Rice porridge with vegetables on the side

Step-by-step cooking

1. Step 1:

   

   Prepare the ingredients. Rinse rice grits in seven warm waters. note: You can use any rice you like more). I usually cook from steamed rice - it does not stick together and does not crumble when cooking (long-grain is considered the best for side dishes), but porridge from round or medium-sized rice is also very tasty - these varieties are best used when cooking on water. And Krasnodar rice is ideal for cooking porridge with milk.

2. Step 2:

   

   Part of the carrots (I had two thin carrots), peel and cut into cubes / cubes - as you prefer - put in a bowl and pour boiling water for 10 minutes (because the carrots do not have time to cook)). Or, alternatively, you can fry it together with frying.

3. Step 3:

   

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

5. Step 4:

   

   Saute 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, pour the rice with water or broth and put it 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 does not particularly like dry crumbly porridge.

6. 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 fire on the smallest burner. Cook for 25-30 minutes without stirring and without looking into the pan. Then turn off the heat and let the garnish rest for 10 minutes. And now you can open, mix and eat (only if you cook not crumbly rice!)

7. Step 6:

   

   If you cook crumbly rice: After 20 minutes, turn off the heat, do not open the lid. Rice inside the dishes will need about 15 more minutes, during which it will absorb all the water and be saturated with moisture. Open the lid after 15 minutes. With a fork with long teeth, lightly "comb" the surface of the rice - this will help to release hot steam from the depths and separate those grains that stuck together during steaming.