A healthy breakfast dish is millet rice porridge. How long does it take to cook millet-rice porridge? Milk millet rice porridge recipe

Rice and millet porridge with milk

INGREDIENTS

• Millet – ½ cup
• Rice – ½ cup
• Water – 2 glasses
• Milk – 2 cups
• Sugar to taste
• Salt to taste
• Butter to taste

COOKING

1. To make rice-millet porridge as tasty as possible, you need to rinse the rice under cold water.
2. Next, pour the washed rice and millet into a common pan. Pour in 2 glasses of water.
3. Turn on the stove over low heat and place a pan of cereal and water on it.
4. After about 20 minutes, all the water will be absorbed. During this time, we need to prepare the milk by boiling it in a ladle.
5. As soon as the water has evaporated, add boiled hot milk, salt and sugar to taste to the rice-millet porridge.
6. Cover the pan with a lid and continue cooking the porridge over low heat.
7. After about 15 minutes, remove the pan from the stove, place the porridge on plates and add a piece of butter to each. Bon appetit!

Rice and millet porridge in a slow cooker

INGREDIENTS

• Millet – ½ cup
• Rice – ½ cup
• Milk 3.2% - 4 cups
• Water - 2 glasses
• Salt - 1 tsp.
• Butter - 2 tsp.
• Sugar - 3 tsp.

COOKING

1. Sort the millet and rice if necessary and pour boiling water over them.
2. Pour 2 cups of water, 3 tsp into the multicooker bowl. sugar and 1 tsp. salt.
3. Drain the hot water from the rice and millet, rinse the grains again with cold water. Pour them into the multicooker bowl.
4. Turn on the MILK PORridge cooking mode. Open the lid periodically to check the remaining amount of water in the bowl.
5. As soon as the water runs out, add 4 cups of milk and cook until the rice-millet porridge is completely cooked.
6. If desired, you can add fresh or dried fruits, butter, cinnamon, chocolate chips and other spices to your taste.

Millet rice porridge with pumpkin

INGREDIENTS

• Millet - 200 g.
• Rice - 180 g.
• Pumpkin - 1 kg.
• Milk - 3 cups
• Sugar - 150 g.
• Salt - ½ teaspoon
• Butter - 120 grams
• Vanillin - 2 g.
• Flavorings: honey, fruits, nuts, dried fruits, pumpkin seeds

COOKING

1. Rice and millet cereals need to be cleaned of excess impurities. To do this, wash the rice in warm and then in hot water. A millet cereal in cold water, after sorting out and discarding the bad grains.
2. Peel the pumpkin, leaving only the pulp. We wash the pulp in cold water.
3. Slice the pumpkin. The size of the pieces should be at your discretion. To make the pumpkin cook faster, cut it into 2 cm cubes.
4. To prevent the pumpkin from burning, grease the multicooker bowl with oil. Place the pumpkin in it and pour a glass of milk.
5. Cook in SOUP mode for about 15 minutes.
6. After 15 minutes, beat the pumpkin with milk in a blender. Pour into a separate container.
7. Mix rice and millet, add milk (1 glass), salt and sugar to taste. Cook for 20 minutes in GREAT mode.
8. After 20 minutes, add the pumpkin mixture whipped in a blender, vanilla and sugar. Mix. Cook for 15 minutes in MILK PORridge mode.
9. After the beep sounds, signaling the end of the program, add butter. The dish is ready. Bon appetit!

Servings: 4

Cooking time: 40min.

The combination of two grains that are completely different from each other produces a surprisingly delicate tasting dish - millet rice porridge. This millet rice porridge will appeal to both adults and children; its delicate taste is not at all similar to separately cooked rice or millet porridge. To go along with this porridge, prepare some tasty ones for your kids.

In this article we will tell you how to properly cook millet rice porridge so that it does not burn, does not boil over and has a delicate taste.

Required Products:

half a glass of rice

half a glass of millet

1 liter of milk

butter

Cooking millet rice porridge

• Step 1

  We combine both cereals together and rinse them thoroughly; the water must be drained more than once.

• Step 2

  Add the cereal mixture to the boiling milk and set to cook.

• Step 3

  After our rice-millet porridge with milk comes to a boil, reduce the heat and simmer under the lid for about half an hour, stirring occasionally so that it does not burn.

• Step 4

  Rice and millet porridge with milk will taste especially tender if you add 1 tbsp. spoon of butter and let it brew a little.

  It is also easy to prepare rice and millet porridge with milk using a multicooker. Combine both cereals, pour milk, add a little salt and sugar, butter, mix everything well and place in a slow cooker. Install the Milk Porridge program. After the dish is ready, let it sit under the lid for about half an hour. Ready!

Step-by-step recipes for preparing delicious and healthy rice and millet porridge on the stove, in a slow cooker, in the oven

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

5 gr.

5 gr.

Carbohydrates

187 kcal.

Option 1. Classic recipe for rice and millet porridge

Porridge should be present in every person's diet. This dish will charge you with energy and saturate the body with useful microelements, especially if you prepare it from several types of cereals. You can use any kind of rice for porridge, but it is advisable to use millet that is milled.

Ingredients

• half stack millet;
• butter - 20 g;
• half stack rice;
• table salt;
• two stacks drinking water;
• sugar - 50 g;
• two stacks milk

Step-by-step recipe for rice and millet porridge

Place the rice in a sieve and rinse under running water. Wait until all the moisture has drained and transfer the cereal to the pan.

Take high-quality millet so that there is no garbage in it. Rinse in cold water, changing it constantly. Then add boiling water and leave for a few minutes. Drain in a sieve and transfer to a saucepan with rice.

Pour two glasses of filtered water over the cereal. Stir. Turn the heat on low and place the pan on it. Cook, stirring, for 20 minutes until all the water is absorbed.

Pour the milk into a ladle and put it on the fire. Pour boiling milk over the cereal in a saucepan. Add sugar and salt to your taste. Stir. Cover with a lid and continue cooking the porridge for another quarter of an hour on low heat. Place the finished porridge on hot plates. Add a piece of butter to each. You can sprinkle crushed nuts or jam on top.

It is advisable to cover the finished porridge with a towel and leave for ten minutes. To make the porridge crumbly, be sure to thoroughly rinse the cereals and pour boiling water over them. For freshness, you can add zest and pieces of citrus fruits to the dish.

Option 2. Quick recipe for rice and millet porridge in a slow cooker

Millet and rice go well together, complementing each other's taste. The multicooker allows you to quickly, without much hassle, prepare delicious and healthy porridge for breakfast. The device will keep the porridge warm for a long time.

Ingredients:

• half stack millet;
• 80 g granulated sugar;
• half stack rice cereal;
• 10 g butter;
• four stacks milk 3.2%;
• two stacks filtered water;
• table salt.

How to quickly cook rice-millet porridge

Rinse the rice and millet, constantly changing the water until it becomes clear. Mix the cereals and pour boiling water over them. Leave for a few minutes.

Pour two glasses of filtered water into the multicooker container. Add a teaspoon of salt and three spoons of sugar to it. Drain the hot water from the cereals and rinse them again. Transfer to a multicooker container.

Turn on the device in the “milk porridge” mode. Cook, opening the lid periodically to check the water level in the container.

As soon as the cereal absorbs water, add milk and cook until the porridge is completely cooked. There is no need to stir during cooking.

Leave the finished porridge in the “warm” mode for ten minutes. Divide it among plates, drizzle with melted butter and sprinkle with brown sugar.

You can put all the ingredients in the multicooker in the evening and use the “delayed start” to get a fresh, tasty and healthy breakfast in the morning. You can add oil either to the pan with porridge or directly to the plate when serving.

Option 3. Rice and millet porridge with dried fruits in the oven in a pot

Porridge according to this recipe is prepared almost independently. Your task is to prepare the ingredients, place them in a pot and send them to the oven. Dried fruits make the dish even tastier and healthier.

Ingredients

• 60 g millet;
• 3 g ground cardamom;
• 60 g short grain rice;
• 3 g ground cinnamon;
• half a liter of filtered water;
• 50 g dried cherries;
• 50 g dried apricots;
• table salt;
• 50 g raisins.

How to cook

Turn the oven temperature to 150 C. Sort the rice grains, place in a sieve and rinse under running water until it becomes transparent. With millet, do the same operation, only pour boiling water over it at the end to remove fatty deposits from the grain.

Wash dried fruits, place in a deep cup and fill with warm water. Soak for ten minutes, then drain. Place dried fruits on a paper towel and dry. Cut dried apricots into small pieces.

Pour half a liter of filtered water into a small saucepan, put the cereals in it, stir and bring to a boil, add salt and remove from the stove. Divide the contents of the pan into two pots. Add equal amounts of dried fruit to each, season with spices and mix.

Place the pots in a cold oven. Turn it 180 degrees. Simmer the porridge for forty minutes until the cereal absorbs all the liquid. Turn off the oven and leave the pots in it for another ten minutes.

Before serving, you can top the porridge with honey or melted butter. To get rid of the specific smell, roast the millet in a dry frying pan. To make the porridge even tastier, soak the clay pots in cold water for an hour before cooking.

Option 4: Rice and millet porridge with pumpkin in a slow cooker

Pumpkin is a tasty and healthy vegetable that is often added to porridge. Its sweetish taste complements the taste of rice and millet well.

Ingredients

• 200 g millet;
• 2 g vanillin;
• 180 g rice cereal;
• 120 g butter;
• kg pumpkin;
• three stacks milk;
• table salt;
• 150 g granulated sugar.

Step by step recipe

Sort the millet and rice cereals, removing all debris. Rinse the rice first in warm water. Then pour hot and leave for three minutes. Drain the water. Place the millet in a sieve and rinse under running water, stirring with a spoon.

Peel the pumpkin from seeds, fibers and peel. Wash the pulp and cut into small slices, no more than two centimeters thick.

Grease the multicooker bowl with oil, place the chopped pumpkin in it and pour in a glass of milk. Turn on the “Soup” program. Cook for a quarter of an hour. Place the contents in a separate bowl and blend with a blender until pureed.

Place millet and rice in the bowl of the device, pour in a glass of milk, add granulated sugar and salt. Start the “cereal” mode. Cook for 20 minutes. Then add pumpkin puree, sugar and vanilla. Switch the device to the “milk porridge” mode and cook for another 15 minutes.

The smaller you cut the pumpkin, the faster it will cook. If you don't have a blender, you can puree the vegetables using a potato masher. For porridge, it is better to take nutmeg pumpkin. This vegetable is sweet and incredibly aromatic.

Option 5. Rice and millet porridge with fruits

Fresh fruit can be a great addition to any porridge. Due to this, the dish turns out healthy, bright and very tasty.

Ingredients

• 90 g millet;
• table salt;
• 90 g rice;
• 400 ml of drinking water;
• 40 g butter;
• 50 g granulated sugar;
• half a kilogram of fruit (prunes, apples, pears).

Step by step recipe

Rinse the millet, pour boiling water over it, stir and place the grain on a sieve. Wash the rice grains, constantly draining the water until they become clear. Place millet and rice in a saucepan. Pour boiling water, add salt, stir and cook, stirring constantly, until the liquid is completely absorbed.

Remove the pan with porridge from the heat, pour hot milk into it, add granulated sugar and butter.

Wash the apples and pears, dry with a towel, peel, cut in half and remove the partitions with seeds. Cut the fruit pulp into small pieces. Wash the prunes, remove the seeds and chop them in the same way as other fruits.

Add chopped vegetables to the pan with the porridge, stir and put the porridge in the oven, heating it to 180 degrees. Cook for another half hour.

Place the finished porridge on plates and serve, topped with fruit syrup or condensed milk. In summer, you can add pieces of peach, apricots or plums to the porridge. You can use nuts, almonds or berries to prepare the dish.

Option 6: Recipe for rice and millet porridge with milk and water

The recipe is based on whole milk, but water is added to it. It is believed that this has a positive effect on the taste and improves the consistency of the porridge. Millet can be used of any kind. It is better to choose round rice. Even small, broken grain or chaff will do, but in any case it will need to be washed and sorted. The dish is prepared on the stove in a saucepan.

Ingredients

• 400 ml milk;
• 450 ml water;
• 100 g millet;
• 100 g rice;
• 70 g sugar;
• 80 g butter;
• 1 tsp. salt.

Step-by-step recipe for classic rice and millet porridge

Place about 0.5 liters of water on the stove. We use a saucepan made of material suitable for cooking milk porridge. Pour in the washed millet, bring to a boil, and drain the gray broth from it. Add the recipe water and let it cook again.

While the millet is boiling for the second time, prepare the rice: rinse and sort. Add to the pan. Immediately add salt, you can add granulated sugar. After boiling, reduce the heat. Cook the porridge for about 7-8 minutes. Stir so that nothing burns.

Boil the milk. Can be heated in the microwave. Pour into the pan with the cereals, which are almost ready. Stir, cook the porridge for another 10-15 minutes, focusing on the grain.

Place butter in a saucepan. Stir the dish, cover, and turn off the stove. Let the porridge brew until it is completely ready.

Instead of whole milk, you can use diluted dry powder for millet-rice porridge. Condensed milk or cream will also work, but you will have to remove the sugar and add more water. It is also advisable to look at the composition. If the product is vegetable, then it is not suitable for cooking; the porridge will not be very tasty.

Option 7: Quick recipe for rice and millet porridge (with water and milk)

This recipe for porridge with milk and water is good because active cooking will take no more than five minutes; everything else can be entrusted to the kitchen assistant - the multicooker. If necessary, you can set a timer so that the dish is cooked at the right time. Nothing will burn, nothing will run away. If the water is poured as required, the dish will have a medium consistency.

Ingredients:

• 1/2 multi-cup rice;
• 1/2 multi-cup millet;
• 30 g butter;
• 2 multi-glasses milk;
• 2 multi-glasses of water;
• salt and sugar.

How to quickly cook porridge from rice and millet

Usually in such recipes the products are measured in multi-cups, but this is not necessary. You can use regular glasses, cups or bowls, but it is important to maintain proportions. We measure out the grains and wash them several times. This is especially important for millet. We remove all the gray plaque.

Pour the cereal into the multicooker bowl. Add all the liquids to them, add salt and sugar at once, but according to your taste. By the way, without salt, porridge turns out completely tasteless, so don’t forget about it. Throw in a piece of butter.

Stir everything well, close the multicooker, set the “Porridge” mode and cook for 30 minutes. At the end, mix well again, and add additional butter to the plates when serving.

To prevent millet from becoming bitter, it must be washed well, or even better, soaked in cold water. The taste of the porridge will only benefit from this.

Option 8: Rice and millet porridge with pumpkin

Pumpkin porridge is delicious with any cereal, and if you add two types, the result is simply a fairy tale. The recipe is simplified by using a multicooker. The taste of the dish will largely depend on the pumpkin, as will the color. It is not advisable to take fodder varieties. It is advisable to take round rice; it is better suited for making milk porridges. This recipe is for a slow cooker.

Ingredients

• 500 g pumpkin;
• liter of milk;
• 0.5 tbsp. rice;
• 0.5 tbsp. millet;
• 40 g sugar;
• 60 g butter.

How to cook

Cut the pumpkin pulp into cubes, it is better to immediately make small pieces. Pour into a slow cooker, add half the oil specified in the recipe and pour 3-4 tablespoons of water. Close and set the pumpkin to “Stew” for 30 minutes.

The milk needs to be heated, since it is not advisable to add cold liquid to a hot multicooker. We sort and wash the grains and prepare the spices.

Open the multicooker, add rice and millet, add salt and granulated sugar (you can increase it to taste), pour milk over all the ingredients. Stir the future porridge with a spatula and close.

Close the multicooker and set the “porridge” program for 45 minutes. You can cook it in less time, but pumpkin loves long-term processing, which makes the dish even better. At the very end, add the remaining butter. Stir and after it dissolves, you can serve the aromatic porridge to the table.

Some multicookers produce better porridges in the stewing, buckwheat or rice modes; when choosing, you need to rely on the model you are using and the instructions for the device.

Option 9: Rice and millet porridge with meat

For salty versions of porridge with meat, you can even use long varieties of rice; the dish will be somewhat similar to pilaf, but due to the addition of millet and changes in technology, the taste will be different.

Ingredients

• 0.35 kg of meat (pork, beef, rabbit);
• 0.1 kg rice;
• 0.1 kg millet;
• salt, pepper;
• 1 liter of water;
• 100 g onions;
• 50 ml oil.

How to cook porridge

Cut the meat into small pieces. To prepare porridge, take a cauldron or pan with a good bottom, which is suitable for frying. You can first cook the meat in a frying pan. Then transfer. Pour in the oil (you can replace it with butter), heat it up, add the meat and fry for about five minutes.

Peel the onion and chop into small cubes. Transfer the vegetable to the meat. Let's fry together a little more. We watch and stir constantly, nothing should burn.

As soon as we start frying the meat, rinse the grains and fill them with cold water. Then rinse well again. You also need to put the kettle on and boil water. You cannot add cold liquid to meat, it will spoil its taste.

Add cereals to the fried meat, salt, pepper, and pour boiling water. Bring to a boil over high heat, be sure to stir. Then the fire must be removed. Cook for 15 minutes.

Turn off the stove. Let the porridge brew. If there is no time for this, then simply increase the cooking a little, bringing the cereals to full readiness.

In the same way, you can prepare a dish with minced meat from any meat or poultry. This option will take less time to cook. The minced meat should be placed in the frying pan after the onion and fry for just a minute. If desired, add other vegetables (carrots, peppers, tomatoes) to the rice-millet porridge.

Option 10: Rice and millet porridge with mushrooms

Another unsweetened version of porridge with rice and millet. The most convenient mushrooms are champignons. They do not need to be boiled in advance. In addition, greenhouse champignons are completely safe; it is impossible to get poisoned by them. If other mushrooms are used, be sure to cook them in plenty of water.

Ingredients

• 250 g mushrooms;
• 100 g rice;
• 80 g millet;
• 3.5 tbsp. water;
• 40 g butter sl.;
• 20 ml vegetable oil;
• bulb;
• carrots optional.

Step by step recipe

Pour the washed millet with cold water. We leave it aside. We simply rinse the rice; you don’t have to leave it in the water. Let the millet stand for about ten minutes, then rinse. Pour into a saucepan. Immediately add rice and prescription water to it. Put 20 grams of butter into the porridge, add salt and send it to cook on the stove. If suddenly a gray foam appears during boiling, remove it.

Place the remaining butter in a frying pan. Add vegetable oil to it. Place on the stove and heat up.

Chop the onion. If carrots are added to the porridge, then we also chop them or simply grate them. Fry together for a minute, no longer needed.

Finely chop the champignons. Place the mushrooms in the frying pan. Fry with vegetables until cooked. You can add any spices, but add salt in moderation.

Transfer the mushrooms to the almost cooked porridge. Stir and cook together for a few more minutes. Let's brew. You can serve as is or add herbs, sprinkle with grated cheese or pour over cream.

Cereals have the ability to swell and thicken as they infuse and cool. This especially applies to rice. If the dish needs to be cooked in advance, it is better to add more water to it, that is, make a viscous or semi-liquid porridge. It will sit until it reaches the desired consistency.

In a saucepan Cook millet-rice porridge for 40 minutes after boiling, leave for 20 minutes.

In a slow cooker Cook millet-rice porridge for 40 minutes, leave for another 30 minutes.

How to cook millet-rice porridge

Products
serves 4 adults
Rice - 100 grams (half a glass)
Millet - 110 grams (half a glass)
Sugar - 2 tablespoons
Salt - a quarter teaspoon
Milk - 1 liter
Butter - 50 grams

How to cook millet-rice porridge
1. Pour half a glass of rice and half a glass of millet into a deep bowl.
2. Rinse the cereal: add water, stir, drain the water - repeat 4 times.
3. Pour 1 liter of milk into a saucepan, put on low heat, and bring to a boil.
4. Pour washed rice and millet into a saucepan with boiling milk.
5. Add a quarter teaspoon of salt and two tablespoons of sugar, mix.
6. Reduce heat to low and cook for 40 minutes, stirring occasionally.
7. Place 25 grams of butter in a saucepan with porridge and stir.
8. Cover the pan with porridge with a towel and let stand for 20 minutes.
When serving, add a teaspoon of butter to a plate with millet-rice porridge.

How to cook millet-rice porridge in a slow cooker
1. Pour the washed cereals into the multicooker container.
2. Pour milk into the cereals, add salt and sugar.
3. Add softened butter and mix well.
4. Set the multicooker to the “Milk porridge” mode, cook the millet-rice porridge for 45 minutes, then leave for 30 minutes without opening the lid.

How long to keep in the oven
Turn on the oven at the very beginning of cooking. For the oven, use pots instead of a saucepan and place the porridge in them on 2/3 of the level. Place in the oven for 30 minutes at 200 degrees, then leave for another 30 minutes in the oven turned off.

Fkusnofacts

For maximum richness, millet porridge should be wrapped in a warm blanket for half an hour.

To make millet-rice porridge rich, it should be cooked under a tightly closed lid. If the lid does not fit tightly to the pan, you should lay a layer of foil and cover it with a lid on top.

For a creamier taste, increase the proportion of milk, or use milk with a higher fat content. For the dietary option, use only water. For greater viscosity, increase the proportion of millet in the porridge.

For children under 1 year of age, millet-rice porridge should be crushed using a blender. An unusual option for adults is to add a couple of tablespoons of sour cream with a fat content of 20-30% to the porridge 2 minutes before it is ready.

Another name for millet-rice porridge is “Friendship” porridge. Those born in the USSR may remember it from summer camps, in the canteens of which millet-rice porridge was prepared quite often.

Porridge cooked in a saucepan with a double bottom does not burn.

You can get rid of the bitterness inherent in millet by soaking the grain for 20 minutes in hot boiled water.

Instead of 1 liter of milk, you can take 500 milliliters of water and 500 milliliters of milk.

Millet-rice porridge is often cooked with pumpkin, grated on a coarse grater (for 100 grams of rice and 100 grams of millet - 150 grams of pumpkin).

Millet rice porridge is combined with dried apricots and raisins, which are added at the end of cooking. If desired, the porridge can be topped with condensed milk or honey.

The calorie content of millet-rice porridge is 340 kcal/100 grams.

The average cost of food in Moscow as of June 2019 for preparing 4 adult servings of millet-rice porridge is 80 rubles.

Store millet-rice porridge in the refrigerator for 48 hours. Before serving, heat in butter in a frying pan.

Reading time - 3 min.

Porridge is a source of vitamins, minerals and nutrients that ensure the proper functioning of the human body. Rice porridge with the addition of millet is no exception, as one plate contains a large amount of nutrients and vitamins. You can serve it with fruits, dried fruits, jam and other toppings. The main thing is to cook it correctly!

To prepare the dish you will need the following ingredients:

Preparation

Step-by-step preparation of porridge with photographs:

1. Rinse millet cereals under warm running water to remove production dust and debris. Use a sturdy pan with thick walls and a bottom to cook the porridge.

2. Rinse the rice thoroughly to remove all the starch. It is important to get rid of it, so you will get a tasty and crumbly porridge. Place in a saucepan with cereal.

3. Pour in a sufficient amount of water (1 liter) and place on the stove.

4. Cook over high heat until boiling, and then reduce to low. Continue cooking until half cooked. At this stage you need to add salt, vanilla and sugar. Stir thoroughly.

5. When both cereals are almost cooked, pour in warm milk. Stir, cook for at least 20 minutes over low heat until thick. Stir occasionally to prevent the porridge from burning!

6. According to the proposed recipe, at this stage you can add a piece of butter and stir.

7. Rice and millet porridge with milk is ready! Serve in portioned plates, first garnished with fruit.

Video recipe

Benefit

100 grams of the dish contains about 8% protein and 80% complex carbohydrates and amino acids. The porridge does not contain unwanted gluten that can cause an allergic reaction. Millet-rice porridge is enriched with vitamins E, B1, B3, B2 and folic acid, as well as many minerals - potassium and zinc, phosphorus, iron.

By preparing a dish according to the correct recipe, you will retain all the useful and nutrients in it. One plate has an incredible effect on the body:

• replenishes energy reserves for a long period of time;
• strengthens the cardiovascular system, normalizes the state of the nervous system;
• helps get rid of insomnia and bad mood;
• normalizes the functioning of the gastrointestinal tract, prevents intestinal disorders and flatulence. Helps get rid of diarrhea and increased stomach acidity;