Rice porridge with water step by step recipe. How to cook rice porridge in water

Many housewives want to know how to cook rice porridge in water so that it turns out crumbly, does not stick together, or is liquid, but still looks quite appetizing. Indeed, it is difficult to cook such porridge without knowing all the intricacies of its preparation, because in order for it to turn out tasty, it is not enough just to choose the right rice.

In this article you will get acquainted with the best recipes for making rice porridge, and experienced chefs will share their secrets with you.

Rice porridge on water: basic cooking secrets

Rice porridge cooked in water is considered a dietary dish. It must be included in children's and medical menus. The benefits it brings to the human body make it very popular. In addition, the calorie content of rice porridge on water is only 78 Kcal per 100 g.

To make the porridge really tasty, you need to take into account all the features of its preparation:

The main thing is to choose the right variety of rice cereal. It is better to give preference to long types of rice, such as Jasmine or Basmati. Round rice is much more difficult to cook correctly, because it contains a huge amount of rice starch, which binds the grains together, so the dish is unlikely to turn out crumbly.
First you need to wash the cereal well, constantly changing the water. In China and Japan there is a tradition of washing rice in seven waters. Only after the rice is well washed is it poured with water and set to cook.
The ideal utensil for cooking is a saucepan with thick walls and a wide bottom. In such a bowl, the cereal will warm up evenly and boil quickly.
To ensure that the rice is crumbly when the dish has cooled, you need to add a spoonful of vegetable oil to the water.
You need to cook the porridge over low heat, increasing it only until the rice boils.

There are several different types of rice, and they all have certain characteristics when cooked. The simplest option is to use steamed cereal. Before packaging, such a product undergoes various types of processing, thanks to which the rice is easier and faster to cook. But after steaming and polishing, the amount of nutrients in rice decreases, and only the nutritional properties remain. That is why many nutritionists advise not to get carried away with this type of rice and use it as little as possible.

The principle of cooking steamed rice is not much different from preparing any other type, but if you decide to cook it, you can be sure that the dish will turn out crumbly.

If it is not possible to purchase wild rice, then you can take polished rice.

Porridge for breakfast

To make the rice crumbly, you need to strictly follow the proportions given in the recipe.

Compound:

50 g butter;
¾ tbsp. rice;
2 tbsp. water;
salt.

Preparation:

Read also:

If you don't like crumbly porridge, it's worth learning how to cook rice porridge with water so that it turns out liquid.

The composition of the products is no different, but they need to be taken in different proportions: 1 tbsp. rice and 4 tbsp. water.

Preparation:

First, you need to rinse the rice until the water becomes clear.
Then put it in a saucepan and fill it with water. Salt everything.
When the water boils, you need to reduce the heat and stir the porridge periodically so that the cereal does not sink, otherwise it will burn. Also, during stirring, the fragile grains will break, releasing starch into the water, which will add liquid to the porridge.
Serve the porridge with a good dressing of oil.

Multicooker, cook!

To simplify their lives, many housewives purchase multicookers, which quickly become integral assistants in the kitchen. By the way, rice porridge with water in a slow cooker turns out very tasty and healthy. We use the same ingredients as in the first recipe.

Preparation:

Rinse the rice thoroughly.
Pour one part of the cereal with three parts of water and add salt.
Set the porridge to cook in the “Rice” or “Porridge” mode and just wait until the multicooker gives a signal that the dish is ready.

It's very simple: you don't need to make any special efforts and make sure that the rice doesn't burn.

An inhabitant of the Asian expanses, rice has long become an international product. Different cuisines around the world have developed their own names, recipes and methods for preparing rice dishes.

This grain makes excellent porridges, casseroles, salads and even desserts. There are a lot of ways to prepare them. But the preliminary process - cooking - is quite traditional. Rice is cooked in water, milk, or broth, although each country does it a little differently.

Japanese version

Before cooking rice porridge in water, the cereal should first be thoroughly washed (at least three times), ensuring that the draining water becomes completely transparent. Then you need to pour 0.5 kg of rice into a large container and fill it with cold water. The volume of liquid required for cooking can be determined this way: touch the grain with the tip of your middle finger and make sure that the water level above it reaches the middle of your finger.

The pan must be securely covered and placed over high heat: boiling should begin as soon as possible. 10 minutes after boiling, the temperature should be sharply reduced and reduced to a minimum. After 20 minutes, remove the pan from the stove and let the rice steam for a few more minutes under the lid.

According to the Japanese culinary tradition, rice is cooked in fresh water, but is served accompanied by spicy and salted fish, cabbage, and meat.

Polish version

You will need:

1 glass of rice,
2 glasses of water,
salt,
a tablespoon of butter or margarine.

Water is boiled and thoroughly washed rice cereal is immersed in it, adding salt, butter or margarine. As soon as the water boils again, tightly cover the pan with a lid and place it in another, more spacious container with boiling water. Continue cooking the rice in this form for about 1 hour.

French version

You will need:

200 g white rice,
2 liters of water,
1 tbsp. spoon of salt.

Place the rice in a colander and place under a strong stream of water. Pour it with a large volume of salted water and let it boil. It is necessary to cook for about a quarter of an hour at high temperature, stirring thoroughly. They check for readiness, and, feeling that the grain is still a bit hard, continue cooking, but no more than 5 minutes. Then immediately drain the water and wash the rice under a cold stream so that it becomes snow-white and crumbly. This rice is also perfect for making salads.

The principle is the same for everyone

If you want to prepare crumbly rice porridge, then prepare 2.1 liters of water for 1 kg of cereal. For viscous porridge, 1 kg of rice requires 3.7 liters of water, for liquid porridge - 5.7 liters.

Whatever method of preparing rice porridge you choose, remember that you must first sort the rice, discarding damaged grains, and then rinse it several times.

You can immerse rice cereal in either cold or boiling water, but in any case, it must be stirred constantly until it thickens. After waiting until the rice has absorbed all the water, it is better to cook it in the oven or in a water bath - this way the porridge will turn out more tender and will not burn.

Rice is the basis of traditional cuisine of many peoples. If you know how to cook rice porridge in water, you can prepare a dish that is included in proper diet according to many nutritionists. It will not only be dietary, but also beneficial for the stomach. It is included in the diet of both adults and children, as well as has low calorie content.

To prepare rice dishes using water, it is recommended to use pan with thick bottom. To properly cook it in a saucepan, you should follow these steps:

For cooking in a slow cooker, the same rules apply as for cooking in a saucepan. The modes used for cooking are " porridge" or " pilaf" Cooking time is approximately 15-20 minutes. After cooking, steam the rice for 10-15 minutes.

If a child has diarrhea, it is recommended to use rice water. This folk method is worth using, because unlike drugs, it always works and is harmless. But the main treatment should be prescribed by a doctor, because rice water for diarrhea- This is just an aid in treatment.

Children's bodies can also react allergically to certain types of medications. That is why, when diarrhea is detected, the first step is to prepare rice water. In addition to its nutritional value, the decoction is useful because it envelops the walls of the stomach, preventing passage of harmful microorganisms. The decoction recipe is very simple:

A third of a glass of cereal should be soaked in cold water for a couple of tens of minutes.
At the same time, half a liter of clean, filtered water is boiled. Tap water should not be used.
Pre-soaked rice is added to the boiling water. cook for 50-60 minutes. To avoid burning, the rice should be stirred from time to time.
After a little less than an hour has passed, the fire can be turned off. The next step is to let the rice cool for a couple of hours.
When the liquid has cooled, you need to take gauze and strain it. Rice water for diarrhea is ready for use.

Diarrhea should go away if you give your child one dose every 3-4 hours. 2-3 tablespoons of decoction. The approximate time to relieve irritation is about a day after starting to take the decoction.

Almost every baby's diet should include rice porridge. It replenishes wasted energy well and contains a large amount of useful substances and vitamins. Not only is the dish not an irritant for a small stomach, it also protects it from harmful microorganisms. The recipe for “adult” rice porridge is not suitable for a baby, so prepare it for yourself and your child separately. In order to properly cook rice for a child, you need:

Rinse the rice thoroughly in cold water until completely free of foreign impurities. Soak clean rice in boiling water for 10 minutes and rinse again with cold water.
Next, you should completely dry both the rice and grind it in a coffee grinder. After these procedures, the rice should become like flour.
Boil filtered clean water and add salt.
Cook the crushed rice in boiled water for about 15 minutes.
Add hot milk. It should be 2 times less than boiled water.
Add a small amount of butter. It is not recommended to use sugar for children under 1 year of age.
Let the rice cool.

It is recommended to feed the baby this dish no more than once a day, and also in small quantities. You should not change the recipe at your discretion, because there is a possibility of harm baby's young stomach.

When preparing any porridge in liquid, there are certain proportions that must be adhered to. For rice porridge, this ratio can be either water or milk.

The final appearance of the porridge, and even its taste, depend on the boiling time and the proportions of cereal to liquid.

For completely liquid, use 1 cup of rice per 6 cups of liquid. The cooking time for this porridge is approximately 20-25 minutes.
For semi-viscous, take 1 cup of rice per 4.5 cups of liquid. Cooking time - approximately 20 minutes.
It will be sticky if you use 1 cup of rice per 3-4 cups of liquid. Need to cook 15-20 minutes.
Loose porridge is prepared with a proportion of 1 cup of rice to 1-2 cups of liquid. Cooking time up to 15 minutes. This kind of porridge needs to be watched especially carefully to avoid burning.

How to cook rice porridge in water video

Do you now understand how to cook rice porridge in water in a slow cooker or in a saucepan? Did you also cook for a child with diarrhea? Leave your opinion or feedback for everyone on the forum.

Hello, dear readers. Today we will talk about how to cook rice porridge for a child. We will consider the option of preparing both water and milk porridge. You will know the most popular recipes for preparing this dish.

Cooking with water

Rice porridge with water for a child is where a child’s acquaintance with this cereal begins. For the first time, we introduce rice into complementary foods in a crushed state, without adding fruit or milk.

Let's look at what you need to prepare:

rice – 1.5 tbsp. spoons;
water for baby food – 320 ml;
salt.

If the toddler is very small, then the finished dish will be ground for him using a blender to a puree.

Milk porridge

Rice porridge with milk for a child is a more nutritious dish than one prepared using only water. However, here you need to be careful and be absolutely sure that the little one does not have.

To prepare, take the following products:

cereal – two hundred grams;
half a liter of milk;
two hundred ml of water;
Art. spoon of sugar;
30 grams of butter (butter).

You need to cook for about 15 minutes. It all depends on what kind of porridge you want: thick or liquid. The main thing is that the rice has time to cook.

My son loved this porridge when he was very little, but now he prefers the dairy-free version.

Dish with pumpkin and milk

Pumpkin has a beneficial effect on digestive processes, so its appearance in a child’s diet, and even together with rice and milk, should have a positive effect on the baby’s well-being.

If the child is one year old, and he was previously familiar with both rice, pumpkin, and milk, adaptation was successful, and there are no allergies, then you can prepare porridge according to this recipe.

You will need:

milk - two glasses;
pumpkin pulp - four hundred grams;
half a glass of rice (round);
teaspoon sugar;
thirty grams of butter.

Porridge with apples

For this recipe you need to have:

five tbsp. spoons of rice;
half a liter of milk;
apple;
on the edge of a teaspoon of salt;
twenty grams of oil;
Art. spoon of sugar.

With berries

This dish will be very useful for a growing organism.

To prepare, take the following ingredients;

two tbsp. spoons of berries (any, most importantly fresh);
a glass of squeezed berry juice;
Art. spoon of cereal;
half a teaspoon of butter;
Art. spoon of sugar.

Rice jelly

You will need:

fifty grams of sugar;
three grams of salt;
two tbsp. spoons of rice.

We use a multicooker

In addition to the usual method of preparing porridge on the stove, you can use the recipe in a slow cooker.

Dish ingredients:

milk – eight hundred ml;
two tbsp. spoons of sugar;
salt;
a glass of rice cereal;
butter - thirty grams.

Now you know the recipe for rice porridge. Remember, if your baby is allergic to milk, you can prepare a dairy-free version. For a toddler over a year old, do not forget to experiment, adding new ingredients each time, thereby making his menu more varied.

Simple step-by-step recipes for rice porridge with milk and water for a complete breakfast

2019-03-25 Marina Danko and Alena Kameneva

Grade
recipe

7084

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

2 gr.

1 gr.

Carbohydrates

19 gr.

97 kcal.

Rice porridge with milk and water - 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 gr.;
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.

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 gr.;
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.

Rice porridge with milk and water - original recipe

Porridge is considered the best breakfast. Rice milk porridge is healthy and nutritious, rich in protein, calcium and starch. Due to the content of “long” carbohydrates in rice, they are able to maintain a feeling of fullness for many hours. Such porridges are not only healthy, but also tasty, although it is not always possible to cook them with milk alone - the dish tends to burn. A simple way out of this situation is to cook porridge with milk and water.

Ingredients:

round grain rice - 220 gr.;
half a liter of drinking water;
spoon of white sugar;
milk, 3.2%, pasteurized - 330 ml.

Cooking method:

1. Wash the carefully sorted and sorted rice. There is no need to bring it to “clean water”; if you want to get a viscous porridge as a result, just rinse the cereal. Be sure to drain the remaining liquid by draining the rice in a colander.

2. Pour drinking water into the pan, pour in sugar and add a few layers, put on maximum heat. As soon as it boils, add the rice and cook over medium-low heat for 20 minutes, stirring.

3. Bring the milk to a boil, pour it into the rice and continue cooking the porridge at the same temperature for another 20 minutes. Don't forget to stir occasionally so that the porridge does not burn. Cook, be sure to cover with a lid.

There are many varieties of rice. For milk porridge, it is best to choose round grain cereals. It contains a lot of starch, which is released during cooking and makes the porridge viscous. Porridge should be cooked in pans with a multi-layer bottom, then it will not burn and the rice will steam evenly.