Milk rice porridge - 5 delicious step-by-step recipes with photos of rice porridge with milk

Prepared by: Dashuta

01/15/2015 Cooking time: 20 min

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Rice porridge with milk is ideal for a tasty and healthy breakfast; it can be prepared in just 20 minutes, and this porridge will allow you to feel absolutely no hunger until lunch.

How to cook porridge step by step

Before you do anything with the rice on the stove, be sure to rinse it thoroughly. Pour the rice into a container, fill it with cold water to completely cover the grain in the bowl, and drain the water. Repeat rinsing until the water becomes crystal clear. At least 5 approaches.

Pour water into a container with rice. Place on hot plate.
Once everything is boiling, reduce the temperature to low until the water is gently simmering.
It will take you 10 minutes to evaporate all the water.
Then pour the milk into the pan with the boiled rice. It is better to warm up the milk in advance before putting it into the container.
Take a pinch of salt. Bring the milk to a boil over high heat and reduce it to low again.
It will take about 10 minutes to cook in milk and continue to stir constantly so that nothing burns. Do not leave the stove while the dish is being prepared.
Keep in mind that the porridge will harden as it cools. Add sugar.
Then remove the pan and add butter. Close the lid for ten minutes.
Add berries, such as raisins, of your choice to give your porridge those mouth-watering colors that no one can resist!

Thus, these instructions describe the preparation in sufficient detail.

What type of pan is best for cooking rice porridge with milk?

A classic stainless steel pot or non-stick pan is an ideal choice. The bottom of the pot heats evenly in the first option, preventing your porridge from burning.

Do I need to cover it with a lid when cooking?

Cook the porridge in a saucepan without covering it with a lid, as you need to constantly stir the rice.

What to do if the liquid has evaporated and the rice is not ready yet?

Add more liquid, be it water or milk (but remember that any liquids you add should already be boiled beforehand).

How many calories are in rice porridge with milk?

You get 143 kcal per 100 g of rice porridge with milk (if you added the same amount of ingredients and maintained the ratio of rice to liquid). Jasmine rice has more amino acids. It is in our store.

How long do you keep rice porridge with milk in the refrigerator?

Milk porridge with rice can be stored in the refrigerator for no more than 2 days.

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Classic recipe for rice porridge with milk

Many people remember very tasty porridge according to the classic recipe from an early age, as it is often prepared for children for breakfast. This is understandable, because both rice and milk contain many different beneficial substances that we all need so much at an early age. And on top of everything, it is also very tasty, which does not always coincide with such qualities as tasty and healthy.

Ingredients:

Short grain rice - 1/2 cup
water - 2 glasses
milk - 1 glass
sugar - 2 tablespoons
salt - 1 teaspoon
butter - to taste.

Cooking method:

Pour two glasses of water into the pan, add pre-washed rice and put on fire. As soon as the water boils, reduce the heat to low and continue cooking until all the liquid is absorbed into the cereal.

Next, add the above amount of sugar, salt and pour in milk. Reduce the heat to low, stirring occasionally so that the porridge does not burn, bring it to readiness, about 10-15 minutes.

Place the finished dish on plates, add butter to taste and serve!

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.

Milk rice porridge: recipe with dried apricots and walnuts

Milk rice porridge is an excellent option for a morning breakfast - nourishing, tasty and healthy. There are many variations and recipes for making rice milk porridge. We offer you a recipe for milk rice porridge with dried apricots and walnuts.

The secret of preparing our porridge is that we will first cook it in water and then in milk. This trick is to make the porridge more crumbly.

Ingredients:

1 cup rice;
4 glasses of milk;
5 pieces of walnuts;
100 grams of dried apricots;
sugar, salt to taste.

Cooking method:

It is necessary to first rinse the rice well until the water is clear.
Place the washed rice into boiling water and cook for 5-10 minutes.
Pour the rice into a colander to drain excess liquid.
Next, put the rice in a saucepan with hot milk and cook for about 15 minutes over low heat, stirring occasionally.
Add dried apricots, salt, sugar and walnuts, then mix everything well and put in the oven for a few minutes.
Before serving, grease the porridge with butter.

Gruel

We invite you to refresh your memory of the classic recipe for your favorite children's dish. How to prepare rice porridge with milk? You can find out the proportions and necessary products here:

Round rice - one glass.
Water – 500 ml.
Milk – 500 ml.
Sugar - three tablespoons.
Salt - half a teaspoon.
Butter - one spoon for each serving.

How to cook delicious rice porridge with milk? The recipe is very simple:

Rinse the cereal in cold water.
Place the prepared rice in a saucepan and fill it with cool water.
Bring the liquid to a boil, then reduce heat. Cook the porridge until all the water is absorbed. Don't forget to stir the cereal periodically.
Pour boiled milk into the pan. Bring the porridge to a boil again and reduce the heat again.
Add salt and sugar. Cook liquid rice porridge in milk until the cereal is ready.

Divide the food among plates and place a piece of butter in each.

Rice porridge with orange and condensed milk

A tender and aromatic dish will lift your spirits even on the gloomiest morning. How to cook rice porridge with milk? See proportions and ingredients here:

100 grams of rice.
One big orange.
Two boxes of cardamom.
Two spoons of condensed milk.
A teaspoon of grated ginger.
150 ml water.
150 ml milk.

The recipe is very simple:

First, zest the orange and squeeze the juice out of it.
Remove the cardamom seeds.
Mix rice with juice, zest and spices, cover the food with water and put it on the fire.
When the liquid has evaporated by half, pour in the milk and add condensed milk.
How long does it take to cook rice porridge with milk? We recommend simmering the dish covered for about ten minutes.

Decorate the porridge with orange slices and bring it to the table.

Simple classic recipe

Ingredients:

1 tbsp. round rice;
2 tbsp. water and milk;
2 tbsp. Sahara;
about 1/2 tsp. salt;
a piece of butter.

Preparation:

Rinse the rice in several waters.
Pour a couple of glasses of water into a saucepan and put on fire.
After boiling, add the rice, stir and cook over low heat, without covering with a lid, until the cereal absorbs the liquid almost completely. Be careful not to burn.
Add salt and sugar, and then add milk half a glass at a time after the next boil. Cook for about 20 minutes.
Leave the finished porridge covered for about five minutes. When serving, add a piece of butter to the dish.

Quick rice porridge "Bounty"

With a little effort, you can turn an ordinary breakfast into a real feast for your sweet tooth.

Required Products:

Rice flakes – 50 grams.
Coconut milk – 300 ml.
Sugar - three tablespoons.
Coconut flakes - three tablespoons.
Butter – 15 grams.
Milk chocolate – 30 grams.
Cream - two tablespoons.

Recipe for Bounty rice porridge:

Boil milk and add rice cereal to it.
Bring the liquid to a boil again, then cover the saucepan with a lid and leave the porridge to steep.
Break the chocolate, pour cream over it and melt in the microwave.

Pour chocolate over the finished porridge and sprinkle with coconut flakes.

Rice porridge with raisins

Not everyone will like this porridge with the addition of raisins. Although lovers of healthy and proper nutrition are obliged to pay close attention to it. After all, 100 grams of the dish contains complex carbohydrates, which will easily charge you with energy until lunch without any unnecessary snacks. As for raisins, they will give our body additional microelements, vitamins and minerals.

Ingredients:

Short grain rice - 1 cup
milk - 1 glass
water - 2 cups
raisins – 80 gr
sugar - 1-2 tbsp. l
butter - 2 tbsp. l
salt - to taste.

Cooking method:

Pour water into a saucepan, put it on the fire and bring to a boil. Place the rice, thoroughly washed several times, into boiling water and add sugar and salt to taste.

Reduce heat to medium, stirring constantly so that the rice does not burn. And as soon as it starts to swell, add milk and add pre-soaked raisins, washed for 10 minutes.

Now reduce the heat to low and continue cooking until tender, stirring constantly.

There is no need to wait until all the liquid from the pan has evaporated, otherwise the porridge will turn out dry.

The finished porridge should be creamy in color. We put it on plates and add butter, but the main thing is not to overdo it so that it doesn’t turn out greasy!

Sweet porridge with pumpkin and pear

A healthy breakfast can also be made delicious. To prepare porridge you will need:

A glass of rice.
One liter of milk.
Three tablespoons each of white and cane sugar.
A teaspoon of vanilla extract.
Two hard pears.
200 grams of pumpkin pulp.
60 grams of butter.
The yolk of one chicken egg.

Read the sweet porridge recipe below:

Rinse the rice well and then boil it in water with salt.
When the porridge is almost ready, pour in the milk.
Whisk the egg yolk and sugar and then gradually pour the mixture into the pan.
When the dish is ready, remove it from the heat, cover the dish and leave for 20 minutes.
Cut the pear and pumpkin pulp into cubes, and then fry the pieces in butter.
When the pumpkin is soft enough, add cane sugar and vanilla extract to the pan. Cook the food for another five minutes.

Spread the porridge and garnish it with pieces of caramelized pumpkin and pear. If desired, add butter to the serving.

Rice porridge with milk. Recipe, proportions, ingredients

If your children do not like regular rice porridge, then pay attention to this recipe. Thanks to it, you will prepare an original dish that not only the little ones, but also the adult members of your family will enjoy eating for breakfast.

Ingredients and proportions:

Short grain rice - one glass.
Milk - three glasses.
Boiled water - two glasses.
Sugar – two tablespoons.
Salt - half a teaspoon.
Butter – 60 grams.
Canned pineapple – 200 grams.
Honey - one spoon.

Children's rice porridge with milk and pineapples is prepared in a slow cooker according to the following recipe:

Rinse the rice, then drain the water. Dry the cereal a little.
Pour milk and water into a saucepan, add sugar and salt. Place the pan on the fire and bring its contents to a boil.
Pour the liquid into the multicooker bowl, add rice and 30 grams of butter there.
Set the “Milk porridge” mode for half an hour. After the sound signal, turn on the “Heating” mode for another quarter of an hour.
While the main course is preparing, work on the fruit. To do this, melt the honey and remaining butter in a frying pan. Pour in a couple of tablespoons of juice from the jar and wait until the mixture boils.
Place pineapples, cut into pieces, into the caramel. Stir the ingredients and cook for one minute, remembering to stir.

All you have to do is spread out the porridge and decorate it with pieces of fruit.

Italian rice porridge

Take note of this original recipe. Thanks to him, you will learn how to cook a very tasty breakfast dish for the whole family. So, how to cook delicious rice porridge with milk? Proportions and required products:

Milk – 1.25 liters.
White round rice – 400 grams.
Cream – 250 grams.
Sugar - three tablespoons.
Vanilla sugar - one teaspoon.
Dark chocolate – 100 grams.
Chopped almonds – 80 grams.
Canned mango (can be replaced with peaches or apricots) – 250 grams.

How to cook rice porridge with milk in Italian style? Read the delicious recipe below:

Boil milk in a saucepan and add sugar to it. After this, add the rice and cook it for about 25 minutes, stirring occasionally.
Cool the finished porridge.
Whip the cream with vanilla, grate the chocolate, and fry the almonds in a dry frying pan.
Combine all prepared products with porridge.
Grind three quarters of the mango using a blender, and cut the remaining fruit into cubes.

Divide the porridge into bowls, garnish each serving with mango slices, and place fruit puree around the edges.

Recipe for rice porridge with milk (sweet). Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “rice porridge with milk (sweet)”.

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	109.9 kcal	1684 kcal	6.5%	5.9%	1532 g
Squirrels	2.5 g	76 g	3.3%	3%	3040 g
Fats	1.5 g	56 g	2.7%	2.5%	3733 g
Carbohydrates	21.4 g	219 g	9.8%	8.9%	1023 g
Alimentary fiber	0.6 g	20 g	3%	2.7%	3333 g
Water	73.3 g	2273 g	3.2%	2.9%	3101 g
Ash	0.4019 g	~
Vitamins
Vitamin A, RE	11.3 mcg	900 mcg	1.3%	1.2%	7965 g
Retinol	0.011 mg	~
beta carotene	0.008 mg	5 mg	0.2%	0.2%	62500 g
Vitamin B1, thiamine	0.03 mg	1.5 mg	2%	1.8%	5000 g
Vitamin B2, riboflavin	0.064 mg	1.8 mg	3.6%	3.3%	2813 g
Vitamin B4, choline	23.62 mg	500 mg	4.7%	4.3%	2117 g
Vitamin B5, pantothenic	0.219 mg	5 mg	4.4%	4%	2283 g
Vitamin B6, pyridoxine	0.057 mg	2 mg	2.9%	2.6%	3509 g
Vitamin B9, folates	5.472 mcg	400 mcg	1.4%	1.3%	7310 g
Vitamin B12, cobalamin	0.151 mcg	3 mcg	5%	4.5%	1987
Vitamin C, ascorbic acid	0.57 mg	90 mg	0.6%	0.5%	15789 g
Vitamin D, calciferol	0.019 mcg	10 mcg	0.2%	0.2%	52632 g
Vitamin E, alpha tocopherol, TE	0.109 mg	15 mg	0.7%	0.6%	13761 g
Vitamin H, biotin	1.868 mcg	50 mcg	3.7%	3.4%	2677 g
Vitamin RR, NE	1.0866 mg	20 mg	5.4%	4.9%	1841
Niacin	0.34 mg	~
Macronutrients
Potassium, K	74.13 mg	2500 mg	3%	2.7%	3372 g
Calcium, Ca	48.66 mg	1000 mg	4.9%	4.5%	2055 g
Silicon, Si	18.868 mg	30 mg	62.9%	57.2%	159 g
Magnesium, Mg	15.09 mg	400 mg	3.8%	3.5%	2651 g
Sodium, Na	21.53 mg	1300 mg	1.7%	1.5%	6038 g
Sera, S	20 mg	1000 mg	2%	1.8%	5000 g
Phosphorus, P	62.3 mg	800 mg	7.8%	7.1%	1284 g
Chlorine, Cl	46.75 mg	2300 mg	2%	1.8%	4920 g
Microelements
Aluminium, Al	18.9 mcg	~
Bor, B	22.6 mcg	~
Iron, Fe	0.231 mg	18 mg	1.3%	1.2%	7792 g
Yod, I	3.66 mcg	150 mcg	2.4%	2.2%	4098 g
Cobalt, Co	0.491 mcg	10 mcg	4.9%	4.5%	2037
Manganese, Mn	0.2387 mg	2 mg	11.9%	10.8%	838 g
Copper, Cu	51.92 mcg	1000 mcg	5.2%	4.7%	1926
Molybdenum, Mo	2.528 mcg	70 mcg	3.6%	3.3%	2769 g
Nickel, Ni	0.509 mcg	~
Tin, Sn	4.91 mcg	~
Selenium, Se	3.604 mcg	55 mcg	6.6%	6%	1526 g
Strontium, Sr	6.42 mcg	~
Fluorine, F	54.72 mcg	4000 mcg	1.4%	1.3%	7310 g
Chromium, Cr	1.08 mcg	50 mcg	2.2%	2%	4630 g
Zinc, Zn	0.4189 mg	12 mg	3.5%	3.2%	2865 g
Digestible carbohydrates
Starch and dextrins	13.755 g	~
Mono- and disaccharides (sugars)	5.8 g	max 100 g
Galactose	0.006 g	~
Glucose (dextrose)	0.0245 g	~
Lactose	1.8113 g	~
Maltose	0.0321 g	~
Sucrose	0.0736 g	~
Fructose	0.0132 g	~
Essential amino acids	0.5226 g	~
Arginine*	0.1423 g	~
Valin	0.1513 g	~
Histidine*	0.066 g	~
Isoleucine	0.1336 g	~
Leucine	0.2238 g	~
Lysine	0.1475 g	~
Methionine	0.0615 g	~
Methionine + Cysteine	0.0566 g	~
Threonine	0.103 g	~
Tryptophan	0.0377 g	~
Phenylalanine	0.1358 g	~
Phenylalanine+Tyrosine	0.1245 g	~
Nonessential amino acids	0.6638 g	~
Alanin	0.1106 g	~
Aspartic acid	0.1845 g	~
Glycine	0.0781 g	~
Glutamic acid	0.4185 g	~
Proline	0.1672 g	~
Serin	0.1325 g	~
Tyrosine	0.1242 g	~
Cysteine	0.0362 g	~
Sterols (sterols)
Cholesterol	3.77 mg	max 300 mg
beta sitosterol	3.7736 mg	~
Saturated fatty acids
Saturated fatty acids	0.1 g	max 18.7 g
4:0 Oil	0.0415 g	~
6:0 Kapronovaya	0.0302 g	~
8:0 Caprylic	0.0151 g	~
10:0 Kaprinovaya	0.034 g	~
12:0 Lauric	0.0377 g	~
14:0 Miristinovaya	0.1943 g	~
16:0 Palmitinaya	0.2755 g	~
17:0 Margarine	0.0075 g	~
18:0 Stearic	0.1396 g	~
20:0 Arakhinovaya	0.0151 g	~
Monounsaturated fatty acids	0.0604 g	min 16.8 g	0.4%	0.4%
14:1 Myristoleic	0.0189 g	~
16:1 Palmitoleic	0.034 g	~
18:1 Oleic (omega-9)	0.3547 g	~
Polyunsaturated fatty acids	0.0358 g	from 11.2 to 20.6 g	0.3%	0.3%
18:2 Linolevaya	0.0698 g	~
18:3 Linolenic	0.0113 g	~
20:4 Arachidonic	0.034 g	~

The energy value of rice porridge with milk (sweet) is 109.9 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.