A dietary dish with virtually no taste ─ rice porridge with water. This porridge is usually prepared for dieters and children as a breakfast.
But if you delve into the details of preparation, the porridge will conquer your family and guests. It will be a wonderful side dish for meat, vegetables and as a separate dish in combination with sauce.
A little about the properties of rice
Rice is an amazing product for people leading an active lifestyle. Thanks to fiber, complex carbohydrates and many useful substances, it nourishes the human body with vitality.
There are many nuances hidden in the secrets of proper cooking of rice. The whole process begins with a simple rinsing with water, which rids it of debris, dust and dirt. “Bathing” rice has two purposes:
- Remove starch from cereals;
- Remove excess fat.
There are many ways and a number of delicious and unique recipes for achieving fluffy rice. Why not borrow a recipe with tricks for cooking rice porridge in water from “experienced” housewives?
Crispy rice porridge on water
The dish will be an ideal side dish for fatty meat or goulash. It will also go well with soy sauce and various vegetables.
You should start with the procedure of “bathing” the rice in cold and then in warm water. You need to choose a pan with a thick bottom. Pour purified water into it and bring to a boil. Pour the prepared rice into already boiling water and add salt.
For the first five minutes, the porridge must be stirred constantly. Then cover with a lid and reduce heat. The rice needs to simmer for about 30 minutes, stirring occasionally to prevent it from burning.
When all the liquid has boiled away, remove the pan from the heat and place it on a wooden board. Cover the lid with a towel and leave to sit for 20 minutes. Melt the butter in a water bath and add to the finished porridge.
How to cook liquid porridge from cereals
Not everyone likes a dry side dish in crumbly form. In such cases, culinary secrets of preparing liquid porridges come to the rescue.
- Krasnodar rice or any round rice ─ 2 cups;
- Purified water ─ 8 glasses;
- Table salt ─ 1.5 teaspoons;
- Butter (fat) ─ based on tastes.
Treat rice with water procedures. Boil water, add salt and add rice. Bring to a boil, stirring constantly and over low heat.
The stirring process will allow the rice to separate the starchy gluten, which will give the porridge a viscosity. After 40 minutes, season the finished porridge with melted butter and serve the dish. Bon appetit!
Recipe for porridge with raisins in water in a slow cooker
Whatever one may say, a multicooker is an indispensable assistant in a modern kitchen. You can prepare rice porridge in a matter of minutes.
To prepare you will need:
- Steamed rice ─ 200 gr.;
- White raisins ─ 200 gr.;
- Sugar ─ 50 gr.;
- Table salt ─based on preference;
- Purified water ─ 700 ml;
- Butter ─ 70 gr.
Cooking time: 35 minutes.
Calorie content: 100 grams/134 kcal.
Soak raisins in water to soften. Rinse the rice.
Turn on the multicooker on the “porridge” or “buckwheat porridge” mode. Pour washed rice into a container and pour boiling water over it. Add salt and sugar to taste.
Close the lid and set the cooking time to 30 minutes. Add a medium sized piece of butter to the finished porridge.
How to cook rice porridge with pumpkin in water in the oven
Since ancient times, all dishes cooked in ovens have been incredibly tasty and aromatic. Porridges are most distinguished by this quality. Even an aesthetic gourmet cannot resist rice simmered in the oven and combined with pumpkin.
To prepare you will need:
- Round rice ─ 200 gr.;
- Purified water ─ 600 ml;
- Butter ─ 70 gr.;
- Ripe pumpkin ─ 300 gr.;
- Liquid honey ─ 70 gr.;
- Table salt ─ based on preference.
Cooking time: 1 hour.
Calorie content: 100 grams/146 kcal.
In order for the dish to have a unique taste, the cooking utensils must be clay. Remove seeds from pumpkin and cut into small pieces. Grease the bottom of the dish with a piece of butter and place the pumpkin.
Rinse the rice several times under running cold water. Place all the rice on top of the pumpkin. Pour honey over everything, add salt and add cold water. Preheat the oven to 200 degrees.
Place the dishes with the future porridge on the middle tier. Bake the dish for about 1 hour. Season the finished porridge with pumpkin with butter. Eat for your health!
Rice porridge with milk and water as a breakfast for children
Rice porridge for breakfast is a good way to save time. This is especially appropriate when you need to rush to work in the morning or quickly and healthily feed your child.
To prepare you will need:
- Round rice ─ 1.5 cups;
- Purified water ─ 3 glasses;
- Whole milk ─ 3 cups;
- Granulated sugar ─ 5 tbsp. spoon;
- Low-fat butter ─ 50 gr.;
- Boiled water ─ 2 liters.
Cooking time: 40 minutes;
Calorie content: 100 grams/122 kcal.
Rinse the rice thoroughly and remove any blackened grains. Pour water into a thick-bottomed pan and boil. Add salt and washed rice. Cook with constant stirring for 10 minutes.
Drain the rice in a colander and rinse with cold boiled water. At this time, bring the milk to a boil and add sugar. Combine rice with milk and season with oil. Cover the pan with a lid and simmer the dish for about 15 minutes.
Remove the pan from the stove and wrap it in a towel for 10 minutes. The porridge is ready! Bon appetit!
How to cook tasty and satisfying. Simple recipes for every day and holidays. We have put together a good selection of dishes that are very easy to prepare.
Read how to make wafer cakes with condensed milk, fruits, nuts and jam. This is a simple and delicious dessert that even children can make.
Water rice with vegetables
An ideal dietary dish for overweight people. The recipe will come in handy for preparing a light dinner.
To prepare you need:
- Round rice ─ 250 gr.;
- Drinking water ─ 500 ml;
- Spices ─ to taste;
- Medium carrot ─ 1 pc.;
- Bell pepper ─ 2 pcs.;
- Zucchini (small) ─ 2 pcs.;
- Table salt ─ 5 gr.;
- Vegetable oil ─ 70 gr.
Cooking time: 30 minutes.
Calorie content: 100 grams/115 kcal.
Wash the rice grains and boil in salted water. Pour the contents of the pan into a colander and allow the rice to remove any liquid. Rinse the vegetables.
Remove the seeds from the pepper and cut into long strips. Finely chop the zucchini. Grate the carrots on a medium grater. Heat oil in a frying pan and add vegetables. Fry for 15 minutes.
Cover with a lid and simmer for another 5 minutes. Mix the prepared assorted vegetables with rice, add spices and salt to taste. Bon appetit!
Rice porridge with green peas in a frying pan
There is nothing easier than preparing such porridge. Time savings and great taste guaranteed.
To prepare you need:
- Any rice ─ 250 gr.;
- Purified water ─ 500 ml;
- Canned green peas ─ 200 gr.;
- Vegetable oil ─ 50 gr.;
- Table salt ─ 2 gr.
Cooking time: 25 minutes.
Calorie content: 100 grams/128 kcal.
Rinse the rice, draining the water several times. You can use a sieve. Add rice and water to a heated frying pan. Cover with a lid and cook for 5 minutes. Add vegetable oil, salt and simmer for another 15 minutes, until the liquid has completely evaporated. Mix the finished dish with green peas.
- Before cooking, any rice needs to be washed several times;
- To obtain fluffy rice, take one part of cereal and two parts of water;
- Cook the rice for about 20 minutes;
- Some varieties of rice are white in color because they are polished. This process significantly reduces the amount of nutrients in rice grains;
- Round rice has a high starch content, which increases its stickiness;
- Long grain rice will never stick together when cooked;
- It is not advisable to use enamel dishes for cooking;
- To achieve a fluffy effect, do not stir the rice during cooking;
- From 1 part of cereal you will get four servings of finished rice;
- Round rice is ideal for making sushi;
- Long-grain varieties are ideal for garnishing;
- For risotto and delicious chicken soup with rice, you need to choose a medium-grain variety;
- The brown variety contains the most useful substances and microelements;
- To protect against possible rice sticking, you can rinse it under running water.
Enjoy your meal!
Rice is a completely unique grain that does not lose its taste and all its charm even when cooked in water. Moreover, cooking allows you to reduce calories and opens up a lot of possibilities for creativity: add saffron, curry or other seasoning to the porridge, and the result will surprise you every time.
How long does it take to cook porridge in water?
The entire process from boiling water to complete cooking of rice porridge will take no more than 40-50 minutes. Of these, the rice itself is cooked for 25 minutes. Then the crumbly porridge should sit for a while. In a microwave oven, the cereal will cook in 18-21 minutes.
Technology for cooking rice porridge in water
You can prepare crumbly cereal the first time if you follow the standard technology with a few tricks:
- Modern rice is sold already sorted, and there is usually no need to sort it to remove debris. But it is better to carefully examine the cereal before use.
- After this, the rice (about 250 g) must be washed with cold water until it becomes completely transparent. Always use a 1:2 rice to liquid ratio, or a little more liquid.
- Now you need to pour boiling water over the cereal, but do not soak it in it. Let all excess liquid drain - use a colander to rinse and scald.
- While you are making rice, do not forget to turn on the stove to maximum and put 0.6 liters of water to boil.
- As soon as the liquid boils, add the prepared rice and wait for the second boil. Boil for 3 minutes.
- Now you need to put a drop of butter in the center. The porridge should not be too greasy.
- Close the lid well to prevent steam from escaping in different directions. Continue cooking at 0.5-1 power for about 20 minutes. Do not stir the rice, otherwise it will stick together.
You can check the readiness of the rice by taking a little grain after 20 minutes of the specified time. Sometimes (depending on the type of rice), the dish takes longer to prepare. However, remember that you cannot add water while the cereal is boiling; the rice will turn out tasteless or stick together.
There is another way to prepare crumbly cereal, in which it is immediately placed in a pan after washing and filled with water. After boiling, cook for the same number of minutes, but after cooking, rinse well with cold water. There is no need to put oil.
Secrets of making fluffy rice
To make rice porridge on water crumbly and truly tasty, remember a few simple tricks:
- To prepare a good dish, it is better to choose long grain rice rather than round rice. “Jasmine” and “Basmati” are considered ideal, but you can also prepare a suitable porridge from a cheaper option;
- round rice contains too much starch, it is ideal for sushi, pilaf and some other dishes, but not suitable for crumbly porridge;
- do not skip the step of washing the cereal, as this not only rids it of excess starch, but also removes possible harmful substances obtained during industrial processing;
- The best utensil for preparing crumbly porridge in water is a wide saucepan with thick walls. In it, the cereal is evenly heated and cooked better; in a saucepan with a large amount of grain, this will not work.
If you have a microwave oven, you can also cook fluffy rice much faster in it. To do this, take 500 ml of boiling water per 250 g, which is brewed in a kettle. The rice is also washed, poured boiling water and placed in the oven for 16-18 minutes. The first 7 minutes you need to set the power to 100%, and then reduce it to 50%. If the cereal is not cooked, add another 2-3 minutes at 70-80% power. It is advisable to use glass containers with a lid for cooking.
Simple and delicious recipes for rice porridge with water
There are no fewer recipes for rice porridge with water than with milk. They turn out to be more useful from a nutritional point of view, contain a maximum of nutrients and are focused on healthy eating. And, as they say, a piece of butter won’t spoil the porridge.
Traditional porridge with pumpkin
Pumpkin is an excellent vegetable that can be stored until February-March. And this is a great reason to cook delicious porridge:
- For 1 cup of long grain rice, take 400 g of peeled vegetable;
- you need to add about 1 tbsp. l. sugar so that the dish does not turn out bland;
- as well as a pinch of salt, 50 g of oil and 2 glasses of water.
The entire process will take about 45 minutes. To speed up the process, the pumpkin is first grated on a coarse grater. Place rice and vegetables in a pan, add cold water and cook after boiling over low heat. The pumpkin should soften a little and color the rice a bright orange color.
Recipe with vegetables
A tasty, nutritious and unusual dietary recipe is made from 1 glass of rice, 2 onions, carrots and a glass of green peas. You need to take a little salt and 2.5 glasses of water.
Soak the washed rice in cold water for 15 minutes. Place chopped onions, grated carrots and peas in another pan. Add a little butter and salt and then pour in the rice. Stir, after boiling, cook for 30 minutes.
Sweet porridge with cranberries
Dried fruits, berries and simple fruits are ideal for making rice porridge. For 2 cups of rice you need to take a little salt, 6 tablespoons of sugar, 70 g of butter, and 1 tsp. vanilla sugar and 200 g of any dried berries - maybe half cranberries and cherries.
After this, the dish is prepared using the technology of adding rice after boiling water. As soon as the cereal is cooked, add dried fruits (they must first be soaked in water for 30 minutes), add sugar, stir, and cover the pan for half an hour. Delicious, aromatic and unusual rice porridges on water are a wonderful breakfast or lunch. An ideal option for those who do not want to consume extra calories, but do not want to give up sweets.
Rating: (3 Votes)Dishes made from viscous porridges; recipes, cooking technology.
Cooking legumes, features of their cooking, use.
Various dishes and side dishes that are of great importance in human nutrition are prepared from cereals. A variety of porridges, casseroles, cereals, puddings, cutlets and meatballs made from buckwheat, rice, semolina, oatmeal and other cereals contain a significant amount of carbohydrates in the form of starch (72-90%) and fiber, proteins (12-16%), especially in Poltava and oatmeal, fat (up to 8%), minerals (potassium, phosphorus, iron, magnesium, manganese), vitamins gr. B, PP and E (especially in buckwheat and oatmeal).
Cereal dishes are high in calories. They are widely used in the nutrition of children and people with heavy physical activity. Dishes go well with dairy products. The calorie content of porridges and dishes made from them is from 300 to 450 kcal.
Legumes contain twice as much protein as cereals (lentils up to 29%, beans up to 31%, peas up to 34%), which is highly soluble in water and easily absorbed by the body. They contain a lot of starch (60-7-, fat (6-20%) minerals (potassium, sodium, phosphorus, iron), as well as vitamins B1, B2, PP, carotene. The favorable ratio of sodium and potassium in beans helps eliminate body fluids, improves the functioning of the cardiovascular system.
Pasta products made from high-quality flour containing a lot of gluten are valued for the proteins they contain (12-14%), starch (75-80%) and high calorie content.
When cooked, cereals, legumes and pasta soften the tissue structure, change their consistency and weight. They absorb water because... starch gelatinizes. The amount of liquid absorbed depends on the content of water-soluble substances. When cooked, proteins absorb water, which is released after denaturation (coagulation) at 50-70? C. The liquid is used to gelatinize starch.
Starch consists of two polysaccharides, amylose and amylopectin, which form viscous structures in hot water. Starch gelatinizes at 60-80°C. At a higher temperature, starch grains decompose and viscosity decreases, which is facilitated by longer heating. When pastes cool and are stored, they age. Table salt and sugar increase the gelatinization temperature and reduce the process of destruction of starch grains. The content of cell walls in the form of hemicellulose in cereals is 1.5-5%, they are more stable. But during heat treatment they are destroyed and the grains are loosened. Vitamins gr. During heat treatment, they are partially destroyed, the soluble substances turn into a decoction, which can be used in preparing dishes.
When prepared, porridges, legumes and pasta are used as independent dishes and side dishes for fish, meat and poultry dishes.
Preparing cereals for cooking
The grains are sorted, separating impurities and unhulled grains, and washed. Small and crushed cereals are sifted to remove flour, which gives the products a bitter taste and a spreading consistency. Millet, rice and pearl barley are washed with warm and hot water (1:2, 1:3), the rest is warm, the water is changed up to three times. Crushed and flattened cereals are not washed, because... the taste and consistency of the porridge deteriorates. After washing, 10-30% water remains in the cereals.
Raw buckwheat is fried at a temperature of 110-120°C. This increases the amount of water-soluble substances and speeds up the cooking time. Currently, fast-cooking cereals (subjected to hydrothermal treatment) are being produced, the cooking time of which is much shorter than usual. Buckwheat grains are moistened with steam, dried at high temperature, and then hulled.
Porridge
For a long time, porridge was a favorite dish of many peoples, played an important role in nutrition, and in ancient times was considered a solemn and ritual food. Porridges are cooked from various cereals in milk, water or a mixture of milk and water.
Based on their density, porridges are divided into crumbly (steep), viscous (smears) and liquid (porridge). The consistency depends on the ratio of cereal and liquid. By absorbing the water necessary for starch gelatinization, cereals increase their mass and volume. Cooking is the difference in mass between the finished porridge and the cereal used to prepare it. It is necessary to strictly follow the recipes presented in the table below in order to prepare porridge of the required thickness. The table shows: the amount of water per 1 kg of cereal for preparing porridges of various consistencies, the yield of finished porridges, cooking time and the percentage of weld. When calculating the ratio of water and cereals that are pre-washed, the remaining water from washing should be taken into account (10-30% of the mass of dry cereals).
To prepare porridges of varying thicknesses, I use rice grains (including those that have undergone preliminary heat treatment); wheat and semolina, pearl barley and barley; corn grits, flour and polenta; oatmeal, oatmeal flakes (Hercules) instant oatmeal; buckwheat (kernels and crushed), wheat groats.
General rules for cooking porridge
1. Select the required volume of dishes, taking into account the weld of this porridge.
2. Prepare the cereal.
3. Bring the liquid to a boil, add salt (10 g per 1 kg of ready-made porridge and 5 per 1 kg of ready-made milk porridge). The amount of liquid is determined by the table given above for cooking porridge from 1 kg of cereal.
4. Pour in the cereal, boil it first in water, adding salt and sugar, and finish cooking it in milk so as not to complicate the process of boiling the cereal.
6. Semolina is brewed in a thin stream continuously so that lumps do not form.
7. Dispense 200-300g per serving. Store on a steam table at a temperature of 70-80°C.
When cooking crumbly porridges, some of the fat can be put into the boiler before the cereal to improve the taste and appearance of the porridge (50-100g per 1 kg of cereal).
The volume of utensils for cooking porridge (cauldrons, pans) must be measured. It is not recommended to cook porridge in large cauldrons, because... In them, the cereal cooks unevenly and cooks poorly, making it difficult to mix. It is best to use steam cookware with indirect heating. Stainless steel dishes should have a thick bottom of 5-6 mm and have a tight lid.
Milk contains sugar (lactose), which at high temperatures reacts with the amino acids of cereal proteins, blocks them, resulting in the loss of half of the valuable amino acids lysine and methionine. Losses increase with the lengthening of the porridge cooking time.
Crumbly porridge. These porridges are prepared with water or broth, less often with the addition of milk from buckwheat, rice, pearl barley, millet, and other cereals. Serve as a separate dish or as a side dish.
Buckwheat porridge. Add salt and prepared cereal to boiling water, cook, removing hollow grains from the surface, stirring until thickened. Add oil and continue cooking on low heat until the cereal is completely steamed, covering the container with a lid. Crumbly buckwheat porridge is served with butter or milk, or sugar, or with sautéed onions and chopped boiled eggs. Porridge is served as a side dish for roasted pig, lamb, goose, meat zraza and other meat and fish dishes. I use it as minced meat.
Rice porridge (crumbly). First way. Add fat (5-10% of the weight of rice) to boiling salted water (taken according to the norm), add the prepared cereal and cook, stirring, until thickened. Then the porridge is cooked in a covered container in an oven on low heat for 1 hour.
Second method (boiled rice). The prepared cereal is poured into a large amount of boiling salted water (for 1 kg of cereal, 6 liters of water and 50 g of salt) and cooked for 25-35 minutes. Then the rice is placed in a sieve and washed with hot water.
Third method (cooked rice). It can be prepared in the same way, but it is boiled in meat or chicken broth, preferably steamed. Serve porridge with butter
Rice porridge is used as a side dish for various dishes. I use it as a side dish for boiled meat and poultry, kebabs, meatballs, meatballs, as well as for preparing steam puddings, minced meat and salads.
Millet porridge (crumbly). First way. The prepared cereal is poured into boiling salted water (taken according to the norm) and cooked until thickened. Then the porridge is cooked in a covered container in an oven for 1.5 hours.
Second method (drained crumbly porridge). The prepared cereal is poured into a large amount of boiling salted water (1 kg of cereal, 5-6 liters of water and 50 g of salt) and boiled for 5-7 minutes, then the water is drained, fat is added and the porridge is brought to readiness in the oven in for 30-40 minutes.
Serve porridge with butter. Chilled millet porridge can be served with cold milk.
Pearl barley porridge (crumbly). The pearl barley is dried, scalded, then boiling salted water (taken according to the norm) is added and cooked until thickened, after which the porridge is cooked in a container with a lid in an oven for 2-3 hours. To improve the appearance of the porridge, the water after boiling can be drained and refilled with fresh, hot, salted boiling water. Serve porridge with butter.
Loose porridges from concentrates. Briquettes of concentrate (buckwheat, or millet, or barley, or pearl barley, or rice porridge) are kneaded until the lumps disappear, pour in cold water (2 liters of water per 1 kg of concentrate) and bring to a boil. Then cook at low boil in a tightly sealed container until the cereal swells completely. The porridge is served with fat or sprinkled with sugar.
Viscous porridge. They cook with milk, water and milk diluted with water from all types of cereals according to general rules, but many cereals (rice, pearl barley, oatmeal, wheat) are more difficult to boil in milk than in water, so they are cooked differently.
Rice milk porridge (viscous or semi-viscous). The prepared cereal is placed in boiling salted water, boiled for 3-5 minutes, after which the water is drained and the cereal is poured with hot whole milk or milk diluted with water and cooked until tender.
Add sugar and butter to the finished porridge, mix well and serve.
Milk semolina porridge (viscous or semi-viscous). The prepared cereal is poured into hot whole milk or milk diluted with water and cooked for 5 minutes while stirring. Then add salt and sugar and cook until tender for 7-10 minutes. When leaving, add butter.
Downy buckwheat porridge. Buckwheat is sorted out, combined with raw eggs, mixed, dried in an oven on a baking sheet at a temperature of 60-70°C, stirring. In the finished cereal, knead the lumps and cook the viscous porridge in milk with the addition of butter, then rub it through a sieve or colander. Warmed porridge is served with cold milk or cream, or sweet milk sauce.
Liquid porridge. Liquid porridges are prepared in the same way as viscous ones, but with a large amount of liquid (water or milk, or a mixture of milk and water). From 1 kg of cereal you get 5-6 kg of liquid porridge. They are served with butter, sugar, honey, and jam. Used for breakfast, especially in children's and diet food.
Oatmeal porridge from Hercules. Add salt and sugar to the boiling mixture of milk and water, stir and add the cereal, stirring for 5-15 minutes, depending on the type of cereal. The finished porridge is served with butter or sugar.
Their porridge dishes
Cutlets, meatballs, casseroles, puddings, krupeniki, dumplings and other dishes are prepared from various viscous porridges.
Semolina (rice) cutlets or balls. Add sugar and raw eggs to the prepared hot viscous rice porridge and mix everything well. Then, while the mass is still warm (45-50°), it is cut into cutlets or meatballs, 2 pieces each. per serving, breaded in ground breadcrumbs and fried with fat in a frying pan until a crispy crust forms.
Cutlets are served in 2 pieces. on the plate; When on vacation, pour mushroom or sweet sauce or jelly over it.
Millet and semolina cutlets or meatballs are also prepared, which are usually served with sweet sauce or jelly.
Rice, millet, semolina casserole. Raw eggs, raisins, vanillin are placed into the prepared viscous porridge and after mixing, the mass is spread on a baking sheet greased and sprinkled with ground breadcrumbs in a layer of up to 4 cm. The product is coated with a mixture of eggs and sour cream on top, and then baked in an oven at 250°C until golden brown.
When serving, the finished casserole is cut into portions and topped with butter or sweet sauce.
Krupenik. Add sugar, eggs, some sour cream, grated cottage cheese to the prepared buckwheat porridge and mix thoroughly. The resulting mass is placed in a layer of 4-5 cm on a baking sheet greased and sprinkled with ground breadcrumbs, the surface is leveled with a knife, greased with sour cream and baked in the oven. The finished krupenik is cut into portions and poured with melted butter when leaving. Sour cream is served separately in a gravy boat.
Requirements for the quality of cereal dishes.
In the finished crumbly porridge, the cereal grains should be well swollen, but retain their shape, easily separated from each other. In the finished viscous porridge, the cereal grains are completely boiled and have lost their shape. The mass is liquid, spreadable and has the smell characteristic of this type of porridge, without signs of mustiness or bitterness. The smell and taste of burnt porridge is not allowed.
The cutlets have an oval-pointed shape in appearance, the cutlets are round in shape, without cracks. The surface has a fried golden crust. Taste and smell corresponding to the porridge from which the products are prepared without any bitter taste or musty smell.
Casseroles should have a browned crust. The color characteristic of the cereal from which the casserole is made. Taste and smell characteristic of this type of porridge.
Bean dishes
Legumes contain a large amount of valuable nutrients; they serve as a source of proteins, carbohydrates, incl. fiber, vitamins gr. In and others. When cooked, legumes are pleasant to the taste and aromatic. Representatives of legumes are peas (whole and shelled), green peas, various types of beans (radiant, spotted, Italian, etc., white, colored and mixed colors), beans (green, soybean, Carolina, black-eyed, red and fodder), chickpeas, lentils, peeled or whole, in color brown, red, green, yellow.
Preparing legumes for cooking. The legumes are sorted, removing the husks in the same way, and then washed 2-3 times in cold water. To reduce the cooking time of legumes (except for split peas, which boil quickly), they can be pre-soaked in cold water (in warm water they sour at temperatures above 15°C). Dried peas, beans, and beans are soaked in cold water for 1-2 hours, and a large number of hard legumes for 5-8 hours. When soaked, legumes swell; swollen grains boil faster. In the warm season, the water must be changed periodically (1 kg of legumes requires 2-2.5 liters of water).
The swelling process of various types of legumes when soaking them in cold water practically ends within the following time: lentils - in 3-4 hours, shelled peas - in 4-5 hours, beans - in 5-7 hours.
Cereals and legumes should be washed immediately before cooking. After washing, the weight of cereals and legumes increases due to the presence of water on the surface of the grains, as well as due to the swelling of the grains (partial absorption of water by plant proteins).
Cooking beans. Before cooking, the beans are poured with cold water 1 cm above their level in the container, cooked at low boil, covering the container with a lid, beans for 1.5-2 hours; peas and chickpeas 1.5 hours; lentils 1 tsp. During the cooking process, add hot water, because... cold increases the cooking time. When cooking, you can add carrots, onions, herbs, and spices, but provided that the smells of other products do not overshadow the aroma of legumes. During the cooking process, coagulated proteins should be removed from the surface of the legumes. Decoctions of colored and dark beans should be drained, because... the toxic substances contained in the beans pass into them. The poor digestibility of legumes is explained by their high fiber content and thick shell, which does not allow water to pass inside the bean well. Salt, tomato, and sour sauces are added when the legumes are fully cooked because they slow down the cooking process.
Legumes with fat and onions. Boiled legumes are seasoned with salt, pepper, melted butter or margarine. Release, sprinkled with herbs. You can add finely chopped sauteed onions, boiled or fried pork loin or smoked brisket, garlic to the dish and heat it in red or tomato sauce.
Used as an independent dish and as a side dish for meat dishes.
Beans in sauce. The finished beans are thrown into a sieve, combined with the prepared tomato sauce and heated for 4-7 minutes. Then add salt, ground pepper and butter. You can add sautéed onions. When leaving, the beans are sprinkled with chopped herbs.
Requirements for the quality of legume dishes. The appearance of beans, peas, and lentils must retain their shape. The taste and smell correspond to the taste and smell of the legumes from which the dishes are prepared. The grains should be well-cooked and completely swollen.
Pasta dishes
To prepare numerous dishes and side dishes, pasta of various shapes, lengths and volumes is used. These are pasta, spaghetti, horns, feathers, noodles, vermicelli, bows, shells, spirals, as well as flat products: lasane (wide stripes), cannelloni (large flat tubes), tagliatelle (narrow ribbons) and others.
Before heat treatment, dry pasta (industrial production) and raw pasta prepared from dough at food establishments are not broken. Small items can be sifted from muchel.
Cooking pasta. The first method is drain. For 1 kg of pasta, 5 - 6 liters of water and 30 - 40 g of salt are consumed. Pasta is placed in boiling salted water and cooked at a boil. During the cooking process, the pasta is stirred with a paddle. Boiled products become soft. Cooking time depends on the type, variety and quantity of products. The ratio of 5-6 liters of water per 1 kg of products is necessary because after laying the pasta, the water cools and, while it heats up, the pasta loosens, and their appearance and consistency deteriorate after readiness. Therefore, the higher the ratio of water to pasta, the faster the water boils after adding the pasta, the higher the quality of the finished dish will be. Pasta is cooked for 30 - 40 minutes, noodles for 25 - 30 minutes, vermicelli for 10 - 15 minutes. The finished pasta is placed in a colander or sieve along with the broth. When the water has drained, transfer the pasta into a bowl, season with butter and mix. To prevent the products from sticking together, after draining the broth, they can be washed with hot boiled water. This method of cooking pasta is called draining. The weld in this case is 150%.
Pasta cooked using the drain method is served as a separate dish with butter, cheese, tomato, vegetables, or used as a side dish for fish and meat dishes.
The second method (not drain). For 1 kg of pasta, 2.2 - 3 liters of water and 30 g of salt are consumed. Place pasta in salted boiling water and cook, stirring, until thickened over low heat. To prevent the products from sticking to the bottom of the dish, butter is added during the cooking process. This method of cooking pasta is called non-draining. The weld is 200%. Pasta cooked without draining is used to prepare pasta makers, noodle makers, and casseroles.
Boiled pasta with fat or sour cream. Pasta is cooked drained, seasoned with butter or margarine. Served as a side dish or a separate dish. When leaving, place on a serving plate, season with fat or add sour cream.
Macaroni with cheese, feta cheese or cottage cheese. Pasta is cooked drained, seasoned with oil, placed on a plate, and sprinkled with grated cheese or feta cheese before serving. The cottage cheese is pureed and mixed with pasta before serving.
Pasta with tomato. Place boiled pasta in sautéed tomato puree with butter, add salt and ground pepper, mix everything well and heat it up. When leaving, sprinkle with chopped parsley or dill.
Boiled pasta with vegetables. Carrots and parsley are chopped into strips, sautéed with fat, chopped onions are added and sautéing is continued with fat, and tomato puree is added at the end. Pasta boiled using the first method is combined with sautéed vegetables and tomato puree. When serving, sprinkle with herbs. You can add heated green peas to sauteed vegetables with tomatoes. The pasta is cooked drained, finely chopped, combined with sautéed tomatoes and prepared vegetables, and mixed.
Pasta. Boil pasta in milk or a mixture of milk and water. Then cool to 60°C, add raw eggs, grind with sugar, then combine with milk, the resulting mixture is mixed with boiled pasta and melted butter. Then the mass is spread on a baking sheet greased and sprinkled with ground breadcrumbs, sprinkled with oil and baked in the oven.
When leaving, the pasta is cut into portions and poured with butter.
Macaroni baked with cheese. Boiled pasta prepared using the second method is seasoned with creamy margarine, placed in a portioned frying pan greased and sprinkled with ground breadcrumbs, then sprinkled with grated cheese, sprinkled with oil and baked in the oven. Serve in a portioned frying pan.
Lapshevnik with cottage cheese. The pureed cottage cheese is mixed with raw eggs, salt and sugar. The resulting mass is combined with non-drained noodles or vermicelli. Drain-cooked noodles or vermicelli are mixed at 60 °C with prepared cottage cheese. Place on a baking sheet greased and sprinkled with ground breadcrumbs, grease with sour cream on top, sprinkle with oil and bake in an oven at 250°C. When leaving, the finished noodle maker is cut into portions and sprinkled with butter. Sour cream is served separately in a sauce boat.
Requirements for the quality of pasta dishes. Appearance Boiled pasta is easily separated from each other and retains its shape; baked pasta can be connected to each other. The color of boiled pasta is white, baked pasta is golden. Taste and smell characteristic of the corresponding pasta, without the musty smell.
Preparing cereals for cooking and boiling them.
General rules for cooking porridge; types of cereals; preparing porridges of various consistencies.
Rice grains have many beneficial qualities for human health.
The beneficial qualities of rice cereal are provided by the vitamins and minerals that it contains in large quantities:
- the abundant starch content in rice cereal nourishes a person with energy;
- calcium is needed to improve bone structure and normal functioning of the nervous system;
- potassium is involved in the functioning of the cardiovascular system, normalization of blood pressure and kidney function;
- zinc improves the structure of nails, hair and has a beneficial effect on the appearance of the skin;
- B vitamins have a positive effect on the functioning of the nervous system and are necessary for hematopoietic processes and skin restoration processes. Also, these vitamins have a positive effect on brain activity.
Rice cereal has the ability to envelop the mucous membranes of the stomach and, thus, help restore it. Therefore, rice cereals are recommended for people with digestive diseases.
Another beneficial property of rice is the ability to remove toxic substances from the body, as a result of which it is recommended to introduce this grain into the diet during weight loss or on fasting days.
Crispy rice porridge on water
A very simple recipe. Rice porridge cooked in water is considered one of the lightest, low-calorie dietary dishes. This dish is often an integral part in the treatment or prevention of certain diseases. There is an opinion that rice is healthier when cooked with water than with milk.
Required components:
- 2 cups rice;
- 4 glasses of water;
- 0.5 teaspoon salt;
- 6 tablespoons sugar;
- 70 grams of butter;
- 10 grams of vanilla sugar;
- 120 grams of dried cherries;
- 45 grams of dried cranberries.
Cooking time – one hour. The calorie content of rice cooked in water does not exceed 80 kcal.
The washed cereal is poured with water for half an hour. Then transfer it to a container with a thick bottom and add water to the rice (1 part rice, 2 parts water). It is recommended to place rice in already boiling water. Cover the pan with rice and cook over low heat.
Dried fruits (in this case dried cherries and dried cranberries) need to be washed and soaked in hot water for about half an hour. During this time they should steam and soften. Among other dried fruits, raisins and dried apricots go well with rice. 
After the water in the pan with the rice has evaporated, add salt, sugar, vanilla sugar, butter and dried fruits. If desired, you can add a teaspoon of honey. All ingredients are mixed.
To give the dish a little sophistication and piquancy, add a few small pinches of sesame seeds. Cover the pan with the dish and wrap it in a towel for half an hour.
Liquid rice porridge with pieces of fruit, cooked in water
Not all people like crumbly dry rice porridge; some prefer the liquid version of the dish. Pieces of fruit add a special taste to rice porridge. Apples go especially well with rice.
Ingredients:
- coarse grain rice - 1 cup;
- water – 4 glasses;
- salt – 0.5 tablespoon;
- butter – 20 grams;
- apples – 100 grams.
Cooking time – 50 – 60 minutes. Calorie content of 100 grams of porridge is 120 kcal. 
How to cook thin rice porridge in water with pieces of fruit? The cereal is washed with hot and then cold water and added to boiling, salted water. The porridge is cooked over low heat, stirring frequently.
After 20 minutes, add peeled and diced apples to the cereal and cook for another 20 minutes. With constant stirring, the rice does not burn and separates the gluten more effectively, as a result of which the porridge becomes viscous. 
Rice porridge with water and milk in a slow cooker
Using a multicooker, you can quickly cook any kind of porridge without the need for constant supervision and stirring. Rice porridge is no exception in this regard. The recipe below is suitable for cooking in multicookers of any manufacturer.
For preparation you will need:
- 1 measuring cup of rice;
- 5 measuring cups of milk;
- 5 measuring cups of water;
- a quarter teaspoon of salt
- 1 tablespoon butter.
Cooking time: 20–30 minutes. The calorie content of 100 grams of food should not exceed 120 kcal. 
For such porridge, coarse-grain rice, which contains a plentiful amount of starch, is perfect. The rice must be sorted (that is, remove foreign particles, husks, etc.) and washed with water.
Water is mixed with milk, sugar and salt are added to the resulting mixture. Place all the above ingredients into the multicooker bowl, mix well and turn on the “rice” mode. After finishing the cooking mode, you can leave the porridge in water with milk in the multicooker for another 10 minutes, after turning on the “heating” mode. 
How to cook rice porridge with pumpkin in water
Vitamins, carbohydrates, pectin, carotene and other substances contained in pumpkin are added to the beneficial substances contained in rice.
All these components are necessary to maintain the normal state of the body and for the treatment of certain diseases (for example, iron deficiency anemia, gout, cholecystitis, intestinal diseases and others). An important property of pumpkin is its low calorie content.
Traditionally, rice with pumpkin is cooked with milk, but nutritionists believe that porridge cooked with water is healthier. Rice porridge with pumpkin is recommended to be consumed as a dietary dish for people with allergies to milk protein. To prepare you need:
- 1 cup unpolished rice;
- 400 grams of pumpkin;
- 0.5 tablespoon of sugar;
- a pinch of salt;
- 50 grams of butter;
- 2 glasses of water.
Cooking time does not exceed 45 minutes. Calorie content of 100 grams of food is 90 kcal.
The pumpkin is peeled and chopped on a coarse grater. Place grated pumpkin and washed rice in an aluminum or thick-bottomed pan. Cold water is added to these ingredients. Place the pan on the stove and cook over low heat, stirring constantly. 
Before the rice is cooked, the pumpkin will cook to form an orange, homogeneous mass. Sugar, salt and butter are added to the finished porridge.
Diet rice porridge with vegetables
It has long been known that rice porridge is low-calorie, but also valuable for a person who is trying to lose weight is the content of complex carbohydrates in the cereal, which satisfies the feeling of hunger perfectly and for a long time.
In addition, rice grains have the ability to cleanse the body of toxins. Therefore, rice-based diets are very popular. How to cook dietary rice porridge in water with vegetables?
Necessary ingredients for preparing dietary rice porridge with vegetables:
- 1 cup steamed rice;
- 2 onions;
- 1 carrot;
- 1 cup green peas;
- 2 glasses of water;
- 0.5 teaspoon of salt.
Cooking time - 30 minutes. The calorie content of such a dish does not exceed 110 kcal per 100 grams. 
Clean the rice from foreign particles, rinse with water and soak in water for a quarter of an hour. Place chopped onion, grated carrots and green peas into the pan.
To these components add butter, salt and steamed rice. The contents of the pan are mixed and filled with water. Cook the porridge over low heat for 30 minutes. 
Rice porridge with meat on water in the oven
Rice with meat is one of the most common dishes. To prepare it, use pork, beef or chicken. This dish is very tasty, aromatic and filling.
Required ingredients:
- 500 grams of chicken fillet;
- 1 cup long grain rice;
- one carrot;
- one bow;
- 3 tablespoons vegetable oil;
- seasonings (salt, pepper, you can use turmeric to give the dish a golden color).
Cooking time - 1 hour. Calorie content - 170 kcal/100 grams. 
How to cook rice porridge in water with meat in the oven? The cereal is washed generously in cold water and soaked in cool water for one hour. Cut the chicken fillet and onion into small pieces, and grate the carrots (preferably coarse).
Place onions and carrots in a heated thick-bottomed pan with vegetable oil and fry them, stirring regularly. After the onions and carrots are fried, chopped chicken fillet is placed on them and also fried, stirring constantly.
When the meat is almost ready, seasonings are added. Place rice on top of the contents in the pan.
After the rice has lightened, add three glasses of water to the ingredients of the dish. The dish is cooked over high heat until it boils, and then put in an oven preheated to 200 0 C for another 20 minutes. If the water boils away faster, you need to add another glass of water so that the rice does not burn.
To make the dish more crumbly, after cooking, keep the porridge for about 20 minutes in a saucepan covered with a lid and a towel.
Quite often it happens that milk or water boils away faster than the rice cereal is cooked. In this case, it is recommended to add a little water or milk.
To give the porridge more tenderness and taste, you can pre-soak the rice for several hours. Immediately before cooking, drain the water and rinse the rice grains again.
Butter is often added to rice porridge before consumption, but it is more effective to add it half an hour before meals. Rice porridge should be cooked in water for half an hour after it boils.
In addition to the article, you can watch the following video, which clearly shows how to cook rice porridge in water.
Rice porridge is familiar to everyone since childhood; we prepare this dish at home; kindergartens, schools, and hospitals cannot do without it. Rice is grown all over the world and in many regions of Russia along with traditional grains. It is affordable and versatile: it is both an independent dish and an excellent side dish for meat, fish, vegetables, and the basis for various casseroles. Everyone knows that this is a nutritious and tasty product, but the benefits and harms of rice porridge are worth understanding in order to use it even more effectively.
Rice porridge can be cooked in water or milk; it goes well with nuts, raisins, prunes, and dried apricots. Containing a minimal amount of calories, it perfectly saturates the body with active substances and satisfies hunger.
There are about 10,000 varieties of rice in the world, differing in taste, shape, color and purpose. Ordinary consumers do not necessarily have to try everything; it is enough to understand the varieties available on sale. Not all types of rice are suitable for preparing porridge, and this should be taken into account when choosing cereals.
For porridge, you should choose medium-grain or short-grain rice; it boils well, will contain fewer calories, and the taste of a dish made from such grains is excellent. The packages are usually transparent, you can really see the grain well, the grains must be the same shape and size, whole, the presence of chaff and foreign inclusions in the package is undesirable. The shelf life of rice is 12 months, but it does not lose its properties much longer, so exceeding it by several months does not affect the taste and beneficial qualities.
Recipe for making crispy rice porridge
- Pour 2 cups of washed rice into the pot, filling half of it.
- Add 1 table. spoon of oil, salt, pour boiling water, covering all the cereals, mix.
- Place in the oven in a frying pan with boiling water. As you bake, you will need to add water to the pan.
- After an hour, beat in 2 eggs, stir into the porridge and put back in the oven.
- Bake the porridge for another half hour until its surface acquires a golden color.
- This rice can be served as a complement to a main dish, such as fish.
Enjoy your meal!
