How to cook sweet millet porridge in water. Recipe for cooking with milk in a saucepan

Millet porridge is not among the most popular cereal dishes and very much in vain. After all, the cereal itself is much healthier than buckwheat, rice or oatmeal. The main thing is to cook it correctly and then the millet will become great side dish or even a separate dish.

The benefits of millet porridge, its composition, calorie content

Due to its increased satiety and nutritional value, millet is excellent for breakfast and lunch, because it is in the first half of the day that the body needs large quantities energy. Nutritionists and doctors say that millet porridge should be regularly included in a person’s regular menu. After all, its use contributes to:

• saturation of the heart muscle and the whole body with potassium;
• increased blood renewal;
• removal of waste and toxins;
• improving liver performance;
• stabilization of sugar levels.

If you eat millet porridge at least once a week, you can forget about wrinkles and skin aging. It also helps control weight, and is extremely popular among people interested in dietary nutrition systems.

The benefits of millet are mainly due to the presence in it chemical composition the most important elements and vitamins for humans. It includes potassium, magnesium, sodium, phosphorus, iodine, zinc, copper, as well as vitamins of groups PP, E, A and B.

100 g of product contains about 65 g of starch, a little more than 3 g of fat, almost 12 g of vegetable protein and about 70 g of carbohydrates. Calorie content raw cereal is 349 kcal, whereas ready dish may contain about 90–100 kcal, provided that the porridge is cooked exclusively in water. When adding other ingredients (milk, butter, etc.), the calorie content naturally increases.

Millet porridge with water - recipe with video

The given recipe with video will tell you in detail and even show how to prepare millet porridge so that it always turns out tasty and healthy.

• 1 tbsp. raw cereals;
• 2 tbsp. water;
• 30 g butter;
• a little salt.

Preparation:

1. Pre-sort the grains, remove black spots, damaged grains and debris.
2. Wash several times in running water, and then transfer the cereal to a colander and rinse again with boiling water.
3. Place the millet in a saucepan, pour cold water, add salt and put on high heat.
4. When the porridge boils, reduce the gas to low, add a piece of butter and cook, covered with a lid, for about 20 minutes.

Millet porridge with water in a slow cooker - step-by-step recipe with photos

Freshly prepared millet porridge goes perfectly with meat dishes, stewed vegetables and various salads. But the most important thing is that in a slow cooker the millet not only will not burn and will turn out especially crumbly, but will also remain hot for a long time.

• 1 multi-cup millet;
• 2.5 multi-glasses of water;
• salt to taste;
• 1 tbsp. butter

Preparation:

1. Rinse the millet cereal as best as possible, and ideally soak it for about thirty minutes. Then place it in a multi-cooker bowl.

2. Add a piece of butter and add a little salt.

3. Fill with water. The amount of the latter can be varied depending on the desired result. The indicated portion makes it possible to prepare a rather dry, crumbly porridge.

4. Set the “buckwheat” program for 25 minutes. After the beep, serve the finished side dish with cutlets, stew and other dishes that can also be made in a slow cooker.

Millet porridge on water with pumpkin

Millet porridge on water with the addition of pumpkin - great option for fasting and dietary days. The combination of the two is incredible healthy products makes this dish a real storehouse of vitamins and microelements. If porridge is prepared for children, then you can replace part of the water with milk. Then she will become even more tender.

• 700 g pumpkin pulp;
• 1.5 tbsp. millet;
• 3 tbsp. water;
• salt to taste;
• sugar if desired.

Preparation:

1. Chop pumpkin pulp, seeds and peel removed small cubes or cubes.
2. Place them in a saucepan, add water according to the recipe and cook under a loose lid after boiling for about 10 minutes until the pumpkin becomes well soft.
3. At this time, rinse the millet until the water stops becoming cloudy. You can pour boiling water over the cereal.
4. Place clean millet on the pumpkin, add a little salt and mix gently so that the pumpkin pieces remain intact.
5. Reduce the heat to low and simmer the porridge for about 15–20 minutes, stirring occasionally. If necessary, you can splash a little water or milk.
6. As soon as almost all the liquid is absorbed, remove the pan from the stove, wrap it in a towel and let the porridge rest for another half hour. Add sugar, honey and butter if desired.

Loose millet porridge on water

Millet porridge prepared only in water acts on the intestines like a whisk, removing all waste, toxins and other harmful substances from it. In addition, welded next recipe The millet turns out to be especially tasty and crumbly.

• 1 tbsp. millet;
• 3 tbsp. water;
• salt.

Preparation:

1. Pour an arbitrary amount of cold water over the millet, leave for 10 minutes, and then rinse thoroughly, changing the liquid a couple more times.
2. Boil water in a saucepan according to the recipe, put the cereal in it, add a little salt and bring to a boil over high fire, strictly without covering with a lid.
3. When the porridge boils, skim off the foam with a spoon and continue cooking without reducing the heat for about 3-5 minutes.
4. Then turn the gas to minimum and cook under the lid until the millet “takes up” all the liquid.
5. Immediately remove from heat, add a piece of butter (optional), cover tightly with a lid, wrap in a kitchen towel and leave for 10 to 30 minutes.

Recipe for millet porridge with water and milk

If you add milk to millet porridge during cooking, its consistency will be especially boiled and tender. Both adults and children will be happy to eat sweet milk millet for breakfast or dinner.

• 150 g raw millet;
• 400 g milk;
• 200 g of water;
• 50 g butter;
• 30 g sugar;
• a little salt;
• honey if desired

Preparation:

1. Pour boiling water over millet cereals, and then rinse several more times in cold water.
2. Pour a glass of boiling water and cook after boiling on high gas for 5-8 minutes.
3. Carefully drain the water and pour hot milk over the porridge. Salt and sugar to taste, add a generous spoon of honey if desired.
4. Stir and cook on low gas for about 20-25 minutes. Make sure that the porridge does not burn.
5. Remove the finished millet with milk from the stove, add butter and let it brew for another 10 minutes, then serve with a handful of any fresh or dry fruit.

As smart people say: “If you don’t like a dish, you simply don’t know how to cook it!” To prepare especially tasty millet porridge, you should start by selecting the grain itself and preparing it for further cooking.

1. High-quality millet should have a bright yellow. Pale and gray grains, a large number of inclusions of dark color and obvious debris indicate low quality of the product. No matter how hard you try, it’s unlikely that such cereals will turn out to be a tasty porridge.
2. Before purchasing millet, pay attention to the date when the product was packaged. It can be stored for no more than 9 months without harming its composition and quality. Take this fact into account if you stock up and store cereals in large quantities Houses.
3. For some reason, millet seems to be the most attractive product for food moths. It is in millet cereals that bugs infest faster and most often. Keep this in mind when purchasing a questionable-looking product or storing cereal at home.
4. The grayish tint of millet grain indicates increased content fats, which often leads to bitterness and an unpleasant aftertaste in the finished dish. To avoid this moment, it is recommended to rinse millet cereals especially well. Moreover, it is advisable to pour boiling water over it before cooking.
5. You can do more in a simple way. Fill required quantity of cereal with water to cover it by about a finger. Bring to a boil, and then pour everything into a colander along with the millet. Here, rinse a couple more times with cold water.
6. As with any other cereal, the optimal proportion of water and millet is 2:1. That is, for every part of raw millet you should take two parts of water. To make the porridge more liquid, the portion of liquid can be increased.
7. On average, it takes about 20–30 minutes to prepare millet porridge. Moreover, during cooking, the initial volume of the cereal increases approximately 6 times. Remember this when choosing a container.
8. Millet porridge with water is good as a side dish for meat, chicken and fish. Its slightly fresh taste goes well with stewed vegetables and salads dressed with butter or sour cream. To obtain sweet porridge it is enough to add a little sugar, honey or condensed milk, as well as any sweet vegetables (pumpkin, zucchini, carrots), raisins, dried apricots, nuts, fresh berries and fruits.

Fill the kettle with water and leave it to warm up, and in the meantime, rinse the millet 3 to 5 times. Pour boiling water from a kettle over the cereal, observing the proportion: for 1 cup of millet you need to take 4 cups of water. Add a little salt, cover the pan with a lid and place on slow fire. Cook the millet for 25-30 minutes after boiling, then it will turn out crumbly. If you cook porridge, then after 20 minutes add milk to it and cook for another 10 minutes.

How to cook millet

• Clean the millet from debris and dark grains.
• Rinse the peeled millet in boiled warm water - change the water several times so that it eventually remains clear after washing the grain.
• Pour water into a pan without an enamel coating, based on the ratio that one glass of cereal requires 4 glasses of liquid.
• Place a saucepan of water over medium heat and let it boil.
• Change the heat to low, add millet, cover with a lid.
• Cook for 20 minutes.
• Open the lid, salt the millet with half a teaspoon of salt, add water if necessary, and keep on the stove for another 10 minutes.

How to cook millet in a double boiler and slow cooker
1. Place the washed millet in a multicooker bowl or steamer bowl.
2. Pour water over the cereal, based on the calculation - for one glass of cereal, a total of 4 glasses of liquid are needed.
3. Salt the millet with half a teaspoon of salt and add a square of butter.
4. Turn on the steamer or multicooker for 40 minutes, cook without stirring.

When cooking millet in a slow cooker, it is recommended to place a steam pan on top.

How to cook millet in pots
1. Place the washed millet in ceramic pots, taking into account that the volume of millet during the cooking process increases 5-6 times.
2. Fill the millet in the pots with water, based on the calculation - for one glass of cereal you need a total of 4 glasses of liquid.
3. Salt the millet with half a teaspoon of salt and add butter.
4. Close the pots, place in an oven preheated to 180 degrees, cook for 25-30 minutes.

Fkusnofacts

Millet is boiled on low heat so that it does not burn on the pan.

Best used for cooking washed millet in warm water, and after cooking it is better to rinse the millet with hot water boiled water.

If you are cooking millet porridge, first pour the millet into boiling water, and only then, when the millet becomes semi-cooked (after 15 minutes), pour milk into the saucepan and cook in milk until tender (another 10-15 minutes).

- Price millet - from 35 rub. (average for Moscow as of June 2017).

- Calorie content millet - 342 kcal/100 grams.

Millet is very healthy for health - eating millet protects the body from diseases of the circulatory system and liver. Millet contains a large amount of vitamin B6 (pyridoxine), and the content of this vitamin in millet is twice as high as in buckwheat and oatmeal. Vitamin B6 helps the body better absorb unsaturated fatty acids and normalizes the metabolism of fats and proteins. Along with calcium, pyridoxine normalizes the functioning of all muscles, primarily the heart, and promotes their effective relaxation. It has been scientifically proven that a lack of vitamin B6 can cause inflammation of the middle ear. Millet does not contain gluten, so dishes made from it can be consumed by people who are allergic to this protein.

Boiled millet children can be given from one year of age.

Don't be confused millet with wheat. Millet is processed millet.

- How to choose: give preference to cereals that are yellow in color and do not contain foreign particles (garbage). It is better to choose cereals packaged in original packaging, this will help avoid purchasing a low-quality product.

- How to store: it is necessary to pour the millet into a tightly closed container made of ceramics or glass and put it in a dark place. Millet should not be stored for a long time, since it contains a high fat content, which, oxidizing during long-term storage, gives millet a bitter taste and bad smell.

To make millet dishes weren't bitter, it is recommended to rinse it in warm water because cold water the fat won't wash away. In this case, you need to rub the millet well between your hands, mechanically removing fat from its surface. The cereal should be washed several times until the drained water is completely transparent. Another way to get rid of bitterness is to pour water over the millet, let it boil and then drain the water with the dissolved oxidized fat.

Millet is specially processed millet. It contains a lot of fiber, rich in B vitamins and complex carbohydrates. In addition, it has a relatively low calorie content - 100 grams of cooked millet contains 90 kcal. Millet porridge can be served as a side dish, and for children it is most often prepared with milk. In our article we will show you step by step how to cook millet in water so that it turns out crumbly, we will give correct proportions cereals and water, and also reveal other subtleties of this simple process.

How long to cook millet

crumbly porridge It will cook in a saucepan on the stove in 20-25 minutes. For knitting it takes 30-35 minutes.

In a slow cooker, depending on the mode, cooking will take from 20 to 45 minutes.

Secrets of cooking millet

• For cooking millet, it is better to use thick-walled dishes made of of stainless steel or with non-stick coating. IN enamel pan the porridge may burn!
• To prevent millet from becoming bitter, before cooking it must be thoroughly rinsed at least 5-6 times in warm water.
• Water for preparation must be filtered. Too hard tap water has a taste finished product it will be much worse.
• During the cooking process, this cereal increases in volume by 5-6 times.

You should also remember that millet with an expiring shelf life may taste bitter.

How to cook millet in a saucepan

IN this recipe we will show you how to cook millet correctly and tasty.

1

For preparation we will need: millet, salt, butter and purified filtered water. When measuring the required amount of porridge, remember that 50 grams of cereal is a serving for 1 person.

2

We carefully sort out the millet. Very often it contains quite large debris, even pebbles, which need to be thrown aside.

3

Wash the millet under running water warm water. This must be done especially conscientiously and for a long time, until the water becomes transparent. This is the only way you will get a dish without bitterness.

4

Pour boiling water over the millet. If you have polished grains, then you don’t have to do this.

5

Place the prepared cereal in a saucepan and add water in a ratio of 1 to 3. Salt to taste.

6

Close the lid, turn on high heat and wait until the water boils. After boiling, remove the lid, reduce the heat to low and cook for 20 minutes.

7

At the end of the cooking process, add a piece of butter to the pan and mix thoroughly.

8

We leave our porridge to brew for 10 minutes under a closed lid.

9

Mix again and the porridge is ready! It should be served immediately, hot.

How to cook millet in a slow cooker

In this photo instruction we will show you how to cook millet in water quickly and tasty. Depending on the multicooker model, the “Pilaf”, “Buckwheat”, “Milk Porridge”, “Grains” modes are suitable.

1

To prepare, we need millet, clean filtered water, a piece of butter and the multicooker itself.

2

To begin, carefully sort out the millet. We remove all foreign grains, debris, husk particles and other impurities.

3

We wash the millet in warm running water. This should be done for at least several minutes. The water must flow out absolutely clear, otherwise there is a risk that the finished dish will taste bitter.

It seems that the times have come when we have to learn how to cook porridge, which has been the basis of Russian cuisine for hundreds of years. Rice, buckwheat and semolina still firmly hold the consumer market, and are present in our diet as the main types of cereals. Undeservedly forgotten millet porridge Now it is in demand mainly among fishermen who use it to feed fish to get a rich catch, or farmers raising chickens.

Millet is one of the first crops that humans learned to cultivate. Despite the fact that Ancient China is considered the birthplace of millet, millet porridge was one of the main dishes of Russian cuisine back in the pre-Christian period. The huge selection of products and dishes that we have today, taking into account the modern information and technical capabilities of world cooking, is not a reason to abandon time-tested, simple and healthy dishes from millet cereals.

How to cook millet in water: about the benefits of the product

Porridge from any cereal is hearty and full breakfast, saturating the body quickly and for a long time. This is facilitated by vegetable protein, including millet, which is quickly and easily absorbed by the body without being transformed into body fat V problem areas bodies. In addition to vitamins B and PP, essential amino acids, which play an important role in the body, millet contains magnesium, iodine, bromine, phosphorus, potassium, and zinc.

Millet is considered the best product for building muscle mass. Traditional healers have long used millet porridge in the fight against diabetes, swelling, atherosclerosis, and liver diseases. It has been proven that millet helps the body weakened by diseases to cope with the elimination of antibiotics and toxins.

True, there are some restrictions on the consumption of millet porridge for people with low acidity of gastric juice and in the presence of hypothyroidism (a disease thyroid gland).

How to cook millet in water: choosing grains

You can’t cook good porridge without quality grains. This primarily applies to millet. But in order to do right choice you need to know what requirements are imposed on the quality of millet, and what kind of porridge you are going to prepare, crumbly or “smear”.

Millet is the polished kernel of millet. Depending on the quality and method of cleaning the kernel, the cereal has a light or bright yellow color. The millet is ground, freeing the hard yellow kernel from the surface powdery layer. It is this layer that contains oils that give millet cereal a characteristic taste and some bitterness. The yellow kernels of millet have a firm texture and make a delicious crumbly porridge. For porridge with a viscous consistency, crushed millet, which is crushed millet kernels, is suitable. The distribution network receives millet of the highest, first and second grade. Millet premium must contain 99.2% benign solid kernels. Accordingly, the first and second grades of cereals are 98.7% and 98%.

Good to know, that millet, poorly cleaned from the surface floury layer that contains oils, has a short shelf life. The fat-containing shell becomes bitter, even after short-term storage, which reduces taste qualities millet porridge.

It is better to buy packaged millet cereals in transparent packaging, be sure to pay attention to the date of manufacture. Pay attention to the moisture content of the cereal, which should not exceed 14%.

High-quality millet is half the success in preparing tasty and healthy porridge.

How to cook millet in water - basic technological principles

Nowadays, the profession of a cook is very rare. Sometimes a cook is called a cook. But a cook is a profession of broader specialization, which involves the ability to prepare any dishes, in contrast to a cook, who knew all the intricacies of preparing porridge from any grain and was responsible only for this work. But the invaluable experience in preparing porridges has still been preserved, and millet porridge still occupies an honorable place on the menu Cossack cuisine.

After the best millet has been selected, we begin to prepare the millet. Main secret delicious porridge - washing the cereal and preparing for the actual preparation of the dish.

There are still remnants of the amniotic film on already peeled millet kernels. Therefore, millet must be thoroughly washed, because it is powdery dust that accidentally gets into the porridge and can spoil it with its bitterness.

How to wash? Some recommend washing millet in seven waters, apparently following the recommendations of ancient cookbooks written at a time when water was collected in buckets from a well. In such recommendations, it is worth paying attention only to the fact that millet cereals need to be washed with special care until the water flowing through the sieve becomes absolutely transparent.

Second point, which also should not go unnoticed: it is recommended to wash millet hot water, steam after washing. Thinking about this, you can easily understand that during the steaming process the same effect is obtained - the core is heated in both cases to get rid of bitterness. Therefore, it is enough to choose one of the listed actions: either rinsing with hot water or steaming (in a dry, heated frying pan).

Millet boils quite quickly, so after steaming it in a frying pan, throwing it into boiling water, you need to cook it for no more than five minutes. It is better to add salt to the water before boiling.

Next moment What you need to pay attention to is the ratio of water and cereal. In fact, the volume of water required for cooking millet matters only with special methods of heat treatment.

Eg, if porridge is cooked in portioned ceramic pots in the oven, then the amount of water added must be calculated: for one part of millet, 2 parts of water should be added. If the cereal is pre-steamed, then it is better to reduce the amount of water slightly to obtain a crumbly porridge. When adding pumpkin, apples or other ingredients containing a significant amount of juice to the ingredients, the volume of water should be reduced proportionally.

According to the advice of the famous researcher of Russian cuisine V.V. Pokhlebkin, millet can be boiled in a large amount of water, like pasta, for example, and then drain the water and add oil and other ingredients according to the recipe.

How to cook millet in water: chemistry and physics of good taste

To make the porridge crumbly, bring it to half-cookedness, add butter: fat envelops the grains, preventing them from sticking together. That is, initially, during cooking, water is absorbed by the grain, but the millet still remains hard and not swollen. At the half-ready stage, the added fat envelops the kernel, repels water from the outside, and millet grains absorb it in smaller quantities, while maintaining their density and elasticity. Next, you need to remove the porridge from the heat and let it “get ready” on its own. This cooking method requires strictly dosed use of water for cooking porridge, since draining excess water with oil dissolved in it is wasteful.

So, are we reviving the traditions of Russian cuisine? Try preparing millet porridge according to one of the suggested recipes to be convinced of its unsurpassed taste, satiety and benefits.

Recipe 1. Millet porridge with mushrooms in pots in the oven

Ingredients:

Honey mushrooms, boiled 400 g

• Carrots 120 g

  Spices to taste

  Sour cream (25%) 150 g

  Millet 150 g

  Water 250 ml

  Dill leaves 50 g

  Butter, sweet butter 75 g

Cooking method:

Finely chop the pre-boiled mushrooms. Peel and wash the carrots and onions, chop them and sauté in butter along with the mushrooms in a heated saucepan. Add spices, sour cream, salt.

Place the washed and steamed millet into portioned pots, add cold boiled water to each pot so that it barely covers the grain. Place mushrooms stewed in sour cream on top. Cover the pots with lids or foil, place on a baking sheet and place in the oven preheated to 170°C. After 10 minutes, turn off the oven, but leave the pots in it for another 20 minutes. Before serving millet porridge with mushrooms, place the pots on plates, remove the lids and sprinkle the dish with fresh chopped herbs.

Similarly, you can prepare millet porridge by adding mushrooms smoked sausages, poultry meat.

Recipe 2. How to cook millet in water for children

Millet porridge is good for children to eat, but they are often capricious, preferring sweets to any healthy food. A compromise solution is millet porridge with vanilla syrup and strawberries.

Ingredients:

Millet, steamed 80 g (1/4 cup)

Water 100 ml

Granulated sugar 30 g

• Vanilla extract 2 ml

  Butter, nut 10 g

  Strawberries (fresh berries) 150 g

  Almond flakes 10 g

  Chocolate chips 15 g

  Powdered sugar 5 g

Preparation procedure:

Cut two medium strawberries into slices to decorate the dish; Combine the remaining berries with sugar and vanilla, beat with a blender. Place in boiling water strawberry puree, a small pinch of salt, prepared millet. Cook over low heat for 5 minutes, add oil, stir and remove from heat. Leave covered for 10-15 minutes and place on a plate. Decorate the millet porridge with strawberry slices on top. almond flakes, chocolate chips and powder.

Recipe 3. Millet porridge with water (side dish)

Product composition:

Water 500-600 ml

Millet 180 g

Butter, melted 80 g

Cooking method:

Boil salted water. Place the washed and steamed millet into a saucepan and, bringing to a boil, cook for no more than five minutes. Drain the water through a sieve and put the boiled cereal back into the pan. Add to it melted butter, mix well and cover with a lid. After 10 minutes, the porridge can be served.

It is better to store millet in a dry glass container with a tight-fitting lid for no more than six months. Before storing, it is recommended to sort and warm the millet to 40-50°C on a baking sheet in the oven. During storage, cereals should be checked periodically. The second storage method is an airtight plastic container placed in freezer, if space allows.

Considering valuable mineral composition millet and the fact that millet porridge has lost its former popularity, to enrich food with vitamins and minerals contained in cereals, it can be used as additives in meat and minced fish(for binding). Millet groats can replace breading. Good combination– cottage cheese and millet, which can be used in cottage cheese casseroles.

The simplest and most popular millet porridge is made with water. The dish turns out juicy, tasty and satisfying; the grains of the cereal do not boil, but remain whole, but with a soft core. We advise you not to waste water, as millet groats swell three times! If desired, the cooking water can be salted or sweetened, based on the taste of your family or guests. Butter added at the very end of cooking. Jam, jam, honey are added directly to the plate, but otherwise the porridge will serve good side dish for cutlet, sausage, etc.

Ingredients

• 100 g millet cereal
• 300 ml hot water
• 3 pinches of salt
• 20 g butter

How to cook millet porridge in water

1. The most common mistake made by beginners is that they rinse the cereal only once. Millet is very bitter, so it must be washed in three or four waters until the liquid becomes clear. If you don't do this, you can end up with porridge with a bitter aftertaste that no one will want to eat. So fill the millet with water and rinse thoroughly, add salt to the water and repeat the procedure several more times

2. Pour the washed millet into a saucepan or cauldron, a pan with a non-stick bottom.

3. Add 2-3 pinches of salt.

4. Fill hot water in the proportion of 1 part cereal to 3 parts boiling water. It is necessary to pour only hot water and in large volumes, since adding liquid during the cooking process is unacceptable, especially if it is cold water. Place the container on the stove, turning on maximum heat, bring the liquid to a boil and skim off the resulting foam two or three times.

5. Then reduce the heat to minimum and boil the cereal for 15 minutes, without stirring, covering the container with a lid. Don't forget to turn off the heat after all the liquid has been absorbed.