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How to Cook Rice Porridge with Milk the Simplest Methods
Ingredients
For thin rice porridge:
- cow's milk (can be skimmed) - 800 ml;
- water - 400 ml;
- rice - 200 g;
- salt, butter, sugar - to taste.
For thick rice porridge:
- clean water - 0.4 liters;
- cow's milk - 0.4 liters;
- rice (white) - 0.2 kg;
- sugar - 1.5 tablespoons;
- natural butter - a small piece;
- salt - a pinch.
Ratio of cereals to liquid
Every person has individual taste preferences when it comes to porridge texture. Some prefer thick rice porridge that sets up firmly as it cools, while others love a very thin liquid version that pours easily. To achieve a properly thin porridge, use 6 cups of total liquid (2 cups of water and 4 cups of milk) for every 1 cup of dry rice. For sticky thicker rice porridge, use 1 cup of rice with 4 cups of total liquid (in equal parts of milk and water for the cooking). The volume of rice and liquid should always be measured with the exact same cups, since inconsistent measuring produces unpredictable results. A proper measuring cup is much better than guessing with a teacup or coffee mug.
Thin rice porridge
This is the version traditionally served in kindergartens and school dining rooms across the post-Soviet space. The thin porridge stays liquid for a long time even after cooling, which makes it easy to reheat and serve again later. The cool porridge reheats beautifully in a covered pan with a small splash of milk added to revive the proper consistency. Move on to the recipe below. Prepare the rice for cooking first by placing a deep sieve with the rice in a container, covering with water, and stirring with a spoon. Drain the cloudy liquid away. Repeat the rinsing process a couple of times until the water runs completely clear. Then fill a pot of at least 2 litres capacity with water, add the rinsed rice and place on the stove. Keep the pot covered over medium heat until the water boils. Reduce the heat and cook for 10 minutes total. In a separate new pot, bring the milk up to a gentle boil, then mix in the salt and the sugar. Stir actively with a spoon until both dry ingredients have dissolved completely. While stirring the boiled rice, pour in the hot milk and continue cooking on the stove (set to the lowest power setting). Stir the porridge frequently with a spoon and continue cooking for 20 to 30 minutes total. When the rice becomes properly soft, remove the pot from the heat, add a small piece of butter and mix again. Wrap the pot in a clean kitchen towel and show a little patience: wait 10 minutes for the flavours to merge, then serve the porridge at the table.
Thick rice porridge
The thick porridge is best served warm or hot straight from the pot, since cooled thick porridge sets up firmly and becomes difficult to reheat smoothly. Cooled thick porridge tends to stick stubbornly to the walls of the cooking container during reheating. Before cooking, sort the rice carefully by spreading it on a flat plate and visually checking for any uncleaned grains, plant debris or small stones that occasionally find their way into commercial packaging. Rinse the rice very thoroughly through several changes of fresh cold water until the rinse water finally runs completely clear. In a heavy-bottomed pot, fill with the measured drinking water, add the rinsed rice, and place over medium heat. Stir the liquid in the pot intensively until the water reaches a boil, which prevents the rice grains from sticking to the walls and the bottom of the pot. When the water boils, cook the rice for 15 minutes total. Remember to stir regularly throughout to prevent the rice porridge from burning. Pour the hot milk into the rice, add the salt, add the sugar, and continue cooking the porridge until it thickens to the desired consistency. Over low heat, this takes about 20 minutes total. Remove the pot with the cooked porridge from the heat, add a medium-sized piece of butter, cover the pot tightly with a lid, and leave it to rest for 10 minutes. Then invite everyone to the table, since the porridge is now completely ready to serve. Bon appetit!
Tips and Tricks
Tip 1. Always rinse the rice thoroughly through 5 to 7 changes of cold water before cooking, since this crucial step removes the excess surface starch that would otherwise turn the finished porridge unpleasantly gummy and sticky. Skipping or shortening the rinsing produces a noticeably less pleasant finished porridge texture. Continue rinsing patiently until the rinse water runs completely clear, which signals that all the loose starch has been washed away successfully.
Tip 2. Use full-fat fresh milk rather than skimmed or long-life varieties for the richest creamiest finished porridge texture. To pair this beautifully nourishing breakfast classic with another simple porridge recipe for variety in the weekly menu, try our crowd-pleasing millet porridge with milk in a pot 100% without bitterness as a wholesome whole-grain alternative.
Tip 3. Cook the rice first in plain water before adding the milk, since this two-stage approach prevents the milk from scorching at the bottom of the pot during the initial high-heat cooking phase. Pure milk cooking would also produce a stickier denser finished porridge with less perfect grain separation. The water-then-milk technique reliably produces beautifully tender rice in the finished bowl every single time.
Tip 4. Garnish the finished porridge with fresh berries, sliced banana, a drizzle of honey, or a small handful of toasted nuts for an extra-festive breakfast presentation. For another beautifully classic comfort-food porridge recipe, try our smooth velvety semolina porridge with milk without lumps grandma's recipe as a quicker alternative when time is genuinely short.
FAQ
What kind of rice works best for porridge?
Short-grain white rice such as Japanese-style sushi rice or Italian arborio works best for traditional creamy rice porridge, since these varieties release plenty of starch during cooking and produce the desired thick creamy texture. Long-grain rice such as basmati or jasmine produces a noticeably less creamy result with more distinct individual grains, which suits some palates better than others. Brown rice and wild rice can also be used but require considerably longer cooking times to reach the proper tender consistency.
Can I make rice porridge without milk?
Yes, water works as a substitute for milk in this recipe but produces a noticeably less rich finished porridge. Use the same total quantity of water and add an extra knob of butter at the end to compensate for the missing creaminess. For dairy-free alternatives, plant-based milks such as oat, almond, soy or coconut milk all work brilliantly and retain more of the creamy character of traditional milk porridge. Coconut milk produces a particularly rich tropical-flavoured variation that many people enjoy.
How long does this porridge keep?
Store the cooled porridge covered tightly in the refrigerator for up to three full days for best results. The thin version reheats more easily than the thick version, since the thick porridge tends to set up firmly during refrigeration and stick to the walls of the storage container. Reheat gently in a covered pan over low heat with a splash of milk or water added to restore the proper consistency. Avoid freezing rice porridge, since the texture suffers significantly during defrosting.
Can I sweeten the porridge differently?
Absolutely. Honey, maple syrup, golden syrup, agave nectar, jam, marmalade, condensed milk, brown sugar or even a sprinkle of demerara sugar all work as alternatives to plain white sugar in this porridge. Each sweetener brings its own slightly different flavour notes to the finished dish. For a sugar-free version, top the porridge with fresh fruit such as berries, sliced banana, chopped apple or dried fruit, which provides natural sweetness without any added refined sugar at all.
