What to add to rice porridge with milk or water
If you are preparing a salty dish, add about ½ teaspoon of salt to 1 cup of rice. For sweet porridge, in addition to salt, you will need 1–2 tablespoons of sugar. Although it is better to rely on your taste by trying milk, water or ready-made porridge.
Salt and sugar are usually included with cereals. You can add honey to the prepared porridge as a sweetener.
Put a piece of butter into the finished sweet or savory dish - it will be more aromatic and more delicate in taste.
Liquid rice porridge on water
Preparing liquid rice porridge using water is very, very simple. To do this, you don’t even need to catch the moment of evaporation of all the water from the pan or multicooker bowl.
INGREDIENTS
- Rice – 1 cup
- Water – 4 glasses
- Salt, sugar - to taste
- Butter - to taste
COOKING
- Pour water into a saucepan or slow cooker and bring to a boil. Add salt and sugar to taste.
- While the water is boiling, wash the rice grains as described above.
- Pour the rice into a container of boiling water and reduce the temperature to low.
- Stirring constantly, cook the liquid rice porridge in water for 30-40 minutes.
- As you stir the rice, starch will be released into the boiling water, due to which the water will acquire a white tint and the porridge will become slightly viscous.
Note: this porridge will be an ideal dish for people with digestive system disorders, as well as for people with problems associated with the gastrointestinal tract. In this version, you don’t have to add butter to the porridge.
How to cook rice porridge with milk or water in a slow cooker
Place the rice in the multicooker bowl. Fill with cold milk and/or water. If you are using butter, you can add it directly to the slow cooker.
Select the “Milk porridge” mode. With this option, the multicooker, as a rule, determines the readiness of the dish itself. On average, the process takes about 40 minutes. If you do not have such a mode, press “Stew” and cook for 25–30 minutes.
@Multi-cooker Recipes in a multi-cooker by Marina Petrushenko / YouTube
If the finished rice porridge seems runny, leave it in the “Keep Warm” mode for another 15 minutes.
Water rice porridge recipe
INGREDIENTS
- Rice – 2 cups
- Salt – 1 tsp.
- Water – 4 glasses
- Butter – 70 g.
COOKING
- If you have the desire and time, we sort through the rice grains, sifting out the husks and unusable grains.
- We wash the rice several times. First in warm water until it becomes transparent. Then in hot water 1 time. Drain the water.
- Pour the rice cereal into the multicooker bowl.
- Pour in 4 glasses of water, add salt and set the GREAT cooking mode. 30 minutes on this cooking program will be enough for the rice to absorb all the water.
- After a sound notification about the end of the cooking program, open the multicooker. Using a wooden spoon, check to see if there is any water left at the bottom of the multicooker bowl. If there is no water left, add 70 g of butter to the rice.
- Stir and let sit for 5-10 minutes. Rice porridge with water is ready!
Crispy rice porridge on water in a saucepan
- rice – 220 g;
- water – 0.5 l;
- salt – 3 g;
- butter - to taste.
Cooking method:
- Sort through the rice grains and rinse them until the water runs clear. Pour boiling water over it, drain after a minute.
- Place the prepared rice in a pan, add salt to it. Fill with the prescribed amount of water.
- Place the pan on the stove and bring its contents to a boil over medium heat. Cook for 2-3 minutes, skimming off any foam that appears on the surface.
- Turn down the heat. Cook the porridge until there is almost no liquid left in the pan. This will take about 20 minutes.
- Remove the pan with porridge from the heat. Add a piece of butter or a spoonful of vegetable oil to it, stir.
- Cover the pan with a blanket or several towels and leave for 15 minutes.
The porridge prepared according to this recipe turns out tasty, it can be eaten just like that, but more often it is still used as a side dish or supplemented with meat and vegetables during its preparation.
Rice porridge with milk and water - a classic recipe
Today we will prepare a delicious and simple dish that will fit perfectly into breakfast or afternoon snack - rice porridge with milk and water. This version of porridge will be especially to the taste of children; they will be happy to taste a plate of porridge, especially if you add delicious fresh vegetables or berries when serving. You can top this porridge with honey or syrup. It’s better to cook the porridge one time at a time so that you can serve it fresh and eat it right away. If you like these types of rice preparations, then you will like this recipe. Well, I suggest we get down to business as soon as possible.
Ingredients
:
- Rice - 1 glass
- Milk - 1.5 cups
- Water - 1.5 cups
- Sugar - 1 tbsp.
- Butter - 50 g
Cooking process
Prepare all products according to the list. Place a portion of rice into a bowl. Rinse the rice grains under cool running water until the water runs clear.
Now prepare a pan with thick walls and a bottom. Transfer the washed rice to a saucepan.
Separately, combine equal proportions of water and milk, heat slightly and pour into the pan. To balance the taste, add just a touch of regular table salt.
Add a tablespoon of granulated sugar to the pan if desired. If in the future you plan to serve the porridge with honey and fruit, you don’t need to add sugar. The walls of the pan can be greased with butter. So, put the pan on the fire, bring to a boil, reduce the heat to low and cook the rice for about 45 minutes. Stir the rice periodically to prevent it from burning. Serve the finished porridge with a piece of butter.
I guarantee everyone will like it!
Thick rice porridge with milk and water
Rice porridge prepared according to the classic recipe turns out to be medium thick, and not everyone likes this. We offer a recipe for thick porridge. All components remain unchanged, only cinnamon is added, which is sprinkled on the finished dish, divided into portions. The secret of thick porridge is in a special cooking method; water is used only to slightly boil the cereal. The rice is then dried and cooked in milk.
Ingredients:
- one and a half glasses of selected rice;
- half a glass of sugar;
- cinnamon powder - a quarter spoon;
- milk - 1.2 l., pasteurized, medium or high fat content.
Cooking method:
1. Pour the carefully sorted rice into a saucepan and rinse well. Fill with cold water and immediately place on high heat. After stirring, bring to a boil, boil for about a minute and drain in a colander.
2. Rinse the cooked cereal with a stream of cold running water and leave it in a colander until all the moisture is gone.
3. Place a saucepan with milk on the stove, add sugar and add a little salt. Bring to a boil, add cooked rice. Cook over low heat, stirring occasionally so that the bottom of the porridge does not burn.
4. Serve with butter, sprinkled with cinnamon powder.
Rice porridge should be cooked at a moderate temperature so that it does not boil, but only slightly stirs. If you set the heat to maximum, the moisture will quickly evaporate, the rice will not have time to cook, and the porridge itself will burn. Many culinary experts recommend letting the rice porridge sit for a while so that the rice steams even better. To do this, wrap the pan and leave it for up to a quarter of an hour.
Rice porridge with milk and water with dried fruits in a slow cooker - “Toplenka”
When using a multicooker, milk porridges naturally turn out tastier than in a saucepan. The rice steams evenly in it and the porridge never burns. Many chefs believe that dishes in a slow cooker turn out almost like in a Russian oven and have a richer taste. For even greater similarity, let’s replace regular milk with baked milk. Dried fruits will complement the porridge with useful substances and aroma.
Ingredients:
- dried fruits: dried apricots and prunes - 150 grams;
- 200 gr. round grain rice;
- baked milk - 250 ml;
- 120 gr. Sahara;
- high-quality butter - 25 g;
- glass of water (250 ml).
Cooking method:
1. We sort the rice, rinse it and leave it on a sieve to dry.
2. After dousing the dried fruits with boiling water, dry them by placing them on a towel. Cut the fruits finely, into cubes or strips.
3. Pour milk and water into the multicooker, add sugar and a pinch of salt, stir.
4. After adding pieces of dried fruit and rice, add butter and mix well again.
5. Turn on the multicooker and select the “Porridge” option on the panel, start the program.
6. After completion, keep the rice porridge on heat for five minutes.
When choosing rice for porridge, try to choose grains with white matte grains. They boil well, easily absorb and retain moisture, due to which they steam well (become soft), but do not become soggy. Transparent rice contains almost no gluten, cooks poorly and does not retain moisture, and therefore milk porridges made from it turn out dry. This rice is good only for side dishes.
Recipe: Rice porridge with water. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Rice porridge on water.”
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 92.6 kcal | 1684 kcal | 5.5% | 5.9% | 1819 |
| Squirrels | 2.3 g | 76 g | 3% | 3.2% | 3304 g |
| Fats | 0.8 g | 56 g | 1.4% | 1.5% | 7000 g |
| Carbohydrates | 19 g | 219 g | 8.7% | 9.4% | 1153 g |
| Alimentary fiber | 3 g | 20 g | 15% | 16.2% | 667 g |
| Water | 75.6 g | 2273 g | 3.3% | 3.6% | 3007 g |
| Ash | 2.1484 g | ~ | |||
| Vitamins | |||||
| Vitamin B1, thiamine | 0.074 mg | 1.5 mg | 4.9% | 5.3% | 2027 |
| Vitamin B2, riboflavin | 0.019 mg | 1.8 mg | 1.1% | 1.2% | 9474 g |
| Vitamin B4, choline | 26.47 mg | 500 mg | 5.3% | 5.7% | 1889 |
| Vitamin B5, pantothenic | 0.187 mg | 5 mg | 3.7% | 4% | 2674 g |
| Vitamin B6, pyridoxine | 0.168 mg | 2 mg | 8.4% | 9.1% | 1190 g |
| Vitamin B9, folates | 10.898 mcg | 400 mcg | 2.7% | 2.9% | 3670 g |
| Vitamin E, alpha tocopherol, TE | 0.249 mg | 15 mg | 1.7% | 1.8% | 6024 g |
| Vitamin H, biotin | 3.737 mcg | 50 mcg | 7.5% | 8.1% | 1338 g |
| Vitamin RR, NE | 1.4654 mg | 20 mg | 7.3% | 7.9% | 1365 g |
| Niacin | 1.006 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 95.9 mg | 2500 mg | 3.8% | 4.1% | 2607 g |
| Calcium, Ca | 20 mg | 1000 mg | 2% | 2.2% | 5000 g |
| Silicon, Si | 386.118 mg | 30 mg | 1287.1% | 1390% | 8 g |
| Magnesium, Mg | 36.56 mg | 400 mg | 9.1% | 9.8% | 1094 g |
| Sodium, Na | 381.71 mg | 1300 mg | 29.4% | 31.7% | 341 g |
| Sera, S | 21.36 mg | 1000 mg | 2.1% | 2.3% | 4682 g |
| Phosphorus, P | 100.8 mg | 800 mg | 12.6% | 13.6% | 794 g |
| Chlorine, Cl | 615.89 mg | 2300 mg | 26.8% | 28.9% | 373 g |
| Microelements | |||||
| Aluminium, Al | 284 mcg | ~ | |||
| Bor, B | 69.8 mcg | ~ | |||
| Vanadium, V | 124.55 mcg | ~ | |||
| Iron, Fe | 0.67 mg | 18 mg | 3.7% | 4% | 2687 g |
| Yod, I | 0.72 mcg | 150 mcg | 0.5% | 0.5% | 20833 g |
| Cobalt, Co | 2.293 mcg | 10 mcg | 22.9% | 24.7% | 436 g |
| Manganese, Mn | 1.1342 mg | 2 mg | 56.7% | 61.2% | 176 g |
| Copper, Cu | 177.55 mcg | 1000 mcg | 17.8% | 19.2% | 563 g |
| Molybdenum, Mo | 9.37 mcg | 70 mcg | 13.4% | 14.5% | 747 g |
| Nickel, Ni | 16.067 mcg | ~ | |||
| Selenium, Se | 6.228 mcg | 55 mcg | 11.3% | 12.2% | 883 g |
| Fluorine, F | 119.56 mcg | 4000 mcg | 3% | 3.2% | 3346 g |
| Chromium, Cr | 0.87 mcg | 50 mcg | 1.7% | 1.8% | 5747 g |
| Zinc, Zn | 0.5663 mg | 12 mg | 4.7% | 5.1% | 2119 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 18.736 g | ~ | |||
| Mono- and disaccharides (sugars) | 0.3 g | max 100 g | |||
| Galactose | 0.0249 g | ~ | |||
| Maltose | 0.0623 g | ~ | |||
| Sucrose | 0.1432 g | ~ | |||
| Essential amino acids | |||||
| Arginine* | 0.1868 g | ~ | |||
| Valin | 0.1246 g | ~ | |||
| Histidine* | 0.0592 g | ~ | |||
| Isoleucine | 0.0872 g | ~ | |||
| Leucine | 0.2149 g | ~ | |||
| Lysine | 0.0903 g | ~ | |||
| Methionine | 0.0467 g | ~ | |||
| Methionine + Cysteine | 0.0903 g | ~ | |||
| Threonine | 0.081 g | ~ | |||
| Tryptophan | 0.028 g | ~ | |||
| Phenylalanine | 0.1277 g | ~ | |||
| Phenylalanine+Tyrosine | 0.218 g | ~ | |||
| Nonessential amino acids | |||||
| Alanin | 0.1214 g | ~ | |||
| Aspartic acid | 0.1993 g | ~ | |||
| Glycine | 0.109 g | ~ | |||
| Glutamic acid | 0.3986 g | ~ | |||
| Proline | 0.1121 g | ~ | |||
| Serin | 0.0996 g | ~ | |||
| Tyrosine | 0.0903 g | ~ | |||
| Cysteine | 0.0436 g | ~ | |||
| Sterols (sterols) | |||||
| beta sitosterol | 15.5693 mg | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.1 g | max 18.7 g | |||
| 14:0 Miristinovaya | 0.0031 g | ~ | |||
| 16:0 Palmitinaya | 0.109 g | ~ | |||
| 18:0 Stearic | 0.0125 g | ~ | |||
| 20:0 Arakhinovaya | 0.0031 g | ~ | |||
| Monounsaturated fatty acids | 0.302 g | min 16.8 g | 1.8% | 1.9% | |
| 16:1 Palmitoleic | 0.0031 g | ~ | |||
| 18:1 Oleic (omega-9) | 0.2958 g | ~ | |||
| Polyunsaturated fatty acids | 0.2896 g | from 11.2 to 20.6 g | 2.6% | 2.8% | |
| 18:2 Linolevaya | 0.2771 g | ~ | |||
| 18:3 Linolenic | 0.0125 g | ~ | |||
| Omega-6 fatty acids | 0.3 g | from 4.7 to 16.8 g | 6.4% | 6.9% |
The energy value of rice porridge with water is 92.6 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Rice porridge in a slow cooker
- rice – 100 g;
- water – 0.25 l;
- milk – 0.25 l;
- sugar – 5-10 g;
- salt - a pinch;
- butter – 20 g.
Cooking method:
- Place the prepared rice in the multicooker bowl.
- Sprinkle it with salt and sugar.
- Grease the walls of the multicooker with butter approximately halfway up the height of the bowl. The butter line will become a boundary that the milk cannot cross when boiling.
- Place the remaining butter on the cereal.
- Boil water, dilute milk with it.
- Pour the prepared mixture over the cereal and stir gently.
- Turn on the unit by selecting the “Milk porridge” program and wait until it finishes. If your device does not have such a function, select the “Cereal”, “Porridge”, “Rice” program or a similar one, set the timer to 40 minutes.
After completing the main program, it is recommended to leave the kusha for 10-20 minutes in the heating mode, then it will be even more tasty.
Rice porridge with milk and water with pumpkin
Any rice porridge, if cooked in milk and water, is nutritious, but you can make it even healthier if you add pumpkin. This dish looks bright and tastes like a banana. Choose a ripe pumpkin with fleshy orange flesh. The peel and seeds are removed. When cutting off the peel, be sure to remove the greenish layer of pulp underneath. This part of the vegetable has no nutritional value and tastes unpleasant; if you leave it, you risk spoiling the porridge.
Ingredients:
- half a glass of rice;
- 300 gr. pumpkin (pulp);
- a glass of milk;
- drinking water - 0.5 cups;
- homemade butter - 20 g;
- one and a half spoons of refined sugar.
Cooking method:
1. Cut the pumpkin pulp into small cubes into a saucepan.
2. Fill the pumpkin with water so that it doubles its volume. Add sugar, stir and bring to a boil.
3. Pour rice into the pan, thoroughly mix the pieces of vegetable with the cereal and leave to cook over the lowest heat. Cook for at least half an hour, remembering to stir occasionally so as not to burn.
4. As soon as the pumpkin becomes soft, pour in the milk mixed with water and add a little salt. Bring the porridge to a boil, adjust the heat and continue cooking until it reaches the desired thickness.
5. At the end, mix butter into the rice porridge.
When preparing rice porridge with milk and water, the proportions of liquids can be selected taking into account your taste preferences, and also based on the fat content of the dairy product. When serving hot porridge, be sure to season it with butter. If there is insufficient sweetness, add honey or jam.
Liquid milk porridge from rice
- rice – 0.2 kg;
- water – 0.4 l;
- milk – 0.8 l;
- sugar - to taste;
- butter - to taste;
- salt - a pinch.
Cooking method:
- Pour water over the washed rice and bring to a boil over medium heat. Reduce the flame intensity and cook the rice for 10 minutes.
- Drain off any excess liquid; if desired, you can even rinse the rice with warm water.
- Boil milk, add salt and sugar to it. Stir until the dry ingredients dissolve.
- While stirring the milk, add the rice, boiled until half cooked.
- Cook the porridge over low heat, stirring frequently, for 20-30 minutes, until the rice is completely soft.
- After removing the pan with porridge from the heat, add oil and stir. Cover the pan and wait 10 minutes.
Milk porridge prepared according to this recipe turns out tender, liquid, and children really like it.
