How to cook rice flakes?
Cook the rice flakes in milk or water for 3-15 minutes, depending on the desired grain size and density.
How to cook rice flakes?
Will needRice flakes - a little less than a third of a standard Ikeya mug, or exactly 70 grams
Water, milk or their mixture in arbitrary (to taste) proportions - 1-2 glasses depending on the desired viscosity / graininess of the cereal
Jam and / or sugar - 1-2 teaspoons to taste
Butter - cube, or vegetable oil - 1 tablespoon
Rice cereal porridge recipe
Pour the liquid into a saucepan (if you are using milk, it is better to take a saucepan with a thick bottom so that the milk does not burn), put on a low heat.
When it boils, add the rice flakes.
Now boil the porridge, stirring slowly, until the required consistency. This may take 3 minutes, as stated by the manufacturer on the box, or maybe all 20 - if you keep the cereal for a long time. A clear reference point - the rice cereal porridge is soft and not too thick. You can add some milk at any stage. At the end of cooking, add sugar or jam, and darken a little more under the lid.
At the end, stir, add a lump of butter and simmer under a lid without heat for a couple of minutes.
Despite the simplicity of the recipe, it is fraught with a catch: the rice flakes had to be boiled to the consistency of porridge for more than half an hour. This is quite logical, because rice flakes are made from rice, and rice is boiled to a state of porridge in 30 minutes. Either way, taste the porridge before turning off the heat. Author / Editor - Lydia Ivanova
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