Ingredients for - Rice porridge with vegetables as a side dish
How to cook deliciously - Rice porridge with vegetables as a side dish
1. Stage
Prepare the ingredients. Wash the rice grits in seven warm waters. NOTE: You can use any kind of rice you like). I usually cook with steamed rice - it doesn't stick and crumble when cooked (long-grain rice is considered the best for side dishes), but also very tasty porridge from round or medium-grain rice - these varieties are best used when boiled in water.
2. Stage
Part of the carrots (I had two thin carrots) peel and cut into slices/cubes - whatever you like - put in a bowl and pour boiling water for 10 minutes (because carrots do not have time to boil). Or, alternatively, you can roast it along with the roast.
3. Stage
Wash the remaining carrots, peel and grate them on a coarse grater. Peel and finely chop the onion (if desired, not so finely)). Tomatoes are washed, cut into small cubes.
4. Stage
Onion and carrots pass in vegetable oil, add the tomatoes and stew for 2-3 minutes more. Then add tomato sauce (if desired), stew for 2 minutes. At this time, fill the rice with water or broth and put on the fire. NOTE: To make the rice turned out crumbly, water is taken in a ratio of 1:1,5 (1 cup of rice 1.5 cups of water), but I always take 1:3, because in our family does not particularly like dry crumbly porridge.
5. Stage
After the rice comes to the boil, salt, season, add roast, stir, bring back to the boil, cover and put on the lowest heat on the smallest stove. Cook for 25-30 minutes without stirring and without looking into the pot. After turn off the heat and let the garnish rest for 10 minutes. And now you can open, stir and eat (only if you're not cooking uncooked rice!)
6. Stage
If the rice is cooked crumbly: After 20 minutes, turn off the heat, do not open the lid. The rice inside the pot will need about 15 minutes more, during which time it will absorb all the water and saturate with moisture. Open the lid after 15 minutes. With a fork with long tines lightly "brush" the surface of the rice - this will help to release from the depth of the hot steam and separate those grains that stuck together during steaming.
