Composition / ingredients
Step-by-step cooking
Step 1:
How to cook rice porridge with milk? First, measure out the necessary ingredients. Sort the rice and rinse it thoroughly in running water. I have it round. It is believed that it is the best for cooking porridge. There is also an opinion that it is better to wash rice in five waters or until the last water is completely transparent.
Step 2:
Pour the milk into a saucepan and bring it to a boil on the stove. To do this, it is advisable to use dishes with a thick bottom, then the probability that the porridge from below will burn - in the worst case or stick to the bottom - in the best.
Step 3:
As soon as the milk boils, pour the washed rice into the pan, mix everything well. Reduce the heat to low or medium. Watch how the milk boils. If it gurgles too violently, lower the heat a little more. During cooking, stir the porridge periodically, do not move far from the stove.
Step 4:
Add sugar and salt to the porridge to taste. Mix it up. If you have a sweetener that does not tolerate heat treatment, you can add it to the already prepared porridge.
Step 5:
Cook the porridge, stirring occasionally, over low heat until the rice is cooked and the porridge thickens. It always takes different time, it depends on the quality of the stove, the pan and the rice itself. Focus on the appearance and density of the porridge. Taste it, checking how cooked the rice is.
Step 6:
Put the finished porridge on plates. Add a piece of butter to each serving. When it stands a little, it becomes thicker. This can be corrected by diluting the porridge with boiling water or hot milk.
Porridge can be of any consistency - fully boiled or half-boiled, when the rice grains are ready, but at the same time retain their shape. I love the latter option. For such porridge, it is better to use kruglozerny or Kuban rice. You can serve it with condensed milk, fruits, berries or jam.
Important! To make rice dishes invariably delicious, read the article about the subtleties of choosing rice and the secrets of its preparation .
A little tip for those who count calories: this porridge can be boiled in milk mixed with water in a ratio of 50:50. Also look at the fat content of milk when you choose it in the store.
Instead of sugar, you can use a sweetener that is not afraid of heat treatment.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Round rice - 330 kcal/100g
