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I used to think: "Well, what could be easier than cooking porridge? Pour rice with milk and cook until cooked." True, it used to burn with me, then undercook ... Yes, and the taste is still not the same as in canteens.
And it turns out that it doesn’t need to be cooked at all!
Svetlana shared a very good recipe. I learned a lot about cooking. True, my porridge turned out to be a little thick, because. I didn’t have enough milk, but I still felt the difference ... This is real porridge! The kind that was always given in the kindergarten (school, camps, hospitals) ... Author's words, photos are mine
For 5-6 servings of medium viscosity porridge(you can take everything half as much)
- Rice groats - round, unsteamed - 1 cup 200g (I recommend taking Krasnodar rice)
- Water - 2 cups of 200 ml
- 2-3 cups milk (to desired thickness)
- Salt at the tip of tsp
- Sugar to taste
I always pre-soak rice groats in cold water for 0.5-1 hour. It swells and cooks faster. But it doesn't have to be done at all...
Rinse the grains and drain the water...
Pour measured water into a saucepan, bring to a boil and put the washed rice.
Bring to a boil and cook over low heat for 10 minutes until it disappears completely and until thickened, covered with a lid.
Pour 2 cups of hot milk into the porridge,
mix, add salt at the tip of tsp.
Cook, stirring occasionally, until tender for another 10-15 minutes over low heat (4 out of 9). Try. Rice should become soft. Add sugar to taste and if desired.
Porridge is ready:
* For kids, it is better to make the porridge thinner by adding another 0.5-1 glass of milk and cook until the porridge is more soft and tender. Babies don't like thick porridge.
Rice is very fond of liquid. No matter how much you pour, he absorbs everything. Therefore, you can adjust the density of porridge with milk as you wish.
After cooking, rice porridge thickens quickly, so it is advisable to use it immediately.
Bon appetit to you and your children!
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