Rice porridge with milk can be prepared in three different ways. Liquid - provides in a plate about an equal proportion of milk, slightly condensed with rice starch, and boiled rice grains. The viscous porridge is a completely melted cereal, but still has a pouring consistency. In the thick porridge, the rice completely absorbed the milk. These differences can be achieved by varying the setting of cereal and liquid. Another kind of variability will come from supplements that rice porridge goes well with. It can be liquid chocolate (as well as chocolate chips or crumbs), honey, but it is most delicious to pour such a porridge with a little viscous gravy made from dried fruits.
It is necessary
- - Rice groats;
- - milk;
- - butter;
- - sugar;
- - salt;
- - honey;
- - jam, jam, preserves;
- - dried fruits;
- - pumpkin;
- - pots;
- - spoons.
Instructions
Step 1
Select pic. The very first gradation is according to the type of grain. Rice is long-grain, medium-grain and round, which is more suitable for porridge than the first two. The point is in the amount of liquid absorbed by the cereal during cooking. The long-grain one absorbs very little of it - so it does not boil over, which makes it perfect for side dishes. Medium grain has a slightly rounder and slightly less transparent grain, it absorbs a little more water and works well for dishes such as risotto, where a certain grain structure is needed. The name of the round rice speaks for itself. Its main difference is the high content of starch, which contributes to the "gluing" of the mass, which is ideal for cooking milk porridge. By the way, most of this rice is used by the British for puddings. The reason is understandable - they need a creamy consistency thanks to the starch.
Step 2
Give preference to white milled rice. According to the types of processing, rice is also brown (unpolished) and parboiled. The first is useful for the diet in that, in addition to the nutritious core, it contains a shell from which otherwise bran would be obtained, respectively, more than others rich in fiber, vitamins B and copper, which have a beneficial effect on the physiological state of a person. Parboiled rice is a golden-colored cereal that has undergone a multi-stage preparation from soaking and steaming, to grinding and bleaching. What's interesting: steam treatment allows a significant part of the vitamins and minerals to pass from the shell into the grain. In other words, despite the fact that golden rice is a polished type, it is a healthy diet. According to the specification of nutrients, it is only slightly inferior to brown. Unfortunately, both of them are not suitable for milk porridge, but they make healthy main dishes, salads and side dishes. Thus, for milk porridge, the best choice is round grain white polished rice, which is more suitable for the task than others.
Step 3
Cook thin rice porridge with milk. Choose the right utensils: for boiling milk porridge, it is advisable to take a thick-walled multi-layered saucepan that accumulates heat well and protects against milk sticking. Of course, this does not mean that the porridge that is cooked in such a saucepan does not need to be mixed often, but it is possible not to stand at the stove throughout the entire cooking time. Sort and rinse the rice, removing any foreign matter. Even if our task is to boil the rice grains and release the starch in them, the cereals still need to be washed. Skeptics will not hesitate to point out its washing out with running water, but somehow you don't want to put dirty rice in milk. The recipe for liquid rice porridge is obscenely simple: for 150 g of cereal - 900 g of milk, 25 g of sugar and 5 g of salt.
Step 4
You will get a viscous porridge from rice with milk by increasing the setting of cereals to 220 and reducing the setting of milk to 850 grams. Thick - up to 300 and 800 grams, respectively. There is a golden rule: after the porridge is ready, it is not immediately brought to the table, leaving it in a warm place for 5-10 minutes. Often, before doing this, add butter or vegetable oil to it, but you can also put it directly on the plates when serving. If your family has a sweet tooth, the recommended sugar dosage can be increased depending on their taste. It is not forbidden to add honey, jam, etc. while eating. But this is not the only option for ready-made porridge that lovers of sweets will like.
Step 5
Add diced pumpkin and a couple of handfuls of rinsed pitted raisins to the rice porridge with milk. The result will be an option that in pre-revolutionary Russia was often prepared for Sunday breakfast with the family. It is important to keep in mind here that if raisins can be added at the beginning of cooking, then the pumpkin should not be cooked for more than 5 minutes - it will boil down and risk turning into a smudge. Therefore, keep the pumpkin cubes ready, and you will feel that the porridge will cook soon - feel free to dip them into the pan. Another option to please a sweet tooth is to prepare a wonderful dried fruit gravy for rice porridge.
Step 6
Choose fruits and berries that are medium-sized or cut before drying. Inspect carefully, rejecting poor quality without regret, rinse and blot with a paper towel. In the meantime, make a syrup from an equal amount of water and granulated sugar, boil it on a thin thread until sample (it should stretch a little). Dip dried fruit and keep on fire until tender. You should not overexpose - just like in the case of pumpkin, instead of dried apricots and prunes, you risk getting mashed potatoes. Then turn off and let cool. So that instead of gravy you do not have only fruits and berries in your pan, calculate the correct proportion. For 100 g of dried fruits, it is recommended to take 600 g of granulated sugar and water, which, when boiled, will give about 800 g of syrup. Of course, these are nothing more than recommendations, because everyone has different dried fruits, and the temperature at which the syrup is cooked (respectively, boil-off losses). But you can undoubtedly consider them as average. Another option to please the sweet tooth is when the rice porridge has already been removed from the stove, add a few broken chocolate slices, which, having melted, will be able to make variations in the usual dish.
