Recipe for rice milk porridge, a side dish on the water and dishes with stew

In Russian cooking, rice has been used since the Middle Ages. In Russia, it appeared in the XVI century under the name "Saracen grain." The reason for this is its eastern origin, however, despite the alien roots, the product has taken root. It made cereals, soups and even sweet jelly. And dry and crumbly used as a filling in pies.

Cooking features

There are many varieties of this crop, which is grown commercially in Asia (record holders for production in China, India), South America, Australia. In our country, only a small part of them is known, since due to the special requirements of the plant to environmental conditions, in Russia it grows reluctantly. But the main varieties consumed in the world are known to us. And depending on the type of rice used to prepare different dishes.

• Round. It is he who is needed for milk porridge from rice. The product is rich in starch, therefore during the cooking process it releases “gluten”. With a sufficient amount of liquid, the dish gets a viscous, viscous consistency (porridge, as in kindergarten). If insufficient - grains stick together. This feature is used in the preparation of sushi.
• A long. The density of the grain is completely different. When cooking, it does not emit gluten, maintains integrity, shape. Loose porridge is prepared from such cereals, and it is used as a side dish for meat and sea products. Long-grain rice is the basis of pilaf.

Both of these varieties go to the store shelves polished, that is, the peel from the grains is peeled off by mechanical processing. The processing intensity at different plants is different, so the grains can have a color from saturated white to light, almost transparent. This feature should also be considered when cooking.

There are other features of using the product.

• Croup needs to be washed. Do this in cold water until clear.
• Long-grain rice is softerif soak it for 15 minutes before cooking.
• Crumb will be porridge subject to the proportion of water to cereal 2: 1.
• The ideal proportion of how to cook rice milk porridge, use 2 cups of milk and the same amount of water per glass of cereal.
• Use a thick-walled pan and stir the porridge regularly so that it does not stick to the bottom.
• Put cereals in cold water. Salt and add sugar after boiling.

The question of how much to cook rice porridge depends on the desired consistency. The friable dish will turn out in 20 minutes, during which the water will boil completely, and the cereal needs to be given another 15 minutes to “walk” under the towel. Liquid porridge in milk will be ready in 40 minutes.

The benefits and harms of the product

It is not by chance that cereal forms the basis of traditional cuisine of many peoples of the world. It is widely used in countries of Asia, America and Australia. Rice is rich in protein and starch, which is why it is satisfying and well absorbed by the body. Its calorie content is minimal, within 78 Kcal, if porridge is cooked on water.

Due to its long carbohydrates, the product maintains a feeling of fullness for 4 hours. Its dietary fibers not only cleanse the intestines, but also work on the principle of “sorbent”: they absorb toxins from the entire surface, removing them from the body.The composition of cereal vitamins of group B, as well as E - vitamin of beauty and youth. Of the trace elements, rice contains a large amount of potassium and magnesium required for heart health, which benefits the body.

The harm of eating rice is proven only in the mono-diet complex. When used in a normal diet, cereal has no contraindications, moreover, it is recommended in baby food due to the lack of gluten, in diet - for violations of the digestive tract.

Calorie content and nutritional value

Delicious recipes

How to cook delicious rice and how long does it cook? From rice you can prepare a delicious breakfast dish and a hearty full dinner. For breakfast, of course, sweet porridge is preferred. For dinner, try a dish with stew, very simple and quick.

In milk

The classic technique for making porridge “for the smallest” will appeal to adults as well. The dish is tender, airy, satisfying, the main ratio of products should be as in the recipe. With milk, water is used in it, which allows you to boil the grains to the desired consistency. If you use only milk, the grits will remain stiff longer. And while it "reaches", the liquid will have time to boil.

You will need:

• round rice - 1 cup;
• milk - 2 glasses;
• water - 2 glasses;
• sugar - 2 tbsp. spoons;
• salt is a pinch.

Cooking

1. Pour water into the pan. Pour rice.
2. Bring to a boil.
3. Reduce gas, add sugar, salt.
4. Bring to a boil, stirring.
5. Pour in the milk, stirring occasionally.
6. Heat porridge over low heat for 20 minutes.

Serve it should be flavored with butter. Such porridge with dried fruits, for example, with raisins and dried apricots, is good and useful. Before adding, they should be soaked for 15 minutes in hot water, and put in a dish 5 minutes before being cooked.

On the water

One of the easiest garnishes with a neutral flavor. To make it more saturated, the Japanese add an egg and cook the dish in a deep pan, stirring continuously. Italians saturate rice with aromas of herbs, white wine. As such, it becomes the basis for paella. Well, we will cook it according to the simplest recipe, so that later we can serve it with meat and gravy.

You will need:

• long-grain rice - 1 cup;
• water - 2 glasses;
• salt;
• butter - a slice.

Cooking

1. Pour the prepared cereal with water. Put on a big fire.
2. Wait for the boil, reduce the heat, salt.
3. Strain the porridge until the liquid boils under the lid.
4. Turn off the gas after 15 minutes, leave to walk under a towel.

Serve rice side dish with seafood, meat dishes. It is good with fresh, stewed vegetables.

With stew

The dish is very hearty, rich in tastes. It has a lot of vegetables, so even stew does not make it hard for the stomach.

You will need:

• long rice - 300 g;
• stew - 1 can;
• garlic - 4 cloves;
• carrots and onions - 1 root crop;
• bell pepper - 1 pc.;
• celery - 1 stalk;
• broth (or water) - 600 ml;
• tomato paste - 2 tbsp. spoons;
• salt.

Cooking

1. Peel and chop the vegetables finely.
2. Put onions, carrots in a pan, fry.
3. Add bell peppers, celery, garlic. Fry for 7 minutes.
4. Put the prepared rice, mix. Rinse for 5 minutes.
5. Pour in the broth, simmer for 15 minutes.
6. Add tomato paste, stew. Leave on for 10 minutes over low heat.

It is convenient to cook the dish in a high frying pan or saucepan. After turning off the fire, you can season it with herbs.

Let our recommendations on how to cook rice porridge on the water, with meat and milk, help you get to know more about valuable cereals. And use it in your daily diet more often.

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