Rice millet porridge with milk

Original, delicious, for breakfast for the whole family! Rice-millet porridge with milk is a dish known as "Friendship". Two cereals in this porridge perfectly match each other in taste and complement each other in consistency. This porridge is well saturated and is liked by adults and children.
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Recipe author

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 13 % 4 g
Fats 16 % 5 g
Carbohydrates 71 % 22 g
146 kcal
GI: 18 / 36 / 45

Step-by-step cooking

Cooking time: 35 min
  1. Step 1:

    Step 1.

    How to cook rice-millet porridge with milk? Prepare the products. Sort out the millet, selecting garbage and red grains. Then rinse it thoroughly under warm running water. It will be more convenient to rinse in a colander or sieve with the smallest holes. Put the pure millet in a saucepan (I have a regular steel one) and pour cold water so that it covers the grits by about a centimeter.

  2. Step 2:

    Step 2.

    Bring the millet to a boil over low heat, stirring occasionally, and boil for two minutes.

  3. Step 3:

    Step 3.

    During the time until the water boils, rinse the rice thoroughly under running water. Leave the rice in a colander for now. When the millet has boiled a little, drain the first water, dropping the millet into a colander right on top of the rice. Pour both cereals back into the pan.

  4. Step 4:

    Step 4.

    Pour the grits with milk. You can take any fat content of milk. But the taste and calorie content of porridge will depend on it. And you can also cook with milk and water, mixed in a one-to-one ratio. Cook the porridge on the slowest fire for about twenty minutes, stirring occasionally. The time may vary depending on the stove and pan. It is necessary to focus on the readiness of cereals and the desired viscosity of porridge.

  5. Step 5:

    Step 5.

    If the cereal remains firm, and the milk has already boiled everything, then add it again. At the very end of cooking, salt the porridge and add sugar and butter. Stir and taste the porridge for readiness and taste. Turn off the fire. Hold the finished porridge a little under the lid so that it sweats a little. Serve the porridge to the table. Bon appetit!

I really love this porridge! It is also called Friendship for the equal union of rice and millet. The most delicious rice-millet porridge comes from my grandmother, and it was she who shared this recipe with me. And I'm sharing with you!

Important! To make rice dishes invariably delicious, read the article about the subtleties of choosing rice and the secrets of its preparation .

To make millet porridge delicious, read the article about the subtleties of choice and the secrets of cooking millet groats.

How to choose the perfect pot for soup, porridge or pickling cucumbers read the article about pots.

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
  • Raw wild rice - 353   kcal/100g
  • Brown raw rice - 360   kcal/100g
  • Boiled brown rice - 119   kcal/100g
  • White fortified raw rice - 363   kcal/100g
  • White fortified boiled rice - 109   kcal/100g
  • White rice, steamed, with long grains raw - 369   kcal/100g
  • Steamed white rice, boiled with long grains - 106   kcal/100g
  • Instant dry rice - 374   kcal/100g
  • Instant rice, ready to eat - 109   kcal/100g
  • Fig - 344   kcal/100g
  • Millet groats - 335   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

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