Very tasty rice porridge. Rice porridge is a delicious and healthy breakfast. What kind of rice to choose

Fragrant jasmine rice is used for their version and is cooked in chicken broth along with fresh ginger and fish sauce. When the rice is cooked, the shredded chicken pieces are stirred. A Khao Thom steam bowl is served with a chili paste dish, Chinese pickled vegetables, chopped shallots, ginger, coriander leaves, minced garlic, dried roasted and chopped peanuts, and a jug of soy sauce.

They make their rice soup with fried rice and fish. Before cooking, rice is fried in a dry frying pan until light brown. It is additionally colored yellow with turmeric. Garlic, lemongrass and ginger add enhanced flavors. This soup is served with deep fried green onion on top and prefer warm, not hot.

It has an interesting and imaginative flavor and is prepared by first toasting uncooked rice in a dry frying pan. When light brown color it roughly before cooking, add lots of water and pieces of boneless pork, chopped bamboo shoots, salt, shrimp paste, shrimp sauce, minced fresh ginger and garlic, turmeric, paprika and black pepper. Pork bones with some meat on them are cooked in plenty of water, rice is added to the pot after half an hour along with the chef's choice, chopped onions, fresh ginger, chili powder, salt and a little oil. simmered for an hour or so and then served very hot.

India, in antiquity and in several regions, fresh and fermented rice soups were popular for breakfast. Kashyapa Samhita, an ancient Sanskrit text, describes a medicinal rice soup made from dried rice, long pepper, dried ginger and pomegranate. A sour sour porridge called Kanka was made by fermenting rice porridge. It was popular with the ancient Dravidian sailors in the south, who served it with deep-fried lentils called Watakami.

Liquid rice porridge with milk. How to cook?

They season this rice porridge with butter, chopped onion and fresh ginger. After an hour of boiling, when the porridge is thickened, they are mixed in some soy sauce. They do this using boiled rice that is covered in cold water and kept overnight. They love that they are served with eggplant curry and fish as an accompaniment.

In earlier times, it was the breakfast dish of choice among farming and seafaring families and served warm with salt and boiled red beans and was considered a staple food. When the rice is hand-handled, the result is several broken grains of rice. This broken rice is washed and cleaned and added to a large pot of boiling water and cooked until very soft. The pot is then covered so that a thin film does not form on top and is set aside for half an hour before serving. During this time, the rice softens and absorbs more water.

Before serving food, the kanji are gently stirred and placed in a shallow bowl with salt sprinkled on top. Accompaniments vary and may include melted butter, yogurt, fried papadamas, rice chips fried in dried vegetables, fresh or toasted coconut chutney, puzukku or boiled red beans. It is also prepared and used for religious ceremonies and festivals. The Chinese kongej, called Laba Zhou, is named after the eighth day of the twelfth moon, the day the Buddha received enlightenment.

Cooking rice porridge in milk with pumpkin

On this day, Buddhist temples prepare this kongej with cereals, peas, dates, chestnuts, lotus seeds and dried fruits. When this dish is cooked on other days, it is called Eight Treasure Rice. This is the time to cleanse the body and mind for the coming year. To make this soup, a piece of bone is burned in a dry wak to produce smoke. The pan is covered to extinguish the flame and cause more smoke. The bone is removed and rice and cold water are prepared in a saucepan, which is then covered and held for fifteen minutes.

Soup is served at room temperature along with mango salad and crispy dried fish, each in a separate dish. In Kerala, in southern India, the bounty of the tropical summer is celebrated with a festival called Vishu. It is believed that what a person sees Vishu on the first morning will affect that person's condition for the rest of the year. It is made from a combination of granular and long-grain rice and pulyavarak, a slightly sour-flavored bean lima that is cooked in coconut milk. Beans give touch and bite to this soup.

In some parts of southern India, when girls reach puberty, they are given a four-day age-filling ceremony called Thirandu Kalyanam. Traditionally, the soup is served in tads, which are bowls of plantain stalks held together with stalks of coconut palm leaves. The soup spoons to eat this rice soup are made from stacked jackfruit leaves pinned with coconut palm leaf stalks.

What kind of rice to choose

Decorated, it is served on a slice of banana leaf, with fresh coconut pieces, Indian brown sugar cubes, and fried papadamas on the side. In ancient times, kanji served as supper on every new moon in southern India, and eating rice or rice soup to the poor was considered the ultimate good deed. It was also suggested to the poor to observe the annual day of remembrance for the dead family members. There are several myths about its consumption. Because it requires less rice than regular boiled rice to feed the same number of people, it is considered poor food in China.

Because of this, on the first day of the Chinese New Year, people eat cooked fluffy rice at all their meals. Eating rice porridge on this day, according to some, means hard times for the future. Several authentic Chinese and Southeast Asian restaurants offer rice cough dishes on the menu. These dishes can also be found in Chinese and other Asian cookbooks. In fact, there are a couple of Chinese cookbooks dedicated to this particular food and its many variations.

Rare, however, you will find an Indian restaurant offering rice porridge; the recipe for this dish and its variations are rarely found in Indian cookbooks. The range of ingredients used in the preparation of rice soups certainly depends on the geographic location. One could generalize and say that in China, eggs, chicken, pork, ginger, leek, Chinese parsley, and sometimes lotus seed add flavor and flavor to their non-medicinal kongegham. Island areas like Hong Kong and Taiwan and the Philippines are all delicious with sea food.

In Korea, this dish, which is considered soup, is supplemented with dates, pine nuts and sugar. The Japanese flavor them with mushrooms, scallops, and shrimp, while the Vietnamese cook them with beef, root vegetables, fish sauce, and roasted peanuts. In Thailand, they prefer their flavor with fragrant rice, shallots, chili paste and garlic. Rice porridges from the Himalayan countries of Myanmar and Bhutan show Chinese influences along with their Indian ones. They use garlic, ginger, shrimp, pork and bamboo shoots to ward off Chinese influences and turmeric, black pepper and paprika to show an Indian connection.

And in India, rice soups include dairy products, coconut milk and various spices. These distinctions do not hold. In Asia, rice porridge remains the comfort food of millions with a variety of flavors, from one country to another. Below are some ancient rice porridge dishes. The first is Chinese and your editor's compliments. It is made from one of the oldest grains in China. She advises that the Chinese believe that it is easy to digest and good for the stomach. The rest of the recipes are mine. The second popular Indian preferred during the four-day Tirandukalyan or age celebration for young girls.

Guests of this feast are invited to dinner on the third day, sometimes every day, and this sweet rice dish is served with milk, coconut slices, sliced ​​pieces, and fried papads. It is served in plantain stalk tads, held together with coconut palm stalks and eaten with folded spoonfuls of salmon leaves. The fourth and final, Tupka, is flavored with meat and is enjoyed in Bhutan where it is commonly served for breakfast. Her interest in culinary history led her to explore the ancient spice trade and its influence on the vegetarian cuisine of her home state in southwest India.

How long should milk rice boil?

Based on this research, she is working on cookbook With traditional recipes region. The one for Paal Kanji is performed from this upcoming volume. When you put milk rice into boiling milk, you will start to cook it for a short time. This process is often referred to as "tumor".

Milk rice from pressure cooker

Not only your oven, but also your oven, you need to pour milk rice into boiling milk and let it boil again Mix about 2-3 times so that the grains of rice do not stick together. There must be people who can cook entire menus with only a microwave. The milk rice is then cooked for 25 minutes at 300 watts. Stir from time to time, distribute sugar and cinnamon after cooking and cook milk rice microwave oven. For anyone who has a quick hunger for milk rice: as you probably already suspect, cooking time in a pressure cooker is reduced.

To do this, you simply put milk, a lump of butter and sugar in a quick cooker and cook everything. Then stir the rice and close the pot. Reduce the temperature to a minimum and cook the milk rice for 10 minutes. Then take the pot out of the kitchen area and let it evaporate.

Oh no, my milk rice is burned!

A chic dish for creamy milk rice. As soon as you are not careful, and this is already happening: milk rice is burned. Or so incredibly sweet that your teeth almost fail? Don't panic, you will be back. It happens, like risotto, faster than you can see. Just at the end of the cooking time, it is called stirring, stir and stir even more.