Interested in this recipe, especially the word in "pot"
Since we don't have small children at home, we rarely cook porridge. I tried to cook one portion for myself, almost 4 times less than here in the recipe. Instead of a "pot" I decided to use not a pressure cooker bowl, but a broth dish, otherwise such a small amount would simply be smeared on the bottom of the bowl. Here's a glass mug:
I did not wash the round grain rice, since it was relatively clean, and when cooking under pressure at a temperature of 115 * C, I think that microbes, if any on the cereal, will not survive.
Rice 50 ml (or 45 grams).
There was no baked milk, I took the usual pasteurized 2.5% - 250 ml. Not diluted with water.
A bit of salt, a bit of sugar, a bit of butter.
I put a gauze napkin folded in several layers on the bottom of the bowl, I was afraid that the glass mug would bounce and move along the smooth bottom of the bowl when the water boiled. I put the bouillon bowl and poured water into the bowl, about 700 ~ 800 ml, up to the lower edge of the handle of the bouillon bowl.
The pressure is 0.7 b, I set the time not 15, but 20 minutes, added 5 minutes to warm up the contents, because the broth maker has rather thick walls, it will heat up not from the bottom of the bowl, but from the surrounding steam and water. Pressurize for about 10 minutes, cook for 20 minutes. Then it stood on Heating, by default, 4 hours. I did not open it right away, after half an hour I missed it.
Indeed, the porridge turned out to be dried on top, but after mixing - that's it! Even the color of the porridge is slightly creamy.
Here's what happened:
In general, if I do it from evening to morning, I will put a delayed start, taking into account 4.5 hours for the entire cooking, so that the porridge is hot in the morning. Next time I'll take baked milk, as written in the recipe, it will be even tastier!
