Porridge with milk - the best recipes. How to cook milk porridge

Cooking porridge has its own specifics. Porridges are prepared as crumbly, viscous, liquid and pureed. The consistency of the porridge depends on the ratio of cereal and liquid. When cooking, the porridge should not boil too much. It is not recommended to add water while cooking porridge.

Viscous porridges are usually cooked in milk, while crumbly ones are cooked in water or broth.

First of all, the cereal should be sifted to remove small particles and dirt, and then washed two to four times. Before cooking the porridge, scald the millet, strain it and then cook it - in this case the bitter taste of the cereal will disappear.

When cooking porridge from cereals that are not washed (semolina, Hercules, crushed buckwheat), immediately pour the liquid into the pan, add salt, bring to a boil and then add the cereal. At the same time, the water should cover the cereal so that the grains swell evenly and the porridge cooks well.

The cereal should be poured into boiling salted water.

Milk porridges should be salted less than porridges cooked in water. Add salt to milk porridges before cereals.

Some cereals do not boil well in milk. Therefore, when cooking viscous porridges, oatmeal, pearl barley, rice, millet cereals are first placed in boiling water and cooked until half cooked, and then hot milk is poured in and cooked until ready.

When the porridge thickens, add a piece of butter, cover the cauldron with parchment, then a lid and place in the oven over low heat. If you don’t have time, then after the porridge thickens, wrap the cauldrons first in paper, and then in pillows or a warm blanket. She will come on her own and will be warm before you arrive.

It is not recommended to cook porridge in enamel dishes, as it will burn and the enamel may crack and get into the food.
Buckwheat is pre-fried in a low-heat oven or in a dry frying pan, and then washed. Rice, millet, pearl barley, barley and oatmeal are first washed with warm (30-50 0 C) water, and the last time with hot (60-70 0 C).
It is better to cook crumbly porridge in a cauldron. For such porridge, the volume of liquid is 2 times the volume of cereal. To prevent the crumbly porridge from burning, place the cauldron in a bowl of water and put it in the oven. If the porridge is still burnt, immediately transfer it to another bowl.

How to cook rice porridge correctly

The rice will be white and crumbly if you add it to boiling salted water, adding a few drops of lemon juice, and cover the pan with a lid.
To prevent rice from sticking to the bottom of the dish, steam it.
Rice water can be used to make refreshing drinks by adding jam or fruit juice.
If you grease the pan with oil or put a piece of butter in the rice, it will not stick to the walls.
You should not add sugar to rice milk porridge during cooking, as this will make the rice sticky and will take longer to cook.
Rice porridge for a side dish will be tastier if you cook it in meat broth.

How to cook pearl barley porridge correctly

To prevent crumbly pearl barley porridge from acquiring a bluish tint, drain the water after boiling, fill the cereal again with hot salted water, add oil and cook for 15-20 minutes until thickened, then set to boil.

Pearl barley porridge will cook faster if you first soak the cereal for 2-3 hours in cold water.
How to cook semolina porridge correctly

To prepare liquid semolina porridge, pour the cereal into boiling water or milk in a thin stream, stirring thoroughly so that no lumps form.

Dishes made from semolina will be fluffy if it is soaked in water or milk for 30 minutes.

Namely, porridge. The variety of cereals allows you to prepare a different porridge each time, and their prices are quite affordable. Having learned the beneficial properties of each cereal and the peculiarities of their preparation, you will be able to figure out how much time it takes to prepare a particular porridge.

The main thing in the article

How to cook cereals correctly: general information

To ensure that any porridge you make turns out delicious, use the following tips:

It is better to use purified water for cooking. , not the hard stuff from the tap.
Choose the right utensils for cooking; the porridge should cook evenly. It is better to choose thick-bottomed pans , otherwise the bottom of the porridge will burn and the top will be undercooked.
The cereal must be poured into salted water after boiling.
Sort and rinse the cereal from excess dust and debris. You just need to take into account that some cereals cannot be washed - semolina, for example.
Early soak the cereal in cold water , so it will take less time to boil.

The less the porridge is processed thermally, the healthier it will be.

It is impossible to spoil porridge with butter. , so please her taste with it.
Even the simplest The porridge can be varied with nuts, fruits, dried fruits and much more.

How long to cook buckwheat porridge?

Select from buckwheat pebbles and excess debris .
In the process of cooking buckwheat don't interfere .
It is better to cook porridge in a kettle or in a saucepan with a thick bottom.
Ready-made porridge, just removed from the stove, wrap it well for half an hour .
From the required amount of buckwheat you will get ready-made porridge, weighing twice as much as taken.
When foam appears when buckwheat boils, remove it with a slotted spoon.
Cereals can be filled with both cold and hot water , there is not much difference.
You need to salt the porridge at the very beginning.

How long does it take to cook wheat porridge with milk and water?

Wheat porridge can be prepared with water, broth, or milk. It can be served both as a separate dish and as a side dish for meat, fish, liver, and mushrooms.

Wheat porridge rich in B vitamins , has restorative properties and, due to its carbohydrate composition, has a beneficial effect on the functioning of the stomach. It is indispensable for the full growth and development of children. The price of wheat cereal is low, so you can cook porridge from it very often.

Wheat porridge on water

Wheat cereal is small, its need to be washed to remove dust and debris . Or, immediately after boiling, skim off the foam with small particles that have floated to the surface.
Fill the cereal with water in a ratio of 1:2 , during the cooking process you will be guided whether the liquid taken is enough or you need to add more.
The amount of water will depend on your preference. Some people like sticky porridge, others more dense. This is where it will come from Cooking time for porridge is 30-50 minutes.
Add salt, then reduce the heat to low so that the cereal just simmers in the pan.
Stir the porridge very often , it tends to stick and burn to the bottom of the pan.

Wheat porridge with milk

Wheat porridge with milk is an excellent and nutritious breakfast.

It is cooked according to approximately the same principle as in water. simmer it for at least 40 minutes.
To avoid burning The bottom of the vessel in which the porridge is cooked should be thick.
To add more sweetness add sugar, honey, dried fruits, butter.

How long to cook barley porridge?

Barley groats resemble wheat groats in appearance, only they have a grayer tint.

Ready porridge has antimicrobial properties without harm to the body.

Dairy-free porridge can be prepared as follows:

Sauté onions in vegetable oil until golden brown, salt the resulting frying.
Pour over the barleywater and bring to a boil, then add the fried onions . After boiling in this way, the porridge will be saturated with oil and receive the necessary juiciness.
Cook the cereal for 20-30 minutes , take the volume of water twice as much as the volume of cereal, you can always adjust it, just make sure that the porridge does not burn.

If you want to try barley porridge with milk , then just boil it in water, and then boil the finished product in milk for a couple of minutes. Add sugar and butter to it.

How long does it take to cook rice porridge of different viscosities?

“Fast” food has now replaced simple natural products. In particular, Fig. There are quite a few varieties of rice, some make delicious pilaf, others make sushi and rolls. For rice porridge it is better to use round rice , it can be prepared in different viscosities.

For milk rice porridge Take the required amount of round rice and wash it thoroughly.
Fill the rice with water in a volume exceeding three times the grain.
Cook the porridge until almost done, drain and rinse under running water. . This will remove excess stickiness from the rice.
Boil the milk, add sugar, a little salt, and send the washed porridge to boil in it for a few minutes after boiling.
The total cooking time for medium-viscosity rice porridge is 30 minutes.

Rice porridge must be stirred all the time to prevent it from burning.

The more water you add to the rice, the more viscous the porridge will be.

To get a more crumbly rice porridge, take cereal and water in a 1:2 ratio.
Cook the rice until half cooked, turn off the heat and cover with a lid.
Due to its hygroscopicity, rice will absorb the remaining moisture and will not overcook. Depending on the type of rice, the amount of water may be slightly more; it should not remain raw.

For rice porridge, take four times as much water and boil the rice for 40-50 minutes.
This dish can be recommended for stomach problems, or simply not for everyone.
Water can always be replaced with milk or broth.

How long to cook corn porridge with milk and water?

To prepare corn porridge, you need to know some of the properties of this cereal:

Corn porridge should not be boiled, but gradually “cooked” over low heat , so take a container with a thick bottom.
For one glass of cereal, take four glasses of liquid. For thicker porridge, take one glass less.
Corn porridge tends to harden, regardless of whether it turns out thick or liquid.
Mostly medium-ground corn grits are packaged, It takes 30-40 minutes after boiling to prepare it.
For cooking milk corn porridge Boil the cereal first in water, and then add some of the milk, butter and sugar to it. Season the porridge with pieces of dried fruit, vanilla, jam, yogurt, and pumpkin.
As a side dish Boil thicker porridge and add salt instead of sugar.
Do not forget to stir the porridge from time to time, it tends to quickly stick to the bottom of the vessel. After cooking, cover the pan and let the corn porridge stand for a while.

How long does it take to cook oatmeal porridge?

Hercules porridge is a type of oatmeal. It helps improve the functioning of the digestive system and gives energy for the whole day. Therefore, be sure to include it in your diet.

How to cook oatmeal deliciously?

Cereals – an irreplaceable storehouse of natural fiber and various useful components. Another advantage of this variety of oats is fast cooking time. It can be examined on any package of oatmeal and it will fluctuate from 5 to 15 minutes .

The whole point is that by its structure oat flakes are divided into: coarse and medium grind, as well as quick cooking. Moreover, you can cook them in water, milk, or simply pour boiling water, kefir, juice, etc. over them. It all depends on the size.

Large oat flakes take in proportion with water or milk 1:3.
Pour the flakes into boiling milk and stir, stirring, for 15 minutes.
Add sugar, a little salt, butter.
Turn off the heat and let the cereal soak up any excess liquid.
Enrich the taste of the dish with pieces of fruit, dried fruit, honey or jam.
It is large oat flakes that retain all the usefulness of the cereal.

For preparing medium-sized oat flakes use them in a ratio of 1:2.5 to liquid.
Reduce cooking time. Stir the porridge for about five minutes, then simmer it under the lid for the same amount of time.

Oatmeal can be served not only as a sweet dish, but also as a side dish or as an independent dish. Then use salt instead of sugar.

Instant cereal is cooked in the same way, only for one minute . You can simply pour boiling water over the oatmeal and leave it to swell.

Oat flakes of any size can be poured into a thermos and filled with boiling water or boiled milk . After standing like this for some time, the dish will be ready to eat.

How long does it take to cook pea porridge?

Before you start cooking peas need to be soaked first . It's better to do this at night. Just don’t overdo it; peas can ferment if left in water for a long time.
Next, drain the water fill in fresh flow in a ratio of 1:3 and set to cook.
Cook the pea porridge over medium heat, skimming off the foam after boiling.
Pre-soaked peas are cooked for 30 to 50 minutes.

But the fact is that there are different varieties of peas. The boiled variety is perfect for making porridge. Try to boil the tougher ones as much as possible, and then puree them with a blender.

The shape of the pea itself also plays a significant role. if the peas are whole, the porridge will cook longer, than if the peas are chopped into halves.
When the peas are thoroughly boiled, go through them with a masher, add salt and season with oil.

Pea porridge seasoned with fried onions, carrots or cracklings turns out to be incredibly tasty.

If you salt the peas at the beginning of cooking, they will not boil, but will remain just as hard.

How long to cook pearl barley porridge?

How long does it take to cook bulgur?

Bulgur is crushed wheat , treated with steam and dried using special technologies. Bulgur porridge is very healthy and tastes a little like rice and barley.

Making simple bulgur porridge is very simple:

In a thick-bottomed saucepan pour a couple of tablespoons of sunflower oil and heat it up.
Stirring occasionally fry On him bulgur for a few minutes .
Then add twice as much water as cereal to the pan.
Simmer porridge for 15-20 minutes.
If the bulgur has been stored for quite a long time, then increase the amount of water and cooking time.

How long does it take to cook semolina porridge in water?

Semolina porridge is very nutritious, it is indispensable in the process of restoring strength after illness.

According to many indicators, milk may be prohibited for consumption, or a strict diet does not include dairy products, so water is used.

When the water boils, pour semolina into it in a thin stream, stirring at the same time.
So cook the semolina for 4 to 7 minutes . After you turn off the heat, the semolina will continue to cook and swell for some time.
Next add sugar and butter.

How long should I cook semolina porridge with milk for a child?

For children, semolina porridge is generally one of the first dishes in the diet, which they will chew on both cheeks. Moreover, semolina porridge can be introduced into baby food from infancy, replacing store-bought milk formulas.

Here is an approximate guide to the ratio of semolina, milk and cooking time for milk semolina porridge, depending on the age category of the child.

Semolina is also cooked in milk for 4 to 7 minutes. Depending on how thick the porridge you want to get, the water-cereal ratio will fluctuate.

You can pour semolina into the milk in a thin stream before it boils. This will reduce the likelihood of lumps forming significantly. Just remember to stir constantly.

You might be interested in our article: Semolina porridge with milk: how to cook it correctly and how long does it take to cook? Simple step-by-step recipes for semolina porridge with milk with exact proportions of milk and semolina, photos and video recipes

How long does it take to cook lentils?

Lentils are a huge storehouse of vitamins and nutrients. But due to its specific taste, it is not in very great demand, although it has its own audience of fans.

Like peas, you need to salt the lentils at the end, a few minutes before they are ready.

Take a glass of lentils and rinse with cold water .
Pour two glasses of water over the lentils and boil.
Reduce the heat and pour a tablespoon of any vegetable oil into the pan, this will soften the lentils better.
Cook the dish with the lid ajar for 30-50 minutes , before turning off the heat, add salt.
You can serve and cook lentils with herbs, meat, poultry, onions and carrots.
To add a delicious aroma, cook it with bay leaf, thyme, rosemary.

How and how long to cook porridge in bags?

Cereals in cooking bags are a fairly recent “invention” of mankind. There are different opinions about the benefits and harms of cereals packaged in this way. Here are their main characteristics that will help you decide whether it is worth buying porridge in bags:

Before packaging, cereals undergo thermal and various technical treatments.
The cooking time for cereals is reduced significantly.
The bags where cereals are packaged have very high heat resistance, so they are not harmful to health.
The price for such a product is more expensive than for non-packaged cereals.

How long does it take to cook porridge in a slow cooker?

The multicooker has greatly simplified the life of modern housewives. You can also use it to prepare porridge. Each model has a mode specifically designed for them. This could be milk porridge/cereals, buckwheat porridge, pilaf/desserts, etc.

The advantage of cooking porridge in a multicooker is that it uses a special mode and has a non-stick coating on the container. the porridge does not stick to the bowl, it literally languishes.
In addition, after completing the cooking process You can leave the multicooker on in warm mode , when, in turn, the pan would have to be wrapped in a towel for better evaporation of the porridge.
No need to be distracted by stirring the cereal , there is no need to do this to prepare porridge in a slow cooker.
Average Cooking time for porridge at the desired mode is 20-25 minutes , but it can always be adjusted up or down.

The ratio of water and cereals when cooking cereals: table

How long does it take to cook porridge: table

The vast majority of tables on cooking cereals indicate how long to cook a particular cereal with an approximate volume of liquid. But varieties of the same cereal may differ in their taste and culinary characteristics. Therefore, the numbers in the cereal preparation tables are relative.

how to cook porridge with milk?

How to cook porridge correctly
How to cook porridge
Cooking porridge has its own specifics. Porridges are prepared as crumbly, viscous, liquid and pureed. The consistency of the porridge depends on the ratio of cereal and liquid. When cooking, the porridge should not boil too much. It is not recommended to add water while cooking porridge. Viscous porridges are usually cooked in milk, while crumbly ones are cooked in water or broth.
First of all, the cereal should be sifted to remove small particles and dirt, and then washed two to four times. Before cooking the porridge, scald the millet, strain it and then cook it - in this case the bitter taste of the cereal will disappear.
When cooking porridge from cereals that are not washed (semolina, Hercules, crushed buckwheat), immediately pour the liquid into the pan, add salt, bring to a boil and then add the cereal. At the same time, the water should cover the cereal so that the grains swell evenly and the porridge cooks well.
The cereal should be poured into boiling salted water.
Milk porridges should be salted less than porridges cooked in water. Add salt to milk porridges before cereals.
Some cereals do not boil well in milk. Therefore, when cooking viscous porridges, oatmeal, pearl barley, rice, millet cereals are first placed in boiling water and cooked until half cooked, and then hot milk is poured in and cooked until ready.
When the porridge thickens, add a piece of butter, cover the cauldron with parchment, then a lid and place in the oven over low heat. If you don’t have time, then after the porridge thickens, wrap the cauldrons first in paper and then in pillows or a warm blanket. She will come on her own and will be warm before you arrive.
* It is not recommended to cook porridge in enamel dishes, as it will burn and the enamel may crack and get into the food.
* Buckwheat is pre-fried in a low-heat oven or in a dry frying pan, and then washed. Rice, millet, pearl barley, barley and oatmeal are first washed with warm (30-50 C) water, and the last time with hot (60-70 C).
* It is better to cook crumbly porridge in a cauldron. For such porridge, the volume of liquid is 2 times the volume of cereal. To prevent the crumbly porridge from burning, place the cauldron in a bowl of water and place it in the oven. If the porridge is still burnt, immediately transfer it to another bowl.
How to cook rice porridge correctly
* Rice will be white and crumbly if you add it to boiling salted water, adding a few drops of lemon juice, and cover the pan with a lid.
* To prevent rice from sticking to the bottom of the dish, steam it.
* Rice water can be used to make refreshing drinks by adding jam or fruit juice.
* If you grease the pan with oil or put a piece of butter in the rice, it will not stick to the walls.
* You cannot add sugar to rice milk porridge during cooking, this will make the rice sticky and will take longer to cook.
* Rice porridge for a side dish will taste better if you cook it in meat broth.
How to cook pearl barley porridge correctly
To prevent crumbly pearl barley porridge from acquiring a bluish tint, drain the water after boiling, fill the cereal again with hot salted water, add oil and cook for 15-20 minutes until thickened, then set to boil.
Pearl barley porridge will cook faster if you first soak the cereal for 2-3 hours in cold water.
How to cook semolina porridge correctly
To prepare liquid semolina porridge, pour the cereal into boiling water or milk in a thin stream, stirring thoroughly so that no lumps form.
Dishes made from semolina will be fluffy if it is soaked in water or milk for 30 minutes.

Bon appetit!
rice porridge: sort out the rice, wash, put in a saucepan and add 2 fingers of water above the grain, bring to a boil and add salt to taste, cook until almost all the water has evaporated, add milk and cook over very low heat. stirring when the porridge is ready, add butter
for 1 serving 2 heaped tablespoons of rice, you can also use one and a half tablespoons of rice 1 tablespoon of millet
Well, if you have semolina, then you need to heat the milk, and slowly pour the semolina into the warm milk, stirring continuously, until the desired thickness. In general, look for recipes on Google
Rice porridge with milk recipe
Rice porridge with milk, the recipe we offer, is not only easy to prepare, but also an optimal side dish for many dishes.
Rice porridge with milk recipe products:
Ergonomic pan with a three-layer bottom
Rice 1 cup
Milk 2 cups
Water 2 glasses
Salt, sugar to taste
Butter.
Rice porridge with milk recipe:
Rice porridge with milk, the recipe we offer you, is best prepared from short-grain rice (for example, Kuban or Krasnodar). So, sort through the rice and rinse if necessary.
Set to cook in a saucepan over low heat, pouring water over the rice.
When the water has evaporated and the rice has boiled, pour in milk at room temperature (cold milk is not allowed, as it may curdle). Salt and add a little sugar, cover with a lid and simmer for another 15-20 minutes.
Rice porridge with milk recipe also contains butter, which can be added to the pan, or you can add it to each plate separately just before serving.
Ingredients for "Porridge "Yummy in Staroizobilnensky style""
Milk 1 l
Rice (preferably round) 1 cup.
Sugar 1 cup.
Butter 100 g
Egg 5 pcs
Honey (liquid)
Salt (just a little bit)

Recipe "Porridge "Yummy in Staroizobilnensky style""
Rinse the rice (it’s better to take a little less than a glass, then the porridge will be fluffier) and add it to boiling milk. Bring to readiness and add oil.
While the rice is cooking, beat the eggs with sugar. While constantly stirring, add the egg mixture into the porridge in a thin stream.
You can add vanilla or...
The rice should be cooked very well!
Honey is served separately with the porridge.
Bon appetit!
Milk porridge is cooked from all types of cereals, with the exception of buckwheat. To prepare milk porridge, take fresh whole or skim milk (in the latter case, you need to add butter to the porridge). You can also use dry or condensed milk. It is recommended to cook porridge with condensed milk and add sugar. Milk porridge is cooked viscous, not steep.
You can add butter and sugar (to taste) to the finished milk porridge.
Rice porrige
Rinse the rice, add to boiling water and cook for 5-8 minutes, then place on a drain or sieve. As soon as the water has drained, 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, cover with a lid and place in a water bath for 10-15 minutes.
Before serving, you can add butter to the porridge.
Rice 250 g
Milk 4 cups
Sugar 1 tbsp. spoon
Salt 0.25 teaspoon
Barley porridge
Place the washed pearl barley into boiling water and cook for 10-12 minutes. Then proceed in the same way as when cooking rice milk porridge.
Pearl barley 250 g
Milk 4 cups
Sugar 1.5 tbsp. spoons
Salt 0.25 teaspoon
Millet porridge
Pour well-washed millet into boiling milk and, stirring frequently, cook over low heat for 30 minutes.
After this, add sugar, salt, stir and leave the porridge to steep for 15-20 minutes.
Millet 250 g
Milk 4 cups
Sugar 1 tbsp. spoon
Salt 0.25 teaspoon
Porridge from Smolensk grain
Porridge is prepared in the same way as millet porridge, usually without adding sugar, but with a large amount of milk. The cereal for this porridge is not washed.
Smolensk groats 250 g
Milk 6 glasses
Salt 0.5 teaspoon
Semolina
Pour the cereal into boiling milk in a thin stream and, stirring continuously, cook over low heat for 10-15 minutes until thickened. After this, add sugar, salt and stir.
You can add sugar and 1-2 tbsp to the porridge. spoons of butter.
Barley or oatmeal porridge is prepared in the same way as semolina milk, but you need to take 3 cups of milk, and you should not add sugar.
Semolina 200 g
Milk 5 glasses
Sugar 1 tbsp. spoon
Salt 0.5 teaspoon
Hercules porridge
Pour the cereal into hot milk and cook for 15-20 minutes until thickened, add salt and stir.
Add 2 tbsp to the finished porridge. spoons of butter.
Hercules 200 g
Milk 4 cups
Salt 0.5 teaspoon
Millet porridge with pumpkin
Place peeled and finely chopped pumpkin in hot milk and cook for 10 minutes, then add washed millet, add salt and, stirring, continue cooking for another 15-20 minutes until thickened. Place the cooked porridge in a water bath or in the oven for 25-30 minutes to steep. Millet porridge with pumpkin can also be prepared using water.
Millet 250 g
Milk 3 cups
Pumpkin 500 g
Sugar 1 teaspoon
Salt 0.5 teaspoon

Any porridge - and there are many of them in the world - can be cooked in such a way that even the most stubborn porridge-nut will gladly ask for more! In a word, any porridge can be cooked very tasty, and it’s the secrets of preparing tasty porridges that we’ll talk about.

Porridge can be cooked in water, whole milk or milk diluted with water, as well as in broth. The consistency of porridge can be crumbly, viscous and liquid - it all depends on the ratio of cereal and liquid taken during cooking. How to cook delicious porridge?

The table below shows the norms of cereals and liquids for obtaining porridges of certain consistencies. The amount of liquid and salt consumed to prepare porridge is given per 1 kg of cereal. (The table is based on the book “Cooking” by N.I. Guba, 1987)

Porridge	Liquid (water, milk, broth), l	Salt, g	Porridge yield, kg	Weld, %	Cooking duration, h-min
Buckwheat crumbly
crumbly
crumbly
Pearl barley, barley crumbly

"Hercules"
crumbly
Wheat crumbly
Corn

* Yield rates are given for porridge made from raw cereals, from toasted cereals - 2, 4.
** Cooking time is given for raw cereals, cooking time for fried cereals is 2.5-3 hours, hydrothermally treated (quick-cooking) – from 50 to 70 minutes.

The first secret to making delicious porridge: always sort through the grains to select bad grains, and rinse the grains that can be washed. Just keep in mind that washed cereals absorb and retain a certain amount of liquid. Therefore, in order to maintain the required ratio of cereal and liquid in this case, proceed as follows: pour the required amount of water into the pan, when the water boils, add the washed cereal, then measure the total volume of the contents of the pan. If this volume is greater than a predetermined one, the excess is poured out and, conversely, if the volume is less, hot water is added to the norm. In this way, a more or less accurate ratio of water and cereal in the porridge is achieved, regardless of the amount of water remaining in the cereal during washing.

For porridges made from cereals that are not washed before cooking (buckwheat, semolina, Hercules and small Poltava), the required amount of liquid is poured into the pan, salt and other products provided for in the recipe are added. When the liquid boils, add the cereal.

To improve the taste and appearance of crumbly porridges, fat can be added to a bowl with liquid before adding the cereal. For porridges made from toasted cereals, slightly more water is taken, since the moisture content of the cereal decreases by about 10% during roasting.

The cereal, washed immediately before pouring into the pan (the cereal must be warm), is placed in a boiling liquid, stirred carefully so as not to damage the integrity of the grains, lifting from the bottom with a wooden spatula or spoon. The pan with porridge is placed in the oven for heating. If the temperature in the cabinet is high, then the dishes with porridge are placed in the oven on a baking sheet with water. When cooking semolina porridge, pour the cereal into the boiling liquid in a thin stream with continuous stirring.

Rice, millet and pearl barley do not boil well in milk, so to cook milk porridges from these cereals, they are first boiled for 5-10 minutes in a large amount of boiling water, then the water is drained, and the cereal is poured with milk (as required) and cooked at a low boil, so that the porridge does not burn.

Loose porridges are most often cooked from raw cereals. In crumbly porridge, the grains should be well cooked and retain their shape, easily separated from one another. These porridges are made from almost all types of cereals. They can be an independent dish, a side dish, or part of a complex side dish. When serving as a side dish for poultry or lamb, it is better to boil rice in meat broth. Hot crumbly porridge is served with any edible fat, sautéed onions, boiled mushrooms, chopped eggs, sour cream, and cold porridge is served with milk, cream, and sugar. The yield from 1 kg of cereal is 2.1-3 kg of finished porridge.

To ensure that crumbly porridge from buckwheat, barley, rice or millet is successful and does not become sticky, first rinse the cereal first in warm water, then in hot water. Warm water will remove starch from the surface of the grains, and hot water will remove fat that may appear on the grains during grain storage.

Buckwheat porridge is prepared in two ways.

First way. Pour the prepared cereal into a pan of boiling salted water and stir with a spatula or spoon. The floating grains are removed with a slotted spoon. You can add fat (5-10% of the cereal weight). When the porridge thickens, cover the dish with a lid and cook over very low heat for 5-6 hours.

Second way. The toasted cereal is poured into boiling salted water and cooked as indicated above. You should take 5-6% more water than for porridge made from raw cereal. Porridge made from toasted cereals cooks faster. To ensure that the porridge is crumbly after cooking, it is loosened with a fork. The crusts that form on the surface and walls of the dish can be steamed in twice the amount of water (based on the weight of the crusts) and mixed with the porridge.

Rice porridge can be prepared in three ways.

First way. Rice prepared according to the norm is poured into boiling salted water, fat is added (butter, ghee or lard - 5-10% of the rice weight) and cooked at low boil, stirring occasionally. After the rice has swelled well, cover the dish with a lid and cook for 30-40 minutes. It is better to cook porridge in small saucepans or stewpans until cooked in the oven.

Second way. The prepared rice is poured into boiling salted water (6 liters per 1 kg) and cooked at low boil. When the grains become soft, place them in a colander and rinse with hot water. The washed rice is placed in a bowl, fat is added and steamed until cooked in the oven.

Third way. Sort out, washed rice, finely chopped onions, salt, butter are poured with hot chicken broth (at the rate of 2.1 liters per 1 kg of rice). Cook while stirring until the broth is absorbed. Cover the dish with a lid, place in a water bath and steam the porridge until cooked.

Semolina.

Sifted semolina from durum wheat varieties is dried until golden brown and mixed with ghee. Pour the prepared cereal into boiling salted water, stirring. The bowl with porridge is placed in the oven for 20-30 minutes.

Millet porridge can be prepared in two ways.

First way. Millet is poured into boiling salted water and cooked, stirring occasionally, at a low boil for 5-6 minutes. Then the water is drained so that the cereal and water occupy a volume 2.5 times larger than the dry cereal taken for cooking. Cover the dish with a lid and finish cooking in the oven.

Second way. Millet is scalded with boiling water, then placed in boiling salted water and cooked until tender.

Viscous porridge. In such porridges, the grains are well boiled, but not stuck together.

The porridge is quite thick and does not spread. They are cooked from all types of cereals. However, crushed and semolina cereals cook better and swell faster. These porridges are prepared with water, whole or diluted milk. Sweet porridges are often prepared with whole milk. You can add raisins, dried apricots, and prunes to them. Milk porridges are served with butter, and those cooked in water are served with any edible fat.

Rice (wheat, oatmeal) milk porridge.

Add salt and sugar to boiling water, stir, add prepared rice and cook with stirring for 20 minutes. Then drain the water, add hot milk and cook for another 30-40 minutes.

Semolina.

Semolina swells very quickly in hot water (in 20-30 s). Therefore, it is necessary to quickly pour the entire amount of cereal into boiling water or milk and stir thoroughly so that lumps do not form. Bring water or milk to a boil, add salt, and if you are preparing milk porridge, add sugar, stir until it is completely dissolved, then add the cereal, reducing the heat, and cook for 15-20 minutes while stirring.

Liquid porridges are most often prepared with whole or diluted milk. They are used in baby food or diet food (especially semolina and oatmeal). These porridges are prepared from all types of cereals.

Published on September 3, 2017

In order to cook delicious porridge with milk, you need to know the proportions and follow them. Porridge with milk is very often prepared for small children, since milk contains a lot of necessary substances for a growing body, and the cereal crops from which porridge is made also contain a huge treasure trove of vitamins and minerals. That's why they are combined together.

In our country, milk porridge, and porridge in principle, is considered a national dish. Remember there is even such a saying. “Shchi and porridge are our food.” So not only children, but also adults need to eat porridge. Porridge is an excellent solution for breakfast.

Of the huge selection of cereals, rice porridge is for some reason the most popular. There are many recipes for making rice porridge. We previously published an article on our blog about how to cook rice porridge. And you can follow the link and read.

Ingredients:

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

Cooking process.

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

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

3.Bring to a boil, stirring occasionally.

4. As soon as the water in the pan with rice boils, set it to 12-15 minutes.

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

6.After the time has passed, taste the rice to see if it is done. As soon as the rice becomes soft, pour in the milk, add a little sugar, stir and bring to a boil.

7. Cook for literally 2-3 minutes and turn off the heat under the pan.

8. Leave the rice porridge for 3-5 minutes under the lid so that the rice finishes cooking.

9. Rice porridge with milk is ready. You can put the butter directly into the pan and stir so that the butter is distributed throughout the porridge. Or you can divide it into small pieces and put it on the table so that everyone can put as much as they want on their plate.

This is the easiest way to cook rice porridge with milk. You can read more about rice porridge. The porridge is ready. Enjoy your meal.

Wheat porridge with milk

Now let's touch on such a cereal as millet, not to be confused with wheat. There are also a lot of recipes for cooking wheat porridge with milk. Can be cooked with the addition of pieces of fruits and vegetables. For example, prepare porridge with the addition of apples, raspberries, strawberries, and pumpkins.

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

Ingredients:

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

Cooking process:

1. The very first thing you need to do is rinse the cereal well. No matter what the manufacturer writes on the packaging, it is still necessary to rinse the cereal.

2. After washing the cereal 3-4 times. Place it in a saucepan, fill it with water and put it on the stove to cook until done. Don't forget to add a little salt.

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

4.And so we cook the millet until done. 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 20 minutes have passed, we taste the millet for readiness and if the grains have become soft and they can be chewed without problems, the millet is considered ready.

6. Drain the remaining water, wash the millet and fill it with milk. Stir, 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 heat under the pan, remove the lid and add butter. Mix well, leave the porridge for 3-4 minutes so that it gets a little better.

8. The millet porridge is ready, you can put it on plates and invite everyone for breakfast.

Bon appetit.

Semolina milk porridge

Semolina itself is not rich in many vitamins. But it contains useful fiber, which is very easily absorbed by the body. Semolina also helps strengthen bones and teeth very well. Because it contains calcium. In general, the benefits are obvious. And I don’t see any obstacles to not making semolina porridge for breakfast. Moreover, in my opinion, this is the simplest porridge in the world, which takes record time to prepare.

There is only one thing. Semolina burns very quickly to the walls of the pan. So to cook it you need to take dishes with a non-stick coating or at least with thick walls. Otherwise, be prepared to wash the pan after 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 turns out without lumps.

1. Before preparing semolina porridge, my grandmother always wet the pan with cold water and only then poured milk into it. She said that this way the milk and cereal would not burn to the walls.

2.And then 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 just start, not already boil.

5. At this moment, we begin to gradually add the cereal. To prevent the semolina from forming into lumps. Sprinkle the cereal in a thin stream and continuously stir the milk. It is very convenient to do this with a whisk.

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

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

8. Before serving, add a piece of butter to the still hot porridge, stir, and you can serve the porridge.

9.You can also always add raisins or finely chopped prunes to milk porridge before serving.

Semolina porridge is ready. Enjoy your meal.

Oatmeal with milk

Properly prepared oatmeal can become your favorite breakfast dish. In addition, this milk porridge can very well cleanse the body of toxins. Saturate it with fiber, proteins and carbohydrates. What else do you need for the perfect breakfast?

Ingredients:

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

Cooking process:

To prepare oatmeal, it is better to use dishes with thick walls or a pan with a double bottom.

1. Pour cold water over the raisins and let 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.

5.2-3 minutes before readiness, add raisins and stir.

6.When the porridge is ready, put butter in the pan and cover with a lid. Give the porridge 3 minutes to rest and you can serve.

7. Oatmeal porridge with milk and raisins is ready. Bon appetit.

Buckwheat porridge with milk

Buckwheat, like all other cereals, is very healthy and nutritious. Having a snack of buckwheat for breakfast, 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 and cook buckwheat for a long time in the morning.

Although buckwheat can be said to be one of a kind in that it requires very little cooking. Basically, this cereal reaches readiness on its own with virtually no human intervention.

Ingredients:

1 glass of buckwheat.
3 glasses of milk.
1.5 glasses 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 or thick walls with a double bottom. We take a very ordinary saucepan with a lid.

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

3.Pour the cereal into a pan, pour some water, add a little salt and put it on the stove.

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

5. During this time, the buckwheat will be ready.

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

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

8.Now you can call the others 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 the benefits of corn. I think that your mothers and grandmothers still remember this time. Well, for those who are younger, let me remind you that corn contains a lot of natural sugar, vitamins and carbohydrates.

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

Ingredients:

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

Cooking process:

1.Before cooking, rinse the cereal well.

2.Place in a saucepan, add water, add a little salt and place on the stove.

3. Bring to a boil, reduce heat by 40%. And cook until all the water has boiled away. Make sure that the cereal does not burn to the walls of the dish. You need to constantly stir the corn.

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

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

Bon appetit.