Porridge cooked with milk is an excellent breakfast for children and adults. It contains many complex carbohydrates, which are slowly broken down in the intestines, satisfying hunger for a long time and gradually supplying the body with energy for the most productive part of the working day. Rice porridge has a lot of additional beneficial properties - it contains a large set of vitamins and microelements, is able to bind and remove toxins and harmful substances from the body, and also coats the intestines, promoting the restoration of mucous membranes after diseases of the gastrointestinal tract.
In addition, rice cereal does not contain gluten, and therefore is less allergenic and is recommended for feeding children from a very early age. Rice porridge cooked in milk, among other things, contains calcium, potassium and valuable animal protein and has a low calorie content - about 100 kcal per 100 g of finished dish. All these properties make rice porridge an indispensable dish for everyday and dietary nutrition.
Rice porrige
Rice porridge is undoubtedly the leader among the dishes on the kindergarten menu. It is worth noting that this dish is not only tasty, but also very healthy. Rice is rich in vitamins E, B6, B2, as well as minerals (calcium, iron, zinc, phosphorus) and acids. By consuming rice porridge, the child will be well-fed, cheerful, active and in a good mood.
There are many recipes for preparing it, but the most common are rice with water or milk porridge like in kindergarten.
To motivate your baby to eat porridge, you can add fresh fruits, berries, raisins, grated chocolate, jam or natural honey to it (but only if the child is not allergic to it).
Rice porridge with milk
For the dish you will need 1 glass of rice cereal (it is best to give preference to round varieties of rice), 0.5 liters of milk, 100 ml of water, 2 tbsp. spoons of sugar, 0.5 teaspoons of salt, butter and fruit.
Rice cereals should be thoroughly rinsed under running water, placed in a saucepan with thick walls, pour in cold water and put on medium heat. Cook until the liquid is completely absorbed, stirring occasionally to prevent burning. As soon as the water is absorbed, 150 ml of milk should be added to the porridge. Bring to a boil over low heat, stirring constantly and making sure that the milk does not escape from the pan. After the porridge thickens, you need to pour the remaining 350 ml of milk into it in a thin stream. It is important that the temperature in the pan does not drop at this time. Then you should salt and sweeten the porridge. If desired, you can add vanilla sugar, this will give the dish a delicious aroma. Cook until the cereal softens. Then turn off the heat and add soft butter to the porridge.
The result should be liquid rice porridge, like in kindergarten, which will gradually thicken as it cools. When serving, the dish should be decorated with raisins, berries, jam or other tasty decorations.
Valuable qualities of rice
Parents should know that any porridge is a storehouse of carbohydrates, which are so necessary for a growing body. The baby's first acquaintance with porridge should occur before he reaches the age of one.
- Rice cereal is enriched with calcium, phosphorus, potassium, iron, selenium, manganese and zinc.
- The composition includes B vitamins, vitamins K, E, which have a beneficial effect on the growing body.
- Affects the reduction of cholesterol levels in the blood.
- Charges the body with energy and satisfies the feeling of hunger for a long time.
- It benefits the functioning of the excretory system, ridding the body of excess fluid.
- Helps normalize the condition of the gastrointestinal tract. Thanks to its enveloping properties, it helps to cope with diarrhea and reduces the level of acidity in gastritis with its excess.
- Rids the body of toxic substances, removing them out.
- It is a gluten-free cereal - perfect for children with celiac disease.
Millet porridge
Bright sunny millet porridge rarely appeared on tables before, since the cereal was sold quite dirty and required long-term heat treatment. Today you can buy pure, light millet in stores, from which you can prepare delicious millet porridge, just like in kindergarten.
Millet porridge with milk
To prepare the dish you need 150 grams of millet, 500 ml of milk, 1 tablespoon of butter, 2 tablespoons of sugar and salt to taste.
Boil water and add washed millet to it, bring to a boil. Pour milk into boiling porridge, add sugar and salt. Cook over moderate heat until the millet swells. Remove the pan from the stove and add the butter.
Millet porridge with raisins
To prepare porridge you will need 200 g of millet, 500 ml of milk, 100 g of raisins, 2 tablespoons of butter, one teaspoon of sugar, half a teaspoon of vanilla sugar, salt to taste.
The raisins are washed, placed in a saucepan, filled with water and brought to a boil. Then millet is added there, boiled and milk is poured in. After this, add salt and sugar to the porridge and cook it for 25-30 minutes. Then you need to add vanilla sugar, stir and bring the millet to readiness. After the porridge is cooked, add butter and stir.
To prevent your child from getting bored with the same porridge, you can add other ingredients to it each time, for example, pumpkin, dried apricots, vegetables, fruits, etc.
To make porridge healthy: choose a type of rice
Today there are several dozen varieties of cereals, which differ in shape, color and method of grain processing. Which type of rice is healthier for first feeding? Of all the variety of varieties, the most useful for infants is the white round-grained one; the porridges made from it are more viscous.
Older children can use other types of cereals to prepare various dishes, for example, steamed, long-grain and brown (unpolished).
Porridge "Friendship"
A delicious porridge made from rice and millet is called “Friendship” and is a hearty and healthy breakfast for children and adults. It is worth noting that this dish does not require large amounts of money or long cooking time.
To prepare “Friendship” porridge, as in kindergarten, you will need 40 g of rice and millet, 100 ml of water and 600 ml of milk. You will also need 25 g of sugar and butter, salt to taste.
Rice and millet differ in the cooking time, so you need to put the cereals in different containers. Both long-grain and short-grain rice are suitable for this dish. Cereals must be thoroughly rinsed in warm water until they become clear. After this, the cereals are washed in hot water.
When the cereals are prepared for cooking, pour water into a saucepan and bring it to a boil. Then millet is added to boiling water and cooked for 10-15 minutes over low heat. In this case, the porridge should be constantly stirred with a wooden spatula so that it does not burn. After this, prepared rice is added to the boiled millet. The resulting mass is cooked for another 10 minutes and also requires periodic stirring.
While the cereals are cooking, you need to boil the milk in a separate container and pour it into the porridge. Both milk from the supermarket (3.2% fat or low fat) and homemade milk are suitable for this dish. Sugar and salt are added to the porridge along with milk. After this, you need to mix everything thoroughly and cook over low heat until fully cooked. Do not forget to stir the porridge, as it may burn.
At the next stage of cooking, you need to boil the butter, add it to the porridge and stir. It is convenient to boil oil in the microwave, but this can also be done on a regular stove.
It is worth noting that this dish tastes best immediately after cooking in a warm state, so there is no need to prepare Druzhba porridge for future use.
Is there an allergy to rice porridge?
Allergic reactions to rice porridge occur very rarely in infants. Most often, babies react not to the cereal itself, but to milk or sugar. That is why children are recommended to cook hypoallergenic food from rice - in water. Can be prepared with breast milk or breast milk substitute.
It is better not to use animal milk so as not to provoke allergies. No sugar or sweeteners are added. Sometimes there are isolated cases of allergy to rice protein. Then this cereal is completely excluded from the children's diet.
Rice porridge made from low-quality grains can be harmful to the baby's health. You cannot prepare porridge from this cereal for your baby every day, because:
- Frequent consumption of rice porridge will interfere with the normal absorption of calcium;
- may cause constipation if the baby has a tendency to this.
A baby’s diet should include rice porridge no more than 1-2 times a week. It can replace daytime feeding.
Buckwheat
To prepare buckwheat porridge, as in kindergarten, you should prepare the following ingredients: one glass of crushed buckwheat (prodel), two and a half water, two glasses of milk, salt and sugar to taste, a little butter.
You can buy crushed buckwheat in the store or prepare it yourself in a blender or coffee grinder (coarse grinding mode). Rinse the resulting product thoroughly under running water and place on a sieve. Then you should boil water, add crushed buckwheat and salt. Cover the pan with a lid and cook the porridge over moderate heat until cooked. This usually takes no more than 25 minutes. During this time there is no need to open the lid. This way you will get a soft steamed porridge. Then you need to add milk to the porridge, mix thoroughly, cover the pan and boil. After this, turn off the heat and leave the porridge for 10-15 minutes to steep. Before serving, add butter to each serving.
Preparation
You should start by preparing the rice. The cereals need to be sorted out from the garbage. Place it on a dark, plain table so that you can easily distinguish the rice from the husks and pebbles that often come across. Next, you need to rinse it well under running water to remove plaque. Take a colander, pour the cereal into it and place under running water. Rinse until the water runs clear.
The cereal is poured into a saucepan and filled with 2 glasses of water.
Place the pan on the stove and wait until the liquid boils; cook the porridge over low heat for about 15 minutes. Experienced cooks advise not to stir the dish during the cooking process. Pour in 1 glass of boiled milk.
Let it boil for another 3 minutes. If you add it immediately at the beginning of cooking or cook the porridge with milk, you will need much more of it. Add sugar and mix everything well.
Add a spoonful of butter to the finished porridge.
Close the lid and let the porridge brew a little. Served in portioned plates.
You can serve it with fruits or berries, jam or honey. Rice porridge, just like in kindergarten, turns out very tasty. It will appeal to both children and adults. This dish is considered an excellent solution for a healthy, nutritious breakfast.
Semolina
For young mothers, the pressing question is how to prepare semolina porridge, just like in kindergarten. This tasty and tender porridge is equally tasty warm or cold. To prepare it you will need the following ingredients: 1 liter of milk, 6 tbsp. spoons of semolina, 2 tbsp. spoons of sugar, a pinch of salt, a little butter.
The first thing to do is pour out one glass of milk to keep it cold. The remaining milk should be poured into a saucepan or saucepan and placed over moderate heat. Bring to a boil and reduce heat to low. Dilute the semolina with cold milk (that which was poured into a separate glass at the beginning of cooking). The resulting mass should be mixed until smooth and poured into boiling milk. Thanks to this simple life hack, there will be no lumps in your porridge. If you pour dry cereal into milk, then hard lumps are guaranteed to form in it.
You need to cook the porridge until the milk boils again and do not forget to stir it periodically. As soon as the porridge comes to a boil, it needs to be boiled for another five minutes and at the very end add sugar and salt.
Semolina porridge is served warm with a portion of butter in a plate. When cold, semolina is no less tasty; it looks like a soufflé and can be decorated with berries, jam, grated chocolate or fruit.
Ingredients
Rice can be used short, round or long. It all depends on personal preference. If you prefer stickier porridge, then you should take cereals with round grains; if you want the dish to be crumbly, then take long grains.
- 1 cup round or long rice;
- 2 glasses of water;
- 1 glass of boiled milk;
- 50 g butter or 1 spoon of homemade sour cream.
Barley porridge
This is another porridge whose taste brings back unforgettable childhood memories. To prepare pearl barley porridge as in kindergarten, you will need the following: 50 g of pearl barley, one small carrot, 80 g of zucchini, a quarter of red sweet pepper, half an onion, salt and pepper to taste.
Before cooking, soak the porridge for 12 hours in cold water. Then you need to put the pearl barley on a sieve and transfer it to the pan. Pour in a glass of water and cook until tender (about 60 minutes).
While the porridge is cooking, you need to prepare the vegetables. The onion needs to be cut into cubes, the pepper into strips, and the carrots and zucchini grated. Simmer the vegetables under the lid for 10-15 minutes, and lightly add salt at the end.
Serve the porridge with stewed vegetables. To make it more interesting for the child, pearl barley can be laid out in the shape of an animal and decorated with vegetables.
Recipes for children's porridges, just like in kindergarten, will allow you to diversify your baby's menu and fill his body with nutrients!
Milk porridge “like in kindergarten”
Ingredients:
Rice cereal, round - 100 g; Water - 120 ml; Milk 3.2% - 750 ml; Sugar - 30 g (or to taste); Salt - 1 g (on the tip of a knife); Butter.
Preparation:
- Pre-soak the rice grains in cold water for 0.5-1 hour (optional !
) - the grains swell and cook faster. Afterwards, rinse the cereal and drain the water. - Pour the specified volume of water into the pan, bring to a boil and add the prepared rice. Bring to a boil again and cook, covered with a lid, over low heat for 10-15 minutes, until it completely “disappears” and thickens.
- Pour 3 tbsp into the porridge. hot milk, add salt at the tip of a teaspoon, stir. Continue cooking over low heat, stirring occasionally, until cooked through for another 20-25 minutes.
- Taste - the rice should become soft and tender. Add sugar to taste.
Ready!
Serve porridge with butter.
*
Rice loves liquid very much - no matter how much you pour, it absorbs everything, so you can adjust the thickness of the porridge with hot milk.
After cooking, as the rice porridge cools, it thickens quickly, so it is advisable to eat it right away. —-
Rice milk porridge with raisins
Ingredients: Rice - 150 g; Milk - 550 gr; Water - 250 g; Raisins - 75 gr; Butter - 25 g; Sugar - 25 g; Salt - 1-2 pinches. Preparation:
Rinse the rice in several waters 2-3 times. Drain the water. Pour 250 grams of boiling water over the washed rice, add a little salt and put on fire.
Cook the rice over low heat (lid closed, of course) until it has absorbed all the water.
Meanwhile, pour out and sort out the raisins. I took brown, but would have preferred light, since it looks more aesthetically pleasing in a white dish (in my opinion). Remove all tails and debris and rinse thoroughly several times in warm water.
As soon as you see that there is practically no moisture left in the pan, add milk, sugar and washed raisins. It took me about 5-7 minutes to absorb the water. But! Here, look at your rice: different varieties - different preparation. So guide yourself by looking into the pan.
Bring the milk to a boil, mix everything and cook until the rice is completely cooked. I cook for 10 minutes, and then let it sit for another 10 minutes (lid tightly closed!). As soon as the porridge is cooked, add butter and stir everything thoroughly.
If desired, you can add additional milk to the plate to get a liquid porridge with the consistency of risotto. —-
Oatmeal milk porridge
Ingredients:
Oat flakes - 145 g; Water - 330 ml; Milk - 490 ml; Salt - 3 g; Sugar - 20 g; Butter - 30 gr.
Preparation:
Pour milk and water into a suitable saucepan or saucepan.
Stir. Send to moderate heat. Boil it. Reduce the burner flame to prevent the milk mixture from escaping. Pour Hercules oat flakes into the boiling liquid. Stir. Cook over moderate heat until cooked through. 7-10 minutes will be enough. When the rolled oats are cooked, add salt and sugar. Stir until the ingredients are well dissolved. And the final highlight is butter. Stir. —-
Wheat milk porridge
Ingredients: Wheat grits - 120 g; Milk - 400 ml; Butter - 20 g; Sugar - 20 g; Salt - 1-2 pinches.
Preparation:
Pour wheat grits into boiling water.
Cook for 20-30 minutes. Why shouldn't it be washed? Because in this cereal, all the light debris floats to the surface when it boils, and it can be easily removed with a ladle or slotted spoon. Pour off the remaining water from the half-cooked mixture. Along with the milk, add salt and sugar to the wheat and cook the porridge until thickened, then evaporate in a water bath with the lid closed. When leaving, season the porridge with melted butter. —-
Assorted milk porridge
Ingredients: Milk - 1 l; Millet - 40 g; Rice - 60 g; Butter - 14 g; Sugar - 20 g; Salt - 1-2 pinches. Preparation:
The millet must be thoroughly sorted and all production waste removed.
Be sure to rinse the millet and rice several times until the water runs clear. Pour milk into a saucepan and heat it to a boil. Pour cereal into boiling milk. Reduce temperature and cook porridge until al dente, stirring constantly. Salt the porridge and add sugar, cook for another 2-3 minutes. When serving, add butter. —-
Buckwheat milk porridge
Ingredients: 1 tbsp. buckwheat prodel (prodel is crushed buckwheat); 2.5 tbsp. water; 1-2 tbsp. milk; Salt on the tip of a spoon; Sugar to taste; Butter - in porridge.
A little about porridge. Chef tips
Finally, I want to tell you especially about rice milk porridge. Why can’t she be the same at home as she is in kindergarten? Because there they cooked porridge like this: Add sugar and salt to boiling milk and add rice. Bring to a boil (if the volume is small, then boil for a minute at most) and remove from the stove. Added oil and covered with a lid. After 20-30 minutes the rice itself had swollen enough. It finally arrived at the steam table.
If you want to cook normal milk porridge at home, just don’t try to cook it right away until it’s ready. Remove from the stove before it burns)) It’s easier for you)) Take more milk according to the proportions. Cook the cereal in milk after boiling for 1-2 minutes, stirring. Then remove the pan and place it in a warm place. You can even cover it with something. After some time, the cereal will swell and you will get a tasty and thick porridge. Thick, not a lump in which the spoon cannot be turned.
So sometimes I pour water on buckwheat in the evening - it swells, and in the morning I just bring it to a boil - and that’s it, the porridge is ready.
I also cook Hercules very liquid - for a liter of milk - 7-8 tablespoons of flakes. Then I immediately pour it into a ceramic bowl and cover it with film or a lid. I leave it overnight and in the morning I get a beautiful and tasty porridge. Which can be heated in the microwave.
Semolina – per liter – 4 tablespoons. All you need to do is let the semolina boil for a couple of minutes and wait 20 minutes after removing it from the stove.
Rice (it’s better to use round rice for porridge) in the proportion of a glass of cereal per liter of milk.
And once in the village I ate delicious pearl barley. I watched how Petya prepared it. In the evening the stove is heated (and not a Russian stove, but a stove). He rinses several handfuls of barley, puts it in a cast-iron duck pot, along with water, salt, and oil (if fasting, then vegetable oil). Cover with a lid and place in the oven to cool. Until morning. And in the morning he takes out a wonderful, still warm porridge. You won't be able to pull it off by the ears!
How to cook wheat porridge
Not everyone considers wheat porridge to be an exquisite dish. However, the reason for this misconception lies in the fact that few people know how to prepare this simple, but such a healthy dish. Therefore, we will talk about how to cook wheat porridge in such a way that your loved ones will appreciate your culinary abilities and eat the proposed dinner with pleasure.
You will need: Wheat grits – 1 cup; Water – 2 glasses; Butter – 20g; Salt - to taste.
About the benefits of the product
Wheat cereal is made from durum wheat. It contains a huge range of microelements and vitamins, as well as vegetable fats, fiber and protein. Dishes made from this product stimulate the activity of the brain and cardiovascular system, strengthen the immune system, improve the condition of the skin and nails, and also slow down the aging process.
Rinse the cereal thoroughly.
Pour 2 cups of water into the pan, and after boiling, add salt. Pour 1 cup of cereal into boiling water.
Cook the porridge over low heat without covering. After 20 minutes you will see that the dish has thickened. Remove from heat, cover with a lid and place in a preheated oven for half an hour. Instead of using an oven, you can simply wrap the saucepan well with a warm blanket. During this time, the dish will reach its final readiness. After 30 minutes, you can add butter and serve the steaming dish to the table. Let's show your imagination
You already know how long to cook wheat porridge, now it’s time to talk about what to serve it with. It is an excellent side dish for meat and fish dishes, and can also be combined with mushroom sauce. For those with a sweet tooth, we recommend adding a little honey and fruit: chopped apples, pears, prunes, dried apricots, raisins, etc.
If you cook wheat porridge correctly, your loved ones will appreciate its taste. This product is a fertile field for culinary experiments. You can serve it as a side dish or main course, or make a sweet, nutritious breakfast for the whole family.
Useful properties of rice
Rice is one of the oldest grain crops. Eastern peoples have been using rice for cooking for more than 4 thousand years. About 300 years ago this cereal was brought to Russia. The cereal culture quickly took root, enriching the diet of our ancestors with tasty and healthy dishes. Today, rice is traditionally recommended by doctors and nutritionists for preparing various dietary dishes. Let's look at the benefits of this cereal:
- does not contain gluten (cereal protein), which causes allergic reactions;
- rich in B vitamins - niacin, thiamine, riboflavin and vitamin E, which are necessary for the proper growth and development of the baby;
- it contains 8 amino acids – the most important components of the “construction” of new cells in the body;
- contains potassium, iron, zinc, phosphorus, iodine, silicon and selenium in the required quantities for infants;
- useful for brain activity due to lecithin included in its composition;
- normalizes intestinal function;
- contains complex carbohydrates, which are long-term sources of energy and create a feeling of fullness;
- helps remove harmful substances and toxins from the body.
Rice porridge delicately envelops the walls of the stomach. The active work of enzymes, which are in their infancy in infants, is not required. For this reason, it is recommended that formula-fed babies start grain-based complementary foods with rice porridge.
