A massive cast iron frying pan with a lid is ideal for preparing crumbly rice porridge with meat. Parboiled long grain rice cooks quickly and looks great when cooked. It must be thoroughly washed in several waters.

The pork is not cut very finely, across the grain, and placed on a hot frying pan: the top layer of meat will be covered with a crust, which will retain the precious juice inside. The vegetables introduced next are fried until the onion turns golden.

Before covering the porridge with a lid and leaving it alone, the water in which it is cooked should be generously salted.

Ingredients

  • pork 300 g
  • rice 200 g
  • onion 1 pc.
  • carrots 1 pc.
  • garlic 2 cloves
  • vegetable oil 50 g
  • ground black pepper

Preparation

1. Rinse the cereal thoroughly until the water becomes completely clear. Pour cold water over the washed rice and leave for 10-15 minutes.

2. Rinse the pork and dry it with a paper towel. Cut into small pieces.

3. Pour a little vegetable oil into the frying pan. Reheat. Add the pieces of meat and fry for 8-10 minutes over high heat until golden brown. Stir until the meat pieces brown on all sides. By frying over high heat, the pork will be juicy on the inside.

4. Peel the onion and carrots. Cut the onion into small pieces, grate the carrots on a coarse grater. Add vegetables to meat. Stir and fry in the same mode for 3-5 minutes.

5. Drain the rice. Pour it into the pan and distribute evenly. No need to stir. Sprinkle with salt and pepper to taste. Put the kettle on and boil in advance. Pour two glasses of boiling water. Heat for a few minutes over high heat. Reduce the flame to its lowest setting. Cover with a lid and cook for 15-20 minutes.

With meat, this is an excellent option for a hearty dinner or lunch. You can use any meat, from tender chicken to flavorful lamb. The preparation of such a dish can be done in different ways. So, some people cook a little in a saucepan to enjoy for lunch, while others use an autoclave to make preparations for the future.

Ingredients for canning

Is it possible to cook rice porridge with meat in an autoclave? The recipes say that, of course, yes! It turns out to be of good quality, aromatic, and stored for a long time. For this dish you need to take:

  • kilogram of round rice;
  • chicken meat - any part, quantity depends on taste preferences;
  • two onions;
  • a couple of small carrots;
  • salt and pepper to taste.

You can also add your favorite spices. They start by preparing chicken broth. It is prepared at the rate of 250 ml per half-liter jar.

Preparing canned food

The rice is washed in several waters to make it clean. Pour into a saucepan. The onion is peeled and cut into half rings. Grate the carrots on a coarse grater. Fry onions and carrots in a frying pan until crusty, add to rice. Mix the ingredients. Add finely chopped chicken meat.

Place a little pepper at the bottom of each jar. You can also add bay leaf. Fill half the jar with rice and vegetables, pour broth on top. There should be about two centimeters of free space left. The jars are rolled up and sent to the autoclave. Pour water into the apparatus. Close the lid hermetically. Bring the temperature to 114 degrees and hold for about forty minutes. Then let the jars cool and remove them.

Porridge with pork

A delicious recipe for rice porridge with meat allows you to prepare this dish from simple ingredients. For it you need to take:

  • a glass of long grain rice;
  • 500 grams of pork;
  • one small carrot;
  • onion head;
  • two tomatoes;
  • a teaspoon of salt;
  • two glasses of water;
  • a little ground pepper;
  • hops-suneli to taste.

It is also worth taking odorless vegetable oil; meat is fried in it.

Rice porridge with meat: recipe with photo

First, wash the rice thoroughly, preferably several times. Then fill it with cold water. It is advisable to take drinking, filtered water. Then the rice will not absorb foreign odors. The meat is washed and then pressed with a dry cloth. Cut into small cubes. Peel the onion and cut into medium-sized cubes. Carrots are also peeled and cut into half rings.

To prepare rice porridge with meat, take a pan with thick walls and a bottom. Pour a little vegetable oil and heat it. Add pieces of meat and fry over high heat, stirring. This takes about ten minutes. If liquid is released, it should be placed in a separate bowl so that the meat is fried and not boiled.

Add onions and carrots to the meat and fry, stirring, for another five minutes. You can reduce the heat so that the already fried meat does not become tough. The tomatoes are washed and cut into small cubes. Add to the rest of the ingredients, add salt and other spices. Simmer for about five minutes, stirring all the ingredients.

The rice is washed again, drained in a colander, and placed on top of the meat and vegetables. Add two glasses of boiling water. Don't mix! When the liquid boils, turn down the heat. Cook for another twenty minutes. Add water if necessary. When the rice becomes soft, turn off the stove and mix all the ingredients. Leave covered for another twenty minutes to let everything settle.

Porridge for children over one year old

This recipe for rice porridge with meat can also be prepared for children. For it you need to take:

  • three tablespoons of rice;
  • one hundred grams of meat;
  • a small piece of butter;
  • a pinch of salt.

The meat is thoroughly washed, cut into small pieces and boiled in slightly salted water. Cook for about an hour. The rice is washed several times until the water is clear. Boil it for about twenty minutes in water over low heat. Boiled meat is minced through a meat grinder to make it easier for children to eat. Mix rice and meat, cook together for about three minutes, season the porridge with butter and serve.

Rice porridge with cabbage and meat

This version of porridge is reminiscent of lazy cabbage rolls. It’s definitely worth preparing it for variety. Take the following products:

  • 500 grams of pork;
  • 300 grams of cabbage;
  • onion head;
  • one carrot;
  • one and a half glasses of rice;
  • five cloves of garlic;
  • half a spoonful of turmeric;
  • three and a half glasses of water;
  • a teaspoon of paprika;
  • ground black pepper to taste;
  • a pinch of red pepper;
  • a little ground coriander;
  • Bay leaf;
  • four tablespoons of vegetable oil;
  • a little salt.

The porridge according to this recipe turns out to be truly aromatic and rich.

Rice porridge with meat: step-by-step recipe

Preparing this dish is very simple:

  • Onions and carrots are peeled and chopped finely.
  • The rice is washed thoroughly.
  • The garlic is peeled and coarsely chopped.
  • The meat is washed and cut into portions.
  • Fry vegetables in vegetable oil for five minutes, then add meat.
  • Stir everything thoroughly and wait until it turns golden brown.
  • Add rice and fill everything with water.
  • Add garlic.
  • Season with all the spices and cook after boiling until the rice is soft.

When serving, remove the garlic and bay leaf.

Cooking porridge in a slow cooker

This version of rice porridge with meat is prepared in a slow cooker. It is prepared with chicken breast, but if you wish, you can use any meat, then it will take more time to cook. For porridge you need to take:

  • 600 grams of breast;
  • one-third cup of any hot sauce;
  • one and a half cups of rice from a multicooker;
  • two glasses of water;
  • a piece of fresh ginger;
  • two stalks of green onions;
  • a bunch of chopped parsley.

The meat is thoroughly washed and cut into pieces. Place in a bowl, add sauce, mix, and then put in the refrigerator for thirty minutes.

The rice is thoroughly washed and dried in a colander. Ginger is grated on a fine grater. Pour water into the multicooker bowl, add rice, salt and ginger. Place chicken and sprinkle with green onions. Close the multicooker with a lid. Set for one hour in the “Rice” or “Porridge” mode. Allow the finished dish to brew for about fifteen minutes.

Delicious porridge with rice and meat is very easy to prepare. You can use both a saucepan and a slow cooker. The latter is good because the cereal will not burn in it. It is also worth understanding that rice is a rather dirty grain, so you need to wash it thoroughly. You can also make delicious canned food in jars from rice with meat, which is very convenient to take outdoors.

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 pot or 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.

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!