Classic rice porridge with milk in a saucepan

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   How to cook classic rice porridge with milk in a saucepan? First, measure out the ingredients you need. Sort the rice and rinse it thoroughly in running water. Mine is round. It is believed that it is the best for cooking porridge. There is also an opinion that it is better to wash rice in five waters or until the last water is completely clear.

2. STEP 2

   

   Pour the milk into a saucepan and bring to a boil on the stove. To do this, it is advisable to use dishes with a thick bottom, then the likelihood that the porridge will burn on the bottom - in the worst case, or stick to the bottom - in the best case, is reduced.

3. STEP 3

   

   As soon as the milk boils, pour the washed rice into the pan and mix everything well. Reduce heat to low or medium. Watch the milk boil. If it gurgles too violently, lower the heat a little more. While cooking, stir the porridge periodically and do not move far from the stove.

4. STEP 4

   

   Add sugar and salt to the porridge to taste. Stir. If you have a sweetener that does not tolerate heat treatment, you can add it to the already prepared porridge.

5. STEP 5

   

   Cook the porridge, stirring occasionally, over low heat until the rice is cooked and the porridge thickens. This always takes different times, it depends on the quality of the stove, pan and the rice itself. Focus on the appearance and thickness of the porridge. Taste it, checking how cooked the rice is.

6. STEP 6

   

   Place the finished classic rice porridge with milk on plates. Add a piece of butter to each portion. When it sits for a while, it becomes thicker. This can be corrected by diluting the porridge with boiling water or hot milk.

Comments on the recipe

Noah

26.09.2023

4.9

I often prepare milk rice porridge for breakfast, and recently I discovered this recipe. Rice porridge pancakes - loved it!

Natalia M

26.09.2023

4.6

I cooked rice porridge for breakfast for myself and my daughter. We don’t often eat this kind of porridge, so I started looking for a recipe so as not to make a mistake in the proportions. I trust Maria, I chose her recipe. The proportion of water and rice is truly just perfect! My rice is short-grain, I always take cereals with whole grains. The chickpeas are boiling too much. I cooked the porridge over low heat; there was no need to add liquid; the rice had time to cook during this time. At the end I added butter, it makes the porridge more tender. The consistency turned out to be my favorite, not liquid, but not lumpy either, whole grains are visible. After cooling, of course, the porridge became thicker, but this is not a problem. I served the porridge with banana and mint. Banana is very sweet, if you eat it as a snack, you don’t have to add sugar to the porridge. I recommend this hearty, delicious porridge to everyone for breakfast) Thanks for the recipe!

tatyanochka2022

26.09.2023

4.7

Today I made classic rice porridge with milk in a saucepan for breakfast. I didn’t have short-grain rice, so I had to take long-grain steamed rice. Of course, with round grain porridge it turns out tender and boiled. But it turned out delicious with my rice! I cooked the porridge for 35 minutes, during which time the rice was ready and became soft, and the grains retained their shape. I put the butter at the very end. I added a little more to the plates when serving. The porridge came out quite thick and moderately sweet, my husband loves it very much. We ate it with pleasure! Thank you very much for the recipe!