Vegetable Rice Porridge: A Tasty and Versatile Side Dish

Simple, fast, cheap, healthy and very tasty! When you don’t know what side dish to serve next, try preparing this rice porridge with vegetables, which complements any dish very well — be it meat or fish! In addition, it can perfectly replace the already boring version of rice porridge) The amount of ingredients is indicated for a 2 liter pan/casserole dish.
cook time: 40 min
Isla Thatcher
Vegetable Rice Porridge: A Tasty and Versatile Side Dish

Nutrition Facts (per serving)

205
Calories
4g
Fat
39g
Carbs
4g
Protein

Ingredients (6 portions)

Basic:

Onion (average) 2 pc
Tomatoes (average) 2 pc
Salt to taste
Rice (2 almost full faceted glasses) 400 g
Carrot (approx. 150 gr) 1 pc
Vegetable oil (for frying) 2 tbsp
Tomato sauce (optional) 1.5 tbsp

Recipe instructions

Step 1

Step 1
Prepare the ingredients. Rinse rice grains in seven warm waters. NOTE: You can use any rice you like). I usually cook it from steamed rice — it does not stick together or crumble during cooking (long grain is considered the best for side dishes), but porridges from round or medium grain rice are also very tasty — these varieties are best used when boiling in water. And Krasnodar rice is ideal for cooking porridge with milk.

Step 2

Step 2
Peel some of the carrots (I had two thin carrots) and cut them into cubes/cubes — whatever you like — put them in a bowl and pour boiling water over them for 10 minutes (because the carrots don’t have time to cook)). Or, as an option, you can fry it along with the frying.

Step 3

Step 3
Wash the remaining carrots, peel and grate on a coarse grater. Peel the onion, chop finely (if desired, you can chop it not quite finely)). Wash the tomatoes, cut into small cubes.

Step 4

Step 4
Sauté onions and carrots in vegetable oil, add tomatoes and simmer for another 2-3 minutes. Then add tomato sauce (optional), simmer for 2 minutes. At this time, add water or broth to the rice and put on fire. NOTE: To make the rice crumbly, water is taken in a ratio of 1:2 (for 1 cup of rice 2 cups of water), but I always take 1:3, because our family doesn’t particularly like dry, crumbly porridge.

Step 5

Step 5
After the rice boils, add salt, season, add frying, stir, let it boil again, cover with a lid and put on the smallest burner on the lowest heat. Cook for 25-30 minutes without stirring or looking into the pan. Then turn off the heat and let the side dish rest for 10 minutes. Now you can open, stir and eat (only if you are not cooking fluffy rice!)

Step 6

Step 6
If you cook the rice crumbly: After 20 minutes, turn off the heat, do not open the lid. The rice inside the dish will need about 15 more minutes, during which it will absorb all the water and become saturated with moisture. Open the lid after 15 minutes. Using a long-toothed fork, lightly “comb” the surface of the rice — this will help release hot steam from the depths and separate those grains that stuck together during the steaming process.

Additional rubrics

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