Good day to everyone, my dears! Today we will prepare millet and rice porridge with milk. I think many people love her, especially children.
Along with oat and wheat porridge, this dish is not only tasty and satisfying, but also very healthy. It is recommended to cook it with pumpkin or add your favorite jam after cooking.
Delicious millet and rice porridge in a slow cooker with milk
If millet-rice porridge is cooked correctly, it turns out very tender and airy. It contains a lot of B vitamins, it has cleansing and enveloping properties. Just perfect for a children's breakfast! Happy cooking!
Rice and millet porridge with milk
INGREDIENTS
- Millet – ½ cup
- Rice – ½ cup
- Water – 2 glasses
- Milk – 2 cups
- Sugar to taste
- Salt to taste
- Butter to taste
COOKING
- To make rice-millet porridge as tasty as possible, you need to rinse the rice under cold water.
- Next, pour the washed rice and millet into a common pan. Pour in 2 glasses of water.
- Turn on the stove over low heat and place a pan of cereal and water on it.
- After about 20 minutes, all the water will be absorbed. During this time, we need to prepare the milk by boiling it in a ladle.
- As soon as the water has evaporated, add boiled hot milk, salt and sugar to taste to the rice-millet porridge.
- Cover the pan with a lid and continue cooking the porridge over low heat.
- After about 15 minutes, remove the pan from the stove, place the porridge on plates and add a piece of butter to each. Bon appetit!
Porridge with raisins - basic cooking principles
Porridge with raisins can be made from any cereal. Buckwheat, oatmeal, millet and rice are especially popular.
The cereals are first washed well several times, after which they begin to prepare the porridge. It is boiled in milk or water.
The raisins are soaked for half an hour in warm water, then drained in a colander and added to the almost finished porridge.
Sugar or honey and butter are added to the porridge. Cooking time depends on the grain from which the porridge is prepared.
The multicooker has become an excellent assistant in the kitchen. The porridge cooked in it turns out to be especially tasty, because it cooks according to the principle of a Russian stove. Porridge from a multicooker will never burn, will not run away and always has an excellent taste.
In addition to raisins, you can add other dried fruits, nuts or pieces of fruit to the porridge. This porridge will be even tastier and healthier.
Rice and millet porridge in a slow cooker
INGREDIENTS
- Millet – ½ cup
- Rice – ½ cup
- Milk 3.2% – 4 cups
- Water - 2 glasses
- Salt - 1 tsp.
- Butter – 2 tsp.
- Sugar - 3 tsp.
COOKING
- Sort the millet and rice if necessary and pour boiling water over them.
- Pour 2 cups of water, 3 tsp into the multicooker bowl. sugar and 1 tsp. salt.
- Drain the hot water from the rice and millet, rinse the grains again with cold water. Pour them into the multicooker bowl.
- Turn on the MILK PORridge cooking mode. Open the lid periodically to check the remaining amount of water in the bowl.
- As soon as the water runs out, add 4 cups of milk and cook until the rice and millet porridge is completely cooked.
- If desired, you can add fresh or dried fruits, butter, cinnamon, chocolate chips and other spices to your taste.
Recipe for millet-rice porridge with milk. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “millet-rice porridge with milk”.
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 163.7 kcal | 1684 kcal | 9.7% | 5.9% | 1029 g |
| Squirrels | 4.1 g | 76 g | 5.4% | 3.3% | 1854 |
| Fats | 8.8 g | 56 g | 15.7% | 9.6% | 636 g |
| Carbohydrates | 17.1 g | 219 g | 7.8% | 4.8% | 1281 g |
| Alimentary fiber | 0.5 g | 20 g | 2.5% | 1.5% | 4000 g |
| Water | 72 g | 2273 g | 3.2% | 2% | 3157 g |
| Vitamins | |||||
| Vitamin A, RE | 82.7 mcg | 900 mcg | 9.2% | 5.6% | 1088 g |
| beta carotene | 0.041 mg | 5 mg | 0.8% | 0.5% | 12195 g |
| Vitamin B1, thiamine | 0.066 mg | 1.5 mg | 4.4% | 2.7% | 2273 g |
| Vitamin B2, riboflavin | 0.125 mg | 1.8 mg | 6.9% | 4.2% | 1440 g |
| Vitamin B4, choline | 22.6 mg | 500 mg | 4.5% | 2.7% | 2212 g |
| Vitamin B5, pantothenic | 0.323 mg | 5 mg | 6.5% | 4% | 1548 g |
| Vitamin B6, pyridoxine | 0.104 mg | 2 mg | 5.2% | 3.2% | 1923 |
| Vitamin B9, folates | 9.103 mcg | 400 mcg | 2.3% | 1.4% | 4394 g |
| Vitamin B12, cobalamin | 0.314 mcg | 3 mcg | 10.5% | 6.4% | 955 g |
| Vitamin C, ascorbic acid | 0.88 mg | 90 mg | 1% | 0.6% | 10227 g |
| Vitamin D, calciferol | 0.141 mcg | 10 mcg | 1.4% | 0.9% | 7092 g |
| Vitamin E, alpha tocopherol, TE | 0.131 mg | 15 mg | 0.9% | 0.5% | 11450 g |
| Vitamin H, biotin | 2.694 mcg | 50 mcg | 5.4% | 3.3% | 1856 |
| Vitamin RR, NE | 1.6345 mg | 20 mg | 8.2% | 5% | 1224 g |
| Macronutrients | |||||
| Potassium, K | 143.76 mg | 2500 mg | 5.8% | 3.5% | 1739 |
| Calcium, Ca | 93.25 mg | 1000 mg | 9.3% | 5.7% | 1072 g |
| Silicon, Si | 5.231 mg | 30 mg | 17.4% | 10.6% | 574 g |
| Magnesium, Mg | 21.19 mg | 400 mg | 5.3% | 3.2% | 1888 |
| Sodium, Na | 224.19 mg | 1300 mg | 17.2% | 10.5% | 580 g |
| Sera, S | 34.55 mg | 1000 mg | 3.5% | 2.1% | 2894 g |
| Phosphorus, P | 101.6 mg | 800 mg | 12.7% | 7.8% | 787 g |
| Chlorine, Cl | 324.34 mg | 2300 mg | 14.1% | 8.6% | 709 g |
| Microelements | |||||
| Bor, B | 6.3 mcg | ~ | |||
| Iron, Fe | 0.415 mg | 18 mg | 2.3% | 1.4% | 4337 g |
| Yod, I | 7.61 mcg | 150 mcg | 5.1% | 3.1% | 1971 |
| Cobalt, Co | 1.607 mcg | 10 mcg | 16.1% | 9.8% | 622 g |
| Manganese, Mn | 0.1685 mg | 2 mg | 8.4% | 5.1% | 1187 g |
| Copper, Cu | 62.47 mcg | 1000 mcg | 6.2% | 3.8% | 1601 g |
| Molybdenum, Mo | 6.469 mcg | 70 mcg | 9.2% | 5.6% | 1082 g |
| Selenium, Se | 2.359 mcg | 55 mcg | 4.3% | 2.6% | 2331 g |
| Fluorine, F | 21.24 mcg | 4000 mcg | 0.5% | 0.3% | 18832 |
| Chromium, Cr | 1.91 mcg | 50 mcg | 3.8% | 2.3% | 2618 g |
| Zinc, Zn | 0.5742 mg | 12 mg | 4.8% | 2.9% | 2090 g |
| Sterols (sterols) | |||||
| Cholesterol | 12.9 mg | max 300 mg |
The energy value of millet-rice porridge with milk is 163.7 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Millet rice porridge with pumpkin
INGREDIENTS
- Millet – 200 g.
- Rice – 180 g.
- Pumpkin – 1 kg.
- Milk – 3 glasses
- Sugar – 150 g.
- Salt – ½ teaspoon
- Butter – 120 grams
- Vanillin – 2 g.
- Flavorings: honey, fruits, nuts, dried fruits, pumpkin seeds
COOKING
- Rice and millet cereals need to be cleaned of excess impurities. To do this, wash the rice in warm and then in hot water. A millet cereal in cold water, after sorting out and discarding the bad grains.
- Peel the pumpkin, leaving only the pulp. We wash the pulp in cold water.
- Slice the pumpkin. The size of the pieces should be at your discretion. To make the pumpkin cook faster, cut it into 2 cm cubes.
- To prevent the pumpkin from burning, grease the multicooker bowl with oil. Place the pumpkin in it and pour a glass of milk.
- Cook in SOUP mode for about 15 minutes.
- After 15 minutes, beat the pumpkin with milk in a blender. Pour into a separate container.
- Mix rice and millet, add milk (1 glass), salt and sugar to taste. Cook for 20 minutes in GREAT mode.
- After 20 minutes, add the pumpkin mixture whipped in a blender, vanilla and sugar. Mix. Cook for 15 minutes in MILK PORridge mode.
- After the beep sounds, signaling the end of the program, add butter. The dish is ready. Bon appetit!
Ingredients
To prepare the dish you will need the following ingredients:
| Milk | 200 ml |
| Millet | 1/3 cup |
| Rice | 1/3 cup |
| Sugar | 2-3 tablespoons |
| Salt | ¼ teaspoon |
| Vanilla sugar | 3 grams |
| Butter | 25 grams |
| Fruits, berries, dried fruits | For decoration |
Option 3. Rice and millet porridge with dried fruits in the oven in a pot
Porridge according to this recipe is prepared almost independently. Your task is to prepare the ingredients, place them in a pot and put them in the oven. Dried fruits make the dish even tastier and healthier.
Ingredients
- 60 g millet;
- 3 g ground cardamom;
- 60 g short grain rice;
- 3 g ground cinnamon;
- half a liter of filtered water;
- 50 g dried cherries;
- 50 g dried apricots;
- salt;
- 50 g raisins.
How to cook
Turn the oven temperature to 150 C. Sort the rice grains, place in a sieve and rinse under running water until it becomes transparent. With millet, do the same operation, only at the end, pour boiling water over it to remove fatty deposits from the grain.
Wash dried fruits, place in a deep cup and fill with warm water. Soak for ten minutes, then drain. Place dried fruits on a paper towel and dry. Cut dried apricots into small pieces.
Pour half a liter of filtered water into a small saucepan, put the cereals in it, stir and bring to a boil, add salt and remove from the stove. Divide the contents of the pan into two pots. Add equal amounts of dried fruit to each, season with spices and mix.
Place the pots in a cold oven. Turn it 180 degrees. Simmer the porridge for forty minutes until the cereal absorbs all the liquid. Turn off the oven and leave the pots in it for another ten minutes.
Before serving, you can top the porridge with honey or melted butter. To get rid of the specific smell, roast the millet in a dry frying pan. To make the porridge even tastier, soak the clay pots in cold water for an hour before cooking.
Preparation
The first stage is washing the cereals. This is an important step to remove all unnecessary inclusions and excess gluten from the grains. The millet must be washed especially carefully so that the rice porridge with pumpkin does not have any remaining dust or chaff. It is recommended to pour water over the millet a couple of times, carefully drain, and then rinse in a sieve under warm running water. The millet will even change color to bright yellow when the dusty film is washed off.
Rinse the rice with water repeatedly until the drainage becomes clear. Then both cereals should be poured with a glass of warm water and left to swell for at least an hour. Peel and seed the pumpkin and cut into small cubes.
After an hour, place the pumpkin in a saucepan, add a glass of water, add a pinch of salt and cook over medium heat, covered, until the porridge is softened.
When the pulp is ready, it can be mashed to a puree. Bring a glass of milk to a boil, pour into a saucepan with pumpkin. Drain excess water from the cereals and add them to the pan, add sugar. Cook the porridge until the rice and millet are completely cooked. Remember to stir the contents regularly to prevent the dish from burning.
When the millet porridge with pumpkin and rice is ready, add a spoonful of oil into the pan, stir, cover and leave for 10-15 minutes so that it is saturated with the aroma of the oil. If the porridge seems thick, you can add hot milk.
Serve the porridge warm; you can add jam, raisins or fresh fruits - banana, peach, juicy pear, plums. For kids, you can use a blender to grind the finished porridge until pureed.
Option 5. Rice and millet porridge with fruits
Fresh fruit can be a great addition to any porridge. Due to this, the dish turns out healthy, bright and very tasty.
Ingredients
- 90 g millet;
- salt;
- 90 g rice;
- 400 ml of drinking water;
- 40 g butter;
- 50 g granulated sugar;
- half a kilogram of fruit (prunes, apples, pears).
Step by step recipe
Rinse the millet, pour boiling water over it, stir and place the grain on a sieve. Wash the rice grains, constantly draining the water until they become clear. Place millet and rice in a saucepan. Pour boiling water, add salt, stir and cook, stirring constantly, until the liquid is completely absorbed.
Remove the pan with porridge from the heat, pour hot milk into it, add granulated sugar and butter.
Wash the apples and pears, dry them with a towel, peel them, cut them in half and remove the membranes with seeds. Cut the fruit pulp into small pieces. Wash the prunes, remove the seeds and chop them in the same way as other fruits.
Add chopped vegetables to the pan with the porridge, stir and place the porridge in the oven, heating it to 180 degrees. Cook for another half hour.
Place the finished porridge on plates and serve, topped with fruit syrup or condensed milk. In summer, you can add pieces of peaches, apricots or plums to the porridge. You can use nuts, almonds or berries to prepare the dish.
