dried fruit mixture and leave until soft. After this, rinse with cold water and place in a colander to drain excess water.
5. Add granulated sugar and a little butter to the rice to make the porridge tastier and more aromatic. Sprinkle with vanilla sugar.
6. Add dried fruits to the rice and mix well. Let sit in a covered saucepan for 15 minutes.

Classic, vegetable and dairy variations of rice crumbly porridge

2017-09-16 Natalia Danchishak

Grade
recipe

4426

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

7 gr.

2 gr.

Carbohydrates

77 gr.

351 kcal.

Option 1. Crispy rice porridge: classic recipe

Rice is rich in fiber, complex carbohydrates and other beneficial substances, which makes it indispensable for people who care about their health and lead an active lifestyle.

Ingredients

• half a kilogram of round rice;
• butter - 10 g;
• four stacks purified water;
• 5 g table salt.

Cooking method

1. Rice cereals must be washed in cold water, changing it at least five times.

2. Place a thick-walled saucepan on the stove, pour in purified water and bring to a boil. Place the rice in boiling water and add salt.

3. Stir the porridge continuously for the first five minutes. Then reduce the heat to minimum and simmer the rice for another half hour under the lid, stirring occasionally so that the cereal does not burn.

4. When the rice has absorbed all the liquid, remove the pan from the heat and set aside. Wrap in a warm cloth and leave for 20 minutes. Dissolve the butter in a water bath and pour it over the finished porridge.

Wash the rice thoroughly. This is one of the main secrets of proper cooking of rice. This procedure will get rid of excess starch. If you are fasting, you can add olive oil instead of butter. To make the rice crumbly, follow the proportions: take two parts of liquid for one part of rice. Rice prepared according to this recipe can be served as a side dish by adding vegetables, canned corn or peas.

Option 2. Crispy rice porridge with vegetables

The dish can be included in the diet of overweight people. Crispy rice porridge with vegetables can be used as a side dish for fish or meat dishes. This dish will help diversify your diet during Lent.

Ingredients

• 250 g round rice;
• 70 ml vegetable oil;
• 500 ml of drinking water;
• 5 g table salt;
• spices;
• two small zucchini;
• medium carrot;
• bell pepper - two pods.

Cooking method

1. Place the rice cereal in a sieve and rinse under running water. Place in a saucepan with a thick bottom, pour in the required amount of drinking water, salt and cook until tender. Place the boiled rice in a colander and leave to remove excess liquid.

2. Wash the vegetables. Cut the tails out of the bell peppers and remove the seeds. Cut the vegetable into long thin strips. We cut the zucchini on both sides and chop it into small cubes. Peel the carrots and chop into medium shavings.

3. Heat the oil in a frying pan. Add zucchini, carrots and bell pepper. Fry, stirring regularly, for a quarter of an hour. Cover with a lid and simmer for another five minutes. Add rice to vegetables, season with salt and spices. Mix and serve with meat, fish or as a separate dish.

You can add any vegetables you like. To ensure fluffy rice, do not stir it during cooking. Take young zucchini, with unformed seeds. It is better to use fleshy peppers. You can prepare porridge for a side dish from any type of rice.

Option 3. Milk rice porridge - crumbly

Porridge is the best dish for breakfast. Preparation does not take much time, which is especially important in the morning when you are in a hurry to get to work, and you need to feed your child in a way that is not only tasty, but also healthy.

Ingredients

• 150 g steamed rice;
• 50 g butter;
• 200 ml milk;
• kitchen salt;
• 200 ml purified water.

Cooking method

1. Rinse the rice with warm water. Place the cereal in a saucepan and fill with purified water. Leave for half an hour, then rinse again.

2. Return the cereal to the pan, refill with purified water and place over medium heat. Cook for ten minutes. The rice should absorb all the water.

3. Now pour in the milk and continue cooking. As soon as the contents of the pan begin to boil, add sugar and salt. Stir.

4. Continue cooking until the cereal has evaporated all the milk. Turn off the heat, leave for ten minutes under the lid. Place the porridge into plates, add a piece of butter and serve.

It is advisable to use natural homemade milk. You can add a handful of raisins, dried fruits or nuts to the milk porridge. Steamed rice does not need to be washed for a long time, just change the water a couple of times. It is better to cook crumbly rice milk porridge from steamed rice, as it turns out crumbly even after prolonged heat treatment.

Option 4. Crispy rice porridge with pumpkin in the oven

Our great-grandmothers cooked porridge in ovens. They turned out incredibly tasty and aromatic. Modern housewives can cook this dish in the oven. Rice stewed in the oven, and even in combination with pumpkin, turns out not only tasty, but also healthy.

Ingredients

• 200 g round rice;
• salt;
• 600 ml purified water;
• 70 g liquid natural honey;
• 70 g butter;
• 300 g nutmeg pumpkin.

Cooking method

1. Remove the seeds and fibers from the pumpkin. It is convenient to do this with a tablespoon. Then peel the pulp of the vegetable and cut into small pieces. Take a clay pot, rinse it, wipe it and grease the bottom with a piece of butter. Place pumpkin in it.

2. Rinse the rice grains under running water several times. Place the rice on top of the pumpkin. Smooth and pour honey. Salt and fill with purified water.

3. Place the clay pot in the oven and turn it on to 200 degrees. Cook the crumbly rice porridge for an hour. Remove the pot from the oven, season the porridge with melted butter and stir.

Place pottery in a cold oven, otherwise it may crack. For sweet porridge, use nutmeg pumpkin; it has a special aroma and taste. You can cook porridge in a slow cooker in the same way.

“Soup soup and porridge are our food!” This is exactly what the ancestors said - and they understood a lot about healthy food. Yes, porridge itself may be a simple meal, but it energizes you and gives you a lot of strength. This is why porridge is recommended for breakfast. Although rice is not particularly rich in vitamins (except B, PP and E), it does contain proteins that are close in composition to animal proteins, complex carbohydrates that provide a long-term supply of energy, and minerals - potassium, magnesium, sodium, iron, phosphorus, necessary for the smooth functioning of the body. Rice porridge is indispensable in dietary nutrition, the diet of vegetarians and people who, for certain reasons, are not allowed to eat meat.

Rice porridge - general principles and methods of preparation

Unfortunately, in our time of semi-finished products and fast food, chips, cereals and food concentrates consumed for breakfast have relegated natural porridge far into the background. But in vain. After all, all porridges, and rice porridge in particular, are incredibly tasty, and most importantly healthy, you just need to prepare them correctly. Rice porridge can be cooked in water, vegetable, meat broth or milk. Raisins, apples, nuts, and pumpkin are added to sweet rice porridges, while savory ones are prepared with vegetables or meat. And of course, rice porridge must be flavored with a generous piece of butter. It’s not for nothing that we hear from childhood that “you can’t spoil porridge with butter.”

Rice is an excellent absorbent, i.e. has the ability to absorb various harmful substances, toxins and remove them from the blood and body. Rice porridge will help with a hangover and will also remove excess salts from the joints. In this case, fresh liquid porridge is cooked without oil and salt, from grains soaked in water.

Rice porridge - food preparation

There are many varieties of rice. They differ in taste, appearance and purpose. One variety is more suitable for sushi, the other for pilaf. To prepare porridge, it is recommended to take round rice - it is more viscous and sticky, and is ideally suited for porridges. It must be washed and boiled for several minutes in water. Then the liquid is drained, the rice is poured with milk and cooked to the desired viscosity. If you boil the cereal only in milk, it will cook for a long time, the milk will boil away, and the rice will lose most of its nutrients.

Rice porridge - the best recipes

Recipe 1: Rice porridge with milk

It’s not difficult to prepare such porridge; it’s probably one of the simplest recipes. It turns out tender, light, almost airy. Adults and children will happily eat it for breakfast. The cooking process takes about thirty minutes.

Ingredients: 3-4 tbsp. milk, a glass of rice, sugar, butter and salt to taste.

Cooking method

Pour washed rice into boiling water (1.5-2 l), cook for 8 minutes. Drain the water through a colander and rinse the rice under running tap water.

Boil milk in a saucepan, add a little salt, add sugar to taste, add rice. Cook, stirring, until thickened. Add a piece of butter to the plate with porridge.

Recipe 2: Rice porridge with pumpkin

This porridge is a favorite among many gourmets. It's delicious, sweet and sunny. It is especially useful to eat it in the winter months to get not only a portion of vitamins and beneficial microelements, but also a boost of good mood. After all, the orange color of the pumpkin is very colorful and reminiscent of summer. For porridge, it is better to choose nutmeg pumpkin varieties with brightly colored flesh. But this is not necessary, you can also take a pale pumpkin - this will not affect the taste and healthfulness, the color will simply not be as rich. The ingredients in the recipe do not have strict quantitative restrictions; you can add the ingredients by eye or at your discretion. Some people will like the porridge thicker or thinner, while others will want to add more pumpkin. Therefore, you can deviate from the indicated proportions in the recipe.

Ingredients: 250-300g rice, 300g pumpkin, 1.5 liters of milk, to taste - sugar, butter, vanilla sugar and cinnamon.

Cooking method

Place the rice in boiling water and cook for seven to eight minutes. Drain the water by placing the rice in a colander (sieve).

Cut the pumpkin into cubes or small slices and pour in milk so that the liquid covers it by a couple of centimeters (one khalange of a finger), add a pinch of salt. Light the fire, bring to a boil and simmer for 5-7 minutes. Add rice and sugar to the pumpkin and cook until thick and consistent as you like. If the porridge in the pan has become very thick, you can dilute it with hot milk. At the end of cooking, add vanilla sugar, butter and cinnamon. If not everyone in the family is a fan of spices, then it is better to add them not to the pan, but individually to the plate.

Recipe 3: Rice porridge with dried fruits

That's who this porridge is for, those with a sweet tooth. For some reason, they are most common among children and men. The porridge is very tasty and nutritious. The recipe will indicate several types of dried fruits. Based on your preferences, some can be excluded from the composition or replaced with others, for example, dates or figs. Dried fruits are sweet in themselves, so the porridge is cooked without adding sugar. Choose nuts at your discretion, for example, you can take walnuts or hazel. They must be removed from the shell and chopped with a knife or chopped with a blender.

Ingredients: a glass of rice, a handful of raisins, prunes and dried apricots (about 50g each), 100g of butter, a third of a glass of nuts, a tablespoon of honey, salt.

Cooking method

Boil the rice - take 2 parts water for 1 part rice. Pour it into boiling water and cook for 10 minutes. Then, with the lid closed, let it simmer for the same amount of time. The rice should be crumbly. When cooking rice, you can add one or two spoons of butter to the water.

Wash the dried fruits thoroughly, cut large fruits into pieces of arbitrary size and shape and add to the butter melted in a saucepan. Keep over low heat until soft, then add honey, pour two cups of boiling water and simmer for about ten minutes. Divide the rice into bowls and top with the sweet gravy and dried fruits.

You can do it a little differently. After the dried fruits are cooked, add rice to them and boil for a few minutes.

Sprinkle the finished porridge with nuts.

Recipe 4: Rice porridge with vegetables

This recipe will primarily appeal to people who adhere to a healthy diet, diet, vegetarians and fasting people. Others will also be delighted with this porridge - both in taste and appearance. Bright spots of carrots and green peas look very contrasting and beautiful against the white background of rice. If it's not the season, fresh green peas can be replaced with frozen ones.

Ingredients: 1 cup each of rice and green peas, 2 onions, 1 carrot, a little vegetable oil (30 g-2 tbsp), salt to taste, spices.

Cooking method

Steam the washed rice, i.e. pour boiling water over it and let stand for 15 minutes. Simmer the peas, chopped carrots and onions (i.e. add a little water to the frying pan with the vegetables and oil and cover with a lid). With this method of heat treatment of products, more nutrients are retained in them.

Place the steamed vegetables in a thick-bottomed saucepan or stewpan, steamed rice on top and pour boiling water (the ratio of rice to water is 1:2). Add spices as desired and salt. Simmer over low heat until the rice absorbs all the moisture.

Rice porridge - useful tips from experienced chefs

To prepare delicious rice porridge, there is a little secret that lies in the preparation of the cereal. Firstly, the rice must first be sorted to get rid of debris and spoiled grains. And secondly, it needs to be washed properly. First, warm water is used to remove starch from the surface of the rice, and then the grains are washed with hot water. This way the fat that forms on the cereal during storage is better dissolved.

Other porridge recipes

• Millet porridge
• Rice porrige
• Pumpkin porridge
• Buckwheat
• Semolina
• Porridge with milk
• Barley porridge
• Porridge in a slow cooker
• Pea porridge
• Corn porridge
• Wheat porridge
• Oatmeal
• Flaxseed porridge
• Porridge in the oven
• Porridge with meat
• Baby cereals

You can find even more interesting recipes on the main page of the Cooking section