Rice porridge - hearty and delicious dish

Rice is a magnificent cereal. It perfectly absorbs salts, which helps to improve the performance of joints. Dishes with this cereal can be consumed as often as desired, they are well absorbed by the body and have a beneficial effect on the digestive system. There are even special health-improving diets that improve overall health, and the use of rice by children affects their intellectual development.

Rice porridge is a unique dish that can be cooked with various fillers, served with meat, chicken, and fruit. Many people very much like pilaf, the main component of which is rice. By the way, a nice and vegetarian pilaf with vegetables. The rice is perfectly compatible with a huge number of products, even with fish. Japanese rolls and sushi are also made from rice, incidentally, in Japan this cereal is generally the staple food.

Milk rice porridge is great for baby food. A well-cooked rice in milk, rubbed through a sieve or whipped with a blender, is ideal even for infants. Welded rice can be used as fillings for pies and patties, as side dishes and even desserts - rice pudding is very good.

How to cook rice porridge? First of all, you need to carefully sort dry cereals, remove all the darkened and yellowed rice. Then rinse well in running water several times until the water becomes clear. So remove the excess starch, and the porridge will turn friable and appetizing. Rice porridge should be cooked in a lot of water, a ratio of one to two. Rice should be lowered into cold water and only then put a pan on the fire. Many owners of the porridge burn, and then do not want to cook it. There is a little secret that will help to avoid this.

Rice porridge that does not burn

- rice, hand-washed and washed in several waters - one hundred grams;

- butter - a tablespoon;

- a pinch of salt;

- vanilla sugar and cinnamon (optional);

- sugar to taste;

- milk - about a liter.

Put the pan on the fire and melt in it a piece of butter. Rinsed rice (it should drain properly in a colander) is poured into a saucepan, mixed with melted butter, add a small pinch of salt, vanilla sugar and pour out the milk. Cover the lid, bring to a boil. This moment should not be missed, the milk quickly escapes. After boiling, we make the fire minimal, close the lid tightly and leave for twenty minutes. After that, add sugar to taste, mix thoroughly and slightly cool. We impose on plates and with surprise we find out that the porridge has not burnt to the bottom of the pan!

Everyone knows the recipe for oriental pilaf, but few know that rice, meat, carrots and onions can be cooked in a truly Russian dish - a thick, rich and fragrant rice porridge with meat. Such a dish is called a field porridge, it is extraordinarily satisfying and tasty. Preparing the porridge with meat for a long time, languishing, as a result, the meat becomes tender, and the cereal is fragrant.

Rice porridge with meat, cooking recipe for a four-liter pot

Products:

- rice - two and a half glasses;

- pork (you can take a young beef or 50/50) - one kilogram;

- carrots - two medium pieces;

- onion - three pieces;

- vegetable oil - a little;

- ground pepper fragrant black;

- bay leaf - 2 pieces;

- salt - not less than two tablespoons, rice "loves" salt.

Meat should be washed and cut into small cubes. Cut the onions into half rings. In a saucepan (it is better to take either a cauldron or a pot with a thick bottom), pour oil and put the chopped onion. On a small fire we will fry the onions to transparency, lay out the meat on it, pepper it and add a little salt. Pour a half liter of hot water into the pan. Bring it to a boil and stew for at least two hours. At this time, we'll rinse the rice thoroughly, let it drain in a colander. Carrots clean and natrem on a large grater. If the water in the pan is strongly evaporated, it will be necessary to top it off. After an hour and a half cooking the meat, we will put a laurel leaf and carrot in a saucepan. Dilem water, so that it covers meat with vegetables above about four fingers. We'll put out another hour and a half.

Then the washed rice will be put on meat and even more water, also higher by four fingers. Put out the dish for another hour on a small fire, sometimes stirring and trying to salt. If necessary, we will add it. When the rice is ready, the fire will have to be turned off, the pan should be set aside and properly wrapped with a towel or a small blanket. In this form, porridge with rice and meat should still be cooked for two hours. This is an incomparable, fragrant and very tasty dish! Bon Appetit!