How to properly cook rice porridge with milk. Recipe for rice milk porridge, a side dish with water and a dish with stew. Rice porridge with milk recipes

The most delicious childhood memory is boiled rice porridge from the school canteen. No matter how much you try to reproduce this in your kitchen, it doesn’t work, because they cook in canteens in autoclaves; there’s no such thing at home. Or maybe adults just have a different perception?

And yet let's try to find the most delicious recipe to obtain the highest quality milk rice porridge. So, today we’ll tell you how to cook rice porridge with milk in different ways.

Rice porridge can be prepared either with milk or with a mixture of milk and water. Of course, the taste of the dish under discussion is given by the use of whole cow's milk, or its high fat content. Porridge with whole milk is still considered a classic recipe, although it will take longer to cook - rice cooks worse in milk.

Let's prepare:

a glass of rice;
4 glasses of milk;
half a teaspoon of salt;
a tablespoon of sugar.

First, we rinse the rice several times to wash off not just the dust, but also the excess starch, then the porridge will be moderately viscous and crumbly. Add salt to boiled milk and add washed cereal. Bring to a boil and cook over low heat, stirring occasionally, until fully cooked. During this time, the milk will be absorbed, the rice will swell and become soft and almost ready. At the end of cooking, add sugar, otherwise the milk will burn more and the porridge will stick to the bottom. Remove from heat and leave to simmer. Serve with butter or ghee.

With high heat, the milk quickly boils away, and then the porridge may turn out thicker. This will affect the result: when boiled, it will thicken even more. Therefore, dilute the over-evaporated dish with milk and bring to a boil again. The taste of the porridge will be rich and milky.

How long does it take to cook?

In general, each cereal has its own cooking rate. Rice takes 15 minutes to cook if you cook it in water. You will have to keep the boiled milk porridge a little longer - either on the stove, or wrap it up. Pre-soaking the cereal speeds up the process, and using milk alone slows it down a little. Usually it is recommended to take half an hour to prepare a full-fledged rice porridge with milk.

Approximate proportions of rice and milk

The standard ratio is a liter of milk per glass of cereal.

It all depends on taste preferences. Those who like it thinner add milk; those who like it thicker, evaporate it until thicker.
Much depends on the fire - the stronger the heat, the faster the moisture will evaporate.
There is also a dependence on the type of rice. Short-grain Krasnodar rice cooks faster than long-grain rice, boils better and is therefore preferable for porridges. But steamed cereal is not good - it takes a long time to cook and does not provide the required stickiness.

Tip: Porridge cannot be spoiled with butter and high-quality milk. If the prepared dish is not served immediately, splash in a little extra milk. The rice will take its toll, but the porridge will not be too thick. Don't skimp on the oil and liquid - rice loves it.

Porridge with milk and water

This method has a number of advantages:

the porridge is less fatty and dietary;
cooks faster;
It turns out more viscous, boiled.

For this cooking method you will need a glass of washed rice, a liter of liquid (usually half water and milk), half a teaspoon of salt and sugar to taste.

Pour into a saucepan cold water, lower the washed rice. Place on the fire and when it boils, reduce the flame to low.

Meanwhile, boil the milk separately, remembering to stir the rice evenly so as not to burn. Once the water has evaporated, pour hot milk into the pan with the porridge, add salt, stir and bring to readiness. At the end, add sugar, keep it on the fire for a while and remove. The rice should be cooked and soft. This means the dish is ready.

Place a piece of butter in each serving.

There is a second version. The essence of the preparation is that the rice is first boiled in plain water until half cooked, and then it is added to boiling milk and, after adding salt, it is cooked until complete.

Rice porridge with milk for children

Here are two recipes for different ages child. For infants, liquid porridge is cooked as complementary food. It can be prepared with cow's or goat's milk and diluted to the desired thickness breast milk or filtered water.

The first porridge is prepared from a glass of liquid (half water and the same amount of milk), a quarter glass of rice. Cook rice porridge in the same order as usual. Boil the cereal in water, then add milk to it and cook for 15 minutes, stirring constantly. Then turn off the heat and let the porridge swell under the lid. The final touch is to pass the required amount of porridge through a blender and dilute to the desired consistency with boiled water or breast milk.

The second method is for older children. The porridge turns out fattier and much tastier.

For one serving you need to take:

a couple of tbsp. spoons of rice;
water - 150 g;
milk - 50 g;
heavy cream - 1 tbsp. spoon;
sugar to taste, berries, honey or jam.

Pour water into a small bowl and add the cereal. After stirring, cook over low heat for 10 minutes. Then add milk to the porridge and simmer for another 10 minutes, until the liquid barely shakes in the bowl. Then pour in the cream and stir. Serve with honey or other sweet toppings. The porridge turns out incredibly tasty not only for children, but also for adults.

Quick cooking porridge

For fans of healthy food, we offer a recipe for quick cooking, in which the dish is cooked for a minimum of time. To do this, take a liter of milk per glass of rice. Salt and sugar to taste are added to boiled milk, as well as cereal washed until clear water. Everything should boil for about three minutes. A piece of butter is put in, the fire is turned off, and the packaged in an accessible way porridge, we send it to restrain.

After 40 minutes we take it out and try it. It turns out not thick and very tasty.

How to cook milk rice porridge in a slow cooker?

Cooking milk porridge in a slow cooker couldn't be easier. This option is given in all recipe books supplied with the device without exception.

For example, a Philips multicooker requires the following composition:

Short grain rice - 200 g;
milk - 900 ml;
sugar - 2 tbsp. spoons without tubercle;
salt - to taste or 5 g.

Place all the ingredients in the multicooker bowl and close the lid.
By clicking “Menu”, look for the “Porridge” program.
We set the cooking time to 25 minutes.
Then we start and wait for the end of the program.
The porridge is ready!

Porridge with pumpkin

Porridge with pumpkin is very tasty, especially if the vegetable is well-ripened, sweet and has a deep orange color. No, it doesn’t matter, we’ll sweeten the taste with additives.

To prepare we take:

three quarters of a glass of cereal;
a couple of glasses of milk; one and a half glasses of water;
a piece of pumpkin, cleared of seeds, skin and fibers - approximately 300 grams;
2 tbsp. spoons of sugar and a teaspoon of salt.

Boil the pumpkin cut into pieces in water until half cooked. Drain off excess water. While the pumpkin was cooking, you already boiled the milk, added rice, sugar and salt to it. Now all that remains is to add the boiled pumpkin and spread the washed rice on top. This is important - right on top, without stirring, otherwise the porridge will start to burn.

Now put it on low heat, cover the pan with a lid, open it slightly, and cook for about half an hour until thickened. If the cereal is pre-soaked in warm water, the cooking time will be reduced to a quarter of an hour. During this time the rice will be completely cooked.

If desired, you can increase the amount of pumpkin. This will make the porridge easier.

Porridge in a pot in the oven

A simple and delicious breakfast can be prepared in a pot. General proportions: for 400 g of milk you will need a glass of cereal, a little salt and a couple of tbsp. spoons of sugar. Plus butter to taste and dried fruits or jam.

Pour the rice warm first, then hot water to rinse well. Next, fill it with cold liquid for half an hour and set aside for now. At this time, soak the clay pots.

Place rice, washed and soaked until white, in the bottom of each pot, add salt, sugar and milk. Place in a cold oven for 1 hour 40 minutes, setting the temperature to 180-190 degrees. After time has passed, remove the dishes. During this period, the water will evaporate and the porridge will be covered with a delicious yellow-brown foam.

IN ready dish You can add honey, jam, preserves or nuts.

Milk rice porridge can be either a light sweet dessert or a rich first course. It all depends on the amount of liquid (water or milk) and the presence of additional ingredients. And if you cook it without sugar, it will be an excellent side dish for meat, fish or vegetables.

The benefits of rice porridge with milk

This dish, which has become traditional, certainly has a number of beneficial properties. It is not surprising that experts recommend introducing it first into complementary foods for young children.

Rice is one of the few cereal products that is completely devoid of gluten, a component that can cause a persistent allergic reaction in a child’s body.

Milk rice porridge – perfect option not only for children, but also for those who need to build up muscle mass and stock up on energy. In addition to healthy amino acids, the dish contains a lot of potassium, magnesium, iron, selenium, vitamins E, B and PP. Regular consumption of rice cooked in milk promotes:

strengthening the cardiovascular system;
normalization of digestion;
improvement of metabolic processes.

Those who eat it often can boast of excellent condition skin, hair and nails, quick reaction, sharp mind and excellent memory. However, you shouldn’t overuse such a tasty and healthy dish; it’s enough to include it in the menu a couple of times a week.

Simple classic recipe

Ingredients:

1 tbsp. round rice;
2 tbsp. water and milk;
2 tbsp. Sahara;
about 1/2 tsp. salt;
a piece of butter.

Preparation:

Rinse the rice in several waters.
Pour a couple of glasses of water into a saucepan and put on fire.
After boiling, add the rice, stir and cook over low heat, without covering with a lid, until the cereal absorbs the liquid almost completely. Be careful not to burn.
Add salt and sugar, and then add milk half a glass at a time after the next boil. Cook for about 20 minutes.
Leave the finished porridge covered for about five minutes. When serving, add a piece of butter to the dish.

Recipe for a slow cooker - step by step with photos

Rice porridge with milk will give the whole family a boost of energy from the very morning. Moreover, a multicooker will help you prepare it with virtually no personal involvement. It is enough to load all the ingredients early in the morning and set the desired mode.

1 multi-cup rice;
1 tbsp. water;
0.5 l milk;
100 g butter;
salt.

Preparation:

Grease the multicooker bowl generously with butter, which will prevent the milk from “running off.”

2. Rinse the multi-cup of rice well, discard any unsightly grains of rice and debris. Load into bowl.

3. Pour 2 glasses of milk and one glass of water. As a result, the ratio of dry product to liquid should be 1:3. To obtain a thinner dish, simply increase the amount of water or milk as desired.

4. Salt and add sugar to taste. Set the “Porridge” mode.

5. After the beep indicates the end of cooking, add a knob of butter. Stir and leave for another five minutes.

Milk rice porridge like in kindergarten

This dish is usually served for breakfast or dinner. kindergarten, camp or school.

Ingredients:

200 g round rice;
400 ml water;
2–3 tbsp. milk (depending on the desired thickness);
sugar and salt to taste.

Preparation:

After rinsing, pour an arbitrary amount of water over the rice and leave to swell for about 30–60 minutes. This step makes the grain especially tender and soft, and also allows you to remove some of the starch. If you don’t have much time or desire, you can skip this step, but then you will have to cook the porridge itself a little longer. After the specified period of time, drain the water.
Boil 2 tbsp in a saucepan. drinking water and add rice to it.
After the liquid boils again, reduce the heat and continue cooking for another 10 minutes, covering loosely with the lid.
Boil the milk separately. As soon as almost all the water has boiled away, pour in the hot milk.
Cook until tender, stirring occasionally over low heat. After 10–15 minutes, taste the grains; if they are soft, the dish is ready.
Salt it and sugar it to your taste.

Liquid rice porridge

The process of cooking thick or thin milk rice porridge is practically the same. In the second case, you just need to add more liquid. But the easiest way is to follow the detailed recipe.

1 tbsp. rice;
2 tbsp. water;
4 tbsp. milk;
salt, sugar and butter to taste.

Preparation:

Before cooking, be sure to rinse the rice in 4-5 waters until the liquid becomes completely clear.
Place the washed cereal in a saucepan, pour it cold water and cook after boiling until almost done.
Separately, boil the milk with a pinch of salt and pour it in when the rice becomes soft.
Cook the milk porridge over medium heat until it reaches the desired consistency - about 25 minutes.
Add sugar to taste and, when serving, butter.

With pumpkin

Rice milk porridge with pumpkin is a delicacy for real gourmets. The sunny color of the dish lifts the mood and gives warmth, which is why it is most often prepared in the cold season. In addition, the pumpkin itself certainly adds nutrition to the food, and its quantity can be varied as desired.

250 g round rice;
250 g pumpkin pulp;
500 ml milk;
1 tsp salt;
1.5 tbsp. Sahara.

Preparation:

Rinse the rice and place in a saucepan. Pour in about a glass of boiling water.
After boiling, cover the container with a lid, reduce the gas and cook for 5–10 minutes.
At this time, grate the pumpkin on a large-mesh grater.
When almost all the water has been absorbed, add salt, sugar and grated pumpkin. Stir and pour cold milk.
When it boils, reduce the gas and cook with occasional stirring for 10–15 minutes.
Turn off the heat and let the porridge brew for the same amount of time. To be sure, wrap the pan with a towel.

Traditionally, round white rice is suitable for this dish. It cooks faster and better. But if you wish, you can experiment with a brown, unrefined product. In this case, the dish will turn out more useful. In addition, it is worth using a few more secrets:

Before cooking, be sure to rinse the rice several times until the water is no longer cloudy or whitish. This means that starch and gluten have been removed from the grain.
You can prepare milk porridge either with pure milk or with the addition of water. But in the first case, the cereal will take longer to cook, and there is also a risk that the cereal will burn, since the milk boils away faster. When you add water, the rice softens more and cooks faster. Depending on the desired result, you should adhere to the proportions and take 1 part rice: for thick porridge - 2 parts water and the same amount of milk; for medium thickness – 3 parts each of water and milk; for liquid – 4 parts water and the same amount of milk.
To obtain a more delicate and uniform consistency, the finished porridge can be additionally crushed with a blender, rubbed through a strainer or punched with a mixer. This is especially true if the dish is intended for small children.

The porridge must be flavored with a very small piece of good butter. Then the taste will become even more tender and softer.

Some people associate rice porridge with a delicious breakfast from childhood, while others remember the slimy dish from school cafeterias. What is the secret of cooking rice porridge with milk? How to choose ingredients and determine the proportions to obtain a liquid dish?

Selection of cereals and its preparation

To prepare milk porridge, you should choose rice that boils well and absorbs a lot of liquid. The best option– round grain rice. But long, wild, steamed are more suitable for pilaf and side dishes; they will not allow you to achieve the desired consistency.

When purchasing, you need to be able to assess the quality of the grain, so it is better to purchase it in transparent packaging or cardboard box with a "window". The grains must be the same size, without large quantity impurities and grain dust.

The presence of chalky white grains of rice and yellow inclusions is unacceptable - this indicates a violation of the grain procurement and storage technology.

To obtain a delicious milk porridge, it is not enough to choose the right rice; you must also prepare it correctly. The cereal must be washed thoroughly, changing the water several times. This is quite simple to do - pour rice into a bowl, pour cool water, sort the rice a little with your hands, then drain the water. Repeat the procedure and do this until the water is clear.

Some housewives use a different method - they pour the cereal into a sieve and hold it under a weak stream of water. As you rinse (by any method), you need to increase the water temperature to 40-50 degrees.

Clean rice can be used immediately, or you can first add cool water and leave for 10 minutes.

Proportions

The amount of liquid and rice in the porridge depends on the desired consistency of the finished dish. In this case, we are interested in how to cook liquid milk porridge. It implies a liquid content of up to 85-90%. The proportion of rice and liquid looks like 1:5 or 1:6. By liquid we usually mean a mixture of water and milk. If you use only the latter, the dish may burn.

Liquid ingredients are usually taken in equal quantities, however, you can increase one or another component as desired. If more water is taken, the porridge will turn out leaner. Liquid rice porridge with milk contains more calories, but is much tastier.

The amount of components of the dish is measured in dry form; it is convenient to use a glass with a volume of 200 or 250 g for this. In this case, from 100 g of cereal (a little more than half a glass) you get about 500-600 grams of porridge.

Popular recipes

The classic or basic recipe rice milk porridge. It turns out to be moderately liquid, with well-cooked cereal and a pronounced milky-creamy taste. The unit of measurement will be a glass with a volume of 200 ml.

Ingredients:

1 cup round rice;
2 glasses of milk with 2.5% fat content;
2 glasses of water;
50 g butter;
2 tablespoons granulated sugar;
a pinch of salt to balance the taste.

For greater clarity, we will describe the preparation process step by step:

pour the milk into the pan and wait until it is ready to boil;
add water to the milk, to which salt has been added, bring the liquid to a boil;
Place the rice prepared in advance into the pan and wait until it boils;
as soon as the composition begins to boil, the intensity of the fire should be reduced to minimum, and the porridge should be simmered for 20 minutes, stirring occasionally;
2-3 minutes before readiness, add sugar and stir;
remove the porridge from the heat, put oil in it and cover the pan, leaving it like that for 10-12 minutes;
Stir the dish and distribute among plates.

You can reduce the calorie content of rice by using skim milk or reducing the amount of butter.

Milk rice with caramel

Original and healthy dish, which will especially appeal to those with a sweet tooth and children.

For this porridge you need to take:

1 cup rice;
2.5 glasses of milk and water;
50 g butter;
2 tablespoons sugar;
salt on the tip of a knife.

Making caramel requires the following products:

150 g of fat sour cream (fat percentage - 30%);
150 g sugar;
30 g butter;
pinches of salt.

The porridge is cooked, as in the previous recipe, it comes under a warm towel. While this is happening, you can make the salted caramel. To do this, pour sugar into a saucepan or other thick-walled container and start heating it over low heat.

The crystals will begin to melt, and to prevent them from burning, you need to shake the saucepan periodically. Do not use a spoon or spatula for this. Sour cream and butter need to be taken out of the refrigerator an hour and a half before the start of cooking.

When the sugar melts, add butter and immediately remove the saucepan from the heat. The ingredients must be mixed and put back on the fire. Add sour cream and, after waiting until the mass becomes homogeneous (this will take 2-3 minutes), salt the mixture and remove it from the heat.

The porridge is served in bowls. There are two serving options - in the first case, the slightly cooled dish is poured with hot caramel, and in the second case, the hot porridge is poured with cooled sweetness.

You can use berries and dried fruits to decorate rice porridge. The latter are pre-soaked in water for half an hour. If necessary, they can be cut. Dried fruits should be added 10 minutes before the porridge is ready.

You can place a baked apple with spices on top of the dish. To do this, cut the washed fruit into rings and roll in a sweet, spicy mixture. The latter is prepared from a tablespoon of sugar and a small amount of cardamom and cinnamon.

Then the pieces are placed on a baking sheet lined with baking paper and sent to a cold oven. The cooking time is 7-10 minutes, the maximum oven heating is no more than 170 degrees.

Adding nuts and honey helps increase the nutritional value of porridge. The first ones should be lightly fried in a dry hot frying pan. You can pour honey over the nuts in the evening, and put the mixture on milk rice in the morning.

Rice-pumpkin porridge

Adding pumpkin makes the dish beautiful yellow tint and additional sweetness, and will also significantly increase the benefits of the dish. Surprisingly, you can’t taste the pumpkin at all in the finished dish, so children eat it with pleasure.

Ingredients:

1 cup rice;
1 cup pumpkin pulp, chopped into pieces;
2 glasses of milk and water;
1.5 cups sugar;
salt - on the tip of the knife.

The pumpkin must first be boiled in water. Use half a glass of liquid. Cooking time – 10 minutes. Then add rice, salt, add sweetener, and pour in the remaining water. Simmer the cereal for another 10 minutes. By this time the water will begin to evaporate, it’s time to pour in the milk. Cook the dish until done. After wrapping it in a towel, you can first put butter in the pan.

Milk rice in a slow cooker

The process of preparing milk rice in a multicooker differs from that on the stove only in that in this case the products are added at the same time. You need to put prepared rice, salt and sugar into the bowl of the device, and then pour in a mixture of water and milk.

For cooking, you should use a program in which the rice will simmer at fairly high, but uniform in intensity temperatures. The optimal program would be “Porridge”. You need to cook the dish until the beep sounds; on average, the process takes 35-40 minutes.

Cooking secrets

You can prepare delicious milk rice in a thick-walled container so that the dish does not burn. You should first rinse it under cold water, and only then pour in the milk. Can also be lubricated internal surfaces pans with butter. This will prevent the milk from burning and “running away”.

When preparing a dish in a slow cooker, be sure to grease the bowl with butter. It is not necessary to apply it all over the bowl; you can draw a “ring” - a line approximately in the middle of the bowl. Now the rice will not “run away” anywhere.

An important point is that the rice must be given time to steam after cooking. This will allow you to achieve a more delicate taste and suitable consistency. If the dish is cooked in a pan, wrap it in a towel or blanket and leave it like that for 15 minutes. When porridge is cooked in a slow cooker, the final stage can be the “Warming” program, which is turned on for 7-10 minutes. You need to make sure that the porridge does not start to burn due to the evaporation of the liquid.

To get tender creamy taste Milk in the recipe can be partially or completely replaced with baked milk.

If the dish is being prepared for children or you want to get a more delicate and airy consistency of the dish, you can puree the finished rice with a blender.

To learn how to prepare delicious rice porridge with milk, see below.

Since childhood, we have been taught to have milk porridge for breakfast. Milk rice porridge- one of the most favorite among both adults and children. It seems that cooking such porridge is quite simple, but not everyone knows how to make it tasty. After all, every family has its own preferences: some like thick rice porridge, others liquid, and there are those who pour hot milk over the rice. In this article we will look at how to cook milk rice porridge like in kindergarten, so that all family members, young and old, will like it.

The main thing in the article

Milk rice porridge: choosing the right products

Every housewife knows that preparing any dish begins with the right choice products. As for rice porridge with milk, you need two main products to prepare it:

Cereal called rice.
Milk, which goes perfectly with rice.

Milk can be taken according to taste. Some people love rustic natural milk, others prefer pasteurized milk. minimum quantity fat

Let's consider which varieties of rice are suitable for making porridge, because a lot depends on this ingredient.

Long grain. The most famous and widely used variety. It cooks for about 20–25 minutes and is great for making desserts, pilaf, side dish porridge or milk. In appearance, these are long white grains with a flat, smooth (after grinding) surface. It tastes great and makes crumbly, whole-grain dishes.
Medium grain. It has the same taste characteristics as long grain, only the grains are more rounded and lack transparency. Dishes made from it come out “sticky”, some grains stick together, but this in no way spoils the taste of dishes prepared from it.
Round grain. It has a high starch content, which makes the almost round grain bright white in color. It makes excellent thick porridge. When cooked, it absorbs moisture well and becomes creamy. It was this kind of rice cereal that was mainly used in kindergartens during Soviet times. And even now, due to its low cost, such rice is actively used in preparing dishes for preschool institutions.

The most commonly used rice for cooking with milk is polished rice. Those who like liquid versions of this dish, where the grains of rice do not stick together, choose steamed rice, which has a translucent color. Gourmets can also prepare a dairy dish from brown rice; among other things, it is the healthiest of the types of this cereal.

Benefits of milk rice porridge

Foods made from grains such as rice should be present in every person’s diet, as it is very healthy. In its microelement composition you can find:

vitamins of group B (1, 6, 7, 9, 12), PP, E;
minerals (copper, iron, potassium, etc.);
complex carbohydrates;
a lot of protein;
amino acids.

Dishes made from rice quickly fill you up and keep you feeling full for a long time, and most importantly, they do not contribute to weight gain. Therefore, it is actively used in proper nutrition and different diets.

Nutritionists call this cereal an absorbent, since the grains can absorb waste and toxins. Rice helps normalize metabolism in the body.

A day started with such a dish will be easy and productive. You can also find options for original and quick breakfasts in the article: “”.

Calorie content of milk rice porridge

Average per 100 g product, in this case ready-made rice porridge with milk, has to 97 Kcal, but this is an unstable figure, since the calorie content of the original dish directly depends on the fat content of the milk used, the presence of granulated sugar, butter, and other ingredients (dried fruits, fresh fruits, etc.) in the porridge.

Interesting fact: Raw rice has 340 kcal per 100 g of grains. But when cooked, the calorie content decreases three or more times, since the grains absorb moisture, increase in volume and lose nutritional value.

How to cook delicious milk rice porridge in a saucepan: step-by-step recipe with photos

To cook delicious milk porridge with rice, you don’t need to be a guru in the world of cooking. Even the most ordinary cook can easily cope with the task, and the recipe below will help with this. You will need the following products:

A glass of short grain rice.
500 ml pasteurized milk.
100 ml water.
20 g granulated sugar.
A pinch of salt.

Here's how to prepare a delicious porridge:

The taste of porridge prepared according to this recipe is soft and has a jelly-like consistency. After cooling, the porridge becomes thick.

Milk rice porridge like in kindergarten: a classic recipe from childhood

How delicious the rice milk porridge was in kindergarten! This is one of the dishes that you remember with your mouth full of saliva, because it is this taste that is etched in your memory for many years. Let's try to make milk rice porridge, like from the memories of kindergarten.
You will need the following products:

A glass of rice cereal.
0.5 liters of cow's milk.
1 tbsp clean water.
1 tbsp granulated sugar.
Butter – as much as you like (to taste).

The “yummy porridge” is prepared like this:

Rinse the rice, immerse in water and place on the stove.
Cook until the liquid boils away.
After - pour in cow's milk and add sugar.
The thickness of the porridge depends on the cooking time. To get a thick dish, you need to let the milk mixture simmer for 15 minutes.
Season with butter and serve.

By adding any fruit or jam to such a dish, we get porridge that will “sparkle” with new flavor notes.

Milk rice porridge in a slow cooker

Very often, when cooking porridge with milk, a problem arises with the milk. It runs away, burns, and sometimes curls up. It is these reasons that quite often exclude such dishes from the daily menu. What to do, what options are there? Prepare rice porridge with milk in a slow cooker. The milk does not burn or run away in it, and the porridge is prepared without much hassle and frequent stirring. To prepare porridge from a slow cooker you need the following products:

1 multi-cup rice cereal.
2 multi-cups high-fat milk.
2 multi-glasses of water.
1 tbsp butter.
1 tbsp sugar.
0.5 tsp salt.

We carry out the following actions:

Wash the rice grains running water. The purer the rice, the tastier the porridge.
Let the rice drain completely. Place the cereal in the multicooker bowl.
Pour in the liquid ingredients (milk + water), add salt and granulated sugar.
Close the multicooker and turn on the “Milk porridge” mode. It is available on almost all models of miracle pots. If your multicooker does not have this function, you can cook it in the “Rice” or “Porridge” mode.
Typically, the time on the multicooker is set automatically based on the weight of the loaded products. If your device does not want to “work on its own,” turn on the timer for 40 or 45 minutes.
After the multicooker signal, leave the milk porridge to simmer for 10 minutes.
Open the lid of the multicooker and season the porridge with oil. You can eat.

You can cook many different dishes in a slow cooker: from the simplest, such as porridge, to sophisticated, festive ones. More information about dishes from the miracle pot can be found in the article: “”.

Milk rice porridge with pumpkin: original recipe

Rice goes well with vegetables such as pumpkin. And many housewives use these two products in preparing milk porridge with rice and pumpkin. The taste of the dish with such an additive only improves, and there are much more useful microelements in the porridge.

Pumpkin contains almost all B vitamins, vitamins E, A, which are considered vitamins of youth. It also contains vitamin T, which is extremely rare in ordinary products.

To cook rice-pumpkin porridge you need to prepare:

Butter 20–50 g.
Vanilla sugar – 1 sachet.
Pumpkin – 0.5 kg.
Milk – 800–1000 ml.
Rice groats – 200 g.

Depending on your taste preferences, you can add honey, cinnamon, and sugar.

Liquid milk rice porridge for children

There are people who prefer to eat liquid milk porridge made from rice. We suggest you try making liquid porridge according to the original recipe given below. This porridge can be used for dietary nutrition. Children will also be happy to eat this thin porridge. Products you will need:

100–150 g rice cereal.
2 tbsp milk (if the food is dietary, then with a minimum amount of fat content).
1 tbsp water.
2 tsp sugar.
1/4 tsp salt.
20 g butter.
To give the porridge an original taste (if you prefer), you can add ground nutmeg at the end of a knife, 1 tsp of dry mint herb, 1/4 tsp of cinnamon powder.

The liquid rice porridge is cooked like this:

In a saucepan (preferably with a thick bottom) combine milk and water. Send to the fire.
When it boils, add rice, salt and sugar.
After the rice grains are cooked, sprinkle with ground cinnamon powder. nutmeg or add mint.
Infuse the porridge under a closed lid for 15 minutes. Lastly, just before serving, add butter and you are ready to eat.

Recipe for thick milky rice porridge

For those who prefer a dish with a thicker consistency to the liquid version, we suggest trying the following recipe for tasty and healthy thick rice porridge with milk. It is necessary to prepare the following products:

200 g short grain rice.
400 ml milk (any kind).
3 tbsp granulated sugar.
0.5 tsp salt.
1/4 tsp cinnamon powder.

Prepare thick porridge like this:

Rinse the rice and add cold water, put it on the stove and let it boil.
After boiling, place the cooked rice in a colander and wash it under running water.
Boil milk and add washed rice, sugar and salt.
Cook until desired thickness, stirring constantly. After cooking, season the porridge with oil and sprinkle with cinnamon powder.

Recipe for milk rice porridge with fruits

Fruits can turn a seemingly ordinary milk rice porridge into an exotic dish. The child will surely like it and will be an ideal breakfast. You can use apples, pears, strawberries, peaches, etc. To prepare, you need to prepare:

1 tbsp rice.
1 tbsp medium fat cream.
80 g butter.
One banana.
One kiwi.
Salt, sugar, vanilla - to taste.

The preparation is as follows:

Wash the rice and add boiling water. It should cover the cereal by 2 cm. Cook the rice until half cooked.
When the liquid has boiled away, pour cream into the rice. Add sugar, vanilla, salt.
Over low heat, wait until the porridge boils. Boil for 15 minutes.
Season the dish with butter. Chop the fruit and place it on a plate when serving.

Rice milk porridge with honey: dietary recipe

Milk rice porridge is perfect for those who are losing weight and watching their figure. Instead of sugar, this recipe uses honey, which makes the porridge less high in calories.

Honey is actively used in cooking, replacing sugar in many dishes. It contains up to 80% carbohydrates. A tasty treat for those on a diet, but you shouldn’t eat a lot of viscous nectar either.

You will need:

Rice groats – 200 g.
Skim milk – 0.5 l.
Water – 1 tbsp.
Honey – 1.5 tbsp.

The dietary dish is prepared quickly and without problems as follows:

Wash the rice under hot water.
Pour milk into a saucepan and place on the stove. Wait for it to boil.
Pour clean rice into boiling milk.
Cook for 20 minutes, the rice should be soft. Don't forget to stir so it doesn't burn.
When the dish is ready, add honey, stir until it dissolves, and you can eat.

And for those who count the calories consumed, we provide a table of the calorie content of this dish.

How to cook milk rice porridge: main secrets

To make rice porridge with milk tasty and always work out, we will reveal several secrets, by following which you can get delicious dish, which will please the whole family.

When cooking, keep the heat low so that the rice does not burn. You need to stir the dish constantly.
In cases where the liquid has completely boiled away and the porridge is not yet cooked, add a little water and finish cooking the dish. It is not recommended to add milk as everything may burn.
To get a delicious porridge, rice cereals should be washed until the water is clear.
Rice is rinsed with hot water before cooking to prevent the rice grains from sticking together.
It is best to cook milk porridge in a cauldron or saucepan with a thick bottom.
When adding vanilla extract, remember that too much of it in the porridge can make the taste bitter. It is better to give preference to vanilla sugar.
To obtain a rich, creamy aroma, after adding butter to the finished dish, leave it for 5-10 minutes. Then the rice grains will be saturated with this wonderful aroma.

Experiment by adding dried fruits, chocolate and other “goodies” to the finished porridge, then your porridge can have a new unforgettable note every time.

Bon appetit!

If you don’t yet know how to cook milk rice porridge, then you definitely need to get acquainted with my recipe today. To be honest, I learned this method of cooking relatively recently, when I was faced with the question of how to cook porridge for my daughter.

Children are still picky people and are very sensitive to porridge. They should have a special consistency, pleasant structure and excellent taste - then your kids will definitely not refuse it.

A simple recipe with clear proportions

Unfortunately, it was not in my cookbook suitable recipe, and I couldn’t find anything more or less sensible on the Internet. And then I turned to a friend, a mother of three adorable kids, for help: I was sure that she knew exactly how to properly prepare rice porridge for children.

And I was not mistaken: my friend gladly told me all the intricacies of this process. It turned out that there are many nuances in it, from the proportion of all ingredients to the cooking time. Some moments even confused me at first, but still I did it as indicated in the recipe.

And you know, I came out with a very tasty baby rice porridge, exactly what I wanted - with a creamy texture, similar in consistency to jam! Now I cook it this way all the time. And I really want you to try it too!

Ingredients for 2 servings

250 ml milk;
250 ml water;
50 ml round rice (50 g);
2 teaspoons butter;
a pinch of salt;
sugar - to taste.

Technology: step by step

Short-grain rice is best suited for this porridge. The porridge turns out creamy, tender, similar to dessert.

Ideal proportion for rice porridge: 1:10. To make it easier to understand, I will give an example: Measure out 1 liter of liquid (50/50 milk and water), and then pour rice into a measuring cup to the 100 ml mark. I was preparing a small portion, so I divided this proportion in half.

It is very important to maintain proportions. To obtain rice porridge with a pleasant consistency, it is necessary to maintain a grain-to-liquid ratio of 1:10. The liquid in our case is water and milk. We take them in equal proportions.

In a pan of suitable size from of stainless steel with a thick bottom, pour in the milk and water. Add required amount rice and mix.

How and for how long to cook

Place the pan on low heat and cook, stirring occasionally. Only after 15 minutes the liquid in the pan will boil, by this time the rice will have swollen a little and been saturated with liquid.

Cook over low heat until the rice porridge is ready (another 25 minutes from the moment it boils). Cooking time may vary slightly, depending on the quality of the rice.

Add butter, salt, sugar (optional) to the finished porridge. Stir and cover with a lid. Wrap the pan with porridge in a towel and set aside for 20-30 minutes.