Enriching the Quality and Flavor of Rice Porridge with Plant Modifications

The limited sensory appeal of traditional rice porridge encourages the development of enriched formulations with improved consumer properties. This study evaluated the effects of Asparagus officinalis, Laminaria spp., and Stevia rebaudiana powders on the culinary and sensory characteristics of porridges prepared from rice varieties differing in grain processing and pericarp pigmentation. Sensory quality was assessed using a 9-point hedonic scale, together with measurements of cooking yield and water absorption capacity. Rice variety strongly influenced the response to enrichment, and formulation significantly affected all sensory attributes (p < 0.05). The white glutinous cultivar Dieta showed the greatest technological stability, a neutral baseline sensory profile, and the highest adaptability to plant additives. In contrast, the pigmented Redut and Yuzhnaya Noch cultivars were more sensitive, frequently developing bitterness, intense aroma, and unstable texture. The most acceptable Dieta-based formulations contained 0.5–1.0% asparagus powder, 0.25–0.75% kelp powder, and 0.20% stevia powder. At these levels, the porridge retained the characteristic structure of glutinous rice while acquiring mild sweetness and a weak plant aroma. Cooking yield and water absorption remained within the typical range for glutinous rice, indicating preservation of the starch matrix. Higher additive concentrations caused excessive dryness or mucilaginous texture, undissolved particles, bitterness, and strong off-aromas. Thus, functional enrichment is most suitable for the Dieta cultivar under strictly controlled additive dosages and may support the development of dietary and health-oriented rice products.