Rice porridge on milk - recipe as in kindergarten. How to cook the gun so that it turns out like in kindergarten? Wrench porridge as in kindergarten

how to cook a swing porridge? And got the best answer

Answer from Ekaterina [Guru]
I will cook porridge in the morning.
0.5 st cereals
1 st milk
0.5 st water
Pour the croup into a saucepan and pour milk and water, add salt.
Put on fire and cover with a lid. I bring up to boiling on a strong fire, then slow down the fire to a minimum and cook until readiness (15-20 minutes).

Answer from HAF.[newcomer]
Fed milk porridge
Ingredients:
- millet - 1 cup
- Water - 2 glasses
- Milk - 2 glasses
- Butter butter - 2 tbsp. l.
Cooking
It is a millet to go through, rinse in boiling water until the water will not be clean after flushing. Then pour hot water, put on fire, salt, remove the foam, quickly evaporate all the water, while the millet has not had time to robble.
After that, fasten the hot milk and continue to cook porridge on moderate and then on a weak heat until complete thickening.
Finished porridge fill with oil and stir.

Answer from Annika Morgan.[newcomer]
water 1/4, water boiled, salt to taste, slightly growth. Mala in boiling water, then fall asleep porridge in the saucepan (pre-wash the porridge under running water), how a small fire was boiled, periodically stirring. When the porridge is liquid you need to remove from the fire and to kill it, so that the min 30
bon Appetit)

Answer from Valentina[guru]
The first recipe is correct, but they forgot to point out that all the time you have to wash the millet in milk, it is necessary to interfere with it with a spoon, and then
Hold and there will be a terrible smell. As it happens in kindergartens, when porridge burns.

Answer from tatyana Nikitin[guru]
all recipes are true, but it is advisable to not leave the cereal, and all the time it is to bother and cook with the soul, then it will be more tastier

Answer from Elena Leiserzon[guru]
Peshnik
Millet - 1 stack.
Milk (heated, well homemade or shop 3.2% -6%) - 1 l
Butter cream - 50-60 g
Salt (not a complete teaspoon) - 1 tsp.
Raisin (optional)
Kuraga (optional)
First of all, rinse well millet from white plaque and pour hot water. If you add raisins, kuragu, also rinse and pour water.
Milk, ideally fled 4%, very good homemade, and shop, stir with sugar and salt.
From the milf we merge the water, press the raisins, the croupe is finely cut, we mix everything with a fast. We distribute this beauty for refractory form and gently pour milk.
From above, right on the milk, add chicken-sliced \u200b\u200bbutter. On this all major work is made. In the oven preheated to 190 degrees, we send our jungle for 1 week. If it is quickly shrinking, the temperature is reduced by 10Grads.
When the prennik shook and starts to lag from the walls of the shape, turn off the oven and leave the jungle in it to remove 15 minutes.

Most people in adulthood remember the taste of dishes that ate in childhood. Such sensations cause the most pleasant, bright and unforgettable emotions. A kind of kindergarten has a huge influence, where the chefs indulge the kids of various yummy. It is the taste of these dishes for a long time is postponed in human memory! Ricebank is a leader among memories. So why not cook it and not remember childhood?

Rice porridge recipes are quite a lot, it can be cooked not only on milk, but also on the water, bake in the oven as casserole, adding various ingredients. An abundance of recipes can confuse. If you want to cook porridge, like in kindergarten, you will need a special and proven recipe.

It should be noted the invaluable benefits of a dish for a child, since in one plate contains a plurality of vitamins (E, B6, B2), minerals (phosphorus, calcium, zinc and iron), as well as useful acids. Given the fact that the child's body is constantly growing and developing, it needs rich and nutritious food. Rice porridge is a source of forces, health, cheerfulness and well-being of all children. If you cook on the water, the calorie content of the dish will be 100 kilocalories. However, many kids do not want to eat porridge on the water, so better to add milk.

If the child arrives in choosing a meal, a creative approach will be required. Your main task is to attract and keep the child's attention, as well as cause a desire to eat. To do this, add various ingredients to the classic recipe. It may be natural honey, jam, fresh fruits and other additives. Make original figures from dried fruits, sprinkle with a raisin or grated chocolate.

Ingredients

The recipe for children will require the following ingredients:

Cooking

Step-by-step preparation with the provision of photo:

1. It is better to take round rice for this dish. Rinse it under warm water. Send to a thick-walled saucepan and fill 100 ml of cold water. Send on the stove. The level of fire is medium. Hold up to completely absorb liquid, stirring.

2. Add 150 ml of milk. Bring to a boil, make sure that the milk does not run away from the saucepan. Boil on a slow fire, stirring carefully to do not burn porridge.

3. Wait for a thick consistency, then add 350 ml of milk with small portions, preventing the temperature drops in the saucepan. At this time, you can escape, add 2 spoons of sugar. Boil until the cereal becomes soft. If you want, add a vanilla extract that gives a spicy and appetizing aroma.

4. The next step implies the addition of soft butter.

Times run, change, but rice porridge, such delicious and appetizing, as they prepared in my kindergarten, so now for my son also prepare. So it happened that my son I drive at the same kindergarten, that I myself went, or rather my mother drove me. The menu has not changed much there, because the kids are mainly needed only useful products and a variety of dishes. Rice bash on milk is one of these useful dishes. I often cook at home for both a child and personally for my husband. Sometimes just like that, sometimes I add. Such porridge has always been considered useful, nutritious and always gets insanely tasty. And in the kindergarten, I also adored such a nut, she was moderately thick, sweet and very welded, dairy. To prepare such a delicious rice porridge on milk, as in kindergarten, study my recipe - and you will certainly succeed!

- round rice - 150 grams;
- water - 200 grams;
- fatty (2.5-3.2%) milk - 200 grams;
- butter butter - 30-40 grams;
- salt - one pinch;
- Sugar sand - 2 tables. l.

Recipe with photo step by step:

I wash round rice with water, even several times, then put in stainless dishes, pour the glass of water (200 grams). I put on the fire and start cooking it. In the water I put one pinch of salt.

I cook rice until all the water is absorbed into it. Fire make a small one, just that the rice is a little chute, and slowly boilive. For 10-15 minutes, water is absorbed, the rice will be half ready.

Then I poured fat milk to the rig and I continue to cook the dish in a quiet, small light so that the milk continued to be slightly boiling. If you immediately cook rice in milk, then you will spend this milk in two or three times more, and rice in the dairy environment will not get so fast as in water. Here it will be the main thing so that the croups welded half in the water, the liquid absorbed, and then you already need to boil it in milk.

Suck in porridge sugar sand, rice will be sweeter and tastier.

I break rice on the teeth to be soft. Porridge should thicken slightly.

When the porridge is fully welded, I put a piece of real, natural butter, because as they say "do not spoil porridge!"

Shooting the bash in the plates prepared in a disheem. That's so completely easily and quickly, I prepared a delicious rice porridge on milk as in kindergarten. I hope that such a recipe will come in handy.

Bon Appetite!
I think you will also like it

19.10.2014

The recipe for casserole in kindergarten and other children does not have a special difficulty. Probably, many moms faced the fact that the baby asks to prepare a children's omelet or a casserole such as in kindergarten. And at home as do not try, it is impossible to achieve such taste. The dishes from the children's kindergarten menu has its own feature and, including them in their homemade menu, you can not only please the tastes of your child, but also delight to adult households, which recipes for kindergarten will remind care of dishes. For example, the beetter, prepared by the recipe as in kindergarten, will surely please adults and children.

Ingredients:

cabbage - 200 g;
onions - 1 pc. ;
round rice - 1/2 cup;
boiled meat - 200 g;
vegetable oil - 1 tablespoon;
salt to taste.

Cooking: Rice soak in warm water for 15-20 minutes. Onions pass to transparency. Add the chopped cabbage and stew under the cover of 10 minutes on medium heat, periodically stirring. Then add fig. Pour hot water (or broth) so far to cover rice, stew another 10 minutes. Add minced meat minced meat. For tenderness, you can add chopped eggs.

Ingredients:

potatoes - 500 g;
eggs - 2 pcs. ;
butter creamy - 60 g;
sour cream - 60 g;
meat - 300 g;
onion - 2 pcs. ;
salt, pepper - to taste.

Cooking: Potatoes purify, drunk, drain the decoction, dried and knead the brush. In potato mashed potatoes, add eggs, oil, sour cream, salt, pepper, mix everything and whip the mixer.

Meat drunk in salted water, skip through a meat grinder. Onions we clean, cut into small cubes and fry in a pan with oil. We add scrolled meat, salt, pepper and fry until ready.

On a lubricated oil, the baking sheet lay out half of the potatoes, scroll and lay out a smooth layer of minced meat. Cover the second half of the potatoes, spread, apply the drawing to the shovel.

A baking sheet with a casserole in the oven heated to 180 degrees and baked to golden color. Cut the finished potato casserole with meat on the portion and serve on a table with sour cream or sauce.

Ingredients:

beef (pork, chicken, turkey) - 0.5 kg;
onion - 1 pc. ;
carrot - 1 pc. (without it);
flour - 1 tablespoon;
tomato paste - 1 teaspoon;
sour cream - 1 tablespoon (optional);
bay leaf - 1 pc. ;
salt to taste - 0.5 hl about.

Cooking: Cut the meat into small pieces, slightly fry (you can not fry, and immediately add a little boiling water into meat) and put out with a bow and grated carrots in your own juice on the messenger fire, slightly poured into the pan. Oil. Then add a small amount of water. Well, let's say, a glass of water is picked.

Stew to the readiness of meat (ie to soft). The meat should be slightly covered with broth. 10 minutes before the readiness of the meat, salt to taste, put the bay leaf - 1 pc. And you can 3 pcs. pepper peas. Meat is different. Therefore, cooking time can also be different. But as a rule, about an hour, no less (if it is beef or pork, and not chicken) readiness is checked with a knife or fork.

Then dilute in half a glass of warm water - 1 teaspoon Tom Pacitas, a tablespoon of flour and a tablespoon of sour cream (can be without it, I have ...). Mix well in the glass so that there are no lumps. I always do this for a fork.

Continuously stirring the goulash, pour the mixture there. Goulash in front of the eyes will be thick. Extinguish a little (5-10 minutes). Meat is ready. If the water is swapped when stewed, you can add it. And if suddenly the goulash turned out to be too thick, then you can also dilute with boiling boiling to the desired density. You can, 10-15 minutes before the end of the extinguishing of meat add grated or thin sliced \u200b\u200bsliced \u200b\u200bcucumber. It will give the dish piquancy. On the garnish of pasta or potato mashed potatoes

Ingredients:

minced meat - 0.5 kg;
rice - 1/2 cup;
the bulb is medium - 1 pc. ;
egg - 1 pc. ;
salt to taste.

For sauce:

sour cream - 1 tablespoon;
flour - 1 tablespoon;
tomato paste - 1 teaspoon;
water - 1.5 glasses.

Cooking: Rice boil to half-year. Onions finely cut, mix with minced meat. Add salt to taste. Mix everything very well. Shape small meblers. Cut them into flour.

Stay on a well-heated with vegetable oil, the pan is not very closely close to each other, fry on one side 3-5 minutes. Gently turn over and fry on the other side.

Pour boiling water to about half the level of meatballs, add salts and leave to steal. Flour to dry in a frying pan, add sour cream and tomato paste, mix and dissolve the remaining water. Add sauce to meatballs and check on salt. Led with a lid and stew 10-15 minutes on medium heat.

Omelet

Ingredients:

egg - 5 pcs. ;
milk - 250 ml;
salt - 0.5 teaspoons;
butter cream - for lubrication form.

Cooking: In a deep bowl, pour milk. Add eggs and salt. Well stir, not whipping !!! The shape is well lubricated with butter. Pour the resulting egg-milk mixture into the form. Fill out no more than 2/3, as the omelet will rise. And put in the oven preheated to 200 degrees for 30 minutes. The first 15-20 minutes do not open the oven. Ready omelet cut on portions. To the hot omelet lay out a piece of butter.

For one child's portion:

cottage cheese - 135 g;
crooked semolina or wheat flour - 10 g-12 g;
sugar - 15 g;
eggs - 4 g;
margarine - 5 g;
crackers - 5 g;
sour cream - 5 g;
mass of finished casserole -150 g;
sour cream - 30 g

Cooking: The rubbed cottage cheese is mixed with flour or pre-brewed in water (10 ml per serving) and cooled semolina, eggs, sugar and salt. The prepared mass is layered by a layer of 3-4 cm on a lubricated fat and rubbed shape. The surface of the mass is spilled and lubricated with sour cream, baked in the roast cabinet 20-30 minutes. Before forming on the surface of a ruddy crust. On vacation, cut the casserole on pieces of a square or rectangular shape and water sour cream.

Ingredients:

fish fillet - 300 g;
sukhari breading - 200 g;
salt to taste.

For dairy sauce:

milk - 0.5 glasses;
flour - 1 teaspoon;
creamy oil - 1 teaspoon;
salt to taste.

Cooking: Fish fillet boil into slightly salted water. Cooking time is 5-7 minutes after boiling. While the fish boils will prepare milk sauce (for sauce mix ingredients).

Baking shape lubricate with butter and lay a small layer boiled, grinding fork, fish.

Add an egg to milk sauce and mix well for a fork or a wedge. Halong the fish layer obtained by the sauce, after which it is one more layer of flossing fish and pour the dairy sauce from above. To sprinkle fish from above with breadcrumbs and send it to a hot oven at 180 degrees. Bakeing time in different ovens fluctuates from about 15-25 minutes.

Finished fish casserole can be an independent dish for dinner. And you can serve it with porridge or vegetables.

Potato stewed with meat

Ingredients:

beef - 1 kg;
potato - 1.5 - 2 kg;
lukovitsa - 2 pcs. ;
carrot - 3 pcs. ;
tomato paste (optional) - 3 tablespoons.

Cooking: The meat is cut by pieces of two or three centimeters, having raised it to free it from fat, films and tendons. Onions clean and cut half rings. Potatoes clean and cut a little larger than meat.

In the Kazan, or a saucepan with thick walls heated several tablespoons of sunflower or olive oil. Heat to the haze. We throw meat and fry it on a big fire.

Nothing terrible if the meat begins to let juice and it will steal. If the meat sticks to the bottom or the walls of the cauldron, do not worry, as it will be fried, so it will disappear.

How to fuck - do it, and after all the meat brings, throw onions, mix again, reduce the fire and extinguish minutes 15 minutes. If there are not many liquids, the fraction is a bit of the broth or if there is no broth - the driver.

While the meat-onion stew, cut the carrot with semicircles, and fry it on vegetable oil. As the color changed - in the cauldron, and the carrot in the pan is potatoes. Potatoes try to fry from all sides to a light golden crust. We throw in Kazan, Solim, Pepperm, mix.

If there is not enough fluid to pour so that the potatoes are almost covered with water. Cover the lid and on a small fire for 40-50 minutes.

15 minutes before the end, throw three laurels, generously shrinking Khmeli-Sunnels, or any spice that you like and for piquancy the floor of a teaspoon of red pepper. Mix gently, cover with a lid and give the remaining 15 minutes to remove on low heat.

We close the lid and leave another 10-15 minutes, it is impeed.

Ingredients:

salt to taste;
milk - for soaking bread;
butter cream - for lubrication;
onion, small size - 1 pc.
baton white - a couple of pieces;
beef liver - 500 g

Cooking: We take the liver, rinse it and drunk almost until readiness. I had a small piece, I cooked 30 minutes (after boiling). The liver is removed from the water, we wash everything unnecessary and let it cool. Machine pieces of baton in milk. Clean the bow.

Scroll through the cooled and sliced \u200b\u200bliver through the meat grinder, the same we are done with a bow and twisted bread. In general, in the garden prepare this souffle without a bow, but I used to add it to enrich taste. Solim and mix everything thoroughly. If the minced is dry, you can add milk. You can add butter to be eager, I personally do not add it. We lay out everything in a lubricated oil form.

We put in the oven and baked at a temperature of 180-200 gr. Before changing the top (somewhere 15-20 minutes). The top of the finished souffle is lubricated with butter. My baby loves this souffle with a sauce. Fry onion on medium heat under the lid, periodically stirring, 15 minutes.

Take 2 tbsp. l. sour cream and 2 h. l. Tomato paste, connect in a deep bowl, add 1 tbsp. l. flour. Everything is thoroughly mixed, add water somewhere 300 ml, mix everything again and pour it into the bow, stirring. I bring on fire to thickening. Sauce is ready. From above, you can put a piece of butter, so that the film does not form.

Many young mothers are often wondering how to cook the gun so that it turns out like in kindergarten. After all, in another form, the child categorically refuses to try porridge. Often cooks are asked by this question, even if they have no children or grandchildren. No wonder! After all, it is this gentle thick porridge that reminds us of a carefree time when the trees were big. The proposed step-by-step recipe with a photo, accompanied by some tips and recommendations, will solve this culinary task. As a result, a wonderful appetizing manka without lumps will be on your desk. Such porridge is equally tasty hot and cold. The main thing is not forget to drink it with creamy oil. It will make a ready-made dish gentle and nutritious.

Cooking time - 10 minutes.

The number of portions - 4.

Ingredients

For the preparation of manna porridge on a step-by-step recipe with a photo as a kindergarten, we will need a simple set of the simplest ingredients:

milk - 1 l;
manna Cropa - 6 tbsp. l.;
salt - 1 chip;
sugar sand - 2 tbsp. l.;
creamy oil - 20 g for feed.

How to cook the gun so that it turns out like in kindergarten

Cooking the semolina porridge as in kindergarten is very, very simple. The main thing is to know one trick.

To begin with, prepare all products that are listed.

Pour into a separate glass of milk. It should remain cold.

The rest of the milk is pouring into a saucepan or a saucepan. Send capacity to a small fire. As soon as the liquid boils, reduce the fire to the minimum mark.

Dilute the semolina cereal with cold milk, which at the very beginning we shimmer into a separate glass. Such a simple reception will allow you to be guaranteed to avoid the formation of lobs in the caress.

Note! Do not raw dry semolina in boiling milk. In this case, it is almost unrealistic to avoid the formation of hard lumps.

Stir the mass to a homogeneous state.

Pour the resulting composition into milk that has time to boil. Diligently mix the spoon. Do not stop mixing the composition on the stove until the semolina caresses will boil again.

After boiling, you need to slaughter our wonderful gentle and nasty semolina porridge 4-5 minutes. Before the end of the cooking, you will need a little dismiss a dish. Also do not forget to add sugar sand to the gun.

It remains only to mix well. Promit porridge on fire literally 30 seconds and remove it from the stove.

That's ready for our hearty, gentle, incredibly tasty semolina porridge as in kindergarten. As you might notice, it is boiled simply and quickly. Serve her to the table is recommended hot. But do not forget to add a small piece of butter into a plate with each portion. Such an addition will make this dish from the traditional children's menu even more nutritious, appetizing, lacquer. By the way, many manna porridge like it and in the cooled form - so it resembles souffle. It can be cut into pieces like casserole, pour jam or decorate berries. It turns out satisfying, gently, tasty in any form!