Rice porridge on the fire, methods and recipes for making rice porridge in a pot over the fire of the fire.

Rice porridge is quite popular among tourists and outdoor enthusiasts. It is very satisfying, tasty and nutritious, invariably energizes and adds strength, which is especially important for a full breakfast in nature. 

Rice porridge at the stake, methods and recipes for making rice porridge in a pot over a fire.

Rice porridge with stew.

Required: 2 cups of rice, 4 cups of water, 1 can of stew, 1 onion, a little greens, garlic, salt. In a dish prepared for cooking porridge, put all the lard from the jar with a ladle and put on fire. When the lard begins to boil, add chopped onion into it and after 1-2 minutes – rice grits or rice. Then salt the rice and fill with water. When the water boils, add half the remaining stew. After 25 minutes, put the remaining stew and chopped garlic, then hold the porridge on hot coals for 5 minutes. Shredded greens should be added to the finished porridge before use.

, stir and place on the coals, tightly closing the lid, reach for another 5 minutes. Then season the porridge with greens.

Sweet rice porridge.

Requires: 1.5 cups of rice, 3 cups of water, 1 cup of milk, 3 tbsp. l honey, 1/2 tsp cinnamon, 4 tbsp. l butter. Pour washed rice into boiled salted water, cover with a lid and cook for 15 minutes, first over high heat, and the last 5–7 minutes over low heat. After that, drain excess water, if necessary, pour in milk (preferably hot), add honey, spices, butter and put first for 5 minutes on a small fire, and then for 15-20 minutes in a warm place.

Rice porridge with cheese and tomato.

Requires: 1 cup rice, 50 g cheese, 3 tbsp. l oil, 1/2 tsp salt, herbs, 50 g of tomato puree or 2 tomatoes. Pour washed and sorted rice into boiling salted water. A glass of rice should have at least 4 glasses of water. On a small fire (with a low boil), cook rice until cooked, without stirring it. In the finished rice, add oil, and then tomato puree. If you use tomatoes, peel them, peel them (or, if they are very ripe, crush them). Add tomatoes to rice porridge 5-7 minutes before rice is cooked. Gently stir the rice with tomato puree or tomatoes, only then sprinkle porridge with grated cheese. Close the finished dish with a lid and leave for 15-20 minutes in a warm place.

Milk rice porridge.

Requires: 1 cup rice cereal, 4 cups milk, 5 tsp. sugar, 50 g butter, salt. Washed with warm water, pour rice into boiling milk and cook on low heat, stirring occasionally, 25-30 minutes. After that add salt and sugar, stir and place on the coals, tightly closing the lid, reach for another 5 minutes. After that, fill the porridge with butter. Any porridge, after you remove it from the fire, must be covered with a lid, wrapped with some clean cloth and left to reach in a warm place for about 10 minutes. Only in this case will it become really soft, tender and crumbly.

Rice porridge with nuts, berries and honey..

Required: 2.5 cups of milk, 1/2 cup rice cereal, 50 g butter, 1/2 cup chopped walnuts or peanuts, 1/2 cup any wild berries (currants, blackberries, strawberries) 3 tbsp. l honey, some cinnamon. Bring the milk to a boil and pour rice washed with warm water into it. Cook for about 20 minutes over low heat, without stirring all this time. Then add butter, honey, cinnamon, mix thoroughly and put it all on a very small fire for another 5 minutes. After that add nuts and berries, cover with a dense hood and leave for 5-7 minutes on hot coals. This porridge can be consumed chilled, decorated with berries.

Apple and rice porridge.

Required: 500 g apples, 1 cup rice, 1 liter of milk, 2 tbsp. l sugar, 10 g of lemon zest, cinnamon, 1/3 cup chopped nuts, salt to taste. Pour washed and sorted rice into boiling salted milk. Cut the peeled apples into slices, sprinkle with sugar, cinnamon and lemon zest. After that, put the apples prepared in this way in porridge, cover the dishes with a lid and keep on fire for 3-5 minutes. Porridge can be served hot or cold to the table, sprinkled with chopped nuts.

Rice porridge with vegetables.

Requires: 1 cup of rice, 2.5 cups of water, 1 cube of vegetable broth, 1 large carrot, 2 bay leaves, 3 tbsp. l vegetable oil, 1/3 tsp salt, 1 onion, herbs. Grate the carrots and put them in the prepared dishes, put the chopped onions in the second layer, lay the washed rice on top so that you get three layers as a result. Pour all this with a thin stream of water so that carrots, onions and rice are not mixed, and put on fire. 10 minutes after the porridge boils, salt, put the spices, a cube of broth and vegetable oil, mix and cook until cooked over low heat. Sprinkle with herbs before use and put in a warm place for 5 minutes.

Rice porridge with apricots.

Requires: 1 cup of rice, 3 cups of water, 4 tbsp. l sugar, 2 tbsp. l butter or 1/2 cup cream, 10 apricots, grated zest of half a lemon, 1/2 cup chopped nuts (preferably almonds). Pour water, boil, slightly salt, pour zest, washed rice and bring to a boil. Then add sugar and cook for 15–20 minutes over low heat. In the meantime, remove the seeds from the apricots, cut each into four parts, put in a saucepan with rice and cook the porridge over low heat until cooked. Put butter or cream, nuts and nuts in the prepared porridge, stir and put in a warm place for 10 minutes.

Rice porridge with plums.

Requires: 1.5 cups of rice, 50 g of butter, 1/2 cup of cream, 100 g of plums (preferably sweet), 100 g of thorns, 2 apricots, 3 tbsp. l honey, 1/2 cup sour juice (preferably plum), 1 tsp. cinnamon, 4 cups of water. Boil the rice until almost cooked and rinse it with cold water. Divide the rice into three parts. Put the butter in the prepared dishes first, then 1/3 of the rice, then chopped seedless plums, chopped thorns and one apricot, cut into six parts. Then add another 1/3 of the rice and the exact same filling from the remaining plums and apricot. Put the remaining rice, honey, cinnamon on top, fill it all with sour juice and cream and put on a small fire for 7-10 minutes.

Italian rice porridge.

Requires: 1 cup rice, 2 tbsp. l butter, 2 bananas, salt, parsley, 1/2 cup nutmeg. Pour the washed rice into boiling salted water and cook for 20 minutes. Then put sliced ​​bananas, nutmeg, butter and mix gently. Cook porridge until cooked, then sprinkle with chopped green, close the lid and put in a warm place for 5 minutes.

Based on the book Dishes for a picnic.
Kolosova S.

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