Liquid semolina proportions. Semolina porridge with milk: proportions and recipes

Did you also read the rhyme “There’s a little butter in the porridge, there’s granulated sugar in the porridge” as a child? No? Back then you must have been an extremely obedient child, sweeping everything you put on your plate without protest. Or your mother is a first-class cook who managed to prepare an excellent delicacy without lumps from capricious semolina. By the way, how are you doing with this? Do you know how much water to take to make the semolina porridge the desired density? How to cook correctly and achieve a uniform consistency? What is the best way to serve semolina? If not, don’t worry, now we’ll sort it all out.

Useful properties of semolina

Once upon a time, back in the days of the USSR, this thick white porridge They recommended eating it for everyone: children, ulcer sufferers, athletes, people engaged in hard work and those who were recovering strength after a serious illness. Time and scientists have debunked the myth about the unconditional usefulness of semolina porridge, but did not completely displace it from the pedestal. Don’t discount semolina either. Believe me, fine white grains obtained from wheat and retaining most of the useful properties this cereal has something to offer you!

contains a lot of vitamins B and E, although in this regard it is inferior to oatmeal or, say, rice;
filled with minerals - iron, potassium, magnesium, sodium, sulfur, phosphorus, chlorine, zinc;
almost 70% consists of starch, which allows you to maintain a feeling of fullness for a long time;
does not irritate the gastric mucosa and is easily digestible, which is why it is often recommended for people with various diseases digestive tract;
has little protein in its composition and is therefore listed among the dishes allowed for consumption by patients with renal failure;
is digested in the lower intestine and removes mucus from it along with decay products and toxins, which is useful for everyone without exception.

Semolina is not as rich in vitamins and minerals as rice or buckwheat, but it brings its own benefits to the body

At the same time, semolina has two most unpleasant properties: it is very nutritious, and therefore is not suitable for those who are trying to lose weight, and it also makes our bones more fragile, preventing the absorption of calcium. Therefore, you should not get carried away with semolina porridge, but it is reasonable to introduce them into your diet - say, 1-2 times a week - it will be both correct and healthy.

Cooking secrets from the chef

The main complaints that dissatisfied consumers make about semolina porridge are that it is too dense, rubber-like, in consistency and has an abundance of lumps. But it’s not at all difficult to avoid the appearance of both, you just need to know a couple of tricks.

First of all, buy only quality product. It is impossible to cook anything decent from poorly ground or poorly stored cereal, no matter how much you want. To avoid getting into trouble, give preference to large manufacturers who can afford both newer equipment and better quality raw materials. In addition, when purchasing, do not be lazy to make sure that the bag with semolina does not contain bugs, small stones or lumps, which indicate moisture has entered the bag. Fortunately, modern transparent packaging allows you to see what kind of product you are purchasing.

If you are concerned about your body shape, look for bags of cereal marked “T” in supermarkets. This semolina is obtained from durum varieties wheat, which is known to be less dangerous for the waistline and more beneficial for health than derivatives of “soft” varieties of the same cereal.

Secondly, learn to calculate proportions - the consistency and type of future porridge are largely determined by them. The optimal ratio of cereal to liquid is 1:10, that is, 1 g of semolina for every 10 ml of water, milk or a mixture of them. If you want a thicker meal, increase the proportion of cereal. But be prepared for the fact that after standing a little, your porridge will turn into a hard, elastic and completely unappetizing pancake.

There are many secrets to preparing semolina porridge without lumps

Thirdly, master the subtle art of pouring semolina into water so that it does not stick together into lumps. Each housewife achieves this in her own way:

Some, armed with a spoon, stir boiling milk or water so that a funnel is formed in the center of the pan, and pour cereal into it in a thin stream;
others thoroughly mix semolina with granulated sugar before introducing it into the liquid;
Still others first combine the cereal with a small amount of cold water in a separate cup, and only then begin the actual cooking;
still others use a strainer as a divider - carefully sifted semolina into a pan is less likely to form lumps;
Still others suggest rolling up a cone out of thick paper with a small hole at the bottom, putting the kupa in it and letting that thin stream spill into the pan.

In any case, remember: when cooking semolina porridge, stirring is everything. Putting the spoon aside for a long time or even moving away from the saucepan and leaving the food to itself is prohibited. It will either burn, or acquire a scattering of lumps, or thicken too much.

Semolina porridge is cooked quickly, which helps preserve minerals and vitamins in it. Give me almost ready-made dish simmer a little - no more than 5-7 minutes - continuing to continuously stir the thickening mass with a spoon, remove from heat and leave to “simmer” under the lid for another 10-12 minutes. Try not to overcook the semolina and do not cook it in advance. Boiled or overcooked, it is no longer as tasty as fresh and cooked according to all the rules.

How to cook semolina porridge

Before moving on to specific recipes, let’s reveal a few more useful culinary secrets.

To prevent the milk for porridge from burning, ruining the taste of the entire dish, rinse the pan before cooking cold water. Some even recommend throwing an ice cube into it.
For the same purpose, you should choose containers with a thick bottom.
You need to salt the future porridge at the moment the milk or water boils, before or immediately after adding the cereal. By the way, sugar, cocoa, vanillin and others flavorings It’s also better to add at this stage.

Escaped milk will ruin the stove, the taste of the porridge, and your mood

Now let's talk about more traditional cooking methods. So, how to cook semolina porridge...

With milk

When preparing porridge, milk is always preferable to water. It gives the finished dish a pleasant creamy taste, makes it more satisfying and healthier. Little advice: If there is suddenly a shortage of milk in your refrigerator, feel free to dilute it with water. You can do the same if this product turns out to be too greasy.

You will need:

500 ml milk, regular or baked;
50 g semolina;
30 g butter;
20–25 g granulated sugar;
salt - about a third of a teaspoon.

Preparation.

Rinse the pan with cold water and pour milk into it.
Use whole milk or milk mixed with water
Wait until the liquid begins to boil, add salt and sugar.
You need salt even if you cook. sweet porridge- it will make the taste of the dish brighter
While stirring the milk with one hand, gently pour the semolina into it with the other.
Use a whisk, it's convenient
Bring the porridge to a boil again, continuously stirring it with a spoon.
The porridge will thicken quickly
Wait 3-5 minutes, cover the pan with a lid and remove it from the heat.
Porridge is especially tasty with butter and sugar
Let the semolina stand for 8-10 minutes, and then you can put it on plates, add butter and serve.

If, following the butter, you add a couple of yolks, mashed with sugar, into the semolina, and then - using a whisk - the whites whipped into a strong foam, you will get a classic boubert - sweet and hearty dish Western European cuisine. In this case, there is no need to add sugar at the moment of boiling.

Video: a simple recipe for porridge without lumps

With milk powder

If you didn’t have time to run to the store for milk, but you want porridge, don’t worry, you can always use its dry equivalent.

You will need:

100 g milk powder;
300 g semolina;
15–20 g sugar;
500 ml water;
20 g butter;
sugar to taste;
salt.

Preparation.

Pour all the dry ingredients into the saucepan: powdered milk, semolina, sugar, salt.
High-quality milk powder can easily replace natural milk if necessary.
Pour in the water, stirring continuously in the saucepan with a whisk. Proceed carefully, without haste - the stream of water should be thin.
Stirring will prevent lumps from forming.
Place the pan with the future porridge on medium heat, bring to a boil, and after 3-5 minutes add oil.
A little more and the porridge will be ready
Cover the pan with a lid and remove from heat.
Some housewives additionally insulate the saucepan
In 10–12 minutes the porridge will be ready.
All you have to do is figure out what to serve the treat with

On the pages cookbooks You can often come across advice to first lightly fry the semolina in a vessel with an enamel bottom to better develop the taste, and only then fill it with water or other liquid. If necessary, you can test the effectiveness of this recipe in practice.

On the water

For many people, milk is contraindicated. So what now, do without semolina porridge?! No way! We'll make do with plain water.

You will need:

500 ml water;
60–70 g semolina;
30–40 g butter;
sugar to taste;
salt.

Preparation.

Pour water into a saucepan and place it over medium heat. Wait until bubbles begin to appear on the surface.
As soon as bubbles appear, you can start semolina
Mix salt and sugar with semolina.
Mix bulk products until smooth
Carefully insert them into the pan.
Bon appetit!

If you don't like milk, feel free to replace it with water, fruit juice or even broth, meat and vegetable. You will be surprised what a new palette of flavors will open up to you in a dish familiar from childhood.

Video: recipe for a slow cooker

Porridge for the little ones

We have already said that excessive consumption of semolina porridge interferes with the absorption of calcium and has a bad effect on bone health. In addition, semolina contains a considerable amount of gluten, which can provoke the development of such an unpleasant disease as celiac disease (impaired absorption in the intestines), especially if a person has a hereditary predisposition to this. It is not surprising that doctors recommend that babies up to six months do without this nourishing complementary food.

But upon reaching 5–6 months of age, you can begin to introduce your child to semolina - carefully, slowly and obeying certain rules.

You should not cook for your baby with whole cow's milk. Start with porridge in water, then switch to milk diluted with water in a 1:1 ratio, and only after 1 year can you completely exclude water from the list of ingredients.
Change your usual proportions. The amount of semolina needs to be reduced to make a liquid porridge that can be poured into a bottle.
Add butter and sugar only in consultation with your pediatrician.
After the child turns one year old, you can add dried fruits, berries and fresh fruit or vegetable puree. Many children like, for example, bright orange semolina with carrots or pumpkin.
There is no need to be afraid of semolina porridge, but there is no need to partake of it either. For an infant, 1 serving per week will be more than enough, and for older children, 1–2 servings. The exception is children with underweight, for whom semolina is often prescribed for medical reasons.

Video: the importance of semolina for children's health

Serving options

Porridge with butter and sugar is a classic familiar to everyone since childhood. But this is far from the only way to diversify the taste. traditional dish new notes! To make it richer, more pleasant and interesting, try boiling semolina:

with a couple of spoons of coconut flakes;
with frozen berries;
with pieces of your favorite fruits and vegetables, fresh or dried;
With chicken meat and broth;
with cinnamon, vanilla and turmeric. The last spice will have little effect on the taste, but the porridge will acquire an attractive yellow color.

Well, cooked according to traditional recipe, with water and milk, semolina can be served:

sprinkle it with grated chocolate;
shaken with a glass creamy yogurt and a spoon of honey;
adding candied fruits, chopped marmalade or nuts to the porridge;
sweetening it with jam or preserves;
adding a little feta cheese or other cheese to the semolina curd cheese- for originals and those who like to discover unusual flavor combinations.

In India, semolina is cooked with mustard, red hot pepper, curry, onions and salt.

Photo gallery: what to serve with semolina porridge?

Jam and marmalade will make the dish desirable even for the most picky eaters Classic semolina will appeal to fans of the classics Coconut and turmeric - for exotic lovers Porridge with egg - for those who need a thorough refreshment Fragrant boubert - a real tasty dessert Candied fruits - for those with a sweet tooth Semolina on meat broth with vegetables - this is already a whole lunch Raisins and cocoa - for little eaters Fresh berries for fruit lovers Porridge on berry juice different bright color and a pleasant unusual taste

Although today semolina has lost its former significance, we still cook porridge from it and devour it by both cheeks. And we do it right. If you know a sense of proportion and carefully use high-calorie additives like butter and sugar, semolina porridge will only bring benefits to the body. Cook and eat it with pleasure, especially since now you know all the secrets of preparing this wayward, but tasty and nutritious cereal.

Caring for the health of the family is the task of every housewife. Thinking about preparing a hearty and delicious breakfast, you can opt for semolina porridge. Its taste has been familiar to many since childhood, and the benefit of the product lies in cleansing digestive system from fat, mucus.

Ideal proportions of milk and semolina

The key feature of semolina porridge is maintaining the correct proportions of cereal and milk. The standard calculation is considered to be adding six tablespoons of cereal to one liter of boiling milk. Many people do not quite understand the calculation of products and sometimes it is difficult to imagine that everyone’s spoons and glasses have the same volume.

When choosing fresh homemade milk It is customary to dilute it with water in a ratio of three to one - per 300 ml dairy product Take 100 ml of water or, accordingly, 1.5 cups to 1/2 cup. Store-bought milk does not need to be diluted, but the cereal can be immediately poured into cold milk liquid for ten minutes before cooking.

Cooking should begin by adding the standard 6 tablespoons of semolina with a small heap. Only after this can you independently choose the number of spoons with semolina so that the porridge is desired consistency, thickness, viscosity.

One spoon contains about thirty grams of semolina, which makes it possible to weigh it on a kitchen scale required quantity, averaging 180 g.

When cooking aromatic porridge When using semolina, you should follow the main rule, which is to stir the porridge frequently during cooking and set the heat on the stove as low as possible.

Classic recipe

Preparing semolina porridge is quite easy, but it requires full attention and activity during thermal process. The most delicious, tender and rich porridge is made with milk.

At the same time, the content greatly increases useful vitamins and minerals in the dish, which has a positive effect on the body and gives it energy for the whole day.

All components of the dish should be prepared in advance, special attention devote specified quantity semolina and measure it correctly. Into the pan where it will be cooked delicious dish, pour water, slowly rotate the container in a circle so that the liquid touches each side.

Heat the water in the bottom of the pan over low heat and pour in the milk. Bring all the liquid to a boil. With one hand, making circular movements, stir the milk, and with the other, slowly add the cereal, and then the sugar. You should constantly stir the contents of the pan for about five minutes to avoid the formation of tasteless, unsightly lumps.

Then the semolina porridge should be covered with a lid, removed from the heat, and left to “simmer” for another five minutes. Oil should be added to each individual serving before serving.

Semolina porridge with milk and berries in a slow cooker

You won’t be able to surprise your family with the gentle, unique, but familiar taste of semolina porridge to many from childhood. But by combining it with a variety of berries, it is quite possible to prepare a dish that everyone will like.

At the same time, the benefits of porridge, which is digested in the lower intestine, are preserved and increased. But a multicooker will help shorten and simplify the entire process of creating semolina porridge with berries.

To prepare a wonderful dish from this cereal with milk you will need:

120 g semolina;
0.8 l milk;
100 g each of black currants, raspberries (or blueberries, blueberries, gooseberries);
40 g sugar;
25 g butter.

Porridge with berries will be ready in thirty minutes, and 100 grams of it will contain 120 kcal.

Universal kitchen equipment, presented in the form of a multicooker, allows you to prepare aromatic, but slightly “capricious” semolina porridge, which on the stove can turn out uneven with lumps or burn.

Having measured out the amount of cereal required by the recipe, grease the bowl of the equipment with oil, and then add semolina, pour in milk and add sugar.

On the multicooker, you should set the “Milk porridge” mode, and if there is none, then “Soup / Porridge” or “Multi-cook” for a period of ten minutes.

cover kitchen appliance Do not cover it, but stir the semolina porridge periodically.

Rinse the berries, remove the stems and add to the semolina porridge one minute before the end of cooking.

Then, in the “Warming” mode, for fifteen minutes you should bring the porridge to fully cooked, remembering to close the lid. A dish with berries should be served warm, not hot, garnished with candied fruits, nuts, and raisins as desired.

Semolina is not as healthy as other types of cereals, but it perfectly saturates the body and can give you energy for the whole day.

It is often used in mono-diets, where preference is given to one product included in all dishes, and is also recommended for use during the recovery period. proper operation the whole body after operations, people with chronic diseases stomach, intestines.

When preparing semolina porridge, several rules should be followed:

Observe correct proportion cereals and cooking liquids;
Do not increase the heat - this will not only lead to the formation of unnecessary lumps, but also the dish will burn and an unpleasant aftertaste will appear;
Salt, sugar, as well as berries and aromatic additives should be added at the very end of cooking, 1-2 minutes before the end of the thermal process;
Before boiling milk, rinse the container with cold water or place an ice cube in it.

When using a multicooker during the cooking process, semolina porridge turns out more fluffy and has a uniform, soft consistency. You can also boil the cereal in broth, making it a hearty, hot and slightly runny dish.

Children like thicker porridge, which can be eaten cold, cut into slices and topped with cream, jam, or condensed milk.

Semolina porridge?!... Do you want to cook, but forgot the proportions of milk and semolina? Are you tormented by doubts about how to make sure there are no lumps? You will find all the answers here, as well as original recipe tasty and tender semolina porridge without lumps.

Ingredients:

(3 servings)

2 glasses of milk
1 glass of water
5 tbsp. semolina
2 tbsp. Sahara
20 gr. butter
raisins, berries, jam (optional)

For many, cooking semolina porridge is a real nightmare, but for me it is the simplest and most quick dish, and everyone’s favorite. Why is this so? The answer is ridiculously simple.

If you open any Soviet-era cookbook, it says in black and white that semolina should be thrown into boiling milk. Anyone who has ever done this knows that semolina instantly swells in hot milk, and you need to be a magician to avoid the formation of lumps.

Do you know why semolina was poured into boiling milk? No, not because it has any scientific basis or because it tastes better. The fact is that previously milk was mostly bottled, it was brought in barrels or cans. Remember when our grandmothers and mothers went to the market with a can?

And quite often, due to barrels, cans and ladles of questionable purity, the fermentation process began in the milk. So, the milk was first boiled to ensure that it did not curdle during cooking.

Times have changed, and so have the products. Now pasteurized milk goes on sale in sealed packages, with the date and batch number. All this ensures that the product meets the standards. Naturally, such milk does not need to be boiled.

Hence the conclusion: goodbye old technology, goodbye lumps! Let's prepare semolina porridge in a new way!

Recipe for semolina porridge without lumps

So, take a clean pan. Pour two glasses of cold milk (from the refrigerator).

Add a glass of water. We add water not to save money, but so that the semolina cooks better and the semolina porridge turns out more tender.

Add 5 tablespoons of semolina. From this proportion (750 ml of liquid and 5 tablespoons of semolina) thick semolina porridge is obtained. If you like medium-thick semolina porridge, then add 4 tbsp. for the same volume of liquid.

Stir everything and put the pan on the fire. You can add sugar right away. I don’t add salt, it’s not needed in sweet porridge.

Stirring, bring the contents of the pan to a boil. Since semolina first swells in cold milk and then gradually warms up, lumps do not form.
Stirring, cook the semolina porridge for 3-5 minutes over low heat.

Turn off the heat, add a piece of butter, stir. Oil improves the taste and makes the porridge especially tender.

Place semolina porridge on plates.

Everyone, according to their own taste, adds butter and other goodies. For example, I like to dilute semolina porridge with cold milk, and my son loves semolina porridge with jam.

That's the whole recipe for semolina porridge))). Eat to your health and finally forget about lumps!

Dear friends, today I want to tell you how to cook semolina porridge with milk correctly. You can argue as much as you like about the benefits and harms of semolina porridge and whether it is worth giving it to children. But let's be honest: there are people who hate semolina porridge in any form, and there are those who like it. And it is very difficult to convince both the first and the second and, by and large, unnecessary.

Moreover, there are lovers of semolina porridge, as well as its opponents, among both children and adults. Let's accept by default that this post is for those who like this dish, but who want to know how to cook semolina porridge - proportions, time, some nuances of this process.

I really won’t prove to you that semolina porridge is delicious, but I will be happy to tell you how to cook semolina porridge - liquid or quite thick, depending on your taste. And I will definitely reveal all the secrets of proper semolina porridge: without lumps. We don't really need lumps in this dish, right? So we cook semolina porridge in milk without lumps - quickly and very simply. Shall we go to the kitchen?

Ingredients:

1 liter of milk;
6 heaped tablespoons of semolina;
a pinch of salt;
4 teaspoons sugar (to taste);
20-30 g butter.

Optional:

fresh berries to taste.

How to cook semolina porridge with milk:

First of all, choose a pan in which to cook the porridge. A small saucepan made from stainless steel, always with a thick bottom - so that the porridge does not burn. IN enamel pan the porridge will burn, stick to the bottom, it will have to be stirred constantly, without ceasing, which will complicate the process.

Rinse the pan in which we will cook the porridge with cold water, making sure to wet the entire surface of the bottom. This procedure is necessary to prevent the milk from burning. Pour milk into a saucepan and put on fire. We heat the milk until it’s hot—steam is already beginning to rise above the milk, but we don’t bring it to a boil.

While stirring the milk, add semolina gradually, in a small stream. At the same time, since the milk is still quite far from boiling, lumps will not form at all.

Over medium heat, stirring, bring the milk to a boil. Add salt and sugar.

Reduce heat to low and cook, stirring occasionally. It’s difficult to say exactly how long to cook semolina porridge in milk, but usually it takes me 5-6 minutes until the cereal swells completely.

Add a piece of butter to the prepared porridge and mix. You can immediately put the porridge on plates and put pieces of butter there too.

You can serve semolina porridge with fruit, honey or jam - to your taste.

At specified proportions ingredients, the porridge turns out to be of medium thickness (during cooking the porridge seems thinner, but when it cools it becomes thicker). Many people wonder how to cook semolina porridge with milk for a child. If we are talking about a baby, then it is worth preparing more thin porridge– based on 1 liter of milk, 3-4 tbsp. cereals Then such porridge can be given to the child even through a pacifier. This concerns the question of how to cook semolina porridge with liquid milk. If you love very much thick porridge, add 8 tablespoons of semolina.

You can endlessly argue about the benefits and harms of semolina, but this will not make porridge from this cereal any less loved by children and adults. Her successful recipes passed on from generation to generation and constantly improved. And it won’t be difficult for a novice housewife to prepare delicious semolina porridge. Recipes for this dish, which are especially popular among chefs, are published below.

How to cook semolina porridge with milk?

As a rule, full-fat cow's milk is chosen as the basis for the porridge under discussion.

Take 1 full glass. Other ingredients: 7 teaspoons semolina, 1 spoon white sugar, a pinch of table salt.

First, pour some water into the saucepan. So that the liquid just covers the bottom of the container. Milk is poured on top.
When the liquid begins to become covered with the first bubbles (a sign of boiling), you can salt it, sweeten it and add the cereal. Do this with the required thin, neat stream and do not forget about continuous stirring.
When the milk boils again, the heat is reduced to the lower limit and the dish is cooked for 5-6 minutes.

Already in the plate, the porridge is seasoned with melted butter.

How long does it take to cook?

It is very important to use non-stick or enamel cookware to prepare such a dish. As soon as the liquid boils after adding the cereal, it is kept on the stove for 2 to 6 minutes.

It all depends on the intensity of heating and on the consistency of the treat you plan to get in the end. It is advisable to let the finished dish brew for another 10-12 minutes under the lid and only then try it.

Approximate proportions of milk and semolina

When preparing such porridge, the proportions of milk and semolina may be different. They depend on how thick you want the dish to be. The generally accepted ratio is 7 teaspoons of cereal per glass of liquid.

If the dish is prepared for children, it should turn out watery. In this case, the proportions of liquid and cereal are 10 to 1.

On water without lumps

Even with a base of ordinary filtered water you can prepare delicious treat no lumps. Ingredients: 370 ml liquid, 35 g semolina, pinch fine salt, 45 g sugar, 30 g fatty butter.

A little trick - to ensure the uniformity of the dish, the cereal is soaked in regular water before cooking. cold water for 20 minutes.
When the semolina swells, the water is drained along with the smallest debris.
The cereal is transferred to a stainless container, filled with the amount of water specified in the recipe and put on fire.
After the mixture boils, the heat is reduced and the remaining dry ingredients are added. Cook the dish with continuous stirring for 8-9 minutes.

After adding oil, the finished porridge will be infused in a sealed container for 10-12 minutes.

Semolina porridge in a slow cooker

It’s interesting what exactly the “smart pan” allows you to cook perfect semolina. In it, the treat is obtained without lumps - it does not curl or stick together. Both cow's milk and plain water can be used as a base.

Recipe with milk

Ingredients: half a glass (measured multicooker) of semolina, 3 of the same glasses of milk, 1 glass of water, 3 dessert spoons white sugar, 70 g of fatty butter, a pinch of table salt.

All dry ingredients are immediately poured into the device’s container.
The liquid ingredients from the recipe are poured on top.
The butter is lightly spread over the container of the device. The remains are thrown into the base of the future porridge.
In stewing mode, the treat will simmer for half an hour under the lid. From time to time the contents of the container are mixed.

When the semolina reaches the desired consistency, you can spread it out and serve it with fresh berries.

How to cook with water?

Ingredients: 240 g semolina, 6 glasses of filtered water, 2 teaspoons of dry cream, a tablespoon of granulated sugar, a slice of butter, any fruit or berry additives.

The sides and bottom of the appliance bowl are thoroughly coated with slightly melted butter.
The cereal is poured into the container from above and filled with a portion of cold purified water.
After adding the dry ingredients from the recipe, all products are mixed well.
In the “Porridge” mode, the dish is cooked for 12-14 minutes. At the very end of the process, you can add pieces of selected berries and fruits to the food.

All that remains is to divide the porridge into portions and serve hot to the table.

How to cook with milk and water?

To turn such porridge into the most real dessert, you should add fresh or frozen strawberries to it. Take half a kilo of it. Other ingredients: half a liter full fat milk and filtered water, 180 g of granulated sugar (you can take brown).

The cereal is poured into the already boiling liquid. First, the mass is left on low heat for 3-4 minutes. At the same time, stirring does not stop.
Then the container is tightly covered with a lid and the gas is turned off. The porridge will infuse to the desired consistency.
Granulated sugar is ground with fresh or thawed berries. The easiest way to beat the mass is using a special blender attachment.
Already ready-made porridge, laid out on portioned plates, poured with a strawberry sweet mixture.

The delicacy is served warm.

Microwave Recipe

This is a simplified recipe that is perfect for those who do not have access to gas stove or wants to prepare a healthy breakfast in minutes. You do not need to use any special device mode. It will be enough to turn on the usual heating at maximum power of the device. Ingredients: 1 cup fat cow's milk, 40 ml boiled water, 3 tablespoons of semolina, a pinch of vanillin, 3-4 teaspoons of sugar, 30 g of butter, additives in the form of chocolate or nuts.

First, place the butter in a bowl suitable for heating in the microwave.
Pour all the dry ingredients from the recipe on top and mix. It is important to choose high-quality semolina with solid creamy grains. And, if necessary, wash out even the smallest debris.
Ideally, take homemade milk. It is brought to a boil in a separate bowl and only after that is poured onto the resulting dry mixture.
First, the porridge cooks for 5-6 minutes. Next, the ingredients of the dish are mixed well, and cooking continues for the same amount of time.

All that remains is to flavor it with your favorite nuts and melted chocolate.

Semolina porridge: benefits and harms

If a couple of decades ago liquid semolina was used even for feeding babies from birth instead of breast milk. No one even thought about the fact that it could be harmful.

In fact, eating the dish under discussion is useful for problems with the gastrointestinal tract. A viscous substance envelops the intestines and heals cracks in it. True, for such an effect it must be prepared fresh and in water. Semolina can also saturate a person with energy for a long time and protect him from depression and stress.

As for the harm, semolina, like any starchy product harmful to people suffering from illnesses respiratory system. It helps increase the amount of mucus in the lungs.

In addition, such a dish does not allow calcium to be fully absorbed. That is why it is not recommended to be given to children under 2 years of age.