How to Cook Rice Porridge with Milk – the Simplest Methods

Everyone is different – some people like thick rice porridge, while others prefer it very thin. For a thin porridge, take 6 cups of liquid per cup of rice (2 cups of water and 4 cups of milk). Do you like a thick, viscous rice porridge? Then keep to these proportions – 1 cup of rice and 4 cups of liquid (equal amounts of milk and water).

Important note. Measure the rice and the liquid with the same cup. It is best to use a measuring cup – that way the proportions will be precise.

This is exactly the kind of porridge served in kindergartens. It stays thin for a long time, even after it cools, and reheats well. It is handy to cook it the evening before for breakfast: cool the porridge within an hour of cooking, put it in the fridge and eat it within 1 day.

You will need the following:

• cow's milk (skimmed is fine) – 800 ml;
• water – 400 ml;
• rice – 200 g;
• salt, butter, sugar – to taste.

Method:

1. Rinse the rice: lower a sieve of grain into a bowl, cover with water and stir with a spoon. Drain the water and repeat a few times until it runs clear. This removes dust and excess starch.
2. Pour the water into a pot of at least 2 litres, add the rice and place over medium heat. Bring to the boil with the lid on, then reduce the heat and cook for 10 minutes.
3. In another pot, bring the milk to the boil, add the salt and sugar and stir until they dissolve. Stirring the rice, pour in the hot milk and cook over the lowest heat for 20-30 minutes, stirring often. When the rice is soft, take the pot off the heat, add a little butter and stir. Wrap the pot in a towel for 10 minutes, then serve.

Thick porridge is served warm or hot. As it cools it thickens quickly and sticks to the sides of the pot when reheated, so it is cooked to be eaten straight away.

Ingredients for cooking:

• clean water – 0.4 l;
• cow's milk – 0.4 l;
• rice (white) – 0.2 kg;
• granulated sugar – 1.5 tbsp;
• natural butter – a small piece;
• salt – one pinch.

Method:

1. Sort through the rice, removing any unhulled grains, debris and small stones. Rinse the grain thoroughly in several changes of water until the water running off it is clear.
2. Pour the water into a heavy-bottomed pot, add the rice and place over medium heat. Stir actively until it boils so the grain does not stick to the bottom and sides. Once it boils, cook the rice for 15 minutes, stirring regularly so it does not burn.
3. Pour in the hot milk, add salt and sugar and cook over low heat until thick, about 20 minutes.
4. Take the pot off the heat, add a piece of butter, cover with a lid and leave for 10 minutes. The porridge is then ready.

Tip 1. Always rinse the rice thoroughly before cooking – this removes the excess starch, so the porridge will not be "slimy" and will not stick to the bottom of the pot.

Tip 2. Add the milk to the rice already cooked in water ONLY hot – cold milk will "stop" the process and the porridge will take significantly longer to cook. A similar principle applies to other milk porridges.

Tip 3. Wrap the finished porridge in a towel for 10 minutes – in that time the rice will "rest" and absorb the remaining milk, and the flavour and texture will become perfect.

Tip 4. Round-grain white rice (Krasnodar, the porridge type) is preferable to long-grain. It contains more starch and gives the porridge a creamy, tender texture.