Milk porridge is boiled from all types of cereals, with the exception of buckwheat (unground).

To prepare milk porridge, take fresh whole or skimmed milk (in the latter case, you need to add butter to the porridge). You can also use powdered or condensed milk.

Milk porridge is cooked viscous, not cool.

You can add butter and sugar to the finished milk porridge to taste.

RICE PORRIGE

Rinse the rice, put it in boiling water and cook for 5-8 minutes, then put it in a colander or sieve. As soon as the water drains, transfer the rice to a saucepan with hot milk and, stirring, cook it over low heat for 15 minutes, then add sugar and salt, stir, close the lid and put in a water bath for 10-15 minutes.

When serving, you can put butter in the porridge.

For 1 glass of rice - 4 glasses of milk, 1 tbsp. a spoonful of sugar, 1/4 teaspoon of salt.

LENTILS

Lentils can be used to make soup, porridge, side dish. Dark green lentils are considered the best in flavor and soften faster than others when cooked. It is generally recommended to soak lentils in cold water before cooking.

SEMOLINA

Pour cereals into boiling milk in a thin stream and, stirring continuously, cook over low heat for 10-15 minutes until thickened. Then add sugar, salt and stir.

For 1 glass of semolina - 5 glasses of milk, 1 tbsp. a spoonful of sugar and 1/2 teaspoon of salt.

BEANS

Delicious soups are made from beans in meat and mushroom broths, they are used both as an independent dish and as a side dish.

Depending on the type of grain, beans are white, colored and mixed. White beans are most suitable for pouring into soups, since colored beans give the broths a too dark shade.

Colored beans are good for preparing side dishes and independent dishes.

Beans-mixture is most advisable to use for the manufacture of a kind of bean porridge or soup-puree, since the grains that make up it usually require different cooking durations.

In Georgian cuisine, a very tasty bean dish, the so-called lobio, is widely known.

Crushed oatmeal porridge

Pour the crushed oatmeal into boiling milk, add salt and cook over low heat, stirring, for 20-30 minutes until thickened. Add oil to the porridge.

For 2 cups of cereals - 4 cups of milk, 1 teaspoon of salt, 2-3 tbsp. tablespoons of oil.

OAT FLAKE Porridge ("HERCULES")

Pour cereals into hot milk and cook for 10-15 minutes until thickened, salt and stir.

Add 2 tbsp to the finished porridge. tablespoons of oil.

For 2 cups of cereals - 5 cups of milk, 1/2 teaspoon of salt.

BARLEY PORRIDGE

Pour cereals into boiling milk in a thin stream and, stirring, cook for 10-15 minutes over low heat until thickened, then add salt and stir.

You can put 1-2 tbsp in porridge. tablespoons of oil.

For 1 glass of cereal - 5 glasses of milk and 1/2 teaspoon of salt.

Pearl porridge

Pour the washed pearl barley into boiling water and cook in it for 10-15 minutes. After that, fold the cereal into a sieve or colander and, when the water drains, transfer to a saucepan with hot milk and, stirring occasionally, cook over low heat for 15-20 minutes until thickened.

Add salt, sugar, stir, close the dishes with a lid and leave for 20-25 minutes to soak in a not very hot oven.

For 1 glass of pearl barley - 4 glasses of milk, 1/2 tbsp. tablespoons of granulated sugar, 1/4 teaspoon of salt, 2 tbsp. tablespoons of butter.

PASTA

Delicious and nutritious meals can be prepared quickly from pasta and pasta.

Pasta is produced in well-equipped pasta factories, where sophisticated automatic machines of the Soviet design operate. These machines automatically dispense flour and the required amount of water, they continuously knead the dough, shape and cut raw pasta, which is then dried and packaged.

The entire pasta production process takes place under conditions that ensure the impeccable quality and purity of the product.

There are the following types and types of pasta: tubular products (among them - the actual pasta and horns of different types: straws, ordinary, corrugated, special, amateur, etc.), vermicelli (thin, cobweb, bows, etc.), noodles (narrow , wide, corrugated, as well as bows, etc.), curly products (ears, shells of all kinds), soup fillings (stars, rings, squares, crumbs, gears, etc.).

Some of the pasta is packaged in 250 and 500 g in cardboard boxes and plastic bags, which is undoubtedly convenient for consumers.

Pasta is made from special varieties of wheat flour with a maximum protein content. These products are well absorbed.

Noodles, noodles and curly products (shells, stars, ears, etc.) can be used for instant meals. The duration of cooking these products depends on their size and thickness and ranges from 12 minutes (for cooking noodles and thin varieties of noodles) to 30-40 minutes (for cooking pasta).

It is also a big advantage that pasta can be boiled in advance or the day before, and under proper storage conditions in a cool place, they do not lose their nutritional or taste qualities.

In order to prevent pasta, noodles, noodles from sticking together during storage, after cooking they are thrown into a colander, and then butter or other fat is added, mixed and placed in a cool place until use.

For the preparation of independent dishes, which are especially suitable for a first breakfast, since they are good for filling, it is best to use the highest varieties of pasta - amateur and special. The same varieties are also used for making sweet dishes - casseroles with fruits, sweet curd mass, etc. Any type of pasta can be used in all other dishes and side dishes.

Pasta and pasta are suitable for both baby and diet food. It is necessary to limit the use of these products, like all other flour products, in the diet of obese and overweight people.

As a side dish, pasta is used mainly for beef, lamb, pork and poultry dishes. They can also be used for pouring into soup cooked in meat or mushroom broth, in milk. As a rule, pasta is not used either for garnish with fish dishes, or for soups with fish broth.

MILLET PORRIDGE

Pour well-washed millet into boiling milk and, stirring often, cook over low heat for 30 minutes. After that, add sugar, salt, stir and put the porridge for 15-20 minutes.

For 1 glass of millet - 4 glasses of milk, 1 tbsp. a spoonful of sugar, 1/4 teaspoon of salt.

Millet milk porridge with pumpkin

Put the peeled and finely chopped pumpkin in hot milk and cook for 10-15 minutes, then add washed millet, add salt, sugar and, stirring, continue to cook for another 15-20 minutes until thickened. Put the boiled porridge for uprising for 25-30 minutes in a water bath or in an oven.

For 1 glass of millet - 3 glasses of milk, 500 g of pumpkin, 1 teaspoon of sugar, 1/2 teaspoon of salt.

Milk is a rather capricious product when heated. Probably, there is no mistress in the world who would not shed tears at least once in her life over the milk that escaped during boiling. Since childhood, everyone remembers milk froths that cover boiled milk when it cools. And those who have tried to bake a casserole or charlotte in the oven know how a finicky product burns easily, poisoning the whole dish with the corresponding aroma. Therefore, to cook porridge in milk - you need a certain skill and knowledge of some little secrets.

For example: if the porridge according to the recipe is not immediately cooked in milk, but brought to half-cooked in water, then rinsed, and only then cook (or even better - bring to readiness in the oven) with sugar, vanilla, raisins and spices, as well as a large amount butter - it will be very tasty.

But it is possible for cereals with large enough grains - rice, wheat (whole), pearl barley, millet.

How to cook porridge in milk - useful tips

1. If your cereal is small - semolina, chopped - corn, barley or wheat - such porridge should be immediately cooked in milk. Beforehand, any cereal, except semolina, must be rinsed, and more than once - this will reduce the amount of gluten in the finished product and give the porridge greater crumbness.
2. However, recipes for cereals with milk are often prepared in the form of a "smear", boiling cereals until the structure of the grain is destroyed. It is difficult to think of anything more beneficial for the digestive tract! To make the porridge in milk thicker, it is enough to put it in the oven and bake to the desired state.
3. Vanillin, cinnamon, cloves, cardamom, and other spices that give a sweet taste no less pleasant, exciting aromas help to make the recipe for porridge with milk even tastier. Perfectly combined with milk porridges of a thick consistency, lemon or orange zest, grated on a fine grater, pieces of prunes or dried apricots, raisins or candied fruits, as well as a sprinkle of grated cheese.

Porridge with milk - a traditional recipe

• 4 tbsp. milk,
• 1 tbsp. cereals,
• 1/4 tsp salt.

1. Cooking time for porridge with milk from 10 minutes. up to 30 min. You need to remove the porridge from the heat after it thickens.
2. Be sure to boil the milk before adding the cereal. If the cereal is poured before the milk boils, it may "curl".
3. The groats in milk boil down quickly, becoming tender and soft. For the preparation of milk porridge, you can use whole milk, fresh or skimmed, as well as dry or condensed.
4. If you do not have enough milk available, and you need to cook a lot of porridge, you can dilute the milk by half with water. Then add a piece of butter to the finished porridge. Milk porridge is cooked viscous, not steep.

Rice porridge with milk - recipe

To prepare this porridge recipe you will need:

• milk 4 glasses,
• rice 250 g,
• sugar 1 tbsp. spoon,
• ¼ teaspoon salt.

Rinse rice for porridge with milk, add to boiling water (water) and cook for 5-7 minutes, then put on a sieve or drushlak. When the water drains, transfer the rice to a saucepan with hot milk and cook it over low heat for 15 minutes, stirring constantly. At the end, add salt and sugar, stir, cover and swell for 10-15 minutes in a steam bath. Before serving porridge with milk on the table, put butter in the porridge (to taste)

Buckwheat porridge with milk - recipe

To prepare this porridge recipe you will need:

• buckwheat groats 2 cups,
• milk 4.5 cups,
• cream ½ cup,
• 1/2 teaspoon salt.

Before boiling porridge with milk, sort out the cereal, sift it from impurities and flour dust (but do not rinse it). Then pour milk and boil until the milk is completely boiled away. At the end, pour in hot cream, season with salt and set for 10-15 minutes. in the oven for control.

Hercules porridge with milk - recipe

• milk 4 glasses,
• hercules 200 g,
• salt,
• sugar to taste.

Pour cereal into hot milk and boil for 15–20 minutes until thickened, add salt, sugar, stir. Put 2 tbsp in the finished porridge. spoons of butter

Millet porridge with milk - recipe

To prepare this porridge recipe you will need:

• milk 4 glasses,
• millet 250 g,
• sugar 1 tbsp. spoon,
• 1/2 teaspoon salt.

Millet before boiling porridge with milk, rinse well. Pour the groats into boiling milk and, with frequent stirring, cook over low heat for 30 minutes. At the end, add salt, sugar, stir and leave the porridge to steep for 15–20 minutes.

Posted on September 3, 2017

In order to cook delicious porridge in milk, you need to know the proportions and observe them. Milk porridge is very often prepared for small children, since milk contains a lot of necessary substances for a growing body, and in cereals from which porridge is cooked there is also a huge piggy bank of vitamins and minerals. That is why they are combined together.

In our country, milk porridge, and porridge, in principle, is considered a national dish. Remember even the saying is. "Cabbage soup and porridge are our food." So porridge needs to be eaten not only by children, but also by adults. Porridge is a great breakfast solution.

For some reason, rice porridge is the most popular of the huge selection of cereals. There are many recipes for making rice porridge. Earlier on our blog there was already an article on how to cook rice porridge. And you can follow the link and read.

Ingredients:

• 1 cup pure rice
• 1.5 cups of milk.
• Salt and sugar to taste.
• 30 grams of butter.

Cooking process.

1. Rinse the rice several times. Fold in a saucepan and pour water 2-3 cm above the rice.

2.Po salt and put the pan on the fire.

3.Bring to a boil stirring occasionally.

4. As soon as the water in a saucepan with rice boils, we mark it for 12-15 minutes.

5. Rice until cooked is cooked for 12-15 minutes. Depending on the brand of rice.

6.Once the time has elapsed, try the rice for readiness. As soon as the rice becomes soft, pour in the milk, add a little sugar, stir and bring to a boil.

7.We literally cook for 2-3 minutes and turn off the heating under the pan.

8. Leave the rice porridge for 3-5 minutes under the lid for the rice to come through.

9. Rice porridge in milk is ready. You can put the butter directly into the saucepan and stir to distribute the butter throughout the porridge. Or you can divide it into small pieces and put it on the table so that everyone would put as much small as they like in their plate.

This is the easiest way to cook rice porridge with milk. you can read more about rice porridge. Porridge is ready Bon appetit.

Wheat porridge with milk

Now let's touch on such a cereal as millet, not to be confused with wheat. There are also many recipes for how to cook wheat porridge in milk. Can be cooked with the addition of pieces of fruit and vegetables. For example, cook porridge with the addition of apples, raspberries, strawberries, pumpkin.

But we will analyze the basic cooking recipe. So to speak, a classic recipe for porridge with milk.

Ingredients:

• 1 glass of millet.
• 2 glasses of milk.
• 2 glasses of water.
• 50 grams of butter.
• Salt and sugar to taste.

Cooking process:

1. The very first step is to rinse the cereal well. Whatever the manufacturer writes on the packages, it is still necessary to rinse the cereals.

2.After the cereals have been washed 3-4 times. We put it in a saucepan, fill it with water and send it to the stove to cook until tender. Do not forget to add some salt.

3. Some housewives advise, before starting to cook millet, pour boiling water over it in order to remove a slight bitterness. I don't, but the choice is yours.

4. And so we cook the millet until tender. The cooking time for millet is much longer than for rice and is about 20 minutes. So it will take a little longer.

5. And so it took 20 minutes to try the millet for readiness, and if the grains become soft and you can chew them without any problems, the millet is considered ready.

6. Drain the rest of the water, rinse the millet and fill it with milk. Mix, add salt and sugar and put back on the stove. While stirring, bring to a boil, reduce the heat and simmer the porridge under the lid for about 5-7 minutes.

7. After a while, turn off the heating under the pan, remove the lid and add butter. Mix well, leave the porridge for 3-4 minutes so that it reaches a little condition.

8. Millet porridge is ready, you can lay out on plates and invite everyone for breakfast.

Bon Appetit.

Semolina milk porridge

Semolina itself is not rich in vitamins. But in its composition there is a useful tissue that is very easily absorbed by the body. Semolina also helps to strengthen bones and teeth very well. Since it contains calcium. In general, the benefits are obvious. And I see no barriers not to cook semolina for breakfast. Moreover, in my opinion, this is the simplest porridge in the world, which takes record time to cook.

There is only one but. The semolina burns very quickly to the walls of the dishes. So for its preparation, you need to take dishes with a non-stick coating or at least with thick walls. Otherwise, be prepared to wash the pot after the semolina.

Ingredients:

• 1 glass of milk.
• 3 tablespoons of semolina.
• 30-40 grams of butter.
• Salt and sugar to taste.

Cooking process:

The recipe is very simple and the porridge is obtained without lumps.

1. Before making semolina porridge, my grandmother always moistened a saucepan with cold water and only then poured milk into it. She said that this way milk and cereals would not burn to the walls.

2. And so rinse the pan with water. Pour milk into it and put it on the stove.

3. A glass of milk will boil very quickly, so you shouldn't go far.

4. While the milk is boiling, you can add salt and sugar, stir and wait until the milk starts to boil. It will start, and not already boil.

5.At this moment, we begin to gradually fill up the cereal. So that the semolina does not come into lumps. Pour the groats in a thin stream and stir the milk continuously. It is very convenient to do this with a whisk.

6. And so the cereal in milk is left a little literally 2-3 minutes to boil the porridge and it is completely ready.

7. When boiling, semolina quickly swells and it may turn out that there will be a lot of cereals and the porridge will become thick almost immediately. It's not scary. Turn off the heating, cover with a lid and leave the semolina for 3-4 minutes, the porridge will come to readiness itself.

8. Before serving in the still hot porridge, throw a piece of butter, mix it and you can serve the porridge on the table.

9. Also, before serving, you can always add raisins or finely chopped prunes to milk porridge.

Semolina porridge ready Bon appetit.

Oatmeal with milk

Properly cooked oatmeal can be your favorite breakfast dish. In addition, this milk porridge is able to cleanse the body of toxins very well. Saturate it with fiber, proteins and carbohydrates. And what else do you need for a perfect breakfast.

Ingredients:

• Half a glass of oatmeal.
• A glass of milk. Desirable natural.
• 30-50 grams of butter.
• 2 tablespoons of granulated sugar.
• A handful of raisins.
• A pinch of salt.

Cooking process:

For oatmeal, it is best to use a thick-walled pans or a double-bottomed saucepan.

1.Pour the raisins with cold water and let it stand for 15-20 minutes, drain the water.

2.Pour milk into a saucepan and place it on the stove.

3. Bring the milk to a boil, add oatmeal, salt and sugar.

4. Cook for 5-7 minutes, stirring occasionally.

5. For 2-3 minutes until ready, throw in the raisins and mix.

6. When the porridge is ready, put the butter in the pan and cover with a lid. We give the porridge 3 minutes to rest and can be served.

7. Oatmeal in milk with raisins is ready. Bon Appetit.

Buckwheat porridge with milk

Buckwheat, like all other cereals, is very useful and nutritious. Having a snack for breakfast with buckwheat, you can easily hold out until lunch. Buckwheat is often prepared as a side dish for main courses and rarely for breakfast. This is all due to the fact that many housewives do not dare to bother in the morning and cook buckwheat for a long time.

Although buckwheat can be said to be one of a kind in that it needs very little to be cooked. Basically, this cereal itself comes to readiness practically without human intervention.

Ingredients:

• 1 glass of buckwheat.
• 3 glasses of milk.
• 1.5 cups of water.
• Butter.
• Salt and sugar to taste.

Cooking process:

1.In order to prepare crumbly buckwheat porridge, we take the most ordinary dishes. There is no need for non-stick coatings and thick walls with a double bottom. We take the most ordinary saucepan with a lid.

2.And so, before cooking, inspect the cereal if there are foreign impurities in it, sort and rinse the cereal.

3.Pour the cereal into a saucepan, pour water, add a little salt and send it to the stove.

4. Bring to a boil and boil for 5-10 minutes until all the water has boiled away. When all the water has practically boiled away. Turn off the heating under the pan, cover it with a lid and leave it for 5 minutes.

5. During this time, buckwheat will reach readiness.

6. After 5 minutes, pour in milk, add sugar, mix and bring to a boil.

7. Boil for 2-3 minutes. Turn off the heat, add butter, cover and let the porridge stand for 3-4 minutes.

8. Now you can call the rest for breakfast and serve fresh buckwheat porridge with milk. Bon Appetit.

Milk porridge made from corn grits

Not long ago there was a corn boom in our country and everyone knew how good corn is. I think that your mothers and grandmothers still remember this time. Well, for those who are younger, let me remind you that there is a lot of natural sugar, vitamins and carbohydrates in corn.

Corn porridge is not often seen on tables. The reason for this is that very few people know how to properly cook corn grits. Very often it turns out to be tough and thick. But if you approach the solution of the problem correctly, then I think you can cook a tasty and satisfying porridge in the morning.

Ingredients:

• A glass of corn grits.
• Two glasses of milk.
• Three glasses of water.
• 1-2 tablespoons of sugar.
• A pinch of salt.
• Vegetable oil.
• Dried fruits to taste.

Cooking process:

1. Before cooking, rinse the cereals well.

2. Put in a saucepan, pour water, add a little salt and send to the stove.

3. Bring to a boil, reduce heat by 40%. And cook until all the water boils away. Make sure that the groats do not burn to the walls of the dishes. You constantly need to stir the corn.

4. When the water practically boils away, pour in milk, add sugar and butter, mix and cook for 3-4 minutes.

6. After 5 minutes, you have delicious and nutritious corn porridge on your table.

Bon Appetit.

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classmates

Milk porridge is one of the most beloved and popular breakfast dishes. This dish perfectly saturates the body and gives a charge of energy for the whole day, but how could it be otherwise, because cereals are a source of energy, and milk is a wonderful source of protein and vitamins. Both ingredients are very beneficial to health.

Usually, porridge with a viscous consistency is cooked in milk, so a little more liquid is needed to prepare them than for the rest. Each cereal has its own characteristics and individual cooking secrets, but there are general rules for everyone:

- Any, except semolina and oatmeal, is washed before cooking;

- Grains are poured into a boiling liquid;

- Porridge with milk is salted a little more than porridge with water;

- In the process of cooking, milk is first salted, and only then cereals are poured;

- Some cereals are first cooked in water, and then cooked in milk;

- Any porridge after cooking should evaporate a little. The porridge is evaporated exactly as long as it was cooked over the fire.

Recipes for making different cereals in milk

Millet

Before starting to cook, the millet is thoroughly washed with warm water, rubbing the cereal in the palms for better cleansing, about seven times. The last time it is recommended to pour boiling water over the cereal, this will help get rid of the excess bitterness that may be present in it. After washing, the millet is filled with a large volume of hot water and sent to the stove. The porridge is cooked to a semi-ready state, it takes about ten minutes, then the water is drained and the cereal is poured with hot milk. For one glass of dry millet, about a glass of milk is taken. The porridge with milk is put on the fire again, covered with a lid and boiled. When the cereal has completely absorbed the milk, you can turn off and enjoy a delicious dish.

Semolina

The most important thing to remember about semolina is not exactly cereal, it is the flour of their coarse durum wheat. It is very simple to prepare, it boils down quickly, but there are some subtleties in cooking: it is cooked quickly and precisely in proportions.

To prepare semolina in milk you will need:

One and a half glasses of semolina;

A liter of milk.

Preparation:

The groats are poured into boiled milk through a sieve, this avoids churning the cereals into lumps. Boil the porridge over high heat for two minutes, stirring all the time, then cover with a lid, turn off the heat and let it brew for 10-15 minutes. Porridge must definitely stand on the switched off burner, so it acquires all its taste. After insisting, it is not necessary to interfere, the porridge can be sprinkled on plates and allowed to stand, it will harden, after which it can be cut into pieces and eaten with a fork, if you are a fan of cold porridges.

Do not worry if after two minutes of cooking it has not become thick, it will stand, steam, the grains will swell, and it will become the desired consistency. At the end, you can put a little butter in the porridge, rub it with sugar, or add a little jam.

Oatmeal

To prepare porridge, oatmeal or oatmeal is taken. To begin with, they are boiled in hot water, then rubbed through a sieve to get rid of the husk and other hard parts. For cooking, take 2 parts of water and one part of flakes. Then the porridge wiped through a sieve is poured with milk, again in proportions of 2: 1, if you want a very thin porridge, you can take even more milk. Cook for about seven minutes and set aside. Insist for about five minutes, add sugar, honey or jam to taste. You can also put a little chocolate, dried fruits in the porridge, spices are well combined: cardamom, cinnamon, vanilla and nutmeg. You can decorate the porridge with citrus zest, which will also give an unusual taste and be sure to put a little oil. If you want to make the porridge very tender, add cream.

This recipe for porridge is also called "Children's oatmeal", because in fact it turns out to be very tender, and it can be given to any baby without fear that he will come across some kind of speck or scale, besides, it is very tasty.

As you know, rice is very poorly boiled in a milky environment, so first it is boiled in water. Before cooking, the rice is thoroughly washed with water several times to wash away dust and debris, then sent to boiling water and boiled for five minutes. After the time has elapsed, they are sent to a colander and the water is allowed to drain well. After that, the rice porridge is poured into boiling milk. For one glass of rice cereal, take four glasses of milk, in proportions it is worth repelling the consistency of porridge from personal preferences. Rice in milk is brought to a boil, the fire is made quieter and boiled for ten minutes under a closed lid. Then turn off the fire and let it brew for another fifteen minutes. To maintain the temperature, you can wrap the pot with a towel.

A little oil and your favorite additives are added to the finished porridge.

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Milk porridge is the best way to start your day. It is both tasty and healthy, and charges with long-term energy. After a plate of porridge for breakfast, you will not think about food until lunchtime, no snacks are required. Milk porridge isn't just about oatmeal and semolina. Other cereals are also boiled in milk, so you will have a variety of breakfasts.

Secrets of milk porridge

There are rules that are mandatory for all types of cereals:

• cereal is poured into a boiling liquid, especially semolina
• you need to salt porridge in milk a little more than porridge in water
• first, milk is salted, and then cereal is poured
• some cereals are first boiled in water, and then boiled in milk
• after cooking, any cereals should evaporate for some time. Rule: rearing occurs as long as the croup was on fire.
• even sweet porridge needs to be salted. And do it at the end of cooking.

Dairy kitchen

We pay little attention to milk, and yet it is the main participant in our breakfast. And you need to be able to handle him too. For example, to make sure that it does not burn, and foam does not form. For this:

In order not to form foams, the heating milk must be stirred frequently, and after being removed from the heat, quickly cooled or added there, for which it was heated. In a mess in our case.

You need to boil milk not on medium heat, on high - it can burn and run away.

To prevent the milk from burning, you need to take a saucepan with a thick bottom for porridge. You can still rinse it with cold water before boiling.

To make the milk boil faster, you can add a little sugar to the saucepan.

Semolina porridge Photo: shutterstock.com

The main thing that we need to know is that semolina is not cereal, but coarsely ground durum wheat flour. It cooks easily, it boils down quickly, but this is where the danger lies.

Semolina has only two main secrets: cook quickly and strictly observe the proportions:

1.5 cups semolina

1 liter of milk

Pour it into boiling milk and do it through a sieve. Then the porridge does not form nasty lumps. Then cook for 2 minutes over high heat and heat for 10 minutes under a lid on the lowest heat.

While the porridge is on the fire, it must be constantly stirred. All 2 minutes. Otherwise, it will burn.

You can add butter, sugar, jam, cream and ... even fried onions only after the porridge has infused and acquired the desired consistency. Now you can stir it, sweeten it and so on.

Important! Do not dilute the porridge with milk.

Oatmeal Photo: Shutterstock.com

You can grind the flakes or take oatmeal - this kind of porridge is perfect for small children. First, boil the crushed flakes in hot water. In the proportion of 1 cup of cereal - 2 cups of water. Then add milk, also in a 2: 1 ratio in relation to the flakes. And cook for another 5-7 minutes.

If we take whole flakes for porridge, then you can lightly fry them in ghee before cooking. This will give a light caramel flavor and will be appropriate in porridge with any additives.

Coarse cereal porridge will be especially tasty if cooked very slowly, over the smallest heat.

You can add more than just honey and nuts to oatmeal. Lemon or orange peel, kiwi slices, sour berries are also suitable. Don't forget the spices: cinnamon, cardamom, saffron, nutmeg and vanilla. To make the taste more voluminous and bright, you can add a little pepper.

In order for the porridge to have a velvety creamy taste, after it is cooked, you need to add 1-2 tbsp. heavy cream.

Millet porridge

Photo: Shutterstock.com

Millet is the dirtiest cereal. There are, of course, manufacturers who sell us relatively clean millet, but it is still better to rinse it. Rinse through a sieve, achieving clear water flowing down from the cereal. Finally, pour boiling water over the millet. This method of washing will remove unpleasant bitterness from millet.

Millet is exactly the kind of cereal that needs to be boiled in water until half cooked. Pour boiling water over the cereal in a 1: 1 ratio. Boil for 7-10 minutes after boiling, and then drain the remaining water (if it still remains). Pour in hot milk - 1 part liquid to 1 part cereal.

Rice porridge Photo: Shutterstock.com

Rice does not boil well in milk, so it is usually boiled in water first.

Rice is washed, poured into boiling water and boiled for 5 minutes. Then they are thrown back onto a sieve and allowed to drain. Then pour hot milk (3-4 cups per glass of rice, depending on how thick the porridge you want to get).

It is necessary to bring the porridge with milk to a boil, reduce the heat, close the lid and cook for 10 minutes. And then leave under a closed lid for another 15 minutes. You can even cover the saucepan with a towel to keep it warm.

Buckwheat porridge Photo: Shutterstock.com

It is best to cook buckwheat first in water, and then add milk to it. You will need a lot of liquid: first, 1-1.5 glasses of water for 1 glass of cereals, and then add 2.5-3 glasses of milk to the porridge.

Be sure to stir the milk buckwheat so that no foam forms on it.

One of the options for milk buckwheat porridge: boil the cereals as usual, in water and crumbly, put on plates and pour over the milk and sugar. This also turns out delicious, but buckwheat cooked in milk has a completely different taste.

Buckwheat must be left to evaporate under a thick heavy lid after the fire has been turned off.