What to cook with leftover rice milk porridge

Rice porridge is one of the basic dishes; any chef and most housewives can cook it. It can be sweet or unsweetened, boiled with water or milk, with the addition of fruits or vegetables, mushrooms, and meat. It can be made not only for breakfast, but also for lunch or dinner. Knowing how to cook rice porridge, you will significantly expand your family menu and be able to feed your loved ones delicious, satisfying and healthy breakfasts, lunches and dinners.

Cooking features

Rice is one of the first grains that people began to grow specifically for food. Dishes from it are prepared in different parts of the world. In our country, rice porridge is considered the most traditional rice dish, and there are a huge number of recipes for its preparation. Despite the fact that rice porridge is cooked according to different recipes, the general principles of its preparation remain common. Knowing them, even a novice housewife can cook a tasty and appetizing rice dish.

Growing rice for many millennia, humanity has developed many varieties with very different characteristics and learned different ways of processing it. Different varieties of rice grains are intended for preparing different dishes. Some are used for risotto, others for pilaf, and others for sushi. The varieties of short-grain rice that contain a lot of starch are considered the most suitable for preparing porridge. It is from them that the porridge is viscous and pleasant to the taste.
On store shelves you can find brown, creamy and white rice. The first is unprocessed, it is the most useful, but takes too long to boil to be used for making porridge. Creamy grains are steamed. This processing method also allows you to preserve the benefits of rice. Steamed cereal also does not boil as quickly as we would like. Therefore, before preparing porridge from it, it is soaked in cool water for at least half an hour. Grinding the grain allows you to obtain white rice, which is ideal for preparing porridge and does not require pre-soaking.
Before cooking porridge, any rice needs simple preparation. First, it is sorted out, removing pebbles, spoiled grains and other debris. Then the cereal is washed with cool water. The last time it can be washed with hot water to remove not only starch, but also greasy film from the surface.
The prepared rice is poured with cool liquid, brought to a boil over medium heat and the foam that appears on the surface is removed, then reduce the heat and cook the rice until tender. At the same time, the porridge must be stirred periodically so that it does not burn. It is especially important to do this when cooking milk porridge from rice. Add sugar and salt immediately or before turning down the heat.
If there is not enough liquid, add a little water and stir the porridge. If you add milk instead of water, the porridge will almost certainly burn.
The cooking time for porridge may depend on the type of rice used, the ratio of water and milk, cereals and liquid. It usually takes 20 minutes to prepare crumbly porridge, but then wrap the pan with the food and leave the porridge to steam for 15-20 minutes. Viscous rice porridge is cooked in milk for 30-40 minutes. When cooking porridge in a slow cooker, it takes 10 minutes longer. Often the unit determines the readiness of the dish independently and sets the time automatically taking into account the running program.
To cook rice porridge in a multicooker, use the “Milk porridge” program. If this multicooker model does not have such a function, activate a program designed for preparing any other cereal dishes. It is usually called “Rice”, “Buckwheat” or “Porridge”, although it may have another name.
To cook porridge on the stove, it is recommended to use a pan with a high-quality non-stick coating or with a double bottom.
Rice porridge cannot be cooked with milk alone. This would take too long and the porridge would probably burn. Usually milk is mixed with water in the same ratio. You can add more milk than water, but no more than 3/4 of the total volume of liquid. Sometimes even more water is added than milk.

Rice porridge will taste better if it is seasoned with oil. Usually it is added to already prepared food.

Step-by-step cooking recipe

I still had rice porridge. Nobody wanted to eat it anymore, and it was a pity to throw it away. I rummaged around in the refrigerator and collected everything in a pile.

If the porridge is thick, dilute it a little with milk so that it is neither thick nor runny. Beat the yolks with sugar (sugar to taste, as you like), beat the whites until foamy. Add yolks, sour cream, baking powder to the porridge, mix. Carefully fold in the whites.

Peel 5-6 medium apples, cut into slices, and simmer briefly to drain. butter with sugar.

Read also: Charlotte with apples and poppy seeds recipe

Mix the apples with the dough, place in a greased pan and bake at 170 degrees for about an hour.

It turned out so delicious that after half an hour there was nothing left)))

Many mothers, especially babies, have encountered the problem that milk porridge is not completely eaten during breakfast. And many people simply don’t know what to do with the leftover porridge. Filling the refrigerator with leftovers is not a solution, but simply throwing it away is a shame. But why throw it away, because you can make a lot of interesting things from porridge. Today we will look at what you can cook deliciously if you have leftover rice porridge.

Under no circumstances should you throw away leftover rice porridge. After all, from this product you can prepare the following dishes that are tasty and interesting not only for adults, but also for children.

Proportions of cereal and liquid

To obtain the expected result when cooking rice porridge, it is important to choose the correct proportions of cereal and liquid.

To make the rice porridge crumbly, take 2-2.5 glasses of water per glass of cereal. Crumbly rice porridge is usually not cooked in milk.
To prepare viscous rice porridge, you need to take 4 glasses of liquid per glass of rice, for example 2 glasses of water and 2 glasses of milk.
Liquid rice porridge will be obtained if you take 5-6 glasses of liquid per glass of cereal, for example 2 glasses of water and 4 glasses of milk. This is the kind of porridge that is usually prepared in kindergarten.
When cooking rice porridge in a slow cooker, add the same amount of liquid as when cooking the food in a saucepan.

A glass with a capacity of 200 ml holds from 180 to 200 g of rice. A glass with a capacity of 250 ml contains 225-250 g of rice cereal. The exact data may depend on the rice variety.

Important! Rice contains a significant amount of protein, which is easily digestible by the human body, and complex carbohydrates. It charges you with energy for a long time, does not cause allergic reactions, and is even suitable for baby food.
The high content of B vitamins in rice helps to normalize metabolic processes in the body, including those related to the absorption of protein, helps strengthen the nervous system, and improve the condition of the skin, hair, and nails.
Rice is rich in vitamins E and PP, calcium, potassium, iron, phosphorus, copper and a number of other elements, so regular consumption of rice porridge helps maintain good condition of the whole body.

The calorie content of 100 g of rice cereal is about 330 kcal, porridge prepared from it in milk and water with a small sugar content is about 150 kcal.

Answers:

Rice cutlets.
so yummy. Cook viscous rice porridge from round rice (water + milk), add salt and a little sugar. Add butter to the prepared porridge and leave to cool. At this time, cook fruit jelly, not thick. Add 2 eggs to the cooled rice porridge, mix well, form cutlets, roll them in breadcrumbs and fry in vegetable oil until golden brown.

Fill the warm cutlets with cold jelly (portionwise) and enjoy)))

Leftover rice porridge after a hearty breakfast? No problem. There are many recipes for delicious and healthy dishes made from leftover boiled rice porridge.

. The most common of them are meatballs with a golden brown and crispy crust. They are quite easy to prepare and do not require large expenses. Also, casserole is a tasty and healthy dish for children and adults. Its preparation contains useful microelements that help improve digestion.

Crispy rice porridge on water in a saucepan

Compound:

rice – 220 g;
water – 0.5 l;
salt – 3 g;
butter - to taste.

Cooking method:

Sort through the rice grains and rinse them until the water runs clear. Pour boiling water over it, drain after a minute.
Place the prepared rice in a pan, add salt to it. Fill with the prescribed amount of water.
Place the pan on the stove and bring its contents to a boil over medium heat. Cook for 2-3 minutes, skimming off any foam that appears on the surface.
Turn down the heat. Cook the porridge until there is almost no liquid left in the pan. This will take about 20 minutes.
Remove the pan with porridge from the heat. Add a piece of butter or a spoonful of vegetable oil to it, stir.
Cover the pan with a blanket or several towels and leave for 15 minutes.

The porridge prepared according to this recipe turns out tasty, it can be eaten just like that, but more often it is still used as a side dish or supplemented with meat and vegetables during its preparation.

Semolina casserole with apples

Do you want a delicious sweet dish? What can you make from porridge to serve as dessert? An excellent solution is semolina casserole with apples.

3 tbsp. lie decoys.
0.5 liters of milk.
3 eggs.
0.5 cups sugar.
2-3 apples.
1 g vanillin.
3 tbsp. lie butter.
A small pinch of salt.

Cook semolina porridge in milk or use the one that is left. Wash and peel the apples, cut them into thin slices. Separate the egg yolks from the whites. Mix the yolks with sugar, softened butter and vanilla. Grind the entire mixture and combine with semolina.

Add a pinch of salt to the whites and beat them until you get a strong foam. Combine them with the porridge, but make sure that the foam still remains airy, then the casserole will turn out fluffy. Grease a baking dish with oil and place half of all the porridge on it, place apple slices on top, then porridge again and apples again. Bake the dish for half an hour in the oven (180 degrees). Sprinkle the finished casserole with powdered sugar for beauty and serve with sour cream or any jam.

Viscous milky rice porridge

Compound:

rice – 0.2 kg;
milk – 0.4 l;
water – 0.4 l;
sugar – 20 g;
salt - a pinch;
butter - to taste.

Cooking method:

Rinse the rice well. Fill it with water and place it on the stove.
Over medium heat, bring the water to a boil. Cook for 2-3 minutes, without reducing the intensity of the flame and removing the foam protruding from the surface.
Turn down the heat. Cook the rice for 10-15 minutes until most of the water has evaporated.
Add salt, sugar, stir.
Heat the milk in a separate pan. Pour it into the pan with the rice and stir.
Continue cooking the porridge over low heat, stirring frequently, until thickened. This will take about 20 minutes.
Add oil, stir. Remove the pan from the heat.

Rice porridge casserole

Ingredients:

rice porridge – 400 g;
sour cream – 2 tbsp. spoons;
vanillin sachet – 2 g;
butter;
sugar (to taste);
eggs – 2 pcs.;
baking powder – 2 tsp;
apples – 3 pcs.

If the rice porridge is thick, dilute it with milk. The consistency should resemble cottage cheese.

Combine egg yolks with sugar and beat. Mix the whites until a foamy mass is obtained. Pour whipped yolks, sour cream and baking powder into rice porridge. Mix everything thoroughly until smooth. Add foamy whites.

Liquid milk porridge from rice

Compound:

rice – 0.2 kg;
water – 0.4 l;
milk – 0.8 l;
sugar - to taste;
butter - to taste;
salt - a pinch.

Cooking method:

Pour water over the washed rice and bring to a boil over medium heat. Reduce the flame intensity and cook the rice for 10 minutes.
Drain off any excess liquid; if desired, you can even rinse the rice with warm water.
Boil milk, add salt and sugar to it. Stir until the dry ingredients dissolve.
While stirring the milk, add the rice, boiled until half cooked.
Cook the porridge over low heat, stirring frequently, for 20-30 minutes, until the rice is completely soft.
After removing the pan with porridge from the heat, add oil and stir. Cover the pan and wait 10 minutes.

Milk porridge prepared according to this recipe turns out tender, liquid, and children really like it.

Liquid rice porridge on water

Compound:

rice – 0.2 kg;
water – 0.8 l;
salt – 2 g.

Cooking method:

Pour the prepared rice with water, add salt, and place over medium heat. Bring the contents of the pan to a boil, skim off the foam.
Reduce heat and cook the porridge for 30 minutes. The rice should be completely cooked and soft.
After removing the pan from the heat, cover it and leave for another 10-15 minutes.

This porridge is usually prepared for people recovering from an illness, for the elderly. If there is no ban on eating butter, you can put a small slice in a plate of porridge, then the dish will become much tastier.

Rice porridge in a slow cooker

Compound:

rice – 100 g;
water – 0.25 l;
milk – 0.25 l;
sugar – 5-10 g;
salt - a pinch;
butter – 20 g.

Cooking method:

Place the prepared rice in the multicooker bowl.
Sprinkle it with salt and sugar.
Grease the walls of the multicooker with butter approximately halfway up the height of the bowl. The butter line will become a boundary that the milk cannot cross when boiling.
Place the remaining butter on the cereal.
Boil water, dilute milk with it.
Pour the prepared mixture over the cereal and stir gently.
Turn on the unit by selecting the “Milk porridge” program and wait until it finishes. If your device does not have such a function, select the “Cereal”, “Porridge”, “Rice” program or a similar one, set the timer to 40 minutes.

After completing the main program, it is recommended to leave the kusha for 10-20 minutes in the heating mode, then it will be even more tasty.

Rice porridge with yogurt, dried fruits and nuts

Compound:

rice – 0.2 kg;
seedless dried apricots – 50 g;
pitted prunes – 50 g;
raisins – 50 g;
walnuts – 50 g;
honey – 5-10 ml;
salt - a pinch;
butter – 50 g;
natural yogurt – 100 ml;
water – 0.5 l (or 0.3 l each of water and milk).

Cooking method:

Pour the prepared rice with water or milk diluted with it, add a pinch of salt.
Place the pan with rice on the fire. After bringing the contents of the pan to a boil, reduce the intensity of the flame. Cook the porridge, stirring occasionally, for 20 minutes.
While the rice is cooking, cut the prunes and dried apricots into small pieces, and chop the nuts with a knife.
Melt the butter in a saucepan, add nuts and dried fruits. Add honey.
Simmer the dried fruits for 5 minutes over low heat.
When the porridge is almost ready, add a dressing made from butter, honey, nuts and dried fruits and stir.
Remove the pan with porridge from the heat and cover. Leave for 15 minutes.

Recipe for cookies from baby porridge “Umnitsa”

This simple recipe will be a godsend for those moms who don’t like to bake at home. Cookies made from baby porridge are tender and tasty. Another plus of the recipe is that preparing the delicacy is easy and quick. For the dish you will need the following ingredients: 300 g of Umnitsa baby porridge, one glass of sugar (you can use brown sugar), 200 g of margarine or butter, 1 tbsp. spoon of cocoa powder, 100 ml of water.

Pour water into a saucepan or small saucepan, add sugar and place over moderate heat. As soon as syrup is obtained from the sweet water, you need to remove the container from the heat and cool slightly. While the syrup is cooling, mix baby food with cocoa powder. The resulting mixture of nutrition and powder should be slowly added to the warm syrup. If you pour the mixture in at once, lumps will form, so you need to do this slowly and in portions. All ingredients should be thoroughly mixed and cookies should be molded from the warm dough. To make your child like the cookies even more, you can mold them into fancy shapes, such as animals, cars, or fancy curls. The finished cookies should be rolled in powdered sugar or cocoa powder and cooled to room temperature.

Rice porridge with mushrooms

Compound:

rice – 220 g;
water – 0.75 l;
fresh champignons – 0.3 kg;
carrots – 100 g;
onions – 100 g;
refined vegetable oil – 40 ml;
salt, spices - to taste.

Cooking method:

Sort the rice, rinse it first with cold water, then with hot water.
Place the rice in a saucepan, add water, add salt and cook. You need to cook it for 20 minutes after boiling over low heat.
While the rice is cooking, peel the vegetables. Grind the carrots on a grater with large holes, cut the onion into small cubes.
Wash the mushrooms, dry them, cut into strips.
Heat oil in a deep frying pan and add chopped vegetables. Fry them until the onions turn golden.
Add mushrooms to vegetables. Fry them together with the vegetables until the liquid released from the mushrooms evaporates from the pan.
Drain excess water from the rice, add fried vegetables and mushrooms to the pan with it, and stir.
Remove the pan from the heat and cover.

Wait 15-20 minutes for the porridge to finish cooking and invite your household members to the table. According to the given recipe, it turns out to make a complete dish that can be eaten even during fasting. Vegetarians will also like it.

Milk rice porridge with banana

Compound:

rice – 100 g;
water – 0.2 l;
milk – 0.2 l;
bananas – 0.2 kg;
sugar – 20 g;
salt - a pinch;
butter – 25 g.

Cooking method:

Wash and peel the banana. Mash it with a fork or, cutting it into small pieces, beat it with a blender. The smoother the consistency of the banana puree, the better.
Rinse the rice and cover with water. Bring to a boil over medium heat. Reduce the flame intensity and cook for 15-20 minutes.
Boil milk in a separate saucepan, dissolve salt and sugar in it.
Transfer the rice to the hot milk. Cook the porridge for another 10-15 minutes until it thickens.
Add banana puree and stir. Simmer the porridge over very low heat for 5 minutes.

All that remains is to divide the porridge into plates. Place a slice of butter in each serving and serve the delicacy to the table.