How to cook rice porridge to make it useful and tasty

How to cook rice porridge? This question can cause surprise to many, because it is so ordinary dish that it seems that all its secrets have long been known to everyone. But ... How often, as a result, you get not delicious rice porridge, but inexpressive "mash", or, on the contrary, the overdried dish. What's the matter? In the fact that when cooking rice there are certain rules, the violation of which often leads to such an unpleasant result.

Starting to talk about how to cook rice porridge, we can not fail to mention that rice is not brewed at all like in the East. In general, oriental cuisine is very difficult to imagine without rice, so surprisingly tasty and crumbly. But to achieve such an effect at home is quite difficult ... and just at the same time. Of some varieties of rice, it is simply impossible to prepare crumbly dishes, they are good for making baby porridges, as well as for those who prefer porridge-mash (for example, with milk).

So, how to cook rice porridge? To begin with, it is necessary to go through the groats, clearing it of all extraneous impurities and spoiled grains. Then the transferred rice should be thoroughly washed, not in cold water (as most often done), but in warm, and after warm - in hot water. Why is it necessary to act in this way? Because warm water contributes to the fact that rice is cleared of starch, and hot removes fat, often appearing on the croup during storage. With respect to the proportion of water and cereals, we can say the following: unlike, for example, buckwheat, in the case of rice, it can not be unequivocally said that it is necessary to take a strictly defined amount of liquid and cereals (due to the fact that there are many different types of rice, Which is prepared in its own way, and also because the amount of liquid will vary depending on whether households prefer friable or boiled porridge). Therefore, you can give only an approximate proportion: one part of the rice should take a half of the water. The transferred washed rump should be filled in boiling water and immediately add oil (or fat). The first 5-10 minutes of porridge should be occasionally stirred, and then cover the pan with a lid and leave to languish on a small fire until ready (about half an hour or slightly more). This is one of the ways to cook rice porridge. And the crumbly porridge can be prepared as follows: the rinsed rinsed rice to fall asleep in boiling water and cook on low heat. After the rice is softened, the porridge needs to be thrown back to the colander and rinsed with water (hot, not cold!), And then add butter, put the pan in the oven or on the divider on the stove (to make the heating minimal) and bring it to the ready.

Rice porridge with milk is a traditional dish of children's cuisine, so you should talk about how to cook rice porridge on milk. You should not initially boil the croup in milk: first, in this case, rice is badly and long boiled, and secondly, with prolonged boiling, the milk loses a significant part of the useful substances that are so necessary in childhood. Therefore, in order to get useful and tasty rice porridge, you must first boil the rice in the water (and take more water), after 10-15 minutes, drain the remaining water and pour half the cooked cereal with hot milk. And then you should cook porridge on low heat for about half an hour. And you can boil the rice until ready on the water, and then drain the excess, add milk and let it puff for another 3-5 minutes. Porridge, cooked in this way, will be most useful.

Connoisseurs of rice can be advised to read the book by V. V. Pokhlebkin "Secrets of Good Food", in which there is a very curious chapter about the preparation of rice porridge. The author almost completely deviates from the standards and advises cooking rice for 12 (not 10 or 15, namely 12!) Minutes at low heat with a tightly closed lid (even under the yoke, so as not to give the pair a single opportunity to exit). And as a result, you should get just an unusual product, to taste completely different from ordinary rice porridge, familiar to everyone from childhood.