How to cook millet and rice porridge
Products
for 4 adult portions
Rice - 100 grams (half a glass)
Millet - 110 grams (half a glass)
Sugar - 2 tablespoons
Salt - a quarter teaspoon
Milk - 1 liter
Butter - 50 grams
How to cook millet rice porridge
1. Pour half a glass of rice and half a glass of millet into a deep bowl.
2. Rinse the groats: add water, stir, drain the water - repeat 4 times.
3. Pour 1 liter of milk into a saucepan, put on low heat, bring to a boil.
4. Pour washed rice and millet into a saucepan with boiling milk.
5. Add a quarter teaspoon of salt and two tablespoons of sugar and stir.
6. Reduce heat to very low, simmer for 40 minutes, stirring occasionally.
7. Put 25 grams of butter in a saucepan with porridge, mix.
8. Cover the pot with the porridge with a towel and let stand for 20 minutes.
When serving, add a teaspoon of butter to a plate of millet-rice porridge.
How to cook millet and rice porridge in a slow cooker
1. Pour the washed cereals into the multicooker container.
2. Pour milk into the cereals, add salt and sugar.
3. Add softened butter and mix well.
4. Set the multicooker to the "Milk porridge" mode, cook the millet-rice porridge for 45 minutes, then insist for 30 minutes without opening the lid.
How long to keep in the oven
Turn on the oven at the very beginning of cooking. For the oven, use pots instead of a saucepan, put porridge in them 2/3 of a level. Put in the oven for 30 minutes at a temperature of 200 degrees, then leave for another 30 minutes in the turned off oven.
Fusofacts
- Traditional porridge friendship - from millet and rice, but sometimes buckwheat, corn grits are added. This kind of porridge was cooked in Soviet kindergartens, so it evokes pleasant associations for many.- For the greatest richness, millet porridge should be wrapped in a warm blanket for half an hour.
- To make the millet-rice porridge rich, it should be cooked under a tightly closed lid. If the lid does not fit snugly against the pan, lay a layer of foil and cover it with a lid on top.
For a creamier taste, increase the proportion of milk, or use milk with a higher fat content. For the dietary option, use only water. For a higher viscosity, increase the proportion of millet in the porridge.
- For children under 1 year old, millet-rice porridge should be chopped with a blender. And an adult unusual option - 2 minutes before readiness, add a couple of tablespoons of sour cream with a fat content of 20-30% to the porridge.
- Another name for millet-rice porridge is Druzhba porridge. People born in the USSR can remember her from summer camps, in the cafeterias of which millet-rice porridge was cooked quite often.
- Porridge cooked in a double-bottomed saucepan does not burn.
- You can get rid of the bitterness inherent in millet by soaking the cereal for 20 minutes in hot boiled water.
- Instead of 1 liter of milk, you can take 500 milliliters of water and 500 milliliters of milk.
- Millet-rice porridge is often boiled with pumpkin grated on a coarse grater (for 100 grams of rice and 100 grams of millet - 150 grams of pumpkin).
- Dried apricots and raisins are combined with millet rice porridge, which are added at the end of cooking. If desired, the porridge can be poured with condensed milk or honey.
- Calorie content of millet and rice porridge - 340 kcal / 100 grams.
- The average cost of food in Moscow in June 2020 for the preparation of 4 adult servings of millet and rice porridge is 80 rubles.
- Store millet and rice porridge for 48 hours in the refrigerator. Heat in butter in a frying pan before serving.