Semolina porridge preparation. Semolina porridge

Semolina porridge with milk and butter

Semolina porridge with milk is a traditional children's breakfast food that every mother knows how to cook.

And if you are just starting to cook and don’t know how to do it yet semolina porridge, what is the sequence of actions, how to properly cook semolina porridge without lumps - then our recipe is for you.

It's very simple. Let's cook delicious, sweet semolina porridge with milk! Both children and adults will like it.

Proportions of semolina porridge

for 4 servings

• Milk – 1 liter;
• Semolina – 6-7 tablespoons;
• Sugar – 4 tablespoons;
• Salt – 0.5 teaspoon;
• Butter - 1 teaspoon in each plate.

How to cook semolina porridge

• Boil the milk. Add salt and sugar. Add semolina in a thin stream, stirring constantly ( this way the semolina porridge will turn out without lumps).
• Cook semolina porridge over low heat until it boils. This is 2-3 minutes.
• When serving, add a piece to each plate. butter. Butter distributed over the surface of the semolina porridge will not allow a hard crust to form..

Breakfast for children made from semolina porridge in maloka is ready!

What to do with leftover semolina porridge

If you didn’t eat all the porridge at once, the leftovers can be eaten cold the next day as a dessert - just top with jam.

The cooled porridge can be combined with butter (take the same amount of butter as porridge), add powdered sugar or sugar to taste and beat well. You will get an excellent cream with semolina porridge, which you can spread on a bun or biscuit. Or any other cake crust.

Or you can lay out this cream in a beautiful curl using a pastry bag and add berries (strawberries, raspberries, etc.). Can be added to semolina cream and banana (crush into puree with a masher).

This is a strawberry with cream of semolina, butter and banana. It's very simple.

In addition, semolina porridge can be added to the dough of regular sponge cakes, it will replace part of the dough and it will be delicious.

What can you add to semolina porridge?

IN ready dish from semolina you can put small pieces of peeled apple or pear, chopped peach or apricot, seedless berries, tangerine slices.

Or add banana puree. All this is very tasty and children like it!

How to cook semolina porridge

If you or your child cannot tolerate milk or the milk has run out, you can cook semolina porridge in water (then add more oil to make the porridge tastier and all sorts of dried fruits, berries, and fresh fruits). Or on juice - cranberry, beetroot, cherry and any other, delicious juice. , there are also examples of juices for dessert semolina porridge and photos.

In addition, you can cook semolina porridge with thick berry compote (just strain it first so that there are no pieces of berries). Or cocoa.

For semolina porridge, highly diluted condensed milk is also suitable (to a state similar to regular milk). This is how we cooked porridge with condensed milk for our little children in Soviet era when there was no milk in the house. And in the store too. You need to dilute condensed milk for semolina porridge with water because it is very thick and will immediately stick to the pan, and the porridge will be very sweet.

There are many ways to cook semolina porridge with milk - on the stove, in the microwave or in a slow cooker. Regardless of how the dish is prepared, it is important to adhere to several rules - the porridge should be free of lumps, of the correct thickness and pleasant to the taste. Properly prepared food will appeal to children and adults. It will become perfect breakfast, and if you season the dish with honey, add berries or dried fruits, you can get a portion useful substances and provide the body with energy until the next meal.

The taste of semolina porridge is familiar to many people from childhood, and not everyone enjoys these memories - a thick brew white with unpleasant lumps stuck in the memory and left negative emotions. However, others not only remember with pleasure, but also continue to cook semolina with milk, enjoying the light pleasant taste. The thing is that semolina porridge with milk has its own preparation nuances that will help you get an ideal, appetizing dish with the right consistency.

1. To prevent the milk from burning during cooking, you need to pour a little at the bottom of the container. clean water. If this has not been done, you can prevent the white liquid from burning by adding a pinch of salt to it.
2. Quite often, experienced and not so experienced housewives run out of milk, leaving an unpleasant mark on the stove and a fairly persistent burnt smell. A piece of butter, which should be rubbed on top of the sides of the pan, will help prevent this.
3. Semolina is a product rich in carbohydrates, which many experts oppose negatively. In order not to harm your health and, in particular, your figure, it is recommended to dilute milk with water. It is especially important to do this if the product is homemade and has a high fat content. Ideal option A 1:1 dilution of milk with pure liquid is considered.
4. To obtain a dish of the correct consistency, it is imperative to maintain the proportions of cereal and liquid. So you will get a medium-thick porridge if you take 3-4 tbsp per 0.5 liter of milk. decoys. For children, the ratio of liquid to cereal should be at least 1 tbsp. cereals per 400 ml of liquid (the older the child, the more you can increase the amount of semolina).
5. To avoid the appearance of unloved lumps in the porridge, it is important to correctly pour the cereal into the heated liquid. To do this, the semolina is first mixed with sugar in a separate container, after which it is introduced into the boiled milk in a thin stream and stirred intensively. It is important to avoid boiling the food during the cooking process, otherwise lumps cannot be avoided.
6. It is good to take a container with a thick bottom for cooking cereals. You cannot cook porridge and other dishes with milk in aluminum pans.

After preparing the dish, you can beat it with a blender or whisk - this will make it more fluffy and airy. Dried fruits, berries, jam or honey will help improve the taste of the finished dish.

How to cook with adding water?

Water when cooking semolina in milk will not only not harm, but will also have a positive effect on the taste and beneficial properties dishes. It will make the porridge lighter and dietary product, besides, this option is ideal for small children. When cooking semolina porridge, the proportions of water and milk are selected depending on the fat content of the cow product and the age of the child (if the dish is prepared as baby food). A specialist will tell you how to dilute milk with water when cooking cereal for infants.

To prepare a traditional dish you should take:

• water – 250 ml;
• milk – 250 ml;
• semolina – 4 tbsp;
• a little salt and butter;
• granulated sugar - to taste.

First, water is poured into the cooking container, followed by milk. All this goes on the stove and cooks until it boils. After turning on the fire, the liquid should be lightly salted so that it does not burn.

Separately, stir granulated sugar and semolina in a bowl until smooth. When the liquid on the stove boils, you need to reduce the heat and pour in the sugar-semolina mixture, stirring vigorously with a spoon.

You need to cook the porridge for 4-6 minutes, stirring the product all the time. After cooking, it is important to let the dish brew, then pour it into plates, not forgetting to season it with honey or delicious jam.

Semolina with milk in a slow cooker

Prepare semolina porridge with milk in a slow cooker quickly, using minimum set products. The advantages of cooking a dish in this miracle pan are that it will certainly turn out delicious, without burning or lumps.

The dish is prepared based on:

• milk – 350 ml;
• butter – 12 g;
• semolina – 70 g;
• granulated sugar - 2 tbsp.

First, liquid is poured into the multicooker bowl, followed by all the bulk ingredients. You need to add them slowly, stirring constantly. Then the container is closed, and the dish is cooked in the “milk porridge” mode for 12 minutes. Before serving the dish, you need to season it with butter. You can place fresh mint leaves on top of the semolina, laid out on portioned plates.

With milk powder

Cooking semolina porridge with dry milk cannot be called traditional, but the taste of the dish will be quite appetizing and, importantly, without lumps. Besides powdered milk has more long term storage than fresh, so you can always purchase it in advance and then use it to prepare a dish.

To cook delicious porridge without lumps, you should stock up on:

• powdered milk – 4.5 tbsp;
• water – 0.5 l;
• semolina – 80 g;
• salt - a pinch;
• butter - for dressing;
• fruits, jam - optional.

Pour the cereal and milk into the pan for cooking porridge and stir everything well. Next you need to send the remaining bulk components. Next, clean water is poured into the container. cold water and everything is thoroughly beaten.

When the mixture is ready, it must be put on fire and cooked after boiling, stirring constantly, for 4-6 minutes. If the dish seems thick during cooking, you can safely thin it boiled water. Add butter and sweetness to the finished dish.

Liquid porridge for children

It is much easier for small children to eat a dish of semolina that is liquid in consistency and without lumps.

You can cook this porridge from:

• semolina – 2 tbsp;
• milk – 200 ml;
• water – 200 ml;
• Sahara.

Water and milk are mixed and placed on fire. After boiling, add cereal with sugar and cook everything for 4 minutes. If the child is small, up to 8 months, water can be added more milk. Sugar is added to children in small quantities. For older children, the finished dish can be flavored with your favorite jam or chocolate.

Thick semolina porridge

Thick semolina porridge with milk - favorite treat many athletes who want to build up faster muscle mass and maintain it in this state constantly. If you eat it in the morning along with your favorite dried fruits, the body will receive the necessary supply of energy for a long time.

A product is prepared based on:

• semolina - 4 tbsp;
• butter – 25 g;
• milk – 0.4 l;
• sugar – 2 tbsp;
• dried fruits, honey.

To prevent the milk from burning, first rinse the cooking container cold water, then filled with milk. When the white liquid boils, you need to pour semolina and sugar into it, stirring constantly. When the porridge is ready, it should be seasoned with oil and served. Jam or honey can be added as desired.

In the microwave

In the microwave, semolina porridge is prepared very quickly, but experts advise resorting to this cooking method very rarely.

For 1-2 servings of the dish you will need:

• semolina – 2.5 tbsp;
• sugar – 2.5 tsp;
• milk – 250 ml;
• a little salt.

In a separate container you need to mix the bulk products, then pour them into the cooking container and add milk. In the microwave, the dish should be cooked at full power for 4 minutes. Every 60 seconds you need to take it out and stir it to achieve the ideal consistency.

Doctors and nutritionists around the world advise not to get carried away with semolina porridge, preparing it only a few times a week as a supplement to the main diet. For children and people with problems in the gastrointestinal tract, it is better to prepare the product with low-fat milk, with the addition of honey and dried fruits.

PREPARATION: Cooking semolina porridge with milk is very easy and quick, so it is usually prepared for breakfast. The main thing is not to forget to stir.
First you need to boil the milk. An aluminum pan is best suited for boiling milk, which should be rinsed with cold water before pouring in the milk - this way we will protect the milk from burning, which gives a very unpleasant taste.
When the milk boils, pour it into enamel pan and, while stirring, bring to a low boil again.
Reduce heat, add sugar and stir until completely dissolved.
Then add the semolina in a thin, even stream, while continuously stirring the milk very actively with a spoon or fork so that lumps do not form.
Cook for low heat about 5 minutes, stirring constantly, especially at the bottom, so as not to burn. Once ready, remove from heat and let the porridge steep under the lid for 5 minutes, then pour into plates and place a piece of good butter on top. Delicious and hearty breakfast ready. Children are served hot meals at a temperature no higher than 45 degrees. WITH.

INGREDIENTS:

Semolina 100 - 120g
milk - 1 liter
sugar - 3 tablespoons
salt on the tip of a knife
butter to taste

STEP 1: Semolina is finely crushed wheat cereal or semolina, which is obtained by grinding wheat durum varieties into flour. Semolina contains enough useful substances, it is quite easily digestible, so it is rightly included in the list of products for baby food. Semolina porridge is not so healthy for adults, but it is quite suitable as a hearty and pleasant breakfast.

STEP 2: For classic semolina porridge, you will need the following set of products: milk - 1 liter, semolina - 100-120g, sugar - 3 level tablespoons, salt on the tip of a knife and butter to taste.
In order to cook proper and tasty semolina porridge, you need to remember a few rules:
** find for yourself the optimal ratio of semolina and milk (some people like liquid semolina porridge, others prefer it thicker);
** when cooking, add semolina to the milk only when it warms up to at least 70 degrees (close to boiling)
** serve the porridge hot, because... It's when she's hot that she's most attractive.

STEP 3: Let's start cooking. Heat the milk on the stove until it reaches a temperature close to boiling. Pour the prepared sugar and salt into it. Measure the required amount of semolina into a measuring cup. We begin to stir the heated milk and pour the semolina in a thin stream into the center of the pan. Keep stirring until your porridge begins to boil. On the lowest heat, leave the porridge to finish cooking, covering it with a lid for 2-3 minutes. Under tight closed lid and leave the porridge to finish for 15 minutes.

STEP 4: The most common mistakes when cooking semolina porridge:

* too much cereal per serving of milk, then the porridge turns out too thick and gloopy;
* the formation of lumps, this happens if semolina is poured into milk too quickly or if the milk is not warmed up enough;
* unappetizing appearance porridge, this happens if you get a bad one semolina, if you overcooked the porridge, making it too thick or if the porridge had time to cool before serving.

STEP 5: You can diversify semolina porridge using almost any technique you use for desserts. Yes, yes! Semolina porridge easily turns into dessert. You can cook it with raisins, dried apricots, prunes, and nuts. You can add vanilla, cinnamon, and chocolate to the porridge. You can season the semolina in a plate with jam, jam, or whipped cream. You can add berries: strawberries, blueberries or raspberries.

***Knowing semolina porridge from childhood, we at the same time do not always know it true taste, since we do not know the exact rules for its preparation, we use, so to speak, a primitive amateur method of cooking it, which accidentally became widespread.

AND THE RULE IS SIMPLE: cook in milk, observing the proportions: half a liter (500 milliliters) of milk per 100-120-150 ml (0.75 cups) of semolina (or a liter of milk per 300 ml of cereal). Bring the milk to a boil and at this moment add the semolina with a sieve (not a handful, but a sieve to disperse it) and continue to cook for only one or two minutes, stirring vigorously all the time, and then close the pan where the porridge was cooked with a tight lid and let stand for 10-15 minutes until it swells completely; After this, you can flavor it with oil and whatever you like, making both a sweetened and an “onion” version
But the main formation of taste will occur precisely when the porridge does not boil, does not “simmer” under the lid, losing proteins, vitamins, taste, and when it is infused already removed from the heat.

Semolina porridge can be cooked thin or thick. Liquid porridge, usually served for breakfast with butter. Thick porridge - for lunch or dinner with cranberry or any other berry syrup, jelly, milk, cream or butter.

FOR LIQUID porridge:

1 cup semolina,
5 glasses of milk,
1 tbsp. spoon of sugar,
1/2 teaspoon salt,
oil to taste.

FOR THICK PORridge:

1 cup semolina,
3 glasses of milk;
sugar, salt and butter to taste

INGREDIENTS PER 1 SERVING:

Milk - 1 glass
Water - 1 tbsp.
Semolina - 2 tbsp. (without slide)
Sugar - 1 tsp.
Additives (sugar, salt, butter, jam, raisins, etc.) - to taste and desire

PREPARATION:

1. Take a saucepan and pour water into it. Turn the pan until the water covers the bottom. For what? And this is such a little trick so that the milk does not burn during the cooking process.

2. Place the saucepan on the fire, add milk, add sugar and bring to the “almost boiling” state. It is very important to add sugar at this stage so that the “almost” state does not turn into “oh, the milk has run away again!”

3. While the milk is boiling, measure required quantity decoys. This is very important to do in advance, because at the next stage you will need to pour the semolina into the milk with one hand, and with the other hand, continuously stir the milk so that lumps do not form. Of course, if you have a third hand to hold the container with semolina at this time, then you can skip this point.

4. Pour the semolina into the milk in a thin stream, continuously stirring the contents of the saucepan.

5. Continue stirring continuously for the next five minutes. If you stop, the porridge will be decorated with cute, but tasteless lumps.

6. Close the lid, turn off the heat and let the semolina porridge “simmer” for another 5 minutes.

7. During this time we prepare the right additive: cut off the butter, wash the raisins, open the jar of jam, etc.

8. Add the desired additive to the porridge and serve delicious, aromatic, moderately sweet and thick semolina porridge. Bon appetit!

SEMONA PORridge WITH PUMPKIN.

Pumpkin - 500 g
- semolina - 1 cup
- milk - 4 glasses
- granulated sugar - 2 tbsp. l.

Pour semolina into boiling milk. Bring it to a boil again and set aside. Peel the pumpkin, cut into small cubes, sprinkle with sugar and, after releasing the juice, cook over low heat until softened.
Then mix with semolina porridge and bring to a boil.

SEMONA PORRIDGE WITH STRAWBERRY.

Semolina porridge
- egg (yolk) - 1 pc.
- cream - 50 g
- carrot juice- 20 g.

Cook thick semolina or corn porridge with milk.
For each serving of hot porridge, add, stirring quickly, one egg yolk, 50 g cream, 20 g carrot juice.
Stir thoroughly and bring to a boil.

SEMONA PORridge WITH APPLES.

Apple juice- 2 glasses
- semolina - 2 tbsp. l.
- butter - 1 tbsp. l.
- sugar - 1 tsp.
- raisins (seedless) - to taste
- zest of one lemon
- egg - 1 pc.

Heat the apple juice to a boil, add semolina in a thin stream with constant stirring, add butter, sugar, raisins, zest and cook until the porridge is ready.
IN ready-made porridge break the egg and mix.
The porridge can be eaten hot or cold with milk.

SEMONA PORridge WITH CRANBERRY JUICE.

Semolina - 1/2 cup
- cranberries - 1 cup
- water - 2.5 cups
- sugar - 2 tbsp. l.
- cream - 1/2 cup
- salt.

Wash the cranberries, crush and squeeze out the juice. Pour the pomace with water and boil.
Strain the resulting broth, add sugar, salt and bring to a boil. Dilute semolina with cranberry juice, pour into boiling syrup and brew thick semolina porridge.
Spread the hot porridge on a greased baking sheet, let cool, cut into portions and serve with cream.

DUCQUENE MOUSSE ON SEMOKE.

INGREDIENTS:

Fresh cranberries - 200 g
- sugar - 3/4-1 glass
- honey (optional) - 2 tbsp. l.
- semolina - 1/2 cup
- water - 2.5 cups

PREPARATION: Sort the berries, rinse with cold water, place in a colander to drain. Place the cranberries in a saucepan and mash with a spoon or masher. Transfer the berry mass to cheesecloth, squeeze the juice into a separate cup and put it in the refrigerator. Pour boiling water over the juice, put on the fire, let it boil, then reduce the heat and cook for about 5 minutes.
Strain the resulting broth through cheesecloth and add honey to it, stir until completely dissolved.
Then add sugar and cook syrup.
When the syrup boils, gradually, in a thin stream, pour semolina into it, stirring constantly so that lumps do not form.
Cook over low heat with constant stirring (especially at the bottom) for at least 15 minutes so that the semolina is well boiled.
When the semolina porridge is cooked, remove the pan from the heat and pour in cranberry juice and stir
Place the pan with the hot mixture in a bowl of cold water and beat with a mixer at full speed until it approximately doubles in volume and obtains a homogeneous porous light pink mass.
Do not beat too long to prevent the mousse from separating and becoming watery.
Immediately pour the resulting mixture into bowls and place in the refrigerator until hardened.
The finished mousse is served with cold milk or cream, or ice cream.

SEMONA PORRIDGE WITH BANANA.

INGREDIENTS:

Milk - 2 glasses
semolina - 100 g
banana - 1 pc.
chocolate - 50 g
sugar - 1 tbsp. spoon
butter - 2 teaspoons
Number of servings: 4

PREPARATION: Bring milk to a boil and add sugar. Add semolina in a thin stream and cook, stirring, until tender. Cut the banana into small cubes.
Place a banana in the porridge and season it with oil. When serving, sprinkle the porridge with grated chocolate. You can decorate it with berries and mint.

WHAT TO DO WITH THE REMAINS OF SEMONA PORridge.

If you didn’t eat all the porridge at once, then the leftovers can be eaten cold the next day as a dessert - just top with jam.

The cooled porridge can be combined with butter (take the same amount of butter as porridge), add powdered sugar or sugar to taste and beat well. You will get an excellent cream with semolina porridge, which you can spread on a bun or biscuit. Or any other cake crust.

Or you can lay out this cream in a beautiful curl using a pastry bag and add berries (strawberries, raspberries, etc.). You can add banana to the semolina cream (crush it into a puree with a masher).

In general, semolina porridge is the basis for culinary creativity. Imagine...
EXPERIMENT YOUR OWN EXCLUSIVE SELMON PORRIDGE RECIPE!

How to cook semolina porridge with milk? Many people know the answer to this question. After all, this is where the morning of most children and adults begins. It should be noted that not every child likes to eat this dish for breakfast. This is often due to the fact that the semolina porridge was prepared incorrectly. So, it may turn out to be too thick or, conversely, too liquid, with lumps, bland, etc. To prevent such mistakes when creating a tasty and nutritious children's breakfast, we will present to your attention several ways of how to properly cook semolina porridge with milk .

Useful properties of the dish

Before you learn how to prepare semolina porridge with milk, you should talk about its beneficial properties.

Semolina is the only grain that is digested only in the lower part gastric tract. This is where it is digested and completely absorbed. Thus, moving throughout the intestines, it cleanses it of existing mucus and removes all excess fats. In this regard, it is recommended for use by those who have obvious problems with the digestive tract.

Semolina is a product that is obtained by processing wheat grains. Its composition is quite diverse. Thus, the mentioned product contains protein, minerals, as well as vitamins B and PP. Although it should be noted that their concentration is slightly lower than in other cereals.

There is practically no fiber in semolina. Moreover, 2/3 of it consists of starch. Thanks to this, this porridge is prepared quickly and turns out very tasty and satisfying.

How harmful is semolina porridge for a child?

The high gluten content and the presence of carbohydrates are the main factors that make such porridge beneficial for adults and harmful for small children. Thus, gluten, created by the protein gliodin, can easily cause allergies. Moreover, excessive use gluten can cause the development of celiac disease. It should also be noted that such porridge contains phytin, saturated with phosphorus, which, when reacting with calcium, prevents the absorption of the latter. And to replenish mineral reserves, the parathyroid glands extract it from the bones, which is very harmful for the growing body. That is why semolina milk porridge should not be present in the daily diet of a small child. To obtain useful substances, it is enough to consume it two or three times a week.

Semolina porridge with milk: recipe

There are few ways to prepare this dish. It can be made with milk, water or using both ingredients. It should also be noted that many housewives prepare semolina porridge not only for kitchen stove, but also in a slow cooker, oven and even in a double boiler.

So, before you cook semolina porridge with milk using a regular kitchen stove, you should purchase the following products in advance:

• fresh village milk - 2 faceted glasses;
• granulated sugar - ½ large spoon (add to taste);
• fine salt - ¼ dessert spoon(add to taste);
• drinking water - ½ faceted glass;
• semolina - 3 large spoons;
• butter - 30-47 g (add to taste).

Cooking process

How to cook semolina porridge for a child for breakfast? To do this you should use a small thick-walled pan. You need to pour some drinking water and fresh village milk into it. Next, the dishes with the contents need to be placed on the stove and brought to a boil. At the same time, you should carefully monitor the milk so that it does not “run away.” After this, you need to pour semolina into the boiling liquid. Moreover, it is advisable to do this gradually so that lumps do not form in the porridge.

Cooking duration

Proper semolina porridge should be cooked for about 15 minutes (after the dairy product has directly boiled). During this time, excess moisture will evaporate, and the semolina grains will completely boil, making the dish even more tender and tasty.

Final stage

After the semolina swells, forming not very liquid, but not too thick porridge, add salt and granulated sugar to taste. Moreover, this should be done before removing the dish from the stove. After all, if you add all the necessary spices at the very beginning of cooking, you risk getting over-salted or over-sweetened porridge. This is due to the fact that during heat treatment The milk and water will definitely evaporate a little.

Finally, add a small amount of butter to the prepared semolina porridge, close the lid and leave for 5-9 minutes.

Proper serving for breakfast

After the specified time, semolina porridge should be mixed well with melted butter, and then served with tea, fresh bread and a slice of cheese.

Cooking porridge in a slow cooker

Semolina porridge in the Polaris multicooker turns out even more delicious than on the stove. This is due to the fact that such a kitchen device has a special program, which is called “Porridge”. When this mode is enabled dairy dish will languish at low power, but under high pressure. This will ensure that you get a very tasty and nutritious, and most importantly, healthy porridge, which can satisfyingly feed all family members.

So, semolina porridge in the Polaris multicooker. Ingredients:

• fresh village milk - 3 faceted glasses;
• semolina - 4 large spoons;
• granulated sugar - add to taste;
• fine salt - add to taste;
• drinking water - 1 faceted glass;
• ground cinnamon - a pinch (add to taste in the finished dish);
• fresh butter - 45-55 g (add to taste).

Cooking process

Before preparing semolina porridge with milk, you should thoroughly wash the container from kitchen device, and then pour regular drinking water And dairy product. Next, you need to add a sufficient amount of cereal, salt and granulated sugar to the base. After mixing all the ingredients with a spoon, close them tightly, and then set the mode milk porridge. Moreover, the multicooker must set the time independently. Typically this is 20 minutes.

Features of cooking porridge in a slow cooker

What is the difference between cooking semolina porridge in a slow cooker and creating it on a regular kitchen stove? This question is of particular interest to those who want to purchase such a device, but doubt that it will ever be useful. The fact is that when preparing semolina porridge on the stove, you will have to not leave it a single step. Otherwise, you risk getting lumpy and burnt milk. If you use a special device for cooking semolina, then you should stir the contents only once, after 7-8 minutes. In the future, the multicooker will do everything for you. Moreover, such porridge will turn out much tastier.

Final stage

After liquid semolina porridge with milk is ready, you will hear a corresponding sound signal from the multicooker. The thickened milk dish should be thoroughly mixed, add fresh butter to it, and then turn on the heating mode and keep in it for about 5-8 minutes.

How to properly serve it for breakfast?

Semolina porridge should be served warm or hot for breakfast. It must be placed in a deep plate and sprinkled on top ground cinnamon. In addition to this dish, you can present a sandwich, which is made as follows: you need to take a thin slice of fresh white bread, spread butter on it, and place a plate on top hard cheese. It is also recommended to serve hot, strong sweet tea. Bon appetit!

Semolina porridge in the oven

Surprisingly, semolina porridge can be made not only on the stove or in a slow cooker, but also in the oven. True, this dish is more like a casserole. However, it can also be served to your child before school as a tasty and nutritious breakfast.

To prepare semolina porridge in the oven we will need:

Cooking porridge on the stove

Semolina porridge with milk, the recipe for which we are considering, should turn out to be quite thick. After all, in the future it will be served to the table in the form of a casserole. Thus, you should pour fresh village milk into a thick-walled pan, bring it to a boil, and then pour in semolina, salt and granulated sugar in a thin stream. Next, the fire must be reduced to a minimum. It is advisable to cook the porridge until it thickens, stirring it regularly with a large spoon.

After the dish is completely prepared, it should be removed from the stove, add butter and cool at room temperature.

Shaping the dish

While the milk porridge is cooling, separate the whites and yolks different dishes. In the last ingredient you need to add a large spoon of granulated sugar and dark raisins steamed in boiling water. As for the proteins, they need to be cooled and then beaten with a mixer until fluffy. Next, the cooled semolina porridge must be thoroughly mixed together with the yolks and raisins. You should also add whipped whites there. As a result, you should have a thick, creamy mass.

Cooking porridge in the oven

After the base is ready, it must be placed in a mold generously greased with butter. It is recommended to bake semolina porridge in the oven at a temperature of 200 degrees for half an hour.

Serve it right for breakfast

The casserole prepared in the oven will serve as an ideal alternative to the usual liquid semolina porridge made on the stove or in the slow cooker. After all, from such tasty, sweet and nutritious meal your child will definitely not refuse. It is advisable to serve it warm. Additionally, semolina porridge casserole with dark raisins It is recommended to pour sweet syrup, honey or jam over it. Bon appetit!

Calorie content of semolina porridge

Supporters healthy eating, as well as people who are prone to typing excess weight, very often they talk about the dangers of semolina porridge. They explain their extremely negative position by the fact that such a dish is high in calories. But in fact, semolina is quite difficult to classify as a product with increased energy value. After all, its calorie content is only 98 kilocalories per 100 grams.

So, why do many nutritionists do not recommend consuming semolina porridge while losing weight? The fact is that this dish contains quite a lot of carbohydrates. And, as you know, it is this element that contributes to excess weight gain. However, in moderate quantities it will not harm your figure.

It should also be noted that caloric content of this dish increases significantly by adding various components to it. So, porridge cooked with rich village milk, flavored with fresh butter, granulated sugar, jam, preserves, honey, condensed milk, etc., really affects your figure, especially if such a set of products is consumed every day and before bed. That is why nutritionists recommend cooking cereals exclusively with semi-milk and without adding sugar. Of course, it’s quite difficult to call such a dish very tasty. However, it is precisely this that can preserve your refined figure and bring maximum benefit for the body.

To cook delicious semolina porridge yourself, experts recommend adhering to the following rules:

• Semolina porridge will not burn during heat treatment if it is cooked not only with milk, but with the addition of a small amount of drinking water.
• Semolina porridge will turn out much tastier if you cook it over low heat for at least ten minutes.
• The proportions of semolina porridge with milk should be as follows: for 1 glass liquid product there should be 1 incomplete large spoon of cereal. If you want to get a thinner or, conversely, thicker dish, then this amount should be increased or decreased.
• You can add not only a piece of butter to the finished porridge, but also any dried fruits, fresh berries or fruit.

Delicious semolina porridge without creepy lumps is the pride of every housewife. To cook this popular porridge with milk correctly, you will need the following tips and a recipe proven by many generations.

6 secrets of perfect semolina porridge with milk

If you are just on the path to gaining experience in culinary arts, it is better to start preparing semolina porridge by studying the features technological process. Sometimes, these details are often missed, so the porridge turns out not entirely tasty.

• Secret No. 1: To make the dish tender and aromatic, with a subtle creamy aftertaste, its recipe must include milk. If you are trying to limit this product, it is quite possible to dilute it with water. Even a milk to water ratio of 1:3 will improve the taste of the porridge several times.
• Secret No. 2: Although semolina porridge seems a simple dish, which does not require strict dosage, this is not entirely true. To ensure that its consistency is not too liquid and moderately thick, a certain ratio of products will have to be adhered to. The ideal combination is 6 tbsp. l. cereals per 1 liter of liquid.
• Secret No. 3: You need to be able to pour semolina into milk in time. The cereal is always dipped only into boiled milk; this must be done very slowly and be sure to stir the porridge at the same time. This will prevent the appearance of tasteless lumps. You can do this another way: moisten the porridge with a small amount of cool water, then pour boiled milk into it and cook until tender.
• Secret No. 4: Improve the taste of semolina porridge. Salt and sweetener should be added only when the milk is boiling. And butter, dried fruits, berries and other additives are added to the porridge after it is ready.
• Secret #5: Boil milk correctly. It tends to burn while cooking porridge. To prevent this from happening, rinse it with very cold water before pouring it into the pan. After this, the porridge will not burn.
• Secret #6: Don't cook porridge for too long. It will be ready in 5-7 minutes. After this, you can add oil and beat the semolina porridge with a whisk. Believe me, her delicate taste you will find it excellent.

Step-by-step recipe for semolina porridge with milk

Now you can start preparing semolina porridge. What you will need for this:

• Milk - 500 ml.
• Semolina - 3 tbsp. l. with top.
• Granulated sugar - 2.5 tsp.
• Salt - a small pinch.
• Butter - 1.5-2 tbsp. l.
• Berries, jam, cocoa or other filling - to taste.

So, how to prepare delicious semolina porridge:

• Rinse the container ice water, pour in milk, bring to a boil. At this stage, if desired, you can dilute it with water.
• Add salt and also sweeten the milk.
• Start adding semolina in a thin stream, remembering to stir the porridge.
• Cook the dish for 5-6 minutes over medium heat. During this time, the semolina will swell well.
• Now all you have to do is add the butter, beat the porridge and pour into plates.

Semolina porridge with milk can be served with your favorite jam, fragrant jam or melted chocolate. In the summer season, you can add fresh or ground berries with sugar to the porridge, and in winter - dried fruits. Bon appetit!