Recipe for rice porridge with meat

INGREDIENTS

• Chicken fillet – 300 g.
• Carrots – 1 pc.
• Rice cereal - 1 cup
• Water – 2-3 glasses
• Onion – 1 pc.
• Pepper, salt, spices to taste
• Vegetable oil - 50 ml.

COOKING

1. We wash the rice grains in warm water in advance to remove excess starch. Drain the white water, fill with cold water, leave for 15 minutes.
2. If the chicken fillet has skin, remove it. Cut the pulp into 2 cm cubes.
3. Grate the carrots on a coarse grater and finely chop the onion.
4. Add 50 ml to the pan in which we will cook rice porridge with meat. vegetable oil. We put it on the fire.
5. We make the frying: pour the onions and carrots into a heated pan, fry until golden brown, stirring constantly.
6. Add chopped chicken fillet, salt and spices to taste. Continue to fry the chicken evenly over medium heat.
7. Drain the cold water from the soaked rice. Place the rice on top of the chicken and vegetables for 5 minutes. Don't mix.
8. After 5 minutes, pour 2-3 glasses of water into our rice porridge so that it completely covers the rice.
9. Bring the porridge to a boil and reduce the heat to low. Cook for 20 minutes without stirring. The dish is ready!

Rice-buckwheat porridge with meat

INGREDIENTS

• Buckwheat – 1 cup
• Minced meat – 400 g.
• Rice – 1 cup
• Onion – 1 pc.
• Bell pepper – 1 pc.
• Carrots – 1 pc.
• Vegetable oil – 50 ml.
• Tomato – 2 pcs.
• Spices, salt, pepper to taste

COOKING

1. Wash the tomatoes and bell peppers. Peel the onion.
2. Cut the vegetables into thin strips. We clean the carrots, wash them, and grate them on a coarse grater.
3. Pour 50 ml into the multicooker bowl. vegetable oil. Add minced meat and chopped vegetables.
4. Before adding to the slow cooker, rinse rice and buckwheat well in cold water to remove excess husks and starchy pollen.
5. After you have washed the cereals, pour them into the multicooker bowl. Add salt, pepper and spices to taste.
6. Set the RICE/GREATS cooking mode.
7. We are waiting for a sound signal that will notify us that cooking is complete! The porridge can be stirred and served!

Note: you can add any vegetables you like. They will make the porridge juicier and tastier!

Rice porridge with meat and vegetables in a slow cooker

INGREDIENTS

• Chicken fillet – 100 g.
• Hawaiian or Mexican Blend (frozen) – 1 package
• Rice – 1 cup
• Water – 1 glass
• Carrots – 1 pc.
• Salt, pepper to taste
• Onion – 1 pc.
• Vegetable oil – 50 ml.

COOKING

1. Peel the onion and rinse in cold water. Let's chop it.
2. Cut the fillet into small 2 cm cubes. Three carrots on a large or medium grater.
3. Pour 50 ml into the multicooker. vegetable oil.
4. 10 minutes on the BAKE mode, fry all the above ingredients.
5. Wash the rice in cold water and place it on top of the fried ingredients in the multicooker bowl.
6. Add Hawaiian or Mexican mixture to the rice cereal, add spices, salt and pepper.
7. Fill everything with water.
8. Close the lid of the multicooker. Cook in PLOV mode until the sound signal. Bon appetit!

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Porridge differs in that other varieties of rice are used for it; pilaf must be crumbly, but porridge is not. Rice porridge uses less onions and carrots, as well as spices. But nevertheless, properly cooked porridge is very tasty, and that’s what we’ll be cooking today!

In our family, we love rice porridge with pork even more than pilaf. It turns out especially tasty from Krasnodar rice. It's just perfect for this dish. The porridge turns out thick, moderately boiled and tastes simply incomparable. Meat can be used either beef or pork, but with pork it turns out easier and tastier.

Ingredients:

• Krasnodar rice - 1 cup
• Pork pulp - 400 gr
• Carrots - 1 large
• Onion - 1 large onion
• Salt, ground black pepper to taste
• Vegetable oil - 2 tbsp
• Water - 2 glasses

Preparation:

It is best to cook porridge either in a cauldron or in a saucepan with a thick bottom. First of all, wash and peel the carrots and onions.

Cut the carrots into small cubes, and chop the onion finely.

Pour a little sunflower oil into a saucepan or cauldron and fry the onions and carrots. It is important to stir constantly so that the vegetables do not burn. They should be slightly golden in color, not brown!

Wash the meat, cut it into small pieces, no larger than 1x1 cm. Place in a saucepan with the vegetables. And fry it a little.

Wash the rice until the water becomes clear.

Pour the rice into the pan with the vegetables and meat. Salt, add peppercorns.

Pour hot water. It should be exactly twice as much as rice. If you took 1 glass of rice, then take 2 glasses of water.

Add a small bay leaf, cover the pan with rice porridge and meat with a lid.

Cook the porridge for 20-25 minutes over low heat. When the rice has absorbed all the water, turn off the gas and wrap the pan well in a kitchen towel. Let it sit for 15 minutes.

In a quarter of an hour, the rice porridge with meat will be ready. You can serve the porridge with fresh vegetables or homemade preparations in the form of pickled cucumbers or pickled tomatoes.

As you can see, it’s not at all difficult to cook a delicious rice porridge with meat. An excellent second course for lunch and children eat it with pleasure.

Rice porridge cooked in a Russian oven is much tastier than cooked in the traditional way on the stove. If you have an oven, try cooking the dish in it.

When preparing porridge, at the stage when you fry the onions and carrots, you can add a little tomato paste. Then the porridge will become golden in color and acquire a slight sourness.

If you like spices, season the porridge with your favorite herbs or spices.

Enjoy your meal!

One of the popular dishes is pilaf. But few people know that the original, native Russian version of preparing this dish was as follows: with meat. Its essence was that onions and carrots were quickly fried in a cauldron, then the meat was left to simmer for a very long time, and it was covered with rice on top so that it absorbed excess fat and water. Thus, the result was not classic pilaf, but rice porridge with meat. Nowadays, a large number have appeared with chicken breast. This is a great alternative to a classic dish. This delicacy is in no way inferior to the original version.

The rice dish with chicken is very fragrant and tender. In addition, it is full of useful substances. Cooking such a dish will add variety to your table. Neither a child nor an adult will refuse this porridge, prepared according to the correct recipe.

Preparation

1. Wash the rice in advance in a large amount of cold water and leave it covered with clean water for a while.

2. Cut skinless chicken fillet into medium-sized pieces. Chop the onion and grate the carrots on a coarse grater.

3. Pour vegetable oil into the bottom of a saucepan (preferably thick-bottomed), add chopped onions and carrots, fry them over high heat, stirring constantly.

4. As soon as the onion becomes transparent, add pieces of chicken fillet and also fry, but over lower heat, stirring occasionally to ensure even frying of the chicken. Add seasonings and mix thoroughly.

5. Drain the water from the rice and place the cereal on top of the fried chicken and vegetables, wait a short amount of time until the rice cereal becomes translucent (do not mix the rice with vegetables and chicken at this stage, but wait until the fat is absorbed).

6. As soon as the rice turns light, add two to three glasses of water.

7. When the liquid boils, reduce the heat and cook the dish for 20 minutes until the rice cereal is completely cooked (if the water evaporates earlier, add a small amount so that the cereal can cook).

Rice porridge with meat - delicious, crumbly, simmered and with a homemade meat flavor! Every housewife can prepare such porridge, because unlike pilaf, it does not require special spices, lamb or a cauldron. To prepare rice porridge, you can use almost any utensil - a saucepan or a frying pan. The fastest way to prepare porridge is with chicken, but today we will cook with pork, it has juicy and tender meat, the porridge turns out simply delicious!

Unlike pilaf, you can use any rice for rice porridge; not only long, but also round polished rice will do.

We prepare the dish in a saucepan, but the recipe can easily be adapted to the slow cooker. You can also bake the porridge in the oven; the most convenient and tastiest way to do this is in a large ceramic pot.

Ingredients

• pork pulp – 300 g;
• rice - 1 tbsp.;
• carrots – 1 pc.;
• onion – 1 pc.;
• tomato – 1 pc.;
• garlic – 2-3 cloves;
• salt – 1 tbsp;
• water – 2 tbsp.;
• vegetable oil – 2 tbsp.

The quantity of products is designed for 2 servings. Cooking time 60 minutes.

How to cook rice porridge with meat

Wash the pork pulp and dip it a little with a paper towel to remove excess moisture so that the meat does not scorch during frying. Remove all films and tendons and cut the pulp into small cubes.

Peel the onion and cut into small pieces.

Wash the carrots, peel and cut into thin strips. Long and thin carrots can be cut into coins.

Pour vegetable oil into a thick-bottomed pan and heat over high heat. Fry the pieces of pork in hot oil until golden brown. We do not turn down the heat; it is important for us to seal all the juices in the meat so that it turns out juicy and tasty. When frying meat, do not forget to stir it constantly, otherwise the meat will cook unevenly and burn.

Add onions and carrots to the fried meat. Mix everything and fry for about 5-7 minutes. The heat can now be reduced to medium.

For color and juiciness, add one large tomato or two small ones. Cut the tomato into small pieces. In addition to tomatoes, you can add sweet pepper or a little hot pepper to the rice porridge.

Add the tomato to the pan with the meat and vegetables and simmer for about 3 minutes. You can omit the tomato or replace it with one tablespoon of tomato paste.

To prepare porridge, you can use any rice - round or long grain. With steamed rice, the porridge will probably turn out crumbly, but in my opinion, it is good for pilaf, and in regular porridge such rice turns out to be too bland. Rinse the rice under cold running water until the water stops becoming cloudy. Place the rice in the pan in an even layer. Close the pan with a lid and fry the rice along with the meat and vegetables so that it is saturated with juices and oil.

Now add two glasses of boiled water, salt and spices to taste. Rice takes a lot of salt, so you can safely add a level tablespoon of salt. We turn up the heat and when the water boils, don’t turn it down immediately. Let the rice simmer for about 2-3 minutes. Then reduce the heat to the lowest point, add unpeeled garlic cloves to the rice, cover the pan with a lid and simmer for about 35-40 minutes.

At this time, do not touch the porridge, do not open the lid and do not mix the contents. After 40 minutes, turn off the stove, but do not remove the pan from the stove. The porridge should sit for another 20-25 minutes. The pan can be covered with a thick towel. Mix the finished porridge with a wooden spatula with a long handle, place it on plates and serve. Bon appetit!

Number of servings – 6
Cooking time – 60 minutes

Preparation

1. You should start cooking by preparing the meat. To do this, the meat must be separated from the bones and washed under cold water. Excess moisture should be removed with a paper towel.

2. Carefully check the meat again for the presence of small remains of bones, and then cut into small pieces.

3. Peel a large onion or two small ones and cut into cubes.

4. Peel the carrots and cut them in any way: cubes, half rings or strips.

5. Measure out the required amount of rice and rinse thoroughly under cool water to remove small debris and excess starch.

6. Then the rice should be soaked in water and left for some time. It is worth noting that if the tap water has an off-taste, the rice will absorb it. Therefore, it is better to use drinking water for this purpose.

7. Place a thick-bottomed pan on the fire and pour in vegetable oil. When the oil is hot enough, add the chopped meat to the pan and fry over high heat for about 10 minutes. Be sure to stir the meat with a spatula so that it does not burn. When frying, a lot of liquid is formed, it can be poured into a separate container, otherwise the meat will not be fried, but stewed.

9. While the meat and vegetables are fried, wash the tomatoes and cut into cubes.

10. Place the tomatoes in a saucepan, add spices, salt and pepper. Simmer over low heat, stirring occasionally, for another 5 minutes.