Rice porridge recipe
- Nutrition Facts
- Calories: 687
- Protein: 142
- Fats: 2
- Carbohydrates: 21
We welcome everyone to the pages of HozOboz. We are glad to present to your attention our today's hero - this is rice porridge in milk, cooked in a slow cooker. Frankly speaking, there is not much surprising in the recipe itself. Cooking rice porridge in milk is within the power of everyone and almost from childhood, but in a slow cooker it’s a different matter. How much to put, what kind of rice cereal is better to use, how long to cook? All these questions are quite comparable not only to the recipe itself, but even to where exactly we plan to cook this very porridge.
You will be surprised, but the request about what are the proportions of rice porridge with milk in a slow cooker is almost in the top of the most popular in cooking. True, it does not always concern only rice porridge, but also others, but we are not talking about that. I just want to say that the intricacies of cooking in a slow cooker are not yet clear and accessible to everyone, and therefore this is one of the recipes dedicated to this particular category. In the meantime, a few words about history.
History of the dish
According to the definition of rice, porridge is a porridge made from rice groats boiled in water or milk. Moreover, it is important that you need to cook the cereal until it is boiled soft. This dish is so widespread in the world that a similar recipe can be found in almost every national cuisine. True, it’s not immediately mono to understand what it is exactly. So, for example, in Asian cuisine it is denoted by the word kanji and boiled with a large amount of liquid 10 times the amount of the cereal itself. As a result, the porridge is boiled to the state of jelly.
In Eastern Europe, rice porridge boiled with milk is the basis of baby food or a sweet aromatic dessert. In the East and in the Mediterranean cuisine, rice on the water is the main side dish for fish and meat dishes. In Korea, they cook chakonakh - rice with seafood and mushrooms, chatchuk - soaked rice that is boiled in water with pine nuts. In India, the world-famous rice sweet dessert is made from grains boiled to jelly, and in China, Japan and Thailand, rice, like our bread, is the basis of any diet, it is a side dish, a main course, and a dessert. In our history, rice porridge with milk is a complete dish for any meal, and this recipe involves cooking in a slow cooker. Go.
Ingredients:
- Rice - 200 g
- Milk - 1 l
- Sugar - 2 tbsp.
- Salt - ½ tsp
- Raisins - 2 tbsp
- Butter - 20 g
Cooking:
- Prepare the ingredients. Wash and sort the raisins.
First, let's prepare the products
- Wash the rice in several waters.
Rice should be washed to clean water
- Lubricate the multicooker bowl with butter: the bottom and 2/3 of the wall height.
Lubricate the capacity of the multicooker with butter
- Put the washed cereal in the bowl.
Put rice grits into a bowl
- Pour milk, add salt and sugar.
Pour milk and add salt and granulated sugar
- Add raisins. Let's start the program "Milk porridge" for 50 minutes.
It's time to add the washed raisins and set the program "milk porridge" for about 50 minutes
- Put the finished porridge on plates and put a piece of butter in each.
Pour the finished porridge into plates, flavor it with butter, and then serve it to the table
The benefits of the dish
In stories about rice porridge, as in others, there are pros and cons. Some complain that rice strengthens, others say that it is too high-calorie, the third - they simply adore it both sweet and salty and with spices. Everyone is entitled to their opinion. But if you look closely at this cereal and use the right variety for each purpose: jasmine and arborio for porridge, basmami and fergana for pilaf, everything will work out and will have the right content. So our rice porridge with milk cooked in a slow cooker and its step-by-step recipe are designed to teach you how to do everything according to science, culinary science, and then you will be happy. Your HozOBoz!
