Rice porridge on water classic recipe

Step-by-step cooking

1. Step 1:

   

   Prepare the specified products. Rice should be used round, not long, boiled. Rice porridge differs from ordinary boiled rice in its structure, it should be neither liquid nor dry in taste, so instead of the classic proportion: cereals 1 part for 2-2.5 parts of water, observe the proportion: 1 part of cereals for 3-3.5 parts of liquid.

2. Step 2:

   

   Pour rice into a deep container, pour water and rinse several times, remove the husk, if present.

3. Step 3:

   

   Pour the washed grits into a cauldron, saucepan or saucepan with a non-stick bottom. Add salt to taste. If you are preparing a sweet porridge, then add granulated sugar along with salt, but honey is added only when serving porridge on the table - separately to each plate.

4. Step 4:

   

   Pour boiling water over the rice in the container and place the container on the stove, turning on the maximum heating. Bring to a boil and remove the foam, then reduce the heat to medium and boil the porridge for 20 minutes. Remember that the rice should boil, so add another 5-10 minutes to the usual 12-15 minutes of cooking.

6. Step 5:

   

   After the specified time, the porridge will be completely ready - you do not need to boil all the liquid from the container, the rice will absorb it into itself when steaming.

7. Step 6:

   

   Add butter, leaving some for serving. Carefully mix it with a spoon or a spatula into the rice porridge. Instead, you can pour vegetable oil: cold-pressed olive oil, sunflower oil, but odorless.

8. Step 7:

   

   Cover the container with a lid, turn off the heating, leave for 5-7 minutes so that the cereal "drew" the oil into itself, the porridge turned out juicy, glossy.

9. Step 8:

   

   Put the prepared dish in plates, bowls, sprinkle with butter and serve to the table. If desired, you can add a little honey, condensed milk, if you like sweet dishes, or chopped greens, grated cheese, cottage cheese.