Savory milk soup with rice - a simple step-by-step recipe

Greetings dear readers! Now we are preparing everyone’s favorite milk soup with rice since youth. Let's look at the usual recipe step by step with photos. Let's learn how to cook deliciously and how to cook with love for your baby.

My whole family loves milk soup - a tasty, light and satisfying dish that we have known since our youth. I usually add a handful of raisins to a plate of prepared food to make it even tastier.

Making rice soup with milk is not at all difficult. You need to take the best products - milk, butter, rice - and spend a little time, effort and love. If you have never cooked such a soup, then carefully read the step-by-step recipe and look at the manufacturing features.

Not almost everyone knows how to cook milk soup so that it does not burn and turn into porridge. After all, even the most ordinary dish must be prepared with knowledge of the matter, so as not to waste delicious natural products in vain.

We carefully approach the choice of rice in the store. I cook this soup with round Krasnodar. This variety contains a lot of starch, and the food becomes thicker. Some people prefer long rice, some like brown rice, some like snow-white rice. The choice is yours, but when changing the type of rice, you must realize that the taste of the dish will also change. So let's stock up on the best rice and milk in the world and start cooking!

Ingredients

Step-by-step recipe with photos

Video recipe

Other recipes

With coconut milk

This option is very suitable for vegetarians and vegans. Let's replace cow's milk with coconut milk and cook milk soup with rice according to the traditional recipe. It is better not to add sugar so as not to interrupt the taste of coconut milk. But if you still decide to thicken the soup, you can add frozen vegetables, crushed cashew nuts and herbs to it. It's delicious, try it!

In a slow cooker

This is the most common option you can think of. Pour milk into the multicooker, add rice, salt, sugar, butter, according to the recipe. Set it to “Milk porridge” mode and wait for it to be ready. It will turn out literally delicious if you keep the proportions. And the main thing is that you don’t need to stand at the stove, stirring constantly, so as not to burn.

With pumpkin and vermicelli

Cut the pumpkin into large pieces and boil in milk. Add vermicelli instead of rice and you’ll get a completely new dish. It is best to use narrow noodles made from hard wheat. It will boil, become soft, and the pumpkin will add tenderness and jelly. Try to cook this extraordinary dish. I promise you will like it!

With broccoli

Broccoli and milk are a strange combination at first glance, but that is the beauty and novelty of this wonderful spring soup. It's not at all difficult to cook. The main thing is that the broccoli is fresh. Cut it into large fractions, add carrots and more greens. Can be served either hot or cool.

With zucchini and chicken

Cook the soup in chicken broth, then pour in the milk, and add pieces of boiled and fried chicken in butter to the finished dish. Fresh or frozen zucchini goes well here. You can also add onions, cabbage, celery. Decorate the dish with herbs and serve in beautiful dishes. Bon appetit!

Useful tips

Before cooking, soak the rice for several hours, preferably overnight (that is, in the dark) . If you don’t have time, then at least for 15-20 minutes.
Wash the rice in cool water a couple of times until the water runs clear. This will prevent the rice from sticking together when cooked.
In order for the food to turn out boiled and fluffy, it is necessary to maintain the ratio of milk and rice. The difficulty is that we take dry rice, and when it is boiled, it becomes a couple of times larger. Therefore, we strictly observe the proportions so that at the end of production the soup does not turn into porridge. But even in this case, a freshly prepared dish can be diluted with warm milk.
Take a 3-liter saucepan to make it more convenient to cook if the milk suddenly decides to escape.
We are preparing soup, not dessert, so we shouldn’t make it too sweet. With sugar we only highlight the taste of the rice itself.
You can cook both a sweet and salty version. It depends on who we are cooking it for, for the baby or for the whole family.
Rice soup loves salt, but add salt evenly. You need to add salt, then test and add salt, or, on the contrary, add milk to your taste.
It will also turn out great with vegetable oil, but it is better to use butter or melted butter - it’s tastier, softer, richer.
For flavor, you can add vanilla, cinnamon or coffee syrup to the soup.
You can add frozen vegetables and get the taste of a completely new dish.
I like to cook thick, rich, rich milk soup. But if you want to prepare a light soup, then when cooking, replace half the milk with water.
I often come across this advice: rub the cool milk soup through a sieve and then heat it up again - you will get a very warm substance. Naturally, this is not for everyone, but try.
Usually a hot milk dish is served for breakfast, but it can also be served for lunch or dinner.
You need to constantly watch the milk soup so that it does not burn. To do this, choose the right cooking utensils. It is better if it is a pan with a non-stick coating or a thick bottom.
To prevent the milk from running away, you need to stir it from time to time and adjust the heat just right, lowering the heat to a minimum.
If you don’t have whole cow’s milk in the house, you can use condensed or dry milk.
If desired, when serving, you can add a handful of raisins to the plate. It must be thoroughly washed and soaked in hot water until soft.

The benefits of dairy dishes

Dishes prepared with milk are good for health, because milk is a good source of carbohydrates - muscle fuel, as well as proteins, which are so necessary for the construction of new tissues, and fats, which have a great effect on our skin.

A little milk per day - in milk soup during the day or in porridge in the evening - will provide a partial set of vitamins and other substances necessary for the body.

Conclusion

We cooked a white, very beautiful and tasty soup. And even if you cook it without meat or fish, it will still fill us up and warm us on any day, even the coldest one. If you want to vary the dish, be guided by the variations of our recipe, add new ingredients and write in the comments about the results of your own tests.

And also, visit the pages of the magazine more often and read our newest recipes.

Milk rice soup

Cooking: 5 minutes

Prepare milk soup with rice.

A very simple and affordable recipe for savory milk rice soup. Most often, housewives prepare milk soup with noodles, but my kids prefer rice filling. This dish is great for breakfast, even for adults. Soup gives a sufficient boost of energy for the first, important half of the day.

Adviсe

Any novice cook can handle making milk soup. The only important point! Don't forget that you need to keep an eye on your milk. Otherwise, it will easily burn or rise into foam and “run away.” And further! Do not use thick-bottomed pans. They retain heat for a very long time, so there is a greater chance of missing milk. It is better to use regular enamel cookware. You can also put a piece of refined sugar on the bottom, which will prevent the milk from burning.

Almost everyone considers it a misconception that a piece of butter is needed in a finished dish. This, supposedly, is perceived by children as a remedy. No way. And babies are different. But if your family doesn’t like butter, add new berries or fruits.

Ingredients for milk soup with rice

Milk – 500 ml
Purified water – 2 tbsp.
Vanilla sugar – 1 tsp.
Butter – 1 tsp.
Salt – 0.5 tsp.
Rice – 2 tbsp. l.

Milk soup with rice recipe

We wash the rice a couple of times under cool running water to remove excess starch from it.

Now the washed rice needs to be cooked. Place a pan of clean water on the stove over high heat. Add the cereal. Stir. When the water with rice boils, turn the heat down and cook until all the liquid has evaporated.

Add sweet sand and vanilla sugar to the rice.

Then pour in the milk in a thin stream. Here we switch to the smallest fire. Don't forget to stir often.

Add sugar to taste. If you want a sweet soup, you need to add 1-2 tbsp. l. Sahara.

5 minutes will be enough to bring the dish to absolute readiness.

Milk soup with rice is ready! It tastes and smells like fragrant custard. Pour the soup into bowls and add a small piece of butter to each. You can add your favorite fruits if you wish.

And for the smallest member of our family, the fragrant milky rice soup is transformed into porridge.

Milk soup with rice

Everyone who walked to the kindergarten remembers how they often served milk soup for lunch. There were two of them in the repertoire of kindergarten cooks - soup with noodles, which was replaced from time to time with pasta, and soup with rice. Did you love milk soup in kindergarten? That’s a big question. But when you become a mother, you probably cook it for your own kids, because the soup is good for the child’s body.

Surprisingly, almost everyone does not know how to properly cook ordinary milk soup with rice. I often come across recipes where rice is boiled first and then combined with milk. I’m not saying that it’s illegal to create something like this, but I literally understand that it won’t be soup, but milk and rice. Or rice with milk - whichever you prefer.

So that the milk soup acquires a delicate, jelly-like, velvety thickness, so that its ingredients become a single whole, cook the rice in milk and cook for a long time, over very low heat, actually at the boiling point, in a saucepan with a thick bottom. Read about how to cook another milk soup with noodles here.

The recipe contains enough ingredients for 2 huge servings of soup for 2 adults. Children can divide the cooked soup into three servings.

Ingredients

water – 100 ml,
milk 3.2% fat – 2 tbsp.,
Round grain rice – 2.5 tbsp. spoons without a slide,
salt – 1/3 tsp,
sugar – 2/3 tbsp. l.,
butter – 30 g.

Manufacturing

Pour 100 ml of regular water into the bottom of the pan. This is done so that when heated the milk does not stick to the bottom and does not burn.

Wait until the water in the pan boils, and only then pour in two glasses of cool milk. Immediately add 1/3 tsp. salt.

And 2/3 tbsp. l. Sahara.

Wash 2.5 tbsp under running warm water. l. round grain rice. As the milk begins to boil, add rice to the pan.

Stir the rice, wait until it boils and reduce the heat to low.

Cover the pan with a lid. It is better that the lid has a valve to allow steam to escape, otherwise the soup will escape.

All that is required now is your attention. You can relax and do something else, but don’t go too far from the stove. Your task is to monitor the cooking of the soup, stirring it from time to time.

After approximately 30 minutes of simmering the soup under the lid, add 30 g of butter to it.

Close the lid again and continue cooking for another 10 minutes.
In the finished milk soup, the milk becomes slightly viscous, like watery jelly, and the grains of rice, although they retain their shape, become loose and soft.

When you pour the milk soup into bowls, add a small piece of butter to each bowl, this will make it even tastier.

Milk soup with rice

Milk soup with rice is a good dish that you can treat the whole family to for breakfast to charge everyone at home with energy and vitamins for the whole day. Moreover, it is very simple to prepare: you just need to create a bookmark of ingredients and cook taking into account the required temperature regime.

How to cook delicious milk soup with rice
1. Ingredients:
2. How to cook
Note to the hostess
Useful video

How to cook delicious milk soup with rice

This milk dish takes longer to cook than, for example, milk semolina porridge, but is no more difficult than other similar soups.

In order for milk rice soup to have the least amount of calories, it is better to choose a recipe that is not made with whole milk. Or add water in equal proportions, and for smell and special taste you can add vanilla, coffee extract, cinnamon.

It is better to take round, finely divided rice for soup. It cooks quickly and acquires the appropriate viscosity, which gives the soup the desired thickness.

Serving milk rice soup in bright earthenware bowls is perfect to lift your spirits in the morning and set you up for a new successful day. In order to create the most satisfying breakfast you need, when serving, you can additionally flavor it with a piece of butter.

Cuisine: European Type of dish: hot dish Preparation method: boiling Servings: 2-3 40 min

Ingredients:

milk (cow's, whole) – 300 ml
water – 300 ml
rice (round) – 100 g
salt (sea, small) – 0.5 tsp.
sugar (snow white) – 2 tbsp.
butter (butter, fat content 83.2%) – 10 g

How to cook

Note to the hostess

The technological map of this dish includes only cereals, milk, salt, sugar and butter, but milk soup with rice is a recipe that only welcomes experimentation. For example, for taste you can add flavorings such as vanilla, cocoa or even coffee extract.
Rice can be replaced with other cereals - millet, buckwheat, etc. You can even mix some cereals; this technique is often used in Kabardian cuisine. It turns out interesting and original.
Do you understand how to prepare milk rice soup, for example, with pumpkin or apple? The most common method is to grate the pulp of a vegetable or fruit and add boiling water first.