How to cook millet porridge in water. What to serve the dish with

It has many secrets, even in its name. The crop called millet does not grow in the fields of our homeland. The cereal is obtained from a plant called millet. It was domesticated by humans in the third millennium BC, although it is still found growing wild (used as fodder for livestock).

China is considered the birthplace of millet. From there the culture came to Mongolia, then to Europe. In Russia, cereals formed the basis of the peasants' diet. It is known that millet porridge, peeled from inflorescences, was widely consumed in the southern regions of Rus', and stews and jelly were prepared from it. The main value of the product was its nutritional value, for which some bitterness was forgiven. And they put it at the forefront of Russian cooking, along with wheat.

Subtleties of cooking

The question of how to prepare millet porridge is relevant for modern kitchen. This cereal is another paradoxical product that has practically fallen out of the “cage” of current housewives. The reason for this is the bitterness that remains in the grains when they are improperly prepared. It is not always possible to obtain the desired consistency of the dish; sometimes the grains are completely boiled, sometimes, on the contrary, they turn out hard...

The famous Russian culinary theorist William Pokhlebkin tried to understand the nuances of preparing this cereal. He proposed several theses that would allow housewives to understand how to cook millet porridge in water and milk. Here are the main ones.

Sort through the grains. During the cleaning process, millet grains are ground, removing their outer shells. IN ready-made cereal they can be preserved, as well as pebbles and cake.
Rinse the millet. And do it very efficiently, in seven waters. The last rinse should be hot water. This will remove the bitterness from the grains.
Boil the cereal in large quantities water. What are the proportions? Let there be plenty of liquid. According to William Pokhlebkin, the initial volume of water does not matter. When the grain reaches half-cookedness, it must be drained.
Add hot milk. Its volume should be twice as large as the cereal. In this case it will work out in moderation viscous consistency dishes. Millet porridge is evaporated in milk, causing the grains to open and become soft. Millet porridge with milk is considered a classic of Russian cuisine. It was in this form that it was used for centuries in Rus'.
How long to cook millet porridge, decide according to the required consistency. You need crumbly porridge, add liquid 1:2 and simmer until evaporated. You need a liquid, “sludge”, pour in more milk and boil until required thickness. Millet porridge is so simple and versatile that it easily tolerates such “experiments.” And it doesn't affect the taste.
You can cook porridge on the stove or in the oven.. In the first case, the grain is boiled over low heat until tender. In the second, they are boiled in water, and after adding milk they are sent to simmer in the oven. The cooking time in it is 1 hour. You can't cook good millet porridge in the microwave! The cereal loves to simmer for a long time and cannot be boiled to the desired consistency in the microwave oven.

What to do if you washed the millet in hot water, but it still tastes bitter? Before boiling, scald the grains with boiling water. It is convenient to do this in a sieve to keep the grains together. The bitterness will go away along with the oils covering the grains.

Classical technique

The recipe for millet porridge with milk can be considered a classic one. We suggest you prepare it according to all the rules. It is convenient to serve this dish for breakfast, it is suitable for baby food. Thanks to long-term boiling, we will obtain a delicate consistency.

You will need:

Preparation

Pour water over the prepared cereal and place on fire.
Bring the mixture to a boil, skim off the foam. Boil over medium heat until the water has evaporated.
Pour in the heated milk, reduce the heat. Add salt, sugar.
Boil until the mixture thickens, stirring.
Turn off the heat after 20 minutes and cover with a lid.
Leave to sit for 10 minutes.

The volume of milk can be large if porridge is used in the child’s diet. Then the cereal will have to be boiled longer, as a result of which the milk millet porridge will acquire a viscous, viscous consistency. The mixture should be stirred regularly, as as it thickens, it may stick to the bottom. When serving it is flavored butter.

The most tender dish will be if you use yellow cereal in the recipe for millet porridge with milk. It provides the perfect consistency and is almost never bitter. The sticky mass will be cooked from light grains, the crumbly mass from dark grains.

Simple recipes

We are offering to you simple techniques how to cook crumbly millet porridge and tender dairy dish with pumpkin. In the first case, you will get a wonderful side dish for dinner. A pumpkin porridge perfect for breakfast.

On the water

The recipe allows you to prepare porridge both hearty and completely lean. The difference between them is the use of butter. But millet cereal loves it very much. Moreover, it is thanks to the oil that it becomes truly crumbly.

You will need:

millet cereal - 1 cup;
butter - 50 g;
water - 2 glasses;
salt - a pinch.

Preparation

Place the scalded cereal in a saucepan, pour in water.
Bring to a boil without covering. Reduce heat.
Cut the butter into pieces and place it on the surface of the cereal when the water does not cover it. Distribute the oil evenly.
Cover with a lid and turn off the heat. Leave the millet to steam until ready for 30 minutes.

This recipe allows you to prepare a luxurious crumbly garnish. In this form, it can be eaten according to the old Russian tradition - with fried onions and lard. And if you add sugar during the cooking process, millet will be good with raisins, other dried fruits, and nuts.

With pumpkin

Another recipe with the prefix “classic”. Pumpkin millet porridge has been prepared in Rus' since ancient times. Hearty and sweet, it decorated tables during the holidays. Today we can cook it whenever we want. And receive great benefit from both valuable components.

You will need:

millet cereal - 1 cup;
milk - 3 glasses;
pumpkin - 500 g;
butter - 30 g;
salt - a pinch.

Preparation

Peel and finely chop the pumpkin.
Heat the milk, put the pumpkin in it, add sugar and salt.
Heat until boiling, add prepared cereal.
Boil over low heat for 30 minutes.
Cover with a lid and place in the oven to finish heating for 40 minutes.

You can season this porridge with butter. It will improve the taste of all ingredients. Dried apricots and raisins will not be superfluous in the recipe. Instead of sugar will do honey, but add it before serving.

As you can see, there are subtleties in recipes for millet porridge with water and milk. And compliance with them will allow you to get beautiful things, delicate dish. However, the cooking technique is simple, so you can safely include the product in your daily diet!

Everyone knows that porridge is extremely beneficial not only for health, but also for beautiful figure. Rice, oatmeal, buckwheat, millet and pearl barley - the choice is quite large, and there are a lot of recipes for their preparation. Often hostesses do not, since it is not popular enough at present. However, if you are not indifferent to this product, you should introduce it into your diet. Cereals are healthy and valuable, as they contain a lot of protein, which is significantly more than in barley and rice. The porridge boasts increased concentration folic acid, phosphorus, vitamin B. Chemical composition rich in bromine, sodium, magnesium and zinc, iodine, potassium. In addition to all this, millet porridge has an unsurpassed taste and aroma, so it is worth introducing it into your diet.

If you don't know how to cook crumbly millet porridge, you'll need a good step by step recipe. Millet can be used to cook not only a side dish for meat and fish products, but also sweet milk porridge. The cooked dish is different delicate taste, excellent healing properties. That's why you need to know how to cook this dish. It’s interesting that crumbly millet porridge with milk turns out much tastier than with water. Many children prefer to eat this version of this dish.

It is important to note that crumbly millet porridge can quickly saturate the body and ensure its full functioning. Particularly popular is the recipe for milk porridge with pumpkin, which is not only bright and tasty, but also extremely beneficial for healthy digestion. To be strong, fit, beautiful and healthy, you need to eat millet porridge regularly, especially for breakfast.

Prepare crumbly porridge It’s very simple, just use some tricks and secrets. That is why it is important to ensure not only amazing taste, but also attractive appearance. This is explained by the well-known proverb that appetite comes only when eating. This position is very relevant when it is necessary to feed a child, especially a picky one. If the porridge is bright, appetizing and aromatic, the baby will enjoy a portion of a healthy dish with great pleasure.

Cooking features

Knowing how to cook delicious porridge, you can easily enrich and diversify your own diet. In addition, you will make it healthier and more balanced. To prepare this dish you will need a certain list of food products, the choice of which should be approached with all responsibility.

Ingredients

Preparation

1. Having studied the recipe, prepare everything necessary ingredients. One glass of millet should be poured into a pan, in which you can cook porridge. Rinse the cereal cold water to get rid of various debris and industrial dust. To make the porridge crumbly and not squishy, also rinse with boiling water, hot water, this will help get rid of all the fats present in the cereal. If you wash them, the grains will not stick together during cooking. Thanks to this manipulation, you will ensure perfect taste and the aroma of the dish.

2. Then you need to boil two glasses of water and pour it into the prepared cereal. At this stage culinary process You should add salt and sugar to taste. Then you can put the saucepan on the stove and bring to a boil.

3. When the water starts to boil, cover the pan with a lid and cook the porridge over low heat. Do not interfere with the cooking process and stir with a spoon. Cooking time is about twenty minutes.

4. By the end of the cooking time, you will notice that corresponding holes will appear on the surface of the dish, and steam will begin to escape through them. To check readiness, just listen; if there is bubbling, turn off the heat early.

5. After this, you can add a tablespoon of vegetable oil and leave for ten minutes. Crumbly, aromatic, healthy and tasty millet is ready. It can be submitted as independent dish, garnished with berries and fruits, or used as a side dish for meat and fish.

Video recipe

Millet, cooked according to all the rules, is a luxurious breakfast, nutritious lunch or a full dinner. Knowing how to prepare this dish will ensure a healthy and balanced diet for your family.

The first thing to remember is proper preparation cereals It must be washed with cold water to get rid of debris and dust. After this, you cannot do without boiling water, which will help dissolve the fat that promotes gluing during cooking.
Maintain the correct ratio of dry and liquid portions of the recipe. For one glass of millet cereal you will need two glasses of water. Cook over medium heat without covering the pan with a lid.
When the water boils, after ten minutes of cooking, add a little butter, spreading it over the entire surface. This will help make it not only crumbly, but also aromatic, tasty and more satisfying. The total cooking time is half an hour.
The finished porridge is covered with a lid and left for thirty minutes. This manipulation will help the grains swell and absorb all the remaining liquid.

Using a good step-by-step recipe and following the suggested recommendations, you can cook the perfect crumbly millet porridge.

Millet does not grow as an independent crop. She happens to be secondary product after purification, millet, which our distant ancestors ate with great eagerness, because they clearly understood the full value of this product.

Today millet is one of the cheapest cereals, but this does not diminish its advantages.

Millet is another grain that has undeservedly been forced out of the “bins” of modern housewives by other products. Perhaps due to the fact that it gives an irritating bitterness, overcooks or, on the contrary, becomes unpleasantly hard...

But all these are just the consequences of improper handling of cereals. After all, if you know a good step-by-step recipe on how to properly cook millet porridge with milk, you can get an excellent dish.

Millet porridge is not inferior to others in terms of its enormous content of microelements and vitamins. In cereals you can find vitamin B2, which promotes hair growth, strong nails and improved skin condition.

You can also note the presence of iron and calcium, which are responsible for the good condition of the skeletal system.

In addition, millet porridge is not an allergenic product, and therefore can be safely included in the diet of people suffering from food allergies or diseases gastrointestinal tract, and it is also ideal for small children.

But for those who are overweight, there is only one drawback to this porridge - it is very high in calories. Therefore, you should not abuse it, but only occasionally pamper yourself various tastes, provided that you know how to cook millet porridge with milk.

Subtleties in cooking

In order for millet porridge for breakfast to charge you with energy, give you strength, and most importantly give you pleasure, you must follow a few generally accepted rules:

Millet should be washed “in seven waters”, and the penultimate one should be hot, and before cooking, the cereal should be doused with boiling water, this will help get rid of the bitterness that is present in the grains. It is better to do this through a fine sieve, then the water will drain completely and not a single grain will be lost.
Proportions must be observed. Initially, you need to pour a lot of water into the cereal, but after the cereal has boiled until half cooked in a few minutes, this water will have to be drained. This is another way to remove bitterness from cereals.
The milk must be added hot so that the cereal, while languishing in it, opens up and becomes softer.
To appreciate all the benefits of millet, it should be prepared using different recipes, ingredients and preparation methods.

Millet should not be stored in the sun, otherwise it will lose all its taste qualities, becoming sour. Before purchasing, be sure to check the expiration date; expired grains will certainly add additional bitterness to the grain.

One of the most common and most used is classic recipe preparing milk porridge. To do this you will need:

one glass of millet;
30 gr. butter;
two glasses of milk;
two tablespoons of sugar;
two glasses of water;
a pinch of salt.

First you need to prepare the cereal. Rinse it in several waters until the liquid becomes clear. Then pour boiling water over the millet. After that, fill it big amount water and put on fire, which after boiling, reduce.

How long does it take to cook porridge in water? The answer is simple - until half cooked, it all depends on the intensity of the fire and the quality of the cereal.

After this, the liquid is drained, and the cereal is poured with hot milk, butter and sugar are added. Next, the porridge is cooked until fully cooked, approximately 20 minutes.

The ideal option would be if then a container with ready-made porridge place in a preheated oven for a few minutes until it steams completely and the grain opens.

If necessary to cook thin porridge for a child, then you should choose cereals yellow color, and if a child wants crumbly millet, then it is more advisable to choose grain of a dark shade and, of course, control the amount of water and milk.

Millet from a slow cooker

Cooking in a slow cooker helps not only to save cooking time, but also to relieve the housewife of constant monitoring to ensure that the porridge does not burn. If you choose the most suitable recipe, then in a slow cooker you can quickly, easily, and most importantly deliciously cook not only millet, but also rice porridge. If you have previously cooked only on the stove, you will be able to appreciate the cooking process in a slow cooker.

Ingredients you will need: one glass of cereal, twice as much water, about 30 grams of butter, salt, sugar as desired.

Initially, the cereal must be sorted and washed thoroughly. Place the prepared millet in a bowl, add water, add salt and sugar, close the lid. How long does it take to cook millet porridge in a slow cooker?

It all depends on the model of the equipment, but generally in the “Porridge” mode it will take about 20 minutes. After cooking the porridge, you should open the lid, mix everything thoroughly, you can add a little more oil, close it again and let it sit for a few more minutes.

With pumpkin

You can diversify the classic recipe using pumpkin by adding it to the porridge during cooking. Pumpkin goes well with millet, giving it a soft, sweetish taste. For this you will need: half a kilo of pumpkin, one glass of cereal, three glasses of water, 30-50 grams. butter and, of course, salt and sugar.

Millet as a side dish for meat, fish, poultry or a vegetable base not only provides variety for the table and diet, but also considerable benefits for the health of household members. Knowing how to properly cook crumbly millet, you can use this cereal not only in morning porridge, but also for festive table in baked or fried foods.

From this article you will learn:

Millet as a side dish: how to cook it at home

The processing procedure for a side dish is, in general, similar to porridge. The main thing is to make a crumbly, rather than sticky, dense mass. To achieve this, it is enough to properly organize the processing process. Or - select the desired cooking settings if the cereal is made in a slow cooker.

When boiling classically on the stove, you need to take water and millet in a ratio of 2:1. Moreover, you should not fill in all the liquid at once, because there is always the possibility of introducing a deficiency. For those who have gained sufficient experience in cooking millet, these ingredients will be more than enough. But for beginners, before cooking millet for a side dish, they should improve the water with a small amount of butter. It will melt and form an oily film around the grains, which will prevent them from sticking together. It has also been noticed that the darker the color of the cereal, the easier it is to cook from it. crumbly millet.

Before immersing millet in a pan, it is recommended to prepare it in order to get rid of bitterness. In some cases, this may not be enough, and you will have to soak it in water for 5-7 hours. But repeated rinsing in cool water may be sufficient until the liquid stops becoming cloudy.

After preparation, the grains are poured into a cooking vessel, filled with water in a ratio of 2 to 1, and placed on the burner. By the time the liquid boils, you need to turn the cooking over to a low flame, remembering to work with a spoon to avoid burning. When the moisture boils away, you need to taste the grains and add water if they are still hard. When the product is ready, which usually occurs after 20 minutes, remove the dish from the stove and keep it covered for another quarter of an hour.

How to properly cook millet for a side dish in a slow cooker

Less troublesome, but more time consuming, millet as a side dish is made using a slow cooker. The ingredients needed for a pure side dish are the same: 1 measure of millet, 2 measures of water.

Pre-processing of millet can be carried out as described in the recipe above, or you can use the express method. First, it must be washed under cool water until it stops becoming cloudy, and then doused with boiling water. Next, the grains are sent to a sieve and rinsed directly in it with water from a cold tap.

Then the millet is transferred to the bowl of the culinary device and filled with the appropriate amount of water. Oil and, if desired, salt are also added. For correct processing You should select the “Pilaf” or “Porridge” mode in the settings with a time setting of 55-60 minutes.

After the sound signal about the end of cooking, you should switch the device to the heating mode and keep it on it for another third of an hour.

How to deliciously cook millet as a side dish in a double boiler

To make crumbly millet in a double boiler, you need the same products. The algorithm is similar:

Wash the cereal, carry out procedures to remove the bitter taste, and rinse again.
Place in a steamer container. Fill it with water so that the liquid slightly covers the grains. If you pour more, the millet will boil too much.
Add butter, salt, granulated sugar.
Lock and start processing for 40-50 minutes.

There is no need to simmer a side dish made using this method for additional time - it is already ready for instant serving or serving.

Delicious side dish of millet cereals and vegetables

This recipe allows you to make a universal side dish from millet that perfectly complements fish and meat bases. And when consumed separately, this dish is perfect for a diet, as it has a calorie content of only 27 kcal per 100 grams.

What products do you need:

200 g millet;
240 g carrots;
290 g onions;
1.5 teaspoons dried garlic;
2 glasses of water;
2 tbsp. spoons of vegetable oil;
ground black pepper;
½ teaspoon turmeric.

You will also need a large frying pan, chosen taking into account the fact that the cereal will increase in volume several times. It’s good if it also has a double or triple bottom, as this will allow the product to steam more gently and retain all its taste. Old cast iron frying pans are good for this.

Preparation procedure:

Rinse the grains repeatedly to remove rancidity. You can resort to scalding, as indicated in the above recipes.
Peel the onion and chop into small cubes.
Peel the carrots and chop them either into strips or into cubes with edges up to 5 mm.
Prepare a frying pan and sauté the onion in it for a couple of minutes. vegetable oil(small addition of water is allowed).
Add carrots, turmeric, garlic (dried) and pepper to the onion, stir everything thoroughly. Leave to simmer for another 5-7 minutes.
Pour into vegetable mixture washed millet, mix with other ingredients of the dish.
Pour 400 milliliters of water into the pan and stir so that it can saturate everything.
Cover the frying pan with a lid, turn the flame to the smallest level and cook, turning the dish regularly, until cooked.

Video: how to cook millet as a side dish with vegetables

Millet porridge on water

5 (100%) 1 vote

Looking for universal side dish, I remembered that I haven’t cooked millet for a long time. The simplest, lean, without milk and even without butter. Not a delicacy, of course, but the good thing about millet porridge cooked in water is that it can be served with goulash, meat or vegetable cutlets and even with sugar. So it was decided that for lunch there would be crumbly millet porridge with water, recipe with correct proportions And detailed preparation. I think you will find it useful too. Millet, cooked according to all the rules, is very tasty: steamed, soft, grains do not stick together, the porridge is not viscous, like slush, and not dry.

IN basic recipe millet porridge with water contains only three or four ingredients. Cereals, water, salt and/or sugar. If desired, some of the water can be replaced with milk, dried fruits and pumpkin pieces can be added. Or you can make unsweetened porridge, with cracklings, bacon or fried vegetables.

Ingredients

To cook crumbly millet porridge you will need:

millet – 1 glass;
water – 2.5 cups;
salt – 0.5 tsp (to taste);
sugar - to taste (I did not add).

How to cook millet porridge in water. Recipe

The cereal comes in different varieties: bright yellow, pale with a gray tint, with a large number of unrefined grains (nigella) or an admixture of other grains. There is polished or steamed millet - I don’t buy such grains, because most of them useful substances she's already lost. If there are a lot of nigella, then I sort out the grains, but I try to buy clean, yellow ones. I measure out a glass of millet, this is enough for 4-6 servings.

I rinse under warm and then under cold water. Usually millet is dirty, you have to change the water many times until it drains almost clear. After washing, I pour boiling water over the cereal - just in case, to remove bitterness (stale cereal may have a bitter taste).

It is best to cook millet in a cauldron or in a thick-bottomed pan. I have a small cauldron adapted for this purpose. I pour the cereal into the cauldron and pour in 2.5 cups of water.

On high fire I bring it to a boil. As soon as the foam starts to rise, I turn down the heat. I don’t cover it yet so that the water doesn’t run away when boiling.

I collect the foam with a spoon, along with it all the small impurities that were not removed when washing the millet are removed.

You can salt the porridge immediately after pouring water or when it starts boiling, but the cereal has not yet boiled.

I stir, cover tightly with a lid, and leave to steam over low heat. After about ten minutes I turn off the heat.

Advice.You need to cover with a lid when there is almost no liquid left, otherwise the water will “run away” and the porridge will burn.

Very delicious millet it turns out if you slightly undercook it and then leave it to steam. I do this: I leave it on a warm burner or on a divider (a metal circle with small holes) and wrap it in a thick towel. In this form, the porridge costs 20-30 minutes. The cauldron holds heat well, the millet does not cool down, but continues to reproach. With this preparation, the grains swell and soften, but not to the point of being “smeared.”

If you are not cooking during fasting, you can add butter or ghee before turning off the heat.

Well, the crumbly millet porridge in water is ready. It tastes a little salty and is suitable as a side dish for any meat or vegetable dishes, especially with gravy - absolutely delicious! And you can also serve it as a sweet dish: add dried fruits, pumpkin puree, pour honey. Tasty, healthy and easy to prepare. I hope my tips on how to cook millet porridge with water will be useful to you. Bon appetit! Your Plyushkin.