Article Contents

  • 1 Features cooking
  • 2 Benefits and harms of the product
    • 2.1 Calorie and nutritional value
  • 3 Delicious recipes
    • 3.1 on milk
    • 3.2 On the water
    • 3.3 with tushenkoj

in Russian cooking rice is used since the Middle Ages.In Russia, he appeared in the XVI century called "Saracen grain."The reason for that - its Eastern origin, but despite other people's "roots", the product has taken root.From his prepared meals, soups, and even sweet jelly.A dry and crumbly used as a filling in cakes.

Features cooking

There are many varieties of this crop, which is grown on a commercial scale in Asia (China producing champions for India), South America and Australia.In our country, knows only their small part, because of the special requirements of the plants to the environmental conditions, it grows reluctant to Russia.But the main varieties consumed in the world, known to us.And depending on the type of rice used for the preparation of various dishes.

  • Round .That it is necessary for breast rice porridge.The product is rich in starch during cooking so selects "gluten."With a sufficient amount of liquid dish gets sticky, viscous consistency (porridge, like in kindergarten).With low - grains stick together.This feature is used when preparing sushi.
  • Long .grain density is completely different.When cooking, it does not release gluten, preserves the integrity of the form.From such groats is prepared porridge crumbly, use it as a garnish for meat, marine products.Long grain rice is the basis of pilaf.

Both these varieties get to the shops polished, ie grains with peel peeled off by machining.The intensity at different processing industries are different, so the grain may have a saturated color from white to light to be almost transparent.This feature should also be considered in the preparation.

matt white grains are well boiled soft, is soft.They should be included in the recipe for a rice porridge breast, as the dish will get sticky, smooth consistency.Transparent corn gluten lose, so prepared to remain rather dry, hard.they are not suitable for children's cereals, but the side dishes - more than.

There are other features of the product.

  • Groats be washed .Do this in cold water until clear.
  • Long grain rice will turn out softer , if before cooking soak it for 15 minutes.
  • crumbly porridge will subject proportion of water to the rump of 2: 1.
  • ideal proportion, how to cook rice milk porridge , used on glass grits 2 cups of milk, and as much water.
  • Use a thick pot and regularly stir the porridge, so it does not take a strong liking to the bottom.
  • Load the barley in cold water .Add salt and add sugar after boiling.

question how to cook rice porridge, it depends on the desired consistency.Loose dish will turn out for 20 minutes, during which the water completely boils away, and the rump is required to give an additional 15 minutes "walk" under a towel.Gruel with milk will be ready in 40 minutes.

Benefits and harms

Zlak product is no coincidence is the basis of the traditional dishes of many nations world.Its massively consumed in Asia, America and Australia.Rice is rich in protein and starch, which is why it is hearty and well absorbed by the body.Calorie its minimum within 78 calories if cooked porridge on the water.

Thanks to a long carbohydrate, the product supports a feeling of satiety for 4 hours.His dietary fiber does not just clean the intestines, but also working on a "sorbent": absorb the entire surface of the toxins, taking them out of the body.As part of the cereal group B vitamins, as well as E - Vitamin youth and beauty.From Fig trace contains a large amount of potassium and magnesium, required for a healthy heart, which brings benefits to the body.

Harm eating rice proved only monodiets complex.When used in a normal mode, cereal does not supply contraindications, moreover, recommended in baby food due to lack of gluten in the diet - with gastrointestinal disorders work.

Calorie and nutritional value

Product Calorie Proteins Fats Carbohydrates Glycemic
Rice porridge on the water 78 kcal 1,5 g 0,1 g 17,4 g
Rice porridge with milk 97 kcal 2,5 g 3,1 g 16,0 g

Delicious recipes

From rice can be cooked a delicious meal for lunch and a full hearty dinner.For breakfast, of course, preferred the sweet porridge.For dinner, try a dish of stewed meat, very simple and fast.

traditional porridge made from rice grains cooked in a pan.In the microwave steamed grains do not have time, because of which are solid.The oven should be maintained in a closed mold groats for 1 hour.In addition to rice can be placed in pots portioned fried pieces of meat, cooked vegetables, spices.


milk porridge Classical preparation technique "for the kids" will like and adult.The dish is delicate, airy, satisfying.With milk it uses water, which allows you to seethe beans to the desired consistency.If you only use milk, cereal longer remain tight.And while she 'comes, "time to boil the liquid.

you will need:

  • rice Round - 1 cup;
  • milk - 2 cups;
  • water - 2 cups;
  • sugar - 2 tbsp.spoons;
  • salt - pinch.


  1. Pour water into the pan.Stir rice.
  2. Bring to a boil.
  3. Reduce gas Stir in sugar, salt.
  4. Bring to a boil, stirring.
  5. Pour the milk, stirring.
  6. to heat porridge on low heat for 20 minutes.

Serve it should be flavored with butter.Good and useful this porridge with dried fruits, such as raisins and dried apricots.Before the addition should be soaked for 15 minutes in hot water, and put in a dish for 5 minutes until done.

On the water

One of the easiest garnish with a neutral taste.To make it more saturated the Japanese add egg and cook the dish in a deep frying pan, stirring constantly.Italians saturate fig aromas of herbs, white wine.As such, it becomes the basis for the paella.Well, we will make it to the very simple recipe, then to serve with meat and gravy.

you will need:

  • long grain rice - 1 cup;
  • water - 2 cups;
  • salt;
  • butter - slice.


  1. Pour grits prepared with water.Put on high heat.
  2. Wait a boil, reduce heat, season with salt.
  3. protomai porridge to boil the liquid under the cover.
  4. Turn off the gas after 15 minutes, leave to reach a towel.

Serve rice side dish can be with seafood, meat dishes.He is good with fresh vegetables, stewed.

With tushenkoj

The dish turns out very hearty, rich flavors.It has a lot of vegetables, so even the stew does not make it difficult for the stomach.

you will need:

  • rice long - 300 g;
  • stew - 1 bank;
  • garlic - 4 cloves;
  • carrots and onions - 1 of root crops;
  • pepper - 1 pc .;
  • celery - 1 stalk;
  • broth (or water) - 600 ml;
  • tomato paste - 2 tbsp.spoons;
  • salt.


  1. Peel and finely chop the vegetables.
  2. Put onions, carrots in the pan, fry.
  3. Add the bell pepper, celery and garlic.Fry 7 minutes.
  4. Put prepared rice and stir.Protomai 5 minutes.
  5. Pour in the broth, simmer for 15 minutes.
  6. Add the tomato paste, canned meat.Leave it for 10 minutes on low heat.

convenient to cook the dish in a high frying pan or skillet.After turning off the fire, you can spice up his greens.

Let our recommendations how to cook rice porridge on the water, with meat and milk, will help you become better acquainted with the valuable cereal.And use it in the daily diet more often.