Rice Porridge with Raisins in a Slow Cooker (Milk and Water)
Always tasty, wholesome, and great for breakfast! Rice is a staple in many Eastern cuisines, prepared in countless ways — but porridge is a Slavic love. A bowl of rice porridge for breakfast is a source of energy and pep for the whole day. It's a lifesaver for people who often skip meals — though it's best not to eat it in the evening or at night.
Cooking method
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Step 1:
Gather your ingredients. Rinse the rice and raisins until the water runs clear.
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Step 2:
Pour the rice into the slow-cooker insert.
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Step 3:
Add the raisins (or other dried fruit, if you like).
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Step 4:
Pour in a cup of water.
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Step 5:
Add 0.5 liters of milk.
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Step 6:
Add the salt and sugar and stir well.
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Step 7:
Rub a little butter around the insert above the milk line — this keeps the milk from boiling over — and add the rest of the butter to the milk.
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Step 8:
Set the "Milk Porridge" program for 30 minutes. When it signals it's done, leave it on "Keep Warm" for 10–15 minutes so the porridge can finish and any excess liquid cooks off. Stir and enjoy!
- You can make the porridge with milk only or water only. Jasmine and Arborio rice work well when cooking with water. The porridge will have fewer calories if you leave out the sugar and dried fruit.
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
- Raisins - 280 kcal/100g
- Kishmish - 279 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Round rice - 330 kcal/100g
