The most delicious childhood memory is boiled rice porridge from the school canteen. No matter how much you try to reproduce this in your kitchen, it doesn’t work, because they cook in canteens in autoclaves; there’s no such thing at home. Or maybe adults just have a different perception?

And yet, let's try to find the most delicious recipe to get the highest quality milk rice porridge. So, today we’ll tell you how to cook rice porridge with milk in different ways.

Rice porridge can be prepared either with milk or with a mixture of milk and water. Of course, the taste of the dish under discussion is given by the use of whole cow's milk, or its high fat content. Porridge with whole milk is still considered a classic recipe, although it will take longer to cook - rice cooks worse in milk.

Let's prepare:

• a glass of rice;
• 4 glasses of milk;
• half a teaspoon of salt;
• a tablespoon of sugar.

First, we rinse the rice several times to wash off not just the dust, but also the excess starch, then the porridge will be moderately viscous and crumbly. Add salt to boiled milk and add washed cereal. Bring to a boil and cook over low heat, stirring occasionally, until fully cooked. During this time, the milk will be absorbed, the rice will swell and become soft and almost ready. At the end of cooking, add sugar, otherwise the milk will burn more and the porridge will stick to the bottom. Remove from heat and leave to simmer. Serve with butter or ghee.

With high heat, the milk quickly boils away, and then the porridge may turn out thicker. This will affect the result: when boiled, it will thicken even more. Therefore, dilute the over-evaporated dish with milk and bring to a boil again. The taste of the porridge will be rich and milky.

How long does it take to cook?

In general, each cereal has its own cooking rate. Rice takes 15 minutes to cook if you cook it in water. You will have to keep the boiled milk porridge a little longer - either on the stove, or wrap it up. Pre-soaking the cereal speeds up the process, and using milk alone slows it down a little. Usually it is recommended to take half an hour to prepare a full-fledged rice porridge with milk.

Approximate proportions of rice and milk

The standard ratio is a liter of milk per glass of cereal.

1. It all depends on taste preferences. Those who like it thinner add milk; those who like it thicker, evaporate it until thicker.
2. Much depends on the fire - the stronger the heat, the faster the moisture will evaporate.
3. There is also a dependence on the type of rice. Short-grain Krasnodar rice cooks faster than long-grain rice, boils better and is therefore preferable for porridges. But steamed cereal is not good - it takes a long time to cook and does not provide the required stickiness.

Tip: Porridge cannot be spoiled with butter and high-quality milk. If the prepared dish is not served immediately, splash in a little extra milk. The rice will take its toll, but the porridge will not be too thick. Don't skimp on the oil and liquid - rice loves it.

Porridge with milk and water

This method has a number of advantages:

• the porridge is less fatty and dietary;
• cooks faster;
• It turns out more viscous, boiled.

For this cooking method you will need a glass of washed rice, a liter of liquid (usually half water and milk), half a teaspoon of salt and sugar to taste.

Pour cold water into a saucepan and add the washed rice. Place on the fire and when it boils, reduce the flame to low.

Meanwhile, boil the milk separately, remembering to stir the rice evenly so as not to burn. Once the water has evaporated, pour hot milk into the pan with the porridge, add salt, stir and bring to readiness. At the end, add sugar, keep it on the fire for a while and remove. The rice should be cooked and soft. This means the dish is ready.

Place a piece of butter in each serving.

There is a second version. The essence of the preparation is that the rice is first boiled in plain water until half cooked, and then it is added to boiling milk and, after adding salt, it is cooked until complete.

Rice porridge with milk for children

Here are two recipes for different ages of the child. For infants, liquid porridge is cooked as complementary food. It can be prepared with cow's or goat's milk, and diluted to the desired thickness with breast milk or filtered water.

The first porridge is prepared from a glass of liquid (half water and the same amount of milk), a quarter glass of rice. Cook rice porridge in the same order as usual. Boil the cereal in water, then add milk to it and cook for 15 minutes, stirring constantly. Then turn off the heat and let the porridge swell under the lid. The final touch is to pass the required amount of porridge through a blender and dilute to the desired consistency with boiled water or breast milk.

The second method is for older children. The porridge turns out fattier and much tastier.

For one serving you need to take:

• a couple of tbsp. spoons of rice;
• water - 150 g;
• milk - 50 g;
• heavy cream - 1 tbsp. spoon;
• sugar to taste, berries, honey or jam.

Pour water into a small bowl and add the cereal. After stirring, cook over low heat for 10 minutes. Then add milk to the porridge and simmer for another 10 minutes, until the liquid barely shakes in the bowl. Then pour in the cream and stir. Serve with honey or other sweet toppings. The porridge turns out incredibly tasty not only for children, but also for adults.

Quick cooking porridge

For fans of healthy food, we offer a recipe for quick cooking, in which the dish is cooked for a minimum of time. To do this, take a liter of milk per glass of rice. Salt and sugar to taste are added to boiled milk, as well as cereal washed until clear water. Everything should boil for about three minutes. A piece of butter is put in, the fire is turned off, and the porridge, packaged in an accessible way, is sent for resting.

After 40 minutes we take it out and try it. It turns out not thick and very tasty.

How to cook milk rice porridge in a slow cooker?

Cooking milk porridge in a slow cooker couldn't be easier. This option is given in all recipe books supplied with the device without exception.

For example, a Philips multicooker requires the following composition:

• Short grain rice - 200 g;
• milk - 900 ml;
• sugar - 2 tbsp. spoons without tubercle;
• salt - to taste or 5 g.

1. Place all the ingredients in the multicooker bowl and close the lid.
2. By clicking “Menu”, look for the “Porridge” program.
3. We set the cooking time to 25 minutes.
4. Then we start and wait for the end of the program.
5. The porridge is ready!

Porridge with pumpkin

Porridge with pumpkin is very tasty, especially if the vegetable is well-ripened, sweet and has a deep orange color. No, it doesn’t matter, we’ll sweeten the taste with additives.

To prepare we take:

• three quarters of a glass of cereal;
• a couple of glasses of milk; one and a half glasses of water;
• a piece of pumpkin, cleared of seeds, skin and fibers - approximately 300 grams;
• 2 tbsp. spoons of sugar and a teaspoon of salt.

Boil the pumpkin cut into pieces in water until half cooked. Drain off excess water. While the pumpkin was cooking, you already boiled the milk, added rice, sugar and salt to it. Now all that remains is to add the boiled pumpkin and spread the washed rice on top. This is important - right on top, without stirring, otherwise the porridge will start to burn.

Now put it on low heat, cover the pan with a lid, open it slightly, and cook for about half an hour until thickened. If you pre-soak the cereal in warm water, the cooking time will be reduced to a quarter of an hour. During this time the rice will be completely cooked.

If desired, you can increase the amount of pumpkin. This will make the porridge easier.

Porridge in a pot in the oven

A simple and delicious breakfast can be prepared in a pot. General proportions: for 400 g of milk you will need a glass of cereal, a little salt and a couple of tbsp. spoons of sugar. Plus butter to taste and dried fruits or jam.

Pour the rice first with warm, then hot water to rinse well. Next, fill it with cold liquid for half an hour and set aside for now. At this time, soak the clay pots.

Place rice, washed and soaked until white, in the bottom of each pot, add salt, sugar and milk. Place in a cold oven for 1 hour 40 minutes, setting the temperature to 180-190 degrees. After time has passed, remove the dishes. During this period, the water will evaporate and the porridge will be covered with a delicious yellow-brown foam.

You can add honey, jam, preserves or nuts to the finished dish.

Published on August 1, 2017

Rice porridge with milk. Many people remember it from an early age as it is often prepared for children for breakfast. This is understandable, because rice and milk contain a lot of useful substances that are so necessary at an early age. Moreover, it is also very tasty, which is not always the same thing as tasty and healthy.

It can be prepared either with milk or water with the addition of various additives. Such as apples, berries, pumpkin, nuts, chocolate. When preparing such porridge, problems can rarely arise. If you do everything correctly and according to the recipe, there will be no difficulties. You need to correctly calculate the amount of water and rice. Rice should be washed thoroughly before cooking. But take only natural milk and then there will be no problems.

There are really many recipes for preparing this rice porridge, but most are similar since the ingredients used for preparation are often the same. The main thing is to take into account all the nuances and then the porridge will turn out tasty, rich and healthy.

This recipe is the simplest and the oldest, since porridge has been prepared according to this recipe for a very long time. Probably ever since rice appeared and they first tried to cook it.

Ingredients:

• A glass of rice.
• Milk 350.
• A pinch of salt.
• Sugar to taste.
• Butter to taste.

Cooking process:

In order for your porridge to turn out tasty and the rice to cook well, take first-grade rice. It is easy to determine by eye what type of rice it is. Just look at the figure itself. It should be whole without any debris, there should be no debris (small pebbles of rice husk) in the bag of rice, the rice should be whole without halves. The fewer halves there are in the rice, the higher the grade.

Before you start cooking rice, you need to rinse it well to remove all the rice flour from it, which adds excessive viscosity to the porridge.

1.Rinse the rice 5-6 times under running water. Or wash until the drained water from the rice becomes clear.

2.And so the rice has been washed, now it needs to be cooked. In order for the rice to cook well, you need to correctly calculate the amount of water. You need to pour water 2-3 cm above the rice.

3. Place the rice in a pan, level it over the entire surface in an even layer and pour water in a thin stream so that it is 2-3 cm higher than the rice.

4.Put the pan on the stove and start cooking. As soon as the water boils, reduce the heat under the pan by exactly 40% so that the water boils, but not so violently. And cook the rice for 12 minutes after the water boils. Of course, you need to stir, otherwise the rice will burn and the porridge will not work.

5.When the water in the rice has almost completely boiled away, you can add milk. But milk must be added already boiled or pasteurized. Pour in the milk, stir and cook for 2-3 minutes until the porridge thickens.

6.If the porridge turns out too thick, add a little milk. Remember that after the finished rice porridge sits, it will become even thicker.

7. After adding milk, the porridge boiled for 2-3 minutes, now add sugar and mix well so that the sugar is distributed throughout the dish and you can turn off the heat under the pan.

8. You can add butter now, or you can put a small piece on a plate just before serving.

Rice porridge is ready, enjoy your meal.

Calorie content of rice porridge with milk

Those who strictly watch their figure or simply adhere to a healthy diet are accustomed to paying attention to what they eat. They also pay attention to the calorie content of food. Yes, in some dishes, such as salads, it can be difficult to count calories. But as for rice porridge, there is little complexity here.

It is important to pay attention to the milk from which you are going to prepare the porridge and add the calorie content of rice to this.

And of course, if you add butter or sugar, then this too will need to be taken into account.

On average, 100 grams of ready-made porridge with milk contains 97-98 calories.

But what’s interesting is that raw rice has more calories than boiled rice. There are 340-350 calories per 100 grams of raw rice. But when cooked, grains lose 3 or 4 times their calorie content. Since the grains absorb moisture abundantly and increase in size, thereby losing their nutritional value.

And one more fact in favor of rice and milk. According to recent tests and experiments, scientists were able to find out that those children who regularly eat milk rice porridge showed a high level of intelligence compared to children who did not eat rice at all. Rice also has a beneficial effect on the musculoskeletal system and increases the elasticity of muscle tissue.

Rice porridge recipe like in kindergarten

Since the topic was raised about the benefits of rice porridge for children. So here's a recipe for making porridge for children. Porridge is often prepared using this recipe in kindergartens.

Ingredients:

• 1 cup rice.
• Half a liter of milk.
• 1 glass of water.
• 1 tablespoon sugar.
• Butter to taste.

Cooking process:

1. Before preparing porridge, the rice must be washed well and sorted so that the grain is clean without foreign impurities.

2.Put clean rice into a saucepan, pour a glass of water and place on low heat.

3. Cook the rice until all the water has boiled away.

4. As soon as the water boils, pour the milk into the pan with the rice, add sugar and mix well.

6. It is important that the milk and rice boil for at least 2-3 minutes. During this time, the milk will completely combine with the rice, so to speak.

7. All that remains is to add butter and you can serve the porridge. Bon appetit.

Recipe for rice porridge for a slow cooker

You can easily prepare such porridge in a multicooker, since many multicookers have a porridge mode. In addition, covering the multicooker bowl will allow you to cook rice porridge without frequent stirring and you won’t be afraid that the rice will burn to the walls of the dish.

Ingredients:

• 1 cup of rice.
• 1 glass of full-fat milk.
• 2 glasses of water.
• A tablespoon of butter.
• Half a teaspoon of salt.
• Sugar to taste.

Cooking process:

Rinse the rice. Leave it in the sieve so that all the water drains away.

Place the rice in the multicooker bowl.

Pour in milk and water. Add salt and sugar.

Close the lid and turn on the milk porridge mode. It is possible that your multicooker will have a rice or just porridge mode.

Basically, the cooking time is set automatically, but in older multicookers it needs to be set manually. So, the cooking time for milk porridge from rice is 40-45 minutes.

And when the porridge is cooked, the multicooker itself will notify you with a sound signal and the porridge is being prepared. All you have to do is add butter and you can eat the porridge. Bon appetit.

Rice porridge with milk and apple in a slow cooker

Bon appetit.

Rice porridge with pumpkin and milk

Rice porridge goes very well with pumpkin. And housewives very often cook porridge with the addition of pumpkin. Pumpkin contains a very large amount of vitamins, which is very good.

Ingredients:

• 350-400 grams of pumpkin.
• 1 cup rice.
• 1 glass of milk.
• Salt, sugar to taste.
• Oil.

Cooking process:

1. Peel the pumpkin from rough peel and entrails. Cut into 2-3 cm cubes.

To make porridge using pumpkin, you need to pay attention to the pumpkin itself. For porridge you need to choose sweet varieties of pumpkin. If the pumpkin has a watery taste, it is of course better to use it in others.

2.Now rinse the rice well, put it in a saucepan, fill it with water and cook it until done.

3.Put the pumpkin in another pan, fill it with milk and cook until soft.

4.When both rice and pumpkin are ready, combine everything in one pan, add sugar and butter. Mix and serve.

Bon appetit.

Milk rice porridge with dried fruits

In addition to pumpkin, you can add dried fruits to rice porridge.

Ingredients:

• A glass of rice.
• Glass of water.
• Half a liter of milk.
• 100 grams of dried apricots.
• 100 grams of dried apples.
• Salt and sugar to taste. (you can use vanilla sugar)
• Oil.

Cooking process:

1. Dried fruits must first be filled with water to make them soft.

2.And then rinse the rice, put it in a saucepan, add water and cook until done.

3.Cut dried fruits into small pieces.

4. As soon as the rice is ready, drain the water, pour in the milk, boil for 2-3 minutes, add sugar, dried fruits, butter. Stir and turn off the heat.

5.You can also not throw dried fruits into the milk, but place them on a plate on top of the porridge in a beautiful pattern. Bon appetit.

Rice porridge with milk and raisins video

Bon appetit.

Every parent sooner or later faces the question of additional complementary feeding for their child. It doesn’t matter whether it’s a baby or a two-year-old child, in any case, the diet should be rich, healthy, varied, and most importantly, balanced.

It is important to know that rice porridge was lucky enough to be one of the first to fit into children's diets, which gives it a number of advantages. If you prepare milk porridge correctly, it will turn out very soft, tender, airy and light, as well as incredibly tasty and aromatic. That is why a child of any age will happily devour this dish. It is important to prepare the porridge correctly in order to retain all the beneficial substances, vitamins and minerals necessary for the full development of the child.

Rice porridge for a child is a generous storehouse of micro- and macroelements, minerals, and vitamins. When can you start complementary feeding? Many children are picky eaters, so it’s worth preparing the porridge in such a way that he will ask for more. The proposed recipe will allow you to cook an incredibly tasty dish. However, first you need to understand the appropriate age for introducing complementary foods. A period of six to eight months is considered optimal.

Benefits of milk rice porridge

• does not irritate the walls of the stomach or intestines;
• porridge contains gluten, it is this that promotes the active activity of food enzymes present in the gastrointestinal tract;
• the grain has a mucous-starch component, it helps coat the stomach, which protects it from side effects and irritants;
• qualitatively and quickly replenishes energy reserves that children so need;
• source of carbohydrates, folic acid and carotene, magnesium, potassium and calcium, thiamine.

Sometimes it is very difficult to choose the right food for a child. As for rice porridge cooked with milk, it can solve a similar problem without additional difficulties or hassle. In addition, it has one main advantage - quick and easy preparation.

Ingredients

Preparation

1. After studying the recipe, you need to prepare the ingredients. First you need to measure out the water, pour it into a saucepan and put it on the stove.

2. After this, you need to prepare the cereal, fill it with cool water and drain. Rinse until the water becomes clear.

3. Pour the cereal into the water, stir so that it does not stick together. When the water boils, cook over low heat for ten minutes.

4. After this, you need to measure out 100 milliliters of fresh milk, boil and pour into the porridge.

5. At this stage, you can add sugar and stir. Continue cooking for another ten minutes.

6. When the porridge becomes soft, you can remove the pan from the stove. Add a little oil and leave to simmer covered for ten minutes.

Russian crumbly sweet rice porridge with dried apricots and raisins.
ADVICE:
With any method of cooking rice, it is useful to pre-soak it.
in cold or slightly lukewarm water for 20-40 minutes.
After soaking, the rice can be further rinsed with running water.

A side dish of fluffy rice with vegetables.

Method for preparing fluffy rice

Sort the rice, rinse and soak in cold water for 20 minutes (soaking is desirable, but not necessary), then drain the water.
Pour fresh cold water over the rice, quickly bring to a boil, immediately after boiling, discard the rice in a colander and rinse thoroughly with cold water.
Pour a new portion of cold water over the rice, bring to a boil again, after boiling, drain the boiling water again and rinse the rice with cold water.
Pour in a new portion of cold water, bring to a boil again...
After repeating this procedure about 5 times (depending on the type of rice), dry fluffy rice will be ready.
It is impossible to prepare such fluffy rice in any other way.

Garnishing a side dish of fluffy rice with herbs.

Rice milk porridge.

Rice milk porridge

Ingredients :
- rice - 1 glass
- milk - 4 glasses
- sugar - 1 tbsp. l.
- salt - 1/2 tsp.

Preparation

Rinse the rice thoroughly, add to boiling water and cook for 5-8 minutes, then place in a colander or sieve. As soon as the water has drained from the rice, transfer it to a saucepan with salted hot milk and, stirring, cook over low heat for about 15 minutes, add sugar, stir, close the lid and place in a water bath for 10-15 minutes.
When serving, add butter.

Sweet crumbly rice porridge

Ingredients :
- rice - 1.5 cups
- water - 2 glasses
- milk - 2 glasses
- sugar - 3 tbsp. l.
- cinnamon or star anise - 1/2 tsp.
- butter - 3-4 tbsp. l.

Preparation

Rinse the rice, pour into boiling water and tightly cover the pan with a lid to prevent steam. Keep on high heat for 10 minutes, then reduce the heat to medium and keep for another 5-6 minutes, then remove from heat, wrap warm and only after 15-20 minutes open the lid. Then transfer it to another bowl, add hot milk and let it soak into the rice without heating.
Season with sugar, ground spices and butter and heat for another 3-4 minutes in the oven or in a water bath.

Rice porridge with strawberries

Ingredients :
- strawberries - 2 cups
- rice - 1 glass
- milk - 4 glasses
- salt, vanilla sugar - to taste
- egg - 2 pcs.
- sugar - 1/2 cup
- powdered sugar - 1/2 cup

Preparation

Sort through the rice, rinse several times and add to boiling milk, add a little salt and sugar. Add whipped yolks, vanilla sugar to the hot porridge and stir well. Place the finished porridge on a large flat dessert dish, cool and garnish with fresh strawberries.
Beat the egg whites with powdered sugar and apply on top of the berries.

Rice porridge with strawberries

Ingredients :
- ready-made rice porridge - 200 g
- strawberries - 1/2 cup
- honey - 1 tbsp. l.

Preparation

Add washed strawberries and honey to the finished, freshly cooked rice porridge, mix everything carefully so as not to mash the berries, and serve hot.

Rice porridge with prunes

Ingredients :
- rice - 300 g
- prunes (pitted) - 160 g
- water (mixed with decoction) - 600 g
- sugar - 40 g
- honey - 80 g
- raisins - 50 g
- candied fruits - 30 g
- nuts or pumpkin seeds - 30 g
- salt - to taste.

Preparation

Soak the raisins in water for 30 minutes. Boil prunes in water with sugar. Drain the broth, strain, add water and bring to a boil. Add salt, add rice and cook the porridge until done. Add prunes, raisins, honey to the porridge and stir.
When serving, decorate the dish with candied fruits and sprinkle with nuts or pumpkin seeds.

Rice porridge with pumpkin.

Pumpkin porridge

Ingredients :
- peeled pumpkin - about 1 kg
- milk - 4.5 cups
- rice - 1 glass
- butter - 4-5 tbsp. l.
- sugar, salt - to taste

Preparation

Peel the pumpkin, cut the pulp into pieces, pour in 1.5 cups of milk and boil over low heat. Then cool and rub through a sieve. Rinse the rice, pour in salted milk (about 3 glasses) and cook crumbly porridge. When the porridge is cooked, mix it with pumpkin, add butter and put in the oven until the porridge browns.
Pour whipped sweet cream over the finished porridge.

Sweet rice porridge with pumpkin, carrots and pieces of fruit.

Rice porridge with cream and pumpkin.

Rice porridge with pumpkin

Ingredients :
- pumpkin - 500 g
- rice - 200 g
- milk or cream - 400 g
- water - 400 ml
- granulated sugar - 2 tbsp. l.

Preparation

Rinse the rice, pour boiling water (the water should be 2 cm above the grain) and cover with a lid. When the rice swells, put it on low heat in the same water, bring to a boil, add milk or cream and cook until tender.
Wash the pumpkin, remove the peel and seeds, cut into small cubes and sprinkle with granulated sugar. After the juice has separated from it, put it on low heat and cook until softened. Then mix with cooked rice and bring to a boil.
Serve with cream or butter.

Rice breakfast with vegetables, mushrooms and fried eggs.

Rice milk porridge with kohlrabi

Ingredients :
- rice cereal - 1 cup
- water - 2 glasses
- milk - 2 glasses
- kohlrabi - 200 g
- sour cream - 4 tbsp. l.
- salt - to taste

Preparation

Sort and rinse the rice. Wash the kohlrabi and grate on a coarse grater. Bring the rice to a boil, add the kohlrabi without stirring, also carefully, without stirring the mixture, pour in the milk, bring to a boil again, cook for about 5 minutes, then cover the pan with a lid and leave for 20-30 minutes.
Serve hot with sour cream.

Rice with lemon

Ingredients :
- rice - 240 g
- milk - 200 g
- water - 200 g
- powdered sugar - 200 g
- lemon - 1 pc.
- rum - 40 g
- jam - to taste.

Preparation

The rice is washed, changing the water several times, poured into boiling water and cooked for 5 minutes. Then strain, cook in a mixture of milk and water, place in a deep bowl and cool.
After adding powdered sugar, lemon juice and zest, rum, the mass is kneaded and placed in a suitable form, greased with peanut butter, and kept in the refrigerator for several hours.
Serve the dish with fruit jam, straining the syrup.

Rice with vegetables, tomatoes and cucumbers.

Semi-liquid children's side dish of rice porridge on water with pieces of multi-colored vegetables.

Rice with lemon and mint

Ingredients :
- chicken broth (hot) - 500 ml
- lemon - 1 pc.
- green onion (finely chopped) - 3-4 pcs.
- olive oil - 2 tbsp. l.
- mint (finely chopped) - 15 g
- salt, pepper - to taste
- lemon (slices), mint (fresh sprigs) - to decorate the dish.

Preparation

Heat oil in a saucepan over medium heat. Add finely chopped mint and green onions and sauté the greens, stirring constantly, for about one minute. Pour the rice into the pan and continue sautéing, stirring the rice and herbs, for another one and a half to two minutes until all the rice grains are coated with oil. Add chicken broth and bring to a boil over medium heat. Salt and pepper to taste.
Zest half the lemons and place them in the pan with the rice; Squeeze the lemon and mix the lemon juice with the contents of the pan.
When the broth boils, reduce the heat and cover the pan with a lid.
Cook the rice for 18-20 minutes until the rice is soft and has absorbed all the water. Remove the pan from the heat and let the rice sit for another 5-10 minutes.
Place the rice in a deep dish, garnish with mint shoots and lemon wedges and serve.

Creamy rice with shrimp

Ingredients :
- rice (basmati or long grain) - 350 g
- olive oil - 1 tbsp. l.
- green onions (chopped feathers) - 8 pcs.
- bacon (strips) - 6 pcs.
- garlic (finely chopped) - 2 cloves
- sour cream or cream - 6 tbsp. l.
- tiger shrimps (raw) - 20 g
- chives (chopped) - for decoration.

Preparation

Cook rice according to package instructions. Meanwhile, heat the oil in a frying pan and fry the green onions, bacon and garlic for a few minutes. Add sour cream and stir over low heat. Then add shrimp and 2 tbsp. l. water, simmer for 3-4 minutes until the shrimp become dull.
Season with salt and pepper and serve with rice and chives.

Lemon rice cake

Ingredients :
- milk - 1 l
- rice - 300 g
- flour - 200 g
- butter - 125 g
- salt - to taste
- sugar - 200 g
- egg - 1 pc.
- lemons - 4 pcs.
- heavy cream - 400 ml
- egg (white) - 2 pcs.
- powdered sugar
- lemon or limetto (for decoration) - 1 pc.

Preparation

Bring the milk to a boil, add the rice and cook for 30 minutes, stirring occasionally. Let cool. Grease the bottom of a springform pan with a diameter of 28 cm.
Knead shortbread dough from flour, butter or margarine, a pinch of salt, 100 g of sugar and eggs. Divide it in half.
Roll out one part into a circle on a floured table and place in a mold. Make pricks with a fork.
Bake in a preheated oven at 200°C on the second level from the bottom for 15 minutes.

Rice with peanuts

Ingredients :
- rice - 250 g

- onions - 2 pcs.
- garlic (chopped) - 1 clove
- green pepper - 1 pc.
- peanuts -100 g
- champignons - 100 g
- corn (canned) - 100 g
- tomatoes (finely chopped) 4 pcs.
- parsley (greens, chopped) - 2 tbsp. l.
- salt and pepper - to taste.

Preparation

Boil the rice until tender, drain in a colander. Heat the oil in a frying pan, add finely chopped onion and garlic and fry until soft. Add finely chopped green chillies and peanuts. Fry for 5 minutes, stirring constantly. Then, along with the corn and thinly sliced ​​champignons, fry for another 5 minutes.
Combine tomatoes, rice, parsley. Season with salt and pepper.
Place in a frying pan, keep on fire and serve hot.

Spicy rice with peanuts

Ingredients :
- rice (long grain) - 225 g
- curry - 1 tbsp. l.
- coriander - 1 tbsp. l.
- water - 600 ml
- white wine vinegar - 2 tbsp. l.
- peanut butter - 4 tbsp. l.
- salt - to taste
- carrots - 2 pcs.
- onion - 1 pc.
- peanuts (shelled) - 100 g
- apple (red) - 1 pc.

Preparation

Pour rice into a saucepan, add spices and add water. Bring to a boil, cover and simmer over low heat until all the water is absorbed into the rice and it is soft.
Peel the carrots and grate them on a coarse grater along with the apple. Finely chop the onion. Chop the nuts.
Place rice on a plate, mix with vinegar, peanut butter, carrots, onions, nuts and apple.

Fried rice with ginger and egg

Ingredients :

- onions (sweet) - 4 pcs.
- garlic - 1 clove
- fresh ginger (2 cm long) - piece
- egg - 1 pc.
- long grain rice (boiled) - 200 g
- fresh or frozen peas - 3 tbsp. l.
- soy sauce - 1 tbsp. l.
- freshly ground black pepper - to taste.

Preparation

Thinly slice the onion, chop the garlic, peel and grate the ginger. Heat the oil in a frying pan, add onion, garlic and ginger at the same time; cook, stirring, 2 minutes. over high heat.
Crack the egg into the pan and cook, stirring quickly, until it is mixed with the rest of the ingredients and slightly set - literally 10-20 seconds. Add rice and peas. Continue cooking for 3-4 minutes until the rice is heated through. Season with soy sauce and black pepper.
Serve with stewed vegetables, fish or chicken.

Rice fried with shrimp and vegetables.

Rice fried with ham, shrimp and vegetables

Ingredients :
- rice (boiled) - 1 cup
- ham - 20 g
- shrimp (peeled) - 20 g
- cucumbers - 30 g
- peas (fresh green) - 10 g
- carrots (peeled) - 10 g
- wild garlic (chopped) - 5 g
- mushrooms (fresh) - 10 g
- monosodium glutamate - 1/4 tbsp. l.
- sesame oil - 1 tbsp. l.
- salt - to taste
- parsley.

Preparation

Cut ham, mushrooms and carrots into thin slices. Fry ham, shrimp, mushrooms, carrots and wild garlic in oil preheated to 160°C, add green peas, rice, monosodium glutamate, salt, mix everything and fry for another 2-3 minutes.
When serving, garnish with herbs and fresh cucumber.

Rice porridge in pumpkin with figs and hazelnuts.

Porridge in pumpkin

Ingredients :
- pumpkin
- rice (millet, pearl barley)
- apricots or carrots
- milk or cream.

Preparation

Cut off the top of a medium-sized pumpkin, scoop out the contents with a spoon, and clean the walls well. In the resulting pumpkin “pot” we pour cleanly washed rice (millet, pearl barley, etc.), apricots or diced carrots up to half the pot.
Close with the cut off lid and place in the oven at 200°C.
During baking, add a little milk or cream. If the pumpkin is watery, there is no need to add more.
Cut the pumpkin together with the porridge. Sugar to taste.

Texas chili rice

Ingredients :
- minced meat - 500 g
- rice - 250 g
- broth - 1 glass
- water - 1 glass
- onion - 1 pc.
- green pepper - 1 pod
- red pepper (ground) - 1-2 tbsp. l.
- tomato paste - 3 tbsp. l.
- canned tomatoes - 1 can
- canned beans - 1 can
- grated Cheddar cheese - 250 g
- sour cream - 125 g
- salt - 1 tbsp. l.
- parsley.

Preparation

Fry the minced meat in a large frying pan until brown. Drain off excess fat. Add rice, broth, water, chopped onion, green pepper, crushed red pepper, tomato paste, canned tomatoes and beans. Add some salt. Simmer for 20 minutes.
Serve in shallow bowls.
Sprinkle with cheese, pour sour cream and garnish with parsley.

Boiled rice, ready for seasoning.

Boiled rice with vegetable gravy.

Boiled rice with mushroom sauce.

Malibu rice

Ingredients :
- vegetable oil - 1 tbsp. l.
- onion - 1 pc.
- canned tuna - 2 cans
- chicken and broccoli soup - 1
- milk - 1 pc.
- broccoli (frozen) - 1 bag
- rice - 3 glasses.

Preparation

Separate the canned tuna from the liquid. Wash the rice and cook until done. Heat the oil well in a deep frying pan. Chopped onion, fry it and cook for 3-5 minutes. Reduce the heat on the stove to medium. Add tuna, soup, milk and broccoli. Simmer until all ingredients are cooked, stirring, for 5-7 minutes.
Mix everything with rice and continue to simmer until fully cooked, stirring thoroughly, another 2-3 minutes.

Cowboy Rice and Beans

Ingredients :
- vegetable oil - 1 tbsp. l.
- onion - 1 pc.
- green bell pepper - 1 pc.
- rice (cooked) - 3 cups
- beans (canned, washed) - 2 cans
- BBQ sauce - 2 cups.

Preparation

Heat the oil in a deep frying pan. Add chopped onion and pepper. Simmer for 3-5 minutes. until done, stirring. Add rice, beans and barbecue sauce.
Simmer everything until done, 5-7 minutes.

Saffron rice with raisins and pistachios

Ingredients :
- basmati rice - 1 cup
- water - 2 glasses
- saffron - 1/3 tsp.

- cloves - 6 buds
- salt - 1/4 tsp.
- brown sugar - 1/2 cup
- cardamom seeds (coarsely crushed) - 1 tsp.

- pistachios or almonds - 3 tbsp. l.
- raisins - 3 tbsp. l.
- pistachios (cut into thin slices) - 2 tbsp. l.

Preparation

Bring water to a boil in a 1.5-quart heavy Teflon-lined saucepan. Place the saffron stamens in a small bowl, add 2.5 tbsp. spoons of boiling water and leave for 10-15 minutes while the rice is preparing.
Pour rice into boiling water, add cinnamon stick, cloves and salt. When the water returns to a boil, reduce the heat to low, cover the pan with a tight-fitting lid, and let it simmer quietly without stirring for 20-25 minutes, until the rice is soft and fluffy and all the water has been absorbed. Remove from heat and leave the rice covered for 5 minutes to firm up the fragile grains.
Meanwhile, combine the saffron water, brown sugar and cardamom seeds in a small saucepan. Place over moderate heat and stir until the sugar dissolves. Reduce heat slightly and simmer for 1 minute. Pour the syrup into the rice and quickly cover with a lid.
Heat the ghee or vegetable oil in a small saucepan over medium-low heat until the oil is hot but not smoking.
Toast the pistachios (or almonds) and raisins until the nuts are golden brown and the raisins are puffed up. Pour the nut and raisin oil into the steaming rice and gently fluff the rice with a fork.
Transfer to a flat serving dish and top with chopped pistachios.

Rice with spinach

Ingredients :
- long grain rice - 350 g
- salt - 1.5 tsp.
- water - 825 ml
- spinach - 250 g
- ghee - 1 tbsp. l.
- ground coriander - 1 tsp.
- bay leaf - 2 pcs.
- unsalted peanuts - 100 g
- black pepper (ground) - 1 pinch.

Preparation

Rinse the rice thoroughly, soak it for 15 minutes, place in a colander to drain. Pour water into a saucepan, add salt and place over high heat. Trim the rough spinach stems, wash and drain the leaves. Then cook the leaves by placing them in boiling water. Place the leaves in a colander and rinse with cold water. Let the water drain and chop them finely. In a medium sized pan, heat ghee and fry the coriander and bay leaves.
Add the rice, stirring, and fry until the rice grains are coated with oil and become translucent. Add chopped spinach, stir quickly, then add salted water and bring to a boil.
Close the lid and cook over low heat for 20 minutes. If you have peanuts, place them in the pan without stirring with the rice 5 minutes before the end of cooking. When the rice is ready, add black pepper.
Gently stir the rice with a fork before serving.

Rice with raspberry leaves

Ingredients :
- rice - 45 g
- raspberries (leaves) - 25 g
- carrots - 25 g
- water - 85 g
- sour cream - 15 g
- salt.

Preparation

Prepared rice, chopped raspberry leaves, grated carrots are placed in a bowl in layers.
The products are poured with hot water and cooked for 10-15 minutes, the porridge is allowed to rest for 20-30 minutes and served with sour cream.

Rice with green peas and cheese

Ingredients :
- long grain rice - 350 g
- pressed paneer (or Adyghe cheese) - 200 g
- ghee or vegetable oil - for frying paneer
- turmeric - 1 tsp.
- ghee - 2 tbsp. l.
- cold water - 950 ml
- cardamom pods (crushed) - 6 pcs.
- cloves - 6 buds
- green peas - 100 g
- butter - 1 tbsp. l.
- salt - 3.5 tsp.

Preparation

Rinse the rice in cold water, soak for 15 minutes and let the water drain. Cut paneer (Adyghe cheese) into 2.5 cm cubes and fry them over medium heat until they are browned. Dissolve turmeric and 2 tsp. salt in a cup with warm water or whey and place paneer cubes there to soak. Add the remaining salt to the rice water.
Heat ghee in a pan over medium heat and fry the cardamom pods and cloves in it for no longer than 1 minute. Add the rice and peas (cooked in boiling water) and stir for a few more minutes. Now pour salted water into the rice and quickly bring to a boil. Stir once, reduce heat and simmer for 20 minutes, covered, without stirring.
Remove the lid and allow excess water to evaporate (2-3 minutes). Add the drained paneer cubes and a few pats of butter. Stir gently with a fork before serving.

Note. Rice dishes, collectively called pualo, are very beautiful to look at. The pulao looks so yummy thanks to the various additions. Some chefs put at least a dozen different foods in it, sometimes more.

Rice with carrots and coconut

Ingredients :
- long grain rice - 1 cup
- ghee or vegetable oil - 2 tbsp. l.
- sesame seeds - 1.5 tbsp. l.
- cloves - 6 buds
- black pepper - 6 peas
- cinnamon - 1 stick (4 cm long)
- coconut (grated) - 3 tbsp. l.
- water - 2 glasses
- carrots (peeled and chopped) - 1.5 cups
- salt - 1/4 tsp.
- raisins - 2 tbsp. l.

Preparation

Rinse the rice, soak and drain. Heat ghee or vegetable oil in a heavy-bottomed saucepan over medium heat. Without letting it start to smoke, add sesame seeds, cloves, black pepper, cinnamon stick and coconut into the oil. Stir-fry until the coconut is golden brown. Add the rice and fry it for a few minutes until the rice grains become slightly translucent.
Add water and remaining ingredients, increase heat and bring to a boil. Turn the heat to low, cover with a tight-fitting lid, and let simmer slowly without stirring for 20-25 minutes, until the rice is fluffy, the vegetables are soft, and all the liquid has been absorbed.
Turn off the heat and leave the rice covered for 5 minutes to allow the tender grains to firm up. Just before serving, remove the lid and fluff the hot rice with a fork.

Note. Streaked with shredded carrots and toasted shredded coconut, this golden rice has a sweet flavor from the added raisins. It is better to remove the cloves, black peppercorns and cinnamon sticks from the rice before serving. This dish is ideal for lunch or dinner.

Rice with raisins

Ingredients :
- rice - 500 g
- raisins - 80 g
- water - 1l
- cinnamon - to taste
- butter
- sugar and salt - to taste

Preparation

Place the rice in a deep pan. Add raisins, salt and cover with water. Bring to a boil. When the water boils, add cinnamon, reduce heat and cover with a lid.
Keep on low heat for 15-20 minutes until the rice is soft and the water has evaporated.
Place small pieces of butter into the finished rice and sprinkle with cinnamon mixed with granulated sugar.

Rice cutlets

Ingredients :
- rice - 1 glass

- crushed white crackers - 1/2 cup
for the sauce:
- dry mushrooms - 3-4 pcs.
- onion - 1 onion
- flour - 1 tbsp. l.

- raisins (kishmish) - 1 glass
- sweet almonds - 1/2 cup
- lemon juice, sugar - to taste

Preparation

Boil the rice in salted water until soft, discard, let the water drain thoroughly, put in a saucepan, knead a little so as not to crumble, pour in 1 tablespoon of oil and let cool. Cut cutlets from this mass, roll in breadcrumbs and quickly fry on both sides.
For the sauce from soaked mushrooms, cook the broth. Fry finely chopped onion in oil, add flour and fry together. Pour, gradually stirring, a glass of mushroom broth and boil. Scald raisins and almonds with boiling water several times. Let the water drain. Add lemon juice, sugar, salt to taste, raisins, chopped almonds to the sauce. Let the sauce boil.
Pour this sauce over the cutlets.

Monastery style rice

Ingredients :
- rice - 2 cups
- water - 4 glasses
- onion - 1 head
- vegetable oil - 2 tbsp. l.
- carrots - 2 pcs.
- tomato paste - 1 tbsp. l.
- dried celery, dill, ground black pepper, salt - to taste

Preparation

Rinse the rice thoroughly, add boiling water, cook for 10 minutes until the rice is crumbly, drain in a colander.
In a deep frying pan, fry finely chopped onions in vegetable oil until golden brown, add boiled carrots and tomatoes grated on a coarse grater, stir. Add rice, season to taste with herbs, pepper and salt.
Serve the dish hot.

Timballo di riso

Ingredients :
- rice - 1 glass
- ham - 100 g
- meat (beef, lamb, chicken) - 250 g
- butter - 2 tbsp. l.
- fresh mushrooms - 50 g
- a bunch of greenery
- fresh tomatoes - 3 pcs.
- tomato paste - 1 tbsp. l.
- breadcrumbs - 2 tbsp. l.
- pepper, salt - to taste

Preparation

Cook the fluffy rice and drain in a colander. Prepare the stew: fry peeled, finely chopped mushrooms and herbs in half a portion of fat, add a little water and simmer until tender. Then add chopped ham, finely chopped meat, tomatoes, tomato paste and parsley. Simmer everything, closing the lid, for 15 minutes. Salt and pepper. Add a small amount of water.
Pour the resulting liquid through a sieve onto the rice.
Grease a casserole dish with oil, sprinkle with breadcrumbs, put some of the rice in it, make a well in the middle, put the meat stew in this hole and pour the remaining rice on top, sprinkle with breadcrumbs, sprinkle melted butter on top. Place the pan in the oven and bake the pate until golden brown.
Serve with green salad.

Rice with prunes

Ingredients :
- rice - 1/2 cup
- prunes - 1/2 cup
- vegetable oil - 1-2 tbsp. l.
- sugar - 1/2 tbsp. l.
- citric acid - to taste
- water - 1 glass

Preparation

Wash the rice, dry it and fry it in a frying pan. Remove pits from prunes. Place prunes and fried rice in boiling water, add sugar, citric acid and cook at low boil until the rice is cooked.
When serving, pour vegetable oil over the rice.

Rice casserole with zopnik roots

Ingredients :
- zopnik tubers - 80 g
- rice - 20 g
- water - 80 g
- egg - 1/2 pcs.
- sugar – 13 g
- butter – 6 g
- salt.

Preparation

Boiled zopnik tubers are crushed in a meat grinder, combined with boiled fluffy rice, egg, sugar, and salt.
The prepared mass is placed on a greased baking sheet and baked in the oven.

Rice with broccoli and cheese

Ingredients :
- broccoli - 1 cup
- cheddar cheese (grated) - 1/2 cup

- chicken broth - 2 cups
- vegetable oil - 1 tbsp. l.
- onions - 1 pc.
- red bell pepper - 1/2 pcs.
- salt - 1/4 tsp.
- pepper (ground) - a pinch
- cumin (ground) - 1 tsp.

Preparation

Heat vegetable oil in a saucepan or deep frying pan over medium heat. Fry chopped onion and capsicum. Add salt, ground pepper, cumin. Cook with constant stirring for 5 minutes.
Add rice, stir, pour in broth, bring to a boil. Reduce heat, cover and cook for 20 minutes. 5-7 minutes before the end of cooking, add broccoli to the rice, stir and cover again.
Sprinkle the finished dish with cheese.

Rice with mango

Ingredients :
- star anise, cumin, cloves, cinnamon (piece of bark), cardamom - 1 part each
- rice - 1 cup
- ghee - 1 tsp.
- mango - 1 pc.

Preparation

Fry star anise, cumin, cloves, whole cinnamon, cardamom in melted butter, add rice, fry everything together, add water and simmer until done.
Remove the whole spices, add the peeled, diced mango and serve with the pork.

Red rice with beans.

Red rice with beans

Ingredients :
- red beans (small dry) - 1/2 cup
- water - 3 glasses
- sticky rice - glasses
- a mixture of dark sesame seeds and salt - 1-2 tbsp. l.

Preparation

Wash and dry the beans, cook them in water without closing the lid for 10 minutes, dry them, and reserve the liquid. Wash the glutinous rice several times, dry it well, put it in a saucepan, pour half the liquid in which the beans were cooked, add water if necessary. Leave in this form for at least 4 hours at room temperature (or overnight in the refrigerator), add lightly boiled beans and the remaining cooking liquid.
Before cooking the rice, dry it and mix it with the beans. Spread this mixture evenly on the rack of the steam pan, cover and cook the rice and beans for about 15 minutes, then add 1/3 of the remaining liquid. Close the pan and continue cooking, adding 1/3 more liquid two more times.
Steam for a total of 40-45 minutes. Remove the pan from the heat, wait a little and open the lid. Lightly stir the colored rice and beans with a damp wooden spatula. Sprinkle with a mixture of salt and sesame seeds.
This dish is served with sweet stewed mushrooms, fried fish or chicken, and green vegetables or salads.

Rice and peas

Ingredients :
- peas (fresh) - 1 cup
- rice - 1.5 cups
- water – 1.75 cups
- dessert wine - 1.5 tbsp. l.
- a mixture of dark sesame seeds with coarse salt - 1-2 tbsp. l.

Preparation

Cook the peas for 1 minute in boiling salted water, drain, quickly rinse with cold water and pat dry. Rinse the rice, put it in a saucepan, add the required amount of water, leave for 10 minutes, then add wine and cook the rice as usual.
Before increasing the heat under the rice, put the boiled peas in the pan, close the lid and cook for another 10-15 minutes. Leave everything in the pan for 10-15 minutes to allow the dish to cook.
Before serving, wet a wooden spatula in cold water and portion out the rice and peas; sprinkle each portion with a mixture of sesame seeds and salt.

Rice with chestnuts

Ingredients :
- chestnuts in syrup - 200 g
- rice - 1.5 cups
- water – 1.75 cups
- dessert wine - 1 tsp.
- a mixture of sesame grains with coarse salt - 1-2 tbsp. l.

Preparation

Remove the chestnuts from the syrup (reserving 2 teaspoons), dry them, cut them in half, boil in boiling salted water for 30-40 seconds, dry again. Rinse the rice several times, drying thoroughly after the last wash. Mix the rice with water, the remaining syrup and wine and cook it.
Add chestnuts to almost cooked rice, opening the lid for a moment. Keep on high heat for 20-30 seconds, remove from it and leave for about 15 minutes. Before serving, stir the rice and chestnuts with a spatula, place into serving bowls and sprinkle with a mixture of sesame seeds and salt.
This rice can be served with fish or seafood instead of plain rice.

Rice with green tea

Ingredients :
- boiled rice - 3 cups
- light sesame seeds - 1 tbsp. l.
- dark dry seaweed - 1 plate
- braised chicken breast or grilled salmon
- wasabi - 1/4 tsp.
- green tea (very hot) - 2 glasses.

Preparation

Divide the rice among deep plates. Fry the sesame seeds until golden brown, crush them and sprinkle on top of the rice.
Fry a sheet of seaweed, break it into small pieces and place on the rice.
Add pieces of chicken or fish, as well as wasabi and pour half a glass of hot tea.

Rice with yogurt

Ingredients :
- long grain rice - 2 cups
- ghee or vegetable oil - 1 tbsp. l.
- mustard seeds - 1 tsp.
- fennel seeds - 3/4 tsp.
- hot pepper - 2 pcs.
- ginger (fresh grated) - 1 tsp.
- water - 700 ml
- salt - 1 tsp.
- yogurt - (240 ml)
- butter - 1 tbsp. l.

Preparation

Rinse the rice. Soak it for about 15 minutes and put it in a colander, let the water drain. Heat ghee or vegetable oil in a medium sized pan and add mustard seeds. Close the lid immediately. When the mustard seeds stop cracking, add the fennel seeds, pepper (seeded and finely chopped) and ginger and stir quickly.
Add the rice and stir-fry for one to two minutes until the grains become translucent. Pour in water, add salt and bring to a boil. Cover the pan, reduce the heat to low and simmer for 18-20 minutes. Five minutes before cooking, lift the lid, add the yoghurt and butter and stir quickly with a fork.
Cover again and continue cooking until the grains have puffed up and the rice has absorbed most of the liquid. After this, remove the lid and let the rice stand on the fire for another 2-3 minutes to evaporate excess moisture.

Note. Dahi Bhat, a rice dish that can be served hot or cold, is very popular in South India. This dish can be garnished with green or red bell peppers, tomato slices, fried potatoes or steamed green peas.

Havana rice and beans

Ingredients :
- smoked sausages - 230 g
- onion - 1 pc.
- sweet green pepper - 1 pc.
- black beans - 1 can
- garlic tomatoes - 1 jar
- rice with saffron - 140 g.

Preparation

Heat a deep frying pan. Place sausages (cut into thin slices), chopped onions and peppers into it. Simmer, stirring, for 3-5 minutes until the sausages brown and the vegetables become soft.
Add beans, tomatoes and rice.
Simmer, stirring, for another 2-3 minutes.

Rice soufflé with spinach

Ingredients :
- Parmesan cheese - 45 g
- cheddar cheese (grated) - 125 g
- spinach (finely chopped) - 4-5 tbsp. l.
- onion - 1 pc.
- green pepper - 1 pc.
- butter or margarine - 60 g
- flour - 4 tbsp. l.
- milk - 1 glass
- bread crumbs - 1/2 cup
- egg - 4 pcs.
- boiled rice - 300 g.

Preparation

Place Parmesan cheese in a greased skillet. Boil the spinach (5 minutes) in 60 ml of water. Dry it. Sauté onions and peppers in oil until soft. Add spinach and simmer for another 3-4 minutes.
Add flour to vegetables and salt. Pour milk in a thin stream. Boil, stirring, until the mixture thickens. Remove the pan from the heat, add the bread crumbs, cheese and cooked rice.
Place the egg yolks into the soufflé, stirring continuously. Beat the whites until foamy and pour them into the soufflé. Bake the soufflé for 35-40 minutes in the oven at 190°C until golden brown. Serve with hot rice.
This English dish is popular in many countries for brunch and brunch.

Tomato and rice casserole

Ingredients :
- rice (boiled) - 400 g
- cream - 1 glass
- cheese (grated) - 50 g
- onion - 100 g
- tomatoes - 500 g
- parsley (finely chopped greens) - 2 tbsp. l.
- bacon - 200 g
- salt, paprika (ground), nutmeg - to taste.

Preparation

Place a mixture of rice, cream, cheese, salt, parsley and nutmeg in a greased pan. Top with fried onions, tomato halves and pieces of bacon.
Bake in the oven at moderate temperature. Submit in the same form.
You can use boiled potatoes instead of rice.

Venezuelan style rice with bananas

Ingredients :
- rice - 160 g
- butter - 1 tbsp. l.
- bananas - 160 g
- parsley - to taste
- ground black pepper - to taste
- salt.

Preparation

Boil the fluffy rice and drain it in a colander. Banana slices are fried in oil and carefully mixed with rice. Pepper and sprinkle with parsley and serve with fried meat or fish.
This dish is often called “Banana Rice”.

Rice casserole with blueberries or blueberries

Ingredients :
- rice porridge - 2 cups
- blueberries or blueberries - 1 cup
- egg - 1 pc.
- sugar - 1 tbsp. l.

Preparation

Cook rice porridge in milk, cool, add 1 raw egg and mix thoroughly. Place half of the mixture in a greased frying pan or mold, level it, then place the washed and sorted berries in layers, and the rest of the porridge with the egg on them.
Flatten the top of the formed pie, brush with egg and sprinkle with sugar, then place the pie dish in a preheated oven and bake until the top of the casserole is browned.

Rice and sausage casserole

Ingredients :
- grilled sausages - 500 g
- onions - 1 pc.
- red paprika - 1 pc.
- rice (boiled) - 500 g
- chicken broth - 200 ml
- salt - 1 tsp.
- black pepper - 1/2 tsp.

Preparation

Fry the sausages cut into pieces in a frying pan. Add onion, parika, rice, broth and spices. Pour the mixture into a greased mold.
Bake at 180 degrees. From about 40 minutes.

Rice casserole with bird livers

Ingredients :
- bird liver
- rice
- bulb onions
- mayonnaise
- cheese.

Preparation

Boil the fluffy rice, cut the poultry livers into small pieces. In a well-heated frying pan in vegetable oil, fry a lot of onion cut into rings, transfer it to a plate, put the livers in the same frying pan, fry over fairly high heat, stirring. Reduce the heat, put fried onions in the livers and simmer everything together.
You can add chicken hearts to the livers. Place a layer of boiled rice in a greased pan, a layer of livers with onions on top and another layer of rice on top.
Smooth the surface, generously coat with mayonnaise, cover with grated cheese and bake in the oven.

Peppercorn Rice Casserole

Ingredients :

- rice - 300 g
- sweet pepper - 2 pcs.
- hot pepper - 1 pc.
- broth (chicken) - 600 ml
- vegetable oil - 2-3 tbsp. l.
- chicken breasts - 300 g
- salt, pepper, red pepper (ground) - to taste
- cheese - 100 g
- green onions - 1 bunch
- egg - 3 pcs.
- sour cream - 150 g.

Preparation

Cut the sweet pepper into small cubes. Finely chop the hot pepper. Boil rice in broth for 10 minutes. Cut the meat into strips and fry in oil. Season with salt and pepper.
Heat the oven to 200 degrees. Grate the cheese. Cut green onions into rings. Mix eggs, sour cream and 60 g of cheese. Stir in cooled rice, sweet and hot peppers, corn, onions and meat. Salt and pepper. Stir in 2/3 of the cheese mixture.
Place the mixture into the mold. Place the remaining cheese mixture on top and sprinkle with cheese.
Bake for about 25 minutes.

Cold rice with redcurrant jam

Ingredients :
- rice - 1.5 cups
- cream or milk - 4 cups
- sugar - 1 glass
- vanillin - on the tip of a knife
- thick jam - 400 g.

Preparation

Rinse the rice thoroughly, place in boiling water and boil once, drain in a colander. Rinse with cold water and let drain. Then transfer to boiling cream or milk, cook until soft under the lid over low heat, but be careful not to overcook. Put vanillin, sugar into hot rice, stir and place in small metal molds (you can use cocotte makers) moistened with cold water; Compact the rice, smooth the surface and cool.
Before serving, place on a plate, carefully make dimples on top with a knife and fill them with jam berries without syrup.
Add hot water to the remaining syrup, boil and pour over the rice, laid out from the molds onto a dish.

Rice casserole with colorful vegetables

Ingredients :
- rice (long grain) - 150 g
- pepper (different) - to taste
- fennel (tuber) - 1 pc.
- champignons - 200 g
- lemon juice - 1 tbsp. l.
- garlic - 2-3 cloves
- rosemary (sprigs) - 2 pcs.
- tomatoes - 400 g
- cumin - 1 pinch
- salt, red pepper (ground) - to taste
- egg - 3 pcs.
- cream - 150 g
- cheese (grated) - 75 g
- butter - 1 tbsp. l.

Preparation

Cook the rice. Cut fennel and pepper into strips. Sprinkle mushrooms with lemon juice. Grind the garlic and rosemary. Peel the tomatoes and chop. Preheat the oven to 200 gr. WITH.
Mix rice, vegetables, mushrooms, garlic, rosemary, season with cumin and ground red pepper. Break the eggs, separate the yolks from the whites. Combine the yolks with cream and cheese and add to the rice. Beat the whites and also mix with the rice.
Bake the mixture for 40 minutes until crispy.
Sprinkle with fennel greens.

Rice Casserole with Clams and Coconuts

Ingredients :
rice (long grain) - 150 g
- broth (vegetable) - 300 ml
- onions - 1/2 pcs.
- red paprika - 1/2 pcs.
- margarine or butter - 1 tbsp.
- wheat flour - 1 tbsp.
- cream (medium fat content) - 50 ml
- water - 150 ml
- salt - 1/2 tsp.
- pepper - 1/2 g
- turmeric - 1/2 tsp.
- coriander (ground) - 1/2 tsp.
- shellfish - 225 g
- cheese (grated) - 100 g
- coconut flakes - 2 tbsp.

Preparation

Cook the rice in the broth for about 20 minutes. Place the rice in a lightly oiled ovenproof dish. Peel and slice the onion. Wash, peel and cut the paprika into thin slices. Fry the onion and paprika in oil in a low, wide saucepan. Sprinkle flour on top. Dilute with cream and water. Add seasonings and let simmer for about 5 minutes.
Place clams in vegetable sauce. Pour the sauce over the rice. Mix cheese and coconut and sprinkle on top.
Bake at 250 degrees. From about 10 minutes.
Serve the casserole with a mixed salad.

Amsterdam casserole

Ingredients :
- rice (boiled long grain) - 400 g
- herring (fillet) - 300 g
- cream - 100 g
- pepper, salt - to taste
- white mozzarella cheese or soft varieties of young Georgian cheese.

Preparation

Grease a baking dish with butter (butter!). Place a layer of rice (already cooked) in salted water, lightly peppered, put herring fillets (or lean, juicy fish) in the second layer (salt and sprinkle with lemon), the third layer is again rice and then fish.
On top, for beauty, you can put tomato slices cut into circles (strong, so as not to spread!) Pour cream over the casserole, add a little nutmeg and pepper to the cream. Grate cheese onto the very top of the casserole (if it’s young Georgian or similar varieties, just cut it into thin slices, as for pizza).
Place in the oven preheated to 220 degrees C for 30 minutes.

German rice casserole

Ingredients :
- rice (round) - 1 cup
- milk - 3.5 cups
- egg - 4 pcs.
- butter or margarine - 3 tbsp. l.
- raisins - 3 tbsp. l.
- sugar - 3 tbsp. l.
- vanilla sugar - 1 sachet
- breadcrumbs - to taste
- apples - 1-2 pcs.

Preparation

Prepare a not very thick porridge from rice with milk, add salt. Do not cook the porridge until fully cooked. Let cool. Beat the butter with sugar, gradually adding the yolks. Mix this mass with rice, vanilla sugar and raisins. Beat 4 egg whites into an airy, white mass, add to the rice.
Grease the mold with margarine and sprinkle with breadcrumbs.
Place half of the dough into the mold. Place peeled and thinly sliced ​​apples on top. Cover them with the remaining rice mixture.
Bake for 40-60 minutes.

Rice Casserole with Cheese

Ingredients :
- rice - 2 tbsp. l.
- water - 1/2 cup
- milk - 3/4 cup
- butter - 2 tsp.
- cheese - 1 tbsp. l.
- salt (solution) - 1/2 tsp.

Preparation

Rinse the sorted rice, put it in boiling water, cook for 15 minutes and place in a sieve. Put the rice back into the pan, add hot milk and, stirring, cook in a sealed container. When the rice has absorbed all the milk, add the salt solution and stir. Place rice in rows in a greased frying pan, sprinkling with mild grated cheese.
Sprinkle with cheese one last time, pour over melted butter and bake in the oven.

Rice with nuts and mushrooms

Ingredients :
- long grain rice – 1.3 cups

- onion - 1 small onion
- mushrooms - 250 g
- hazelnuts - 1/3 cup
- pecans - 1/3 cup
- almonds - 1/3 cup
- fresh parsley, salt, ground black pepper - to taste

Preparation

Sort the rice, rinse, add 3-4 glasses of water, bring to a boil, cover the pan and cook until tender for about 15 minutes (without stirring). Drain and rinse in cold water. Heat a frying pan, pour 1.5 tbsp into it. l. oil and fry the rice for 2-3 minutes, stirring constantly. Place the rice on a heated plate. Then pour the remaining oil into the pan and fry the finely chopped onion in it until golden brown.
Add the mushrooms and sauté for another 2 minutes, then add the chopped hazelnuts, almonds and pecans. Fry for about another minute.
Put the rice back in, fry a little, season with salt and pepper to taste, sprinkle with finely chopped parsley.

Gooseberries baked with rice

Ingredients :
- gooseberries - 2 cups
- rice - 1/2 cup
- milk - 2 glasses
- butter - 2 tbsp. l.
- sugar - 4-5 tbsp. l.
- egg - 2 pcs.
- salt - a pinch
- fruit marmalade - 2-3 tbsp. l.
- chopped nuts (preferably almonds) - 3 tbsp. l.
- sour milk - 3/4 cup

Preparation

Rinse the rice several times and pour it into hot boiled milk, season with salt and cook until half cooked. Then add butter, sugar, yolks and well-beaten, lightly salted whites. Boil gooseberries with a little water and sugar.
Place gooseberries and rice in a greased dish, sprinkle chopped nuts on top and pour over sauce made from marmalade and sour milk and place in a hot oven for about 20 minutes to bake.

Rice with seafood.

Manila rice

Ingredients :
- rice - 100 g
- cloves - 1 pc.
- black pepper - to taste
- boiled fish - 120 g
- pineapple - 100 g
- banana - 1 pc., lemon - 1/2 pc.
- yogurt 100ml
- capers - 2 pcs.
- salt.

Preparation

Cook crumbly rice porridge by putting cloves and peppercorns in a gauze bag. Boiled fish is cut into pieces, bananas and pineapple are cut into slices, juice is squeezed out of lemon and everything is mixed with cooled rice.
Chop the capers, add them to the yogurt and pour it over the rice.

Rice with cheese Milanese

Ingredients :
- rice - 250 g
- butter - 2 tbsp. l.
- onion - 1 pc.
- vegetable or meat broth - 2 cups
- hard cheese (grated) - 150 g
- champignons - 3-4 pcs.
- tomatoes - 5-6 pcs.
- ground black pepper - to taste
- salt.

Preparation

Lightly brown the finely chopped onion in oil. Wash the rice, dry it and add it to the onion. Fry, stirring all the time. When the rice becomes glassy, ​​add the meat broth, season with salt and pepper and simmer the rice until it becomes crumbly.
Melt half the cheese with the remaining butter. Grease a bowl and sprinkle with cheese, put tomatoes and champignons cut into pieces, add rice and mix everything.
Place the finished dish on a warmed large plate and sprinkle with the remaining grated cheese.

Rice fried with egg

Ingredients :
- rice
- vegetables
- egg - 1 pc.
- vegetable oil.

Preparation

Boil the rice in a small amount of water until tender (the rice should be soft, but not sticky), rinse with hot water and place in a colander to drain. Separately, boil finely chopped vegetables and mix with rice.
Heat vegetable oil in a frying pan, fry an egg in it, stirring well to form small lumps, mix with prepared rice, fry for 2 minutes over high heat.
Serve hot as a separate dish.

Rice krupenik

Ingredients :
- rice - 1 glass
- carrots (root) - 1 pc.
- parsley (root) - 1 pc.
- celery (root) - 1 pc.
- mushrooms - 3-4 pcs.
- butter - 3-4 tbsp. l.
- parsley (chopped herbs) - 2-3 tbsp. l.
- salt - to taste.

Preparation

Boil fluffy rice in salted water, mix with finely chopped boiled roots, boiled chopped mushrooms, herbs and butter.
Place in a greased pan, pour over melted butter and bake in a hot oven, uncovered, until golden brown.

Rice and vegetable casserole

Ingredients :
- rice - 200 g
- milk - 400 ml
- egg - 2 pcs.
- butter - 60 g
- cauliflower - 80 g
- zucchini - 120 g
- carrots - 120 g
- parsley (greens) - 15 g.

Preparation

Boil the rice, drain the water, then rinse with hot water and wipe. Break the cauliflower into small pieces and boil. Finely chop the zucchini and carrots and simmer separately under the lid, adding some of the oil. Mix the prepared vegetables with finely chopped parsley. Place porridge and vegetables in a greased frying pan in layers, then add more porridge on top.
Smooth the surface, pour a mixture of milk and egg, bake in a hot oven.
When serving, cut the casserole into portions.
Can be prepared with fresh or stewed fruits.

Rice casserole with olives

Ingredients :
- rice - 2 cups
- onions - 2 pcs.
- leek - 1 pc.
- olives - 100 g
- vegetable oil - 4-6 tbsp. l.
- water (hot) - 5 glasses
- salt, pepper - to taste
- parsley (chopped herbs) - to taste.

Preparation

Saute chopped onions and 2 cups of rice in vegetable oil until the rice is transparent and divide into two parts. Salt the finely chopped leek stalk and mix with the olives, from which the seeds have first been removed.
Place half of the rice in an even layer in a greased bowl. Place mixed leeks and olives in a second layer and cover with a third layer of the second half of rice.
Pour in 5 cups of hot water, sprinkle with ground black pepper and bake in the oven at moderate temperature for 25-30 minutes.
Sprinkle with chopped parsley and serve with marinades and pickles or with sauerkraut salad sprinkled with red pepper.

Whole Rice Casserole

Ingredients :
- rice (whole) - 1 cup
- water - 3 glasses
- onion (finely chopped) - 2 pcs.
- sunflower seeds (hulled) - 100 g
- sesame (brown grains) - 50 g
- pecans (chopped nuts) - 50 g
- butter (soft) - 50 g
- soy sauce - 2 tbsp. l.
- egg - 2 pcs.
- oil - for lubrication.

Preparation

Fill the rice with water and leave for an hour. Drain the water, wash and place the rice in a saucepan. Add water and bring to a boil. Cover with a lid and cook for 25 minutes over medium heat. Wash and strain the seeds, add to the rice and boil for another 15 minutes, uncovered.
Preheat oven to medium temperature. Remove rice from heat, cool slightly and transfer to a large bowl. Add pecans, butter and soy sauce. Add eggs and beat until smooth.
Grease a baking sheet, transfer the mixture into it and press lightly with a spoon to level the surface. Bake for 35 minutes or until done.
Cool before serving.

Casserole "Carlovy Vary"

Ingredients :
- milk - 1.5 l
- rice - 300 g
- butter - 60 g, egg - 3 pcs.
- processed cheese - 3 pcs. (50 g each).

Preparation

Boil thick rice porridge in salted milk. Grind the butter with the yolks and mix with half the grated cheese. Place all this in the chilled porridge and pour in the whipped whites.
Place half of the mixture in a greased pan, layer with thin slices of cheese, top with the remaining porridge, pour over butter (melted) and bake.

Cottage cheese casserole with rice and raisins

Ingredients :
- rice - 1.5 cups
- cottage cheese - 250 g
- curd mass (with raisins or dried apricots) - 500 g
- raisins (preferably black) - 0.75 cups
- flour - 2 tbsp. l.
- sugar - 2 tbsp. l.
- egg - 2 pcs.

Preparation

Soak raisins in hot water for 10-15 minutes. Boil the fluffy rice, drain the water, rinse in cold water. Mix cottage cheese and curd mass, add raisins, 2 whites and 1 yolk, sugar, rice and flour. The mass should turn out like a not very stiff dough and should not spread. Place the mixture in a heat-resistant form greased with vegetable oil.
Beat the yolk and gently brush the top of the casserole.
Cook in preheated to 180 degrees. About 30-35 minutes until golden brown.
After baking, let cool in the pan.

Rice cutlets with cheese

Ingredients :
- rice - 1 glass
- egg - 3 pcs.
- cheese - 100-150 g
- spices, herbs - to taste
- crackers - for breading.

Preparation

Cook a glass of rice. Add 2 eggs there. 100-150 g of cheese, spices and more herbs. Form cutlets, dip in beaten egg, roll in breadcrumbs, and fry.
Dipping and rolling must be done very carefully.

Rice cutlets with cheese and mustard

Ingredients :
- butter - 55 g
- green onions (finely chopped) - a bunch
- rice - 350 g
- vegetable or chicken broth - 1 l.
- egg - 2 pcs.
- cheddar cheese (grated) - 75 g
- grainy mustard - 1 tbsp. l.
- parsley (chopped) - 2 tbsp. l.
- bread crumbs (fresh) - 85 g
- olive oil - 2 tbsp. l.

Preparation

Heat the butter in a frying pan and fry the onion for 1 minute. Add the rice and stir until each grain is coated in the oil. Add a little broth, stir and after this portion has been absorbed, add more. Continue adding broth until the rice is finished. Set aside and let cool.
Add Cheddar, eggs, mustard, parsley and crumbs and season. Form 12 cutlets.
Heat oil in a large frying pan and fry rice patties for about 5 minutes on each side or until golden brown and crispy.

Rice porridge with lentils - princh bejirmeknen pastas
(Karaite cuisine)

Ingredients :
- lentils - 1 cup
- rice - 1 glass
- water - 4 glasses
- ghee - 3 tbsp. l.
- salt - to taste.

Preparation

Sort the lentils, rinse, soak in warm water for 3-4 minutes. Drain the water, rinse the lentils and add 4 cups of water, put on low heat, and cook until half cooked.
Add sorted and washed rice, ghee, salt, cover tightly with a heavy lid, let simmer for 3 minutes on high heat, 7 minutes on medium, 3 minutes on low. Turn off the fire, do not open the lid, let it sit on the stove for another 12 minutes, the porridge will be ready.
Can be used as an independent dish or as a side dish for meat.

Rice cutlets or balls

Ingredients :
- rice porridge - 150 g
- egg – 8 g
- crackers – 8 g
- ghee or vegetable oil – 8 g
- sour cream - 30 g.

Preparation

Cool the hot, ready-made viscous porridge to about 70°C, add raw eggs, stir and immediately form into balls or cutlets (from cooled porridge the products are difficult to form and crumble when frying) and bread them in ground breadcrumbs.
Fry the meatballs and cutlets in ghee or sunflower oil on both sides and place in the oven for 5 minutes.
Serve the product hot with sweet fruit, milk, mushroom sauce or sour cream. Cereal balls and cutlets with jam, marmalade, and fruit sauce are also served cold.

Rice and carrot balls

Ingredients :
- rice - 80 g
- carrots - 100 g
- milk - 160 ml
- egg - 1/2 pcs.
- water - 40 ml
- sugar - 10 g
- butter - 30 g
- ground crackers - 20 g.

Preparation

Cook porridge in milk and water. Grate the carrots and simmer under the lid with added oil. Mix the prepared carrots with the porridge, add the egg, sugar, cut the meatballs, bread them in breadcrumbs and fry. If the meatballs are steamed, there is no need to bread them.
Serve them to the table, pouring them with sour cream or melted butter.
You can put raisins, sliced ​​apples, melon, dried apricots, prunes in the meatballs, after washing them well and removing the seeds.

Millet and rice balls with carrots

Ingredients :
- millet - 200 g
- rice - 200 g
- water (for porridge) - 2 l
- carrots - 2 pcs.
- egg - 3 pcs.
- ghee or vegetable oil - 120 g
- wheat breadcrumbs - 1/2 cup
- salt - to taste
- sour cream - 1/2 cup.

Preparation

Chop the carrots into strips, sauté with some oil and pass through a meat grinder. Cook a viscous porridge from a mixture of millet and rice, add carrot puree, eggs and mix.
Divide the resulting mass into meatballs or cutlets, bread them in breadcrumbs and fry in oil.
Serve with sour cream or milk or sour cream sauce.

Spicy rice with orange juice

Ingredients :
- rice - 1.5 cups
- butter - 1 tbsp. l.
- onion (finely chopped) - 3 tsp.
- orange juice - 1 glass
- salt, sugar.

Preparation

Boil the rice. Fry the onion. Add rice, salt, sugar and orange juice. Boil for 10 minutes. You can sprinkle with lemon zest.
Sell ​​for game or pork.

Rice with coconut

Ingredients :
- Thai rice - 400 g
- vegetable oil - 2 tbsp. l.
- coconut flakes - 200 g
- lemon zest, bay leaf - to taste
- nutmeg (ground) - 1/2 tsp.
- cloves (ground) - 1/2 tsp.
- salt - 1 tsp.
- black pepper (freshly ground) - to taste.

Preparation

Heat vegetable oil in a saucepan. Add pre-washed rice. Mix well. Pour in 500 ml of water. Add coconut flakes. Add lemon zest, season with salt and pepper. Bring to a boil.
Cook over low heat for 8-10 minutes. Place bay leaf. Mix everything well.
Cover the saucepan with a lid and cook for another 20 minutes over very low heat.

Making a side dish with rice and canned vegetables.

Rice with tomatoes

Ingredients :
- rice - 250 g
- salt - to taste
- tomatoes (small) - to taste
- corn (canned) - 1 can
- green onion - to taste
- parsley - 1 bunch
- butter or margarine - 80 g
- cheese (grated) - 40 g
- black pepper (ground) - to taste.

Preparation

Boil the rice in salted water. Wash the tomatoes and cut each into four parts. Drain the corn in a colander. Peel the onion and cut into rings. Finely chop the parsley.
Place the rice in a sieve, let the water drain, then fry well in butter or margarine.
Add onions, corn, tomatoes, stir and fry for 5 minutes.
Season with cheese and parsley. Season with salt and pepper.

Rice with shrimp paste

Ingredients :
- rice (long grain) - 300 g
- shrimp paste - 2 tbsp. l.
- ginger (root, peeled and narced) - 1 cm
- peanut butter - 1 tbsp. l.
- sesame oil - 1 tsp.
- green onions (finely chopped feathers) - 2 pcs.

Preparation

Cook the rice in plenty of boiling water until soft (but not mushy). Drain and rinse rice with boiling water. Mix shrimp paste, ginger, peanut oil and sesame oil.
Transfer the rice to a heated dish and mix with the cooked pasta.
Sprinkle finely chopped green onions on top.

Fried rice with chanterelles

Ingredients :
- rice (cooked) - 4 cups
- garlic - 8 cloves
- chanterelles - 200 g
- porcini mushrooms - 200 g
- green onions - 3 bunches
- corn oil - 2 tbsp. l.
- soy sauce - 3.5 tbsp. l.
- dry white wine - 3 tbsp. l.
- chicken broth - 1 tbsp. l.
- fresh cilantro - 1 bunch.

Preparation

Finely chop the garlic. Mix soy sauce, broth, salt and pepper to taste. Drizzle some of this mixture over the rice and stir with a fork. Heat the oil in a deep frying pan with a thick bottom and fry the garlic and coarsely chopped mushrooms for 1-2 minutes over high heat. Add wine and simmer until done.
Add finely chopped onion and simmer until all the liquid has evaporated. Add rice and simmer, stirring, for another 2-3 minutes.
Pour the soy mixture into the rice and sprinkle with finely chopped cilantro.

Making a cold appetizer of rice with stewed vegetables.

Mexican rice

Ingredients :
- rice (long grain) – 0.8 cups
- sunflower oil - 2 tbsp. l.

- garlic (chopped) - 2 cloves
- hot chillies (red or green, fresh) 4-6 pcs.
- tomatoes (peeled and chopped, without seeds) - 350 g
- chicken broth - 4 cups
- salt, pepper - to taste
- peas (boiled or defrosted) - 60 g
- coriander - fresh branches.

Preparation

Place the rice in a bowl, pour boiling water over it and leave for 30 minutes. Drain the water and leave the rice in a colander for about 1 hour. Heat oil in a thick-bottomed frying pan.
Stir in the rice until all the grains are covered with oil. Add onion, garlic and chili. Fry for about 4 minutes, until the onion is translucent and the rice is golden.
Add the tomatoes and broth, salt and pepper, cover and simmer for 20-30 minutes until all the liquid is absorbed and the rice is soft and crumbly. Five minutes before cooking, add the peas.
If you prefer more cooked rice, add a little more broth after 20 minutes and continue to simmer until all the liquid is absorbed.
Transfer to a warmed dish and garnish with coriander.

Fried rice with vegetables

Ingredients :

- vegetable oil - 4 tbsp. l.
- garlic (finely chopped) - 2 cloves
- ginger (fresh peeled and grated) - 1 cm
- Chinese winter marinade - 1 tbsp. l.
- tomatoes (peeled) - 6 pcs.
- red bell pepper - 1 pc.
- winter black mushrooms (dried) - 6 pcs.
- green peas - 60 g
- cucumbers - 130 g
- light soy sauce - 2 tbsp. l.

Preparation

Cook the rice in a large volume of boiling water until soft but not mushy. Drain and rinse rice with boiling water. Remove seeds from sweet peppers and cut into squares. Soak dried mushrooms in hot water for 25 minutes and cut into squares. Thaw green peas and boil. Cut the cucumbers into cubes.
Heat the oil in a wok, add the garlic and ginger and fry for 30 seconds, then add the marinade, tomatoes, bell peppers, mushrooms, peas and cucumbers. Fry for another 4 minutes, then add soy sauce.
Add rice, stir well and heat for 2-3 minutes

Fried rice with herbs

Ingredients :
- rice (long grain) - 1.5 cups
- egg (beaten) - 3
- vegetable oil - 4 tbsp. l.
- green salad (without veins, finely chopped) - 250 g

- green onions (finely chopped) - 4 feathers
- ham (sliced) - 130 g.

Preparation

Cook the rice in a large volume of boiling water until soft (but not mushy). Drain and rinse rice with boiling water. Prepare a Chinese omelette and cut it into thin strips. Heat 1 tablespoon of vegetable oil in a wok, add the greens and fry for 1 minute. Remove and place in a warm place.
Add the remaining oil, garlic, and green onions to the pan and fry for 1 minute, then add the rice.
Mix everything well, add ham, lettuce, omelette pieces and salt.

Fried rice with egg

Ingredients :
- rice (long grain) - 1.5 cups
- egg (beaten) - 3
- vegetable oil - 2 tbsp. l.
- garlic (finely chopped) - 1 clove
- green onions (finely chopped) - 3 feathers
- green peas (boiled) - 130 g

- sea salt - 1 tsp.

Preparation

Cook the rice in plenty of water until soft but not mushy.
Drain and rinse with boiling water. In a small frying pan, fry the eggs over low heat, stirring occasionally. Remove and keep warm.
Heat oil in a wok, add garlic, green onions and peas and fry for 1 minute.
Add the rice and stir well, then add the soy sauce, eggs and salt. Stir well again.

Fried rice with crab meat

Ingredients :
- rice (long grain) - 1.5 cups
- egg (beaten) - 3 pcs.
- crab meat (canned) - 100 g
- vegetable oil - 2 tbsp. l.
- bean sprouts - 200 g
- light soy sauce - 1 tbsp. l.
- green onions (finely chopped feathers) - 6 pcs.
- sesame oil - 1 tsp.

Preparation

Cook the rice in a large volume of water for 15 minutes until soft (but not mushy). Drain and rinse with boiling water. Mix the eggs and crab meat together with the liquid. Prepare a Chinese omelette and cut it into strips.
Heat oil in a wok, add bean sprouts and fry for 1 minute. Then remove and place in a warm place. Add rice and stir-fry for 3 minutes. Then pour in the soy sauce and leave on the heat for another 2 minutes.
Add bean sprouts, omelette strips and green onions and cook for another 2-3 minutes.
Serve with a drizzle of sesame oil.

Green rice

Ingredients :
- green bell pepper (large chopped, without seeds) - 1 pc.
- onion (chopped) - 1 pc.
- garlic - 2 cloves
- coriander (fresh chopped) - 4 tbsp. l.
- vegetable oil - 3 tbsp. l.
- rice (long grain) - 1 cup
- chicken broth - 2.5 cups
- salt, pepper - to taste.

Preparation

Place the bell peppers, onions, garlic and coriander in a mixer or food processor and grind finely. Heat 1 tablespoon of vegetable oil in a small saucepan, pour in the onion mixture and simmer, stirring every 3 minutes.
Heat the remaining oil in a heavy-bottomed frying pan. Place rice in oil. At medium heat, lightly brown for 3-4 minutes. Add onion mixture, broth, salt and pepper. Bring to a boil, cover, then simmer for 10 minutes until the liquid begins to be absorbed.
Reduce heat to very low and simmer, covered, for 30-40 minutes until rice is tender. Add more broth as needed to keep the rice moist at all times. Season to taste.

Fragrant fried rice

Ingredients :

- vegetable oil - 3 tbsp. l.
- cloves (buds) - 8 pcs.
- cardamom (crushed black pods) - 4 pcs.
- laurel - 1 sprig
- cinnamon stick – 7.5 cm
- black pepper (grains) - 1 tsp.
- caraway seeds - 1 tsp.
- coriander - 1 tsp.
- onion (chopped into thin rings) - 1 pc.
- cauliflower - 1 pc.
- salt - to taste
- onion rings and bay leaves for decoration.

Preparation

Place the rice in a sieve and rinse with cold water until the water runs clear. Place the rice in a bowl, add 2 cups of water and soak for 30 minutes. Heat oil in a heavy-bottomed pan, add cloves, cardamom pods, bay leaves, cinnamon, peppercorns, cumin and coriander and fry for 1 minute. Add onion and cook for another 5 minutes until soft.
Discard the rice and reserve the soaking water. Place the rice in the pan and fry for 2-3 minutes until matte light golden brown. Add the water in which the rice was soaked, add the cauliflower and salt. Bring to a boil, then reduce heat and simmer, covered, for 12-15 minutes, stirring several times, until the liquid is absorbed and the cauliflower rice is softened.
Serve hot, garnished with onion rings and bay leaves.

Sweet saffron rice

Ingredients :
- rice (long grain) - 1/2 cup
- saffron - 1 tsp.
- boiling water - 3 tbsp. l.
- vegetable oil - 3 tbsp. l.
- cloves (buds) - 6 pcs.
- green cardamom pods (crushed) - 6 pcs.
- cinnamon (stick) - 7.5 cm
- raisins - 1/2 cup
- sugar - 3 tbsp. l.
- salt - to taste
- curly parsley (shoots) - to taste.

Preparation

Place rice in a bowl, add 2.5 cups of water and soak for 30 minutes. Place the saffron in a small bowl, cover with boiling water and leave to soak for 5 minutes. Heat the oil in a heavy-bottomed pan, add the cloves, cardamom pods and cinnamon and fry for 1 minute. Discard the rice and reserve the water.
Add the rice to the pan and fry for 2-3 minutes until matte light golden brown. Pour the rice with the water in which it was soaked, add the saffron along with the water, raisins and sugar and salt. Bring to a boil, then reduce heat and simmer, covered, for 12-15 minutes until the liquid is absorbed and the rice is very soft.
Serve hot, garnished with curly parsley.

Rice with ham

Ingredients :
- ham - 300 g
- rice - 1 glass
- cheese - 150 g
- butter - 100 g
- sweet pepper - 1-2 pcs.
- boiled egg - 4 pcs.
- ground turmeric - 1/2 tsp.
- salt - to taste
- chopped greens - 2 tbsp. l.

Preparation

Cook the rice in boiling salted water. Drain the water and mix the rice with part of the butter, half the amount of grated cheese, turmeric and finely chopped bell pepper. Place the rice in a greased round pan, then tip it onto a plate.
Cut the ham into strips and fry.
Place the egg halves on top of the rice, yolks up in the shape of a daisy, pour over the butter, and sprinkle with the remaining cheese. Brown in the microwave.
When serving, arrange fried ham around the rice and sprinkle with herbs. - vegetable oil - 4 tbsp. l.
- egg (hard-boiled) - 2 pcs.
- parsley - to taste
- black pepper and red hot pepper - to taste
- water - 2 glasses.

Preparation

Remove the skin and small bones from the fish and mash it with a fork. Place the rice in a saucepan, add water, salt, add black and red pepper, cover with a lid and bring to a boil. Then reduce the heat and simmer for 20 minutes until all the water has evaporated and the rice is soft.
While the rice is cooking, peel and chop the onion. Fry it for 15 minutes. In oil. Chop the egg whites and mash the yolks. Warm it up a little.
Place kedgeree on warmed plates. Garnish with mashed yolks and parsley.

Rice with honey

Ingredients :
- rice - 200 g
- pine nuts - 1/2 cup
- raisins (seedless) - 50 g

Rice with meat and pumpkin

Ingredients :
- minced beef - 500 g
- onions - 2 pcs.
- butter - 150 g
- nutmeg, cumin, cinnamon (ground) - 1/2 tsp each.
- salt, black pepper - to taste
- turmeric - 1/4 tsp.
- rice - 1 glass
- pumpkin - 500 g
- brown sugar - 3 tsp.

Preparation

Finely chop the onion and fry in oil. Mix half the fried onion with the minced meat, season with nutmeg, cumin, turmeric, salt and pepper. Make small cutlets from the minced meat and fry them in oil. Wash the rice and let the water drain. Pour 1 tbsp into the pan. l. oil, fry 1/3 of the rice for 1-2 minutes, stirring constantly. Add the rest of the rice and continue to cook until the water has evaporated and the rice is dry (this will take 10-15 minutes). Pour boiling water over the rice (for 1 cup of rice, 1.5 cups of water), cover tightly with a lid and cook for 20 minutes over low heat.
Mix the finished rice with the remaining fried onions.
Melt the butter. Pour half the oil into a mold with high edges and put half the rice, stack the cutlets tightly on top of each other.
Cut the pumpkin into 1-1.5 cm cubes and place on top of the cutlets. Sprinkle cinnamon and sugar on top and add remaining rice. Press the rice down and pour melted butter on top. Cover the pan with a lid or foil and place in an oven preheated to 200 C for 10 minutes.
Remove the lid (or foil), reduce the temperature to 150 C and bake for another hour.

Cantonese rice

Ingredients :
- rice - 1/2 cup
- water - 5 glasses
- onion - 1
- sausage - 100 g
- ham - 100 g
- fat (lard, olive or sunflower oil) - 4 tbsp. l.
- egg - 1 pc.
- salt - to taste.

Preparation

Place the sorted and washed rice into boiling salted water and cook. Place the finished rice in a sieve, let the water drain and cool.
Finely chop the onion, sausage and ham and saute it all in fat, add the beaten egg. Stir the mixture continuously until the egg thickens, add rice and a little decoction of strained salt. Place over low heat and bring to a boil.
Serve as a separate dish or as a side dish for poultry.

Fried rice with onions

Ingredients :
- rice (boiled) - 400 g
- onions - 2 pcs.
- egg - 2 pcs.
- butter - 1 tbsp. l.
- soy sauce - 1 tbsp. l.
- parsley (chopped greens) - 2 tbsp. l.

Preparation

Beat the eggs, add parsley, stir. Cut the onion into thin rings, fry in oil until golden brown.
Add rice, fry everything together for 5 minutes. Pour in the beaten eggs and fry, stirring, until done.
When serving, pour over soy sauce and garnish with herbs. - saffron, dill - to taste.

Preparation

Chop chicken or lamb into pieces weighing 40 g, add salt and fry in oil. Then add a little broth, sautéed onions, a little citric acid and bring to readiness. Pour in beaten eggs, sprinkle with dill and bake in the oven.
Cook the fluffy rice and color some of it with saffron.
When serving, place white rice on a plate, colored on top, then meat, pour oil, sprinkle with cinnamon and herbs to taste.

Stewed basmati rice

Ingredients :
- onion - 1 pc.
- sunflower oil - 1.5 tbsp.
- rice (basmati) - 150 g
- curry - 1/2 tbsp.
- chicken broth - 300 ml
- chicken (fillet) - 2 pcs.
- salt - 1/2 tsp.
- cayenne pepper - 1/2g
- green beans (frozen) - 125 g
- raisins - 2 tbsp.

Preparation

Peel and finely chop the onion. Fry it in a saucepan in half the sunflower oil. Add rice and curry and cook for about 1 minute more. Pour the broth over the top and let the dish cook, covered, for about 15 minutes.
Cut the chicken fillet into thin slices. Fry in the remaining sunflower oil in a frying pan. Season with salt and cayenne pepper.
Place the chicken, beans and raisins on the rice and simmer for about 5 minutes more.
Serve with mango chutney and a little yoghurt.

Side dish of “Rice with spices” and stewed vegetables.

Rice with spices

Ingredients :
- cloves - 4 pcs.
- cinnamon - 2 sticks
- bay leaf - 2 pcs.
- vegetable oil - 4 tbsp. l.
- rice - 400 g
- salt - to taste.

Preparation

Heat oil in a saucepan and fry cloves, bay leaves and cinnamon. Add rice and brown it slightly. Pour in 900 ml of water, add salt and bring to a boil.
Cover with a lid and simmer over low heat for 20 minutes.

Pink rice

Ingredients :
- onion (large) - 1 pc.
- rice (long grain) - 450 g
- vegetable oil - 1 tbsp. l.
- tomato juice - 900 ml.
- lemon balm - 1 sprig
- tomatoes (hard) -8 pcs.
- marjoram (oregano) 2 tbsp. l.
- salt, black pepper (ground) - to taste.

Preparation

Preheat the oven to 180 C. Peel and finely chop the onion. Rinse the rice and let the water drain. Heat the oil in a large saucepan, add the onion and fry for 2-3 minutes. until soft. Add rice and simmer for another 1 minute. Then pour in tomato juice, 900 ml of water and bring the mixture to a boil.
Add the lemongrass and cook for 20 minutes until the rice has absorbed all the water and tomato juice. Peel the tomatoes and remove the seeds.
Chop the tomatoes, add marjoram, salt and pepper, and mix with rice.
Transfer to a warmed platter and serve.

Rice with ginger and spinach

Ingredients :
- onion - 1 pc.
- garlic - 1 clove
- ginger (ground) - 15 g
- olive oil - 15 ml
- caraway seeds - 1.5 g
- brown rice - 100 g
- hot vegetable broth - 750 ml
- fresh spinach - 375 g
- salt, pepper - to taste
- grated cheddar or toasted cashews.

Preparation

Peel and thinly slice the onion and garlic. Place the onion, garlic, ginger and oil in a large ovenproof bowl. Cook for 3 minutes. Add cumin, rice, hot broth and stir. Cook, stirring once, for 25-30 minutes. Cover with a lid and let stand for 10 minutes.
Meanwhile, place the fresh spinach in a large ovenproof bowl, cover and cook, stirring, for 5 minutes. Drain and coarsely chop. (Cook frozen spinach for 6 minutes)
Mix spinach and hot rice. Salt and pepper to taste.
Serve topped with grated cheese or toasted cashews.

Spinach with rice

Ingredients :
- rice - 150 g
- onion - 1 pc.
- kefir (yogurt) - 250 g
- spinach - 250 g
- egg - 2 pcs.
- hard cheese
- pepper (ground) - to taste
- lemon - 2-3 slices.

Preparation

Boil the rice, finely chop the onion and lightly fry them in vegetable oil until softened. Add ground pepper and lemon slices and simmer for 3 minutes. Let cool, remove the lemon and, stirring, add kefir (yogurt) to the mixture. Wash the spinach and bleach it in boiling water for 3 minutes. Drain the water.
Place the rice on the bottom of the pan (goose pan), and place a layer of chopped hard-boiled eggs on top.
Place a layer of spinach on top of the eggs and pour the sauce on top, sprinkle with grated cheese and bake over moderate heat for 20 minutes until the dish is heated through. :
- brown rice - 150 g
- tangerine - 1 pc.
- honey - 1 tsp.

Preparation

Boil brown rice until fully cooked. Let it cool a little.
Add slices of one tangerine cut into two parts and a teaspoon of liquid honey.

Rice with cheese

Ingredients :
- rice (long grain brown) - 150 g
- red pepper - 1 pc.
- green pepper - 1 pc.
- celery (finely chopped) - 4 pcs.
- canned tomatoes - 375 g
- curry - 1 pinch
- salt, pepper - to taste
- margarine - 150 g.

Preparation

Peel the peppers from seeds and cut into strips, finely chop the celery stalks. In a medium saucepan, cook peppers, celery and canned tomatoes until soft. Add curry powder, seasonings, boiled rice and simmer until the mixture thickens.
Place the mixture in a heatproof pan, sprinkle with grated cheese, place on the grill and bake until the top is golden brown. Add salt, curry or chicken seasoning and stir.

Place in the oven at 190 degrees. C and bake for 45 minutes.
Let the finished casserole cool slightly, then remove from the pan, place on a plate and cool.

Server rental. Website hosting. Domain names:

New messages from C --- redtram:

New messages from C --- thor:

Milk rice porridge is one of the healthiest dishes invented by people. It is prepared almost all over the world, adding fruits (bananas, apples, peaches), dried fruits (raisins, dried apricots, cherries), jam, nuts, honey and even ginger as a filler. How to cook rice porridge with milk so that both children and adults eat it with pleasure? Read and learn!

Proper rice porridge with milk

Rice porridge is perhaps the best breakfast. The remarkable thing is that it can be made sweet by adding more sugar, or regular by adding more salt and butter.

Ingredients:

• Round rice – 1 cup
• Full fat milk – 2 cups
• Water – 2 glasses
• Butter – 50 g.
• Sugar – 2 tbsp.
• Salt - to taste

Cooking method:

Take round rice (it boils better), rinse it under running cold water until transparent. Place in a saucepan, add cold water (2 cups) and put on fire. Bring to a boil, cook for about 10 minutes over fairly low heat. Don't forget to stir so that the rice doesn't burn when the water starts to boil away.

During this time, boil the milk. Pour it into the semi-cooked rice, bring it to a boil again and cook for about 15 minutes, stirring constantly. Also, during cooking, add sugar and salt to the porridge (preferably a couple of minutes before cooking).

Decorate the finished dish with a piece of butter. If you like your porridge sweeter, you can also sprinkle it with cinnamon or vanilla sugar already in the plate, and also pour over any not very thick jam.

Milk rice porridge with apples

Rice porridge and apples go very well together. This is a double benefit for the human body, and the combination is very tasty.

Ingredients:

• Rice – 1 cup
• Water – 2 glasses
• Milk – 2 cups
• Sugar – 2-3 tbsp.
• Apples – 2 pcs.
• Butter – 30 g.
• Salt - to taste

Cooking method:

Sort the rice or rinse thoroughly under running water. Place it in a small saucepan, cover with two cups of water and place on the stove (the heat can be high until it boils, then reduced to almost a minimum).

Cook the rice in water for about 10 minutes, being careful not to burn it. If all the water has not boiled away, drain it.

Peel the apples and cut into small cubes. It is advisable to take sweet, not very hard apples, but if there are no others, just add more sugar during the cooking process and leave it on the stove longer.

Add chopped apples to rice. Pour the milk in there. Bring the mixture to a boil and cook, stirring constantly, for about 10-15 minutes. Before removing the porridge from the heat, add sugar, salt and butter.

Cover the finished porridge in the pan with a lid and wrap tightly with a towel. Leave for 20 minutes, then serve.

Rice porridge with milk and dried fruits

If you love dried fruits, this recipe is for you. You can use a variety of dried fruits in preparing this porridge: raisins, figs, dates, dried apricots, apples, cherries and everything else.

Ingredients:

• Short grain rice – 1 cup
• Cream (10%) – 0.5 cups
• Butter – 50 g.
• Honey – 2 tbsp.
• Raisins – 0.5 cups
• Dried cherries – 50 g.
• Dried apricots – 50 g.
• Sugar - to taste
• Vanilla sugar - to taste

Cooking method:

First, the rice needs to be boiled in water until half cooked. To do this, rinse the cereal, pour about one and a half glasses of water into it, put it on the fire and cook, stirring slowly, for 8-10 minutes (the water should be absorbed).

Soak raisins, dried cherries and dried apricots for a few minutes in hot water in advance (you don’t have to do this, but this will make the dried fruits softer).

Separately, melt the butter in a small saucepan. Add honey and dried fruits to it, stir thoroughly. Keep it all on the fire for just a minute, then pour it into the finished porridge. Cover with a lid, wrap well and leave for 15 minutes.

Rice milk porridge with pumpkin and nuts, cooked in a slow cooker

What is good about a multicooker for preparing rice porridge? Because it allows you not to stand at the stove, constantly stirring the porridge. And this, you see, is often very important for every housewife.

Ingredients:

• Pumpkin pulp – 150 g.
• Rice – 1 cup
• Milk – 3 glasses
• Water – 1 glass
• Raisins – 30 g.
• Walnuts – 40 g.
• Sugar – 4 tbsp.
• Butter - to taste
• Ground cinnamon - to taste
• Salt - to taste

Cooking method:

First, you need to thoroughly rinse the rice, otherwise pebbles and other small dirt will get into our porridge. Place clean rice in the multicooker bowl.

Peel the ripe pumpkin and cut into small cubes. You can use already chopped frozen pumpkin. Add it to the rice.

Rinse the raisins (you can, if desired, use a little dark and light raisins), and also add to the multicooker bowl.

Peel the walnuts, cut the kernels into pieces and also place in the slow cooker. Sprinkle sugar, cinnamon and salt over top. Also, add a little butter to taste.

Pour water and milk over it all. Close the multicooker lid, set the “Milk porridge” mode and cook for about 25 minutes. You can cook a little less, but then leave the porridge in the “Warming” mode for 5-10 minutes.