Porridge with raisins - your breakfast! The best recipes for porridge with raisins: rice, millet, oatmeal, buckwheat, corn

Porridge with raisins - your breakfast! The best recipes for porridge with raisins: rice, millet, oatmeal, buckwheat, corn

Porridge is the most healthy breakfast.

It can be made from buckwheat, millet, oatmeal or rice, and porridge with raisins is also delicious.

Kashi helps our digestion and saturate the body with the "right" carbohydrates and vitamins.

It is especially important that cereals were in the diet of children.

Today we will learn how to cook delicious and nutritious porridge with raisins.

Porridge with raisins - the basic principles of cooking

Porridge with raisins can be made from any cereal. Buckwheat, oatmeal, millet and rice are especially popular.

The grits are pre-washed well several times, and then proceed to cooking porridge. It is boiled in milk or water.

The raisins are soaked for half an hour in warm water, then thrown back into a colander and added to the almost ready porridge.

Sugar or honey and butter are added to the porridge. Cooking time depends on the cereal from which porridge is prepared.

The slow cooker became a great helper in the kitchen. The porridge cooked in it is especially tasty, because it is cooked according to the principle of a Russian stove. Multivarki porridge will never burn, never run away and always has excellent taste.

In addition to raisins, you can add other dried fruits, nuts, or pieces of fruit to the porridge. Such porridge will be even tastier and healthier.

Recipe 1. Milk rice porridge with raisins


one and a half cup of rice;

a pinch of salt;

two glasses of milk;


two glasses of drinking water;

50 g of butter, raisins and granulated sugar;

30 g of honey;

juice of one orange.

Method of preparation

1. Rice groats thoroughly wash and discard in a colander. Leave until all the water is drained. Wash the raisins and fill with warm water. Insist ten minutes.

2. Boil the water in a saucepan, lightly salt it and pour the rice cereal. Cook on low heat until the moisture evaporates almost completely.

3. Then pour warm milk into boiled rice. Add granulated sugar and butter. Cover the pot with a lid, twist the fire to a minimum and boil the porridge for another ten minutes.

4. In a small saucepan, melt the honey, mix it with freshly squeezed orange juice and add the raisins, pre-siv water from it. Season with cinnamon, stir and heat at low temperature for two minutes. 5. Pour the sweet sauce into the porridge, mix well, cover with the lid and send the pan with porridge into the oven preheated to 180C and cook there for another ten minutes.

Recipe 2. Rice porridge with raisins in a multicooker milk



granulated sugar;

four multi-cups of milk;

20 g butter;


Method of preparation

1. Rinse the rice meal under running water. Flip it over a sieve to glass all the liquid. Put the rice on the bottom of the crock-pot.

2. Pour the cereal with milk and put a piece of butter. Pour sugar, the amount of which count from your preferences.

3. Place the steaming bowl on top. Wash rice and put it in the bowl.

4. Turn on the unit in the mode of “Quenching” or “Milk porridge”. Cook for 35 minutes. If this time is not enough, hold the porridge in the same mode yet.

5. Steamed raisins put in porridge and mix. Serve hot.

Recipe 3. Rice porridge with raisins and apples


round polished rice - 200 g;

100 g raisins;

200 ml of filtered water;

750 ml of milk;

on a pinch of vanilla sugar and cinnamon;

two apples;

butter - 60 g;

100 g of sugar;

two pinches of fine salt.

Method of preparation

1. Go through the rice cereal, wash it several times. Pour warm water over rice and leave for seven minutes. Then rinse again until clear.

2. Pour the cereal into a saucepan, pour filtered water and put on fire. Boil the rice until the liquid evaporates, about seven minutes.

3. At this stage, pour in a thin stream of milk. Stir and add sugar and salt. Then reduce the heat and cook for half an hour, stirring constantly, so that the porridge does not burn.

4. Wash apples, wipe with a towel, cut the core and cut it into thin cubes. Peel or not, decide for yourself. Wash the raisins and fill with warm water. Steam it for half an hour, then drain.

5. Add apples and raisins to porridge five minutes until cooked. Combine porridge with butter and vanilla sugar. Cover and bring to full readiness. Then turn off the heat and leave the porridge to insist for another hour. Arrange on plates and sprinkle with ground cinnamon.

Recipe 4. Millet porridge with raisins and cottage cheese


50 g of raisins, sugar and butter;

pinch of fine salt;

a glass of millet;

two glasses of milk;

200 g of cottage cheese.

Method of preparation

1. Wash the raisins and soak them in warm water for 30 minutes. Then we merge water and we dry dried fruits on a napkin. Put the cottage cheese on a plate and knead with a fork.

2. Millet is washed until the water is clear. Put the cereal in a saucepan and pour filtered water. We put on the fire and bring to a boil, reduce the fire to a minimum and cook porridge for a quarter of an hour. Drain the water.

3. Simultaneously boil the milk and pour it into porridge. Shake it with sugar, butter and salt.

4. Remove the finished porridge from the heat, add cottage cheese and raisins to it and mix thoroughly.

Recipe 5. Millet porridge with raisins in a slow cooker


multiglass of millet;

a pinch of salt;

two filtered multi-cups of water;

20 grams of granulated sugar;

25 g butter;

two milk multi-cups;

raisins - a handful.

Method of preparation

1. Measure out the required amount of cereal, pour it into a bowl and wash it in several waters. Then pour millet with boiling water, mix and drain the water. We repeat the procedure twice and throw the croup on the sieve. My raisins, fill it with warm water and leave to stew for half an hour. Then we merge water, and we dry a raisin on a napkin.

2. Steamed and washed millet is transferred to the multicooker tank, we pour in two multi-glasses of water and turn on the multicooker in the “Porridge” mode. Cook until all the moisture has evaporated.

3. After the sound signal, open the multicooker lid, add butter, sugar, raisins, salt and milk to the porridge. Cook another five minutes in the same mode. Put the ready porridge on the plates, you can decorate it with berries or add jam or honey to it. If the porridge is too thick, it can be diluted with cream or milk.

Recipe 6. Oatmeal with raisins and nuts


a glass with a pile of oatmeal;


20 g pitted raisins;


5 g ground cinnamon;

7 walnuts.

Method of preparation

1. Pour a glass of oatmeal in a saucepan and pour boiling water. Water should completely cover the oatmeal. If you want to get a liquid porridge, add more water. 2. Slap the pan tightly with a lid and infuse oatmeal for ten minutes.

3. Wash the raisins and nuts and dry them on a towel. Nuts break into small pieces.

4. Add nuts to the oatmeal, raisins and cinnamon and honey. Mix well and lay out on plates.

Recipe 7. Oatmeal with raisins and banana


a glass of rolled oats;

two bananas;

half a cup of raisins;

30 g butter;

three glasses of filtered water;

a pinch of salt;

50 grams of granulated sugar.

Method of preparation

1. Hercules pour in a small saucepan, pour it with three glasses of boiling water. Put on the fire and cook, stirring constantly, without covering with a lid.

2. Cook without a lid, stirring occasionally, for a quarter of an hour. Make sure that the porridge is not burnt.

3. Rinse the raisins under running water and pour boiling water over it. Insist five minutes and rinse again.

4. Five minutes before the end of cooking, add the raisins to the porridge, mix and continue cooking until ready. Turn off the fire. Add butter, sugar and salt to porridge. Stir and insist porridge for ten minutes, covered with a lid.

5. Peel bananas and cut into circles. Porridge spread out in plates. Put bananas on top and serve hot.

Recipe 8. Buckwheat porridge with raisins


two glasses of buckwheat;

a glass of fine raisins without pits;

two eggs;

two and a half cups of milk;

5 g ground cinnamon;

100 g butter;

100 g of sugar.

Method of preparation

1. Rinse the buckwheat several times and lightly dry. Spread buckwheat with raw eggs until smooth, dry and sift through a colander so that all the grains are separated from each other.

2. Pour milk or water into ceramic pots, bring to a boil, add half of soft butter, salt a little and continuously stirring, add buckwheat.

3. Cook the porridge on high heat for five minutes, then twist the heat to minimum, cover the pots with lids and cook for another ten minutes.

4. Wash the raisins and fill with boiling water. Steam it and drain. Stir the porridge, add sugar and raisins to it. Sprinkle porridge with butter and cinnamon. Leave it in the oven for another half an hour. During this time, stir the porridge a couple of times.

Recipe 9. Corn porridge with raisins


80 g of corn grits;


650 ml of filtered water;


a handful of raisins;


Method of preparation

1. Pour the corn grits in a deep plate and fill it with warm water. Leave alone for a quarter of an hour. This is done to ensure that the porridge does not turn out too thick and cooked faster.

2. Put the saucepan on the fire with water, add some salt to it and bring it to a boil over the fire.

3. We wash the raisins, fill it with boiling water and insist a quarter of an hour. Then drain the water and lightly dry the raisins.

4. Drop the cereal into a fine sieve and let it drain. Then we shift to boiling water. We turn down the heat and cook, stirring occasionally for 20 minutes.

5. Remove the pan from the heat, add the raisins and honey. Stir and lay out on plates.

Porridge with raisins - tricks and tips

  • To keep porridge from burning, boil it in an enamel pot.
  • Salt not porridge, but water or milk before cooking.
  • To prevent a crust from forming on the surface, sprinkle the ready-made porridge with granulated sugar.
  • Do not cook some porridge, then wrap the pan with a towel and leave it for half an hour to grits “reached”.
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