How to Cook Rice Porridge with Milk – the Simplest Methods

This is exactly the kind of porridge served in kindergartens. It stays thin for a long time – even after it cools down. The cooled porridge is easy to reheat and serve again without losing its flavour. It is ideal for cooking several days ahead.

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. I prepare the rice for cooking – I lower a deep sieve of grain into a bowl, cover it with water and stir with a spoon. I drain the liquid and repeat a couple of times until the water runs clear. This removes the "dust" and the excess starch.
2. I fill a pot of at least 2 litres with water, add the rice and put it on the stove. Over medium heat I keep the pot covered until it comes to the boil, then I reduce the heat and cook for 10 minutes.
3. In a fresh pot I bring the milk to the boil and mix in the salt and sugar. I stir vigorously with a spoon until the dry ingredients have fully dissolved. While stirring the cooked rice, I pour in the boiled milk and carry on cooking on the lowest setting. I stir often with a spoon and cook the porridge for 20–30 minutes. When the rice turns soft, I take the pot off the heat, add a little butter and stir again. I wrap the pot in a towel, wait 10 minutes and serve.

I serve thick porridge warm or hot. Once cooled it thickens quickly and is hard to reheat in the pot – it sticks to the sides. It is ideal for a "fresh" breakfast, when you cook it 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. Before cooking I sort through the rice – I pick out any unhulled grains, plant debris and small stones. I rinse the grain very thoroughly several times, until the water running off it runs clear.
2. I pour the drinking water into a heavy-bottomed pot, add the rice and place it over medium heat. Until it boils I stir the liquid in the pot vigorously, so that the grain does not stick to the sides and bottom. Once the water boils, I cook the rice for 15 minutes. I stir regularly so the porridge does not burn.
3. I pour hot milk over the rice, add salt and sugar and carry on cooking until it thickens. Over low heat the rice porridge cooks for 20 minutes.
4. I take the pot off the heat, add a medium piece of butter, cover with a lid and leave it for 10 minutes. Now you can call everyone to the table – the porridge is completely 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.