Kashi is one of the most popular and widespread dishes of Russian cuisine. They are suitable for breakfast, lunch and dinner. Porridges are nutritious, easily digestible, and in skilled hands they are also extremely tasty.
It is necessary
- For milk rice porridge:
- - 1 glass of rice;
- - 4 glasses of milk;
- - 1 tbsp. l. Sahara;
- - ½ tsp. salt.
- For rice porridge with vegetables and fruits:
- - 300 g of rice;
- - 90 g of raisins;
- - 150 g pitted prunes;
- - 180 g of carrots;
- - 240 g of cauliflower;
- - 2 tbsp. l. butter;
- - 2 tbsp. l. sesame oil;
- - 800 ml of water;
- - butter;
- - greens;
- - sugar;
- - salt.
- For rice porridge with nuts and mushrooms:
- - 1 glass of rice;
- - 2 glasses of water;
- - 300 g of hazelnuts;
- - 100 g of mushrooms;
- - 1 onion;
- - 3 tomatoes;
- - 3 tbsp. l. butter;
- - greens;
- - salt.
- For rice porridge with dried fruits:
- - 160 g of rice;
- - 1 ½ glass of water;
- - ¾ glass of milk;
- - 100 g of dried fruits;
- - sugar;
- - salt.
Instructions
Step 1
Milk rice porridge
Sort and rinse the rice thoroughly. Then pour boiling water over it and cook for 6-8 minutes. After that, fold the rice onto a sieve and pat dry. Heat the milk, salt and pour into a pot. Add cereal and cook, stirring occasionally, over low heat for 15 minutes. Then add sugar and mix thoroughly. Cover the pot with a lid, place in a slightly preheated oven (about 160 ° C) and heat over low heat until tender. This will take about 10-15 minutes. Season the finished rice porridge with butter or ghee.
Step 2
Rice porridge with vegetables and fruits
Sort out the groats, rinse and fill with boiling water. Season with salt and granulated sugar and cook until cooked. Cut the washed prunes into small pieces. Disassemble the cauliflower into inflorescences. Peel and cut the carrots into thin strips. Combine cooked rice with dried fruits (raisins and prunes) and vegetables (carrots and cauliflower). Stir and simmer covered for about 20 minutes. At the end of cooking, add butter. Before serving, decorate the rice porridge with finely chopped herbs.
Step 3
Rice porridge with nuts and mushrooms
Peel and chop the onions and hazelnuts separately with a knife. Wash the tomatoes, wipe the mushrooms thoroughly with a damp cloth and cut into small slices. Fry the onions in butter, then add the prepared mushrooms and tomatoes, cover and simmer over low heat for 15-20 minutes. Bring the water to a boil, season with salt, add washed rice and cook until tender over low heat, about 20 minutes. Then combine the rice with stewed vegetables and mushrooms. Heat all ingredients together for 5 minutes. Then add chopped nuts to the porridge, mix well and serve, sprinkle with chopped dill.
Step 4
Rice porridge with dried fruits
Rinse dried fruits and soak for 20-30 minutes in cold water until swelling. Pour the washed rice into salted boiling water and cook for 5 minutes. Then pour in the hot milk, add sugar to taste and cook the rice porridge over low heat until tender. After that, add the swollen dried fruits to the porridge, mix and heat. Put the rice porridge in oiled curly molds and refrigerate. When serving, place the porridge on a platter and garnish with berries and fruits.
