Creamy Rice Porridge in a Multicooker for Breakfast
Creamy rice porridge is one of my children's favorite dishes. When cooked in a multicooker, the porridge turns out very tender and creamy. And the best part is that we don't need to worry about the milk burning or the porridge sticking to the pot. Cooking in a multicooker eliminates these factors completely. By adding some seasonal berries and a pinch of crunchy flaxseeds, we not only decorate it, but also make it even more nutritious and delicious.
Information
Ingredients
- Rice100 g
- Milk650 ml
- Sugar1.5 tablespoon
- Salt0.3 teaspoon
- Butter25 g
- Strawberry150 g
- Seeds2 teaspoon
- Mint1 spring
Directions
Prepare all the ingredients for rice porridge cooked in a multicooker. In this recipe, it is better to use round-grain rice. It cooks well, and the porridge with it turns out to be more tender. For a creamier taste, it is better to use milk with a fat content of at least 3.2%. In this recipe, milk with a fat content of 6% was used.
Measure the desired amount of rice and put it in a cup. Rinse the prepared rice thoroughly with cold water. Rinse it until the water becomes clear.
Pour the prepared rice into the multicooker bowl. Add salt and sugar. Adjust the amount of sugar according to your taste preferences. Pour cold milk into the multicooker bowl. The main secret of cooking milk porridge in a multicooker is preparing the bowl. To prevent the milk from spilling during cooking, you need to grease the top of the multicooker bowl with a piece of butter. This will completely prevent the excessive rise of milk and thus prevent it from boiling over the bowl. Add the remaining piece of butter to the bowl with the milk and rice. Mix everything well. Place the bowl in the multicooker. Close the lid. Set the program to Milk Porridge. Set the time to 30 minutes. Turn on the multicooker.
Turn off the multicooker and unplug it after the specified time. If you prefer a more liquid version of the porridge, you can serve it at this stage. In our family, we prefer a thicker version of rice milk porridge. To achieve this, I leave the cooked porridge in the turned-off closed multicooker for an additional 15 minutes.
Prepare the strawberries. Rinse them, remove the stems, and cut them into 2-4 pieces.
Spread the hot porridge onto serving plates. Add the prepared strawberry berries on top. Sprinkle lightly with crunchy flaxseeds. Garnish with a sprig of mint. You can replace the strawberry berries with any other seasonal berries or create a mix of berries. Flaxseeds can be replaced with roasted pumpkin or sunflower seeds. Rice milk porridge in the multicooker is ready. Enjoy your meal!
