Semolina porridge with milk: proportions and recipes. The proportions of milk and semolina for making the perfect semolina porridge

Semolina porridge is ideal for a healthy diet as it is a satisfying food rich in calcium, carbohydrates and proteins. It is boiled both liquid and thick, in water or milk, with the addition of fruits, honey, chocolate or berries. Depending on the ratio of ingredients, the dish may have a different texture and taste, so during cooking, it is necessary to take into account the proportions of semolina porridge so that the result is as expected.

Classic pot recipe

Porridge cooked in the classical way has a medium viscosity and a sweet, delicate taste. It is prepared in milk, and so that it does not burn, it is recommended to pour ice water over the pan at the beginning of work.

Required Components:

• semolina - 120 g;
• milk (whole) - 1 l;
• granulated sugar - 43 g;
• table salt - 2 g;
• cream butter - 30 g.

1. Pour a mug of milk (200 ml), then pour semolina into it and mix until the mixture becomes homogeneous.
2. Pour the rest of the milk into a saucepan, put on fire and bring to a boil.
3. After that, in a thin stream, introduce the contents of the mug into the boiling liquid.
4. Cook the porridge over low heat, about five minutes until it thickens slightly. During the process, you should constantly stir the composition so that lumps do not form.
5. Then add granulated sugar, salt and after a minute turn off the burner.

Season hot porridge with a piece of butter, mix gently and let it brew for ten minutes in a sealed container. Then arrange it on plates and serve.

How long to cook semolina

Semolina porridge in milk or water is cooked very quickly, usually it takes from ten to twenty minutes to cook.

You can cook porridge on the stove in the classic way in a quarter of an hour. If we consider the whole process in more detail, then it takes about three minutes to boil milk, the main cooking lasts about seven minutes, and about five minutes is needed for the grains to swell after cooking.

When kitchen electrical appliances are used to cook semolina, the cooking time will differ depending on the choice of household appliances. For example, in the microwave, the product becomes ready to eat after 5 minutes, and in the slow cooker, the dish is cooked for about half an hour.

It is worth considering that the longer the porridge cooks, the thicker it becomes. Experienced cooks do not recommend simmering semolina for too long, because then most of the nutrients disappear from it.

Approximate proportions of milk and semolina

Depending on personal preferences, you can cook semolina porridge of different consistency. It should be remembered that cereals should always be much smaller than milk, since it absorbs quite a lot of liquid and swells.

To prepare a thick porridge, you need to take 60 g of semolina per 500 ml of milk. For a treat of medium viscosity, 50 g of cereal and 0.5 l of liquid will be enough. Liquid porridge should be boiled from 20 g of semolina and half a liter of milk or water.

If you want to dilute milk with water before cooking, you need to do this in proportions from 1:1 to 3:1. It is not recommended to cook porridge in water, and then pour it with milk, as this makes its taste much worse.

Milk semolina porridge in a slow cooker

Cooking porridge in a slow cooker saves a lot of time and effort, so this cooking method is great for busy housewives. A dish made in an electric saucepan has a pleasant taste, appetizing aroma and is sure to please all households.

Required Components:

• cow's milk - 350 ml;
• a handful of raisins;
• sand sugar - 43 g;
• a pinch of fine salt;
• water - 950 ml;
• melted butter - 25 g;
• semolina - 85 g;
• vanillin - 1.5 g.

1. Sift the cereal through a fine sieve to remove all the specks. Then pour into a saucepan and stir, fry over low heat for three minutes (due to these actions, the porridge will be more crumbly).
2. After that, lay semolina in water, bring to a boil and set aside.
3. Lubricate the multicooker bowl with oil and pour the steamed cereal into it. Then pour milk, add salt and put granulated sugar.
4. Select the "Milk porridge" mode and cook for twenty-five minutes. During cooking, it is necessary to periodically mix the composition.
5. After a sound notification about the end of the process, add raisins washed with hot water to the porridge and add vanilla.

Insist the finished dish in a closed appliance for fifteen minutes - then it will be even tastier. Milk semolina porridge cooked in a slow cooker is recommended to be consumed warm with homemade jam or honey.

with pumpkin

Pumpkin is a wonderful product that harmonizes perfectly with semolina, making its taste bright and multifaceted. In addition, an orange vegetable enriches porridge with valuable vitamins, so it has many useful properties.

Required Components:

• pumpkin - 0.3 kg;
• milk - 0.45 kg;
• semolina - 65 g;
• egg;
• cane sugar - 43 g.

1. Peel the pumpkin and rinse with clean water. Then cut into square pieces, cover with cane sugar and place in a multicooker bowl.
2. Select the "Soup" function and simmer the vegetable for thirty minutes. Then get the pumpkin and grind in a blender.
3. In a separate bowl, combine milk with a raw egg, mix thoroughly with a whisk and add to the chopped pumpkin.
4. After that, put the prepared products into the slow cooker, add the semolina, mix and cook the porridge for a quarter of an hour in the “Extinguishing” mode.
5. Season a fresh dish with oil and leave in a closed electrical appliance for another ten minutes.

Required Components:

• milk - 0.4 l;
• semolina - 30 g;
• table salt - 1 g;
• sand sugar - to taste;
• strawberries (fresh) - 180 g;
• butter - 23 g;
• mint leaves - as needed

1. Wash the strawberries, remove the stalks and cut each berry into two parts.
2. Pour a little water into the multicooker bowl, then fill it with milk, pour semolina and mix thoroughly.
3. Then add granulated sugar, salt and cook the dish in the "Milk porridge" mode for twenty minutes.
4. After a sound notification about the end of cooking, fill the treat with butter and leave for about five minutes under a closed lid.

Put the prepared semolina porridge on serving plates, place strawberries on top, garnish with mint leaves and treat everyone present. It is advisable to offer your favorite drinks to the delicacy. Enjoy your meal!

How to cook with banana

Semolina porridge cooked with banana is soft and thick, with a seductive aroma of tropical fruits. You can easily make such a treat in your kitchen and enjoy its amazing taste in a quarter of an hour!

Required Components:

• semolina - 55 g;
• white sugar - 12 g;
• milk (2.5%) - 0.4 l;
• water - 110 ml;
• one ripe banana;
• table salt - 1 g;
• butter (82%) - 28 g.

1. Pour milk into a heat-resistant container and add water (so that it does not burn).
2. Then boil it, pour semolina in small portions, mix thoroughly.
3. After that, put salt, add sugar and cook for seven minutes.
4. When the porridge is ready, lay the oil in it, mix and let it brew for ten minutes.
5. Banana peel, grate on a grater with large holes.
6. Combine semolina porridge with chopped fruit, then beat vigorously with a mixer.

Arrange the banana delicacy on serving plates and offer to try. It is desirable to decorate each serving with fruit slices and sprinkle with chocolate chips.

Liquid, semolina porridge with milk

Required Components:

• milk (3%) - 0.5 l;
• sand sugar - 15 g;
• ghee - 25 g;
• salt - to your taste;
• semolina - 20 g.

1. Pour a little water (25 ml) into the pan, then add cold milk and send to the fire.
2. When it warms up a little, add sugar, add a little salt, then bring to a boil.
3. After that, introduce semolina, filling it with a thin stream and constantly stirring with a spoon.
4. Without stopping stirring, cook the porridge for six minutes.
5. Then reduce the heat, cover the dishes with a lid and turn off the stove after two minutes.

Infuse the dish in a closed saucepan for 8-10 minutes. Serve liquid semolina in deep bowls, seasoned with melted butter.

Microwave Recipe

Microwaved semolina is a great option for a quick breakfast. The treat turns out to be hearty, tasty, fragrant and has a very simple execution.

Required Components:

• semolina - 50 g;
• sand sugar - 18 g;
• milk (3.2%) - 230 ml;
• a piece of butter from cream;
• salt (fine) - 3 g;
• crushed nuts (walnuts) - 50 g.

1. In a heat-resistant glass dish, pour the cereal, salt and add sugar.
2. Pour the dry mixture with milk and place in the microwave.
3. Cook on high power for 85 seconds, then remove, add oil, stir and return to the oven for two minutes.

Semolina is ready. It remains to put it on beautiful plates, cover it with walnuts and put it on the table. It is recommended to use a delicacy in combination with fragrant tea or black coffee.

Secrets of cooking porridge without lumps

In order for semolina porridge to have a homogeneous composition, you need to learn how to cook it correctly. First of all, you need to choose the right dishes - a voluminous pan with thick walls. Before cooking, rinse it with cold water so that the milk does not burn, as this can provoke the appearance of lumps.

Then the pan must be filled with milk, and after it boils, introduce small portions of dry semolina, previously mixed with sugar and salt.

During the cooking process, the porridge must be constantly stirred, the main thing is to prevent boiling, otherwise unnecessary lumps will definitely appear.

The groats should be simmered on a minimum heat until thickened, then cover the dishes with a lid and let stand for several minutes, then its taste will become more pleasant and expressive. All additional components (fruits, nuts, chocolate) must be added to the finished dish.

Semolina. “Semolina porridge” in the network there is an unusual set. Because it's fast, simple and satisfying. That is the most-most dish for the lazy. I don't consider myself one of those. But I love semolina porridge and share the secrets of the dish, without which not a single generation of Russian (and not only) children has grown up. And here's what's interesting. Children grow up, but the love for semolina remains. One thing confuses - to cook it correctly, it is very difficult to guess the proportions of cereals and milk. Therefore, I cook this “delicacy” for breakfast very rarely, because I constantly forget the amount of cereal and every time I “invent the wheel”. Enough! Now cooking semolina porridge acquires a scientific foundation, backed up by practical experience.

Semolina. Theoretical part of cooking

Smart culinary sites (I looked at several) give different calculations for the ratio of milk and cereals. Usually, in grams and liters. It is often assumed that porridge needs to be boiled on a malanin wedding. I don’t need so much, as a rule, I eat it alone and rarely miss the opportunity to have breakfast with this delicacy in splendid isolation. Therefore, my calculation assumes one serving of porridge. I liked the idea that for 1 glass of milk you need 1 tablespoon of cereal. This makes just one bowl of porridge. From this we proceed and move on to practice, because tablespoons do not have a single standard. A glass of milk is also subjective.

Semolina. The practical part of cooking

led to the conclusion that if there is fresh porridge, only “from the fire”, then a tablespoon of cereal “will not be enough”. I admit that if you let the porridge stand, it will thicken and turn from very liquid, like soup, into a real, not thick, medium consistency porridge.

Also, it gets cold. Suppose that we have no time to wrap her in a towel and wait 5-7 minutes. Although, the idea is good, and if finely chopped dried apricots, chopped nuts or seed grains are added to the porridge, then additional time is absolutely necessary for the additives to “reach” in the hot porridge.
For one serving of semolina you need

1. One glass of milk.


The picture below also shows a measuring cup for milk and a tea cup for cereals, this mug is equal in volume to a glass.

It is better to pour cereals into hot milk not from a spoon, but from another container.
2. Krupa - more than a tablespoon and less than one and a half. Difficult? I show.


The picture shows the amount of "additive" cereals. I repeat that for liquid porridge one tablespoon of cereal is enough. I got a medium between thick and liquid.

And another little secret: before pouring milk into the pan, pour quite a bit of water on the bottom - 2 tablespoons. This is necessary so that the pan is easier to wash. And remember that cereals need to be poured into boiling milk!

I give one picture, here I measured the additions of cereals with a teaspoon. By the way, I overdid the cereal. The photo shows that a tablespoon of cereal is taken with a slide. The amount of cereal additive is just placed in the “slide”. Therefore, you need to take either a tablespoon of semolina without a slide with an additive, or with a slide without an additive. This is such a capricious porridge!

Now sugar. I need a little less than a tablespoon of granulated sugar. The porridge is slightly sweet.

You can add just a little salt, I don’t salt semolina at all. And in order to make it not banal, add dried apricots or prunes.

I love adding chopped walnuts to my porridge. In this case, the cooking time is increased. After the porridge has been removed from the heat, cover it with a towel and let it stand for a few minutes - dried fruits and / or nuts will steam out and become the “highlight” of the dish.
By the way, about raisins. Personally, I do not like it and never add it to my porridge. And the spouse, on the contrary, always asks to add raisins to the porridge.

Delicious semolina porridge, in which the proportions of milk and semolina are a prerequisite for obtaining a decent taste, is liked by many. And no matter how much they say that in the semolina itself, in comparison with other cereals, there are an order of magnitude less useful substances, for a sufficiently large number of adults and children, this porridge is the most pleasant. This porridge is included in.

Calculating the rate is not difficult, for this you need to remember a simple proportion: per liter of liquid, 6 tablespoons of cereal are required on top. Table spoons are taken, not dessert ones! If you measure cereal in grams, then it will be about 100 g, i.e. half a "faceted" glass. It should be borne in mind that from a liter of liquid you get 4 servings of porridge, designed for an adult.

Because this amount can feed the whole family. When it is necessary to prepare a smaller volume of semolina porridge, it is enough to divide the proportions of milk and semolina into 2 servings into two, taking 500 ml of liquid and 3 tbsp. spoons or 50 g of cereals.

If you want to get a more liquid porridge, or it is intended to feed a child from a bottle, then the proportions are reduced and two teaspoons of semolina are taken for 200 ml of milk. Such porridge is called "five percent". As the child grows and moves to a thicker food, the amount of cereal is adjusted to 10%. It is not difficult to calculate that for two hundred grams of milk it will be 20 g of semolina, i.e. all the same tablespoon astride or one incomplete tablespoon and one teaspoon.

Important! Only that semolina porridge will be tasty, the proportions of milk and semolina in which are observed, but it is boiled for the proper amount of time. If not cooked, the cereal will crunch on the teeth, and if overcooked, it will stick together into lumps. What to do.

How to cook porridge on the stove

Milk must be heated in an aluminum or stainless steel saucepan. If you take enameled dishes, then the grits will burn in it. When the liquid begins to boil, it is necessary to pour semolina into it in a thin stream

It is convenient to do this through a sieve or pour semolina from a funnel folded from a sheet of paper. Otherwise, the semolina will be collected in unpleasant lumps, the size of which depends on how much cereal will fall into the pan. And it will be impossible to get rid of lumps in the future, how carefully do not interfere with the porridge or try to grind it. Salt and sugar are taken to taste.

During the filling of cereals, semolina porridge, the proportions of milk and semolina in which depend on the desired number of servings, must be continuously stirred. This allows the grain to mix evenly with the liquid. In the process of cooking for 5 minutes, the porridge is also stirred, and then it must be removed from the heat, wrap the pan in a warm blanket and let it brew for another 10 minutes before serving on a chair. Porridge prepared in this way will be more delicious.

Advice! In order for the semolina not to burn, it is necessary to pour a little water on the bottom of the pan or cook porridge not with pure milk, but with a mixture of it with water. If milk is not fatty, its ratio with water is one to one.

How to cook semolina porridge in a slow cooker

Usually, an instruction is attached to each specific model of a kitchen assistant, making it easier to find a recipe for semolina porridge, the proportions of milk and semolina in a slow cooker for which they were originally indicated. Cereals per liter of milk is also taken 6 tbsp. spoons. But here there are two ways to prepare:

• falling asleep semolina in already boiling milk, which can be obtained by setting the “steaming” mode for 10 minutes and subsequent cooking;
• a combination of cold milk, sugar, salt and semolina in the multicooker bowl immediately, after which cooking in the “porridge” mode. Grains must be thoroughly mixed before cooking.

The latter method is more convenient, since it does not require the presence of the hostess in the kitchen, all products can be filled in advance and set a timer. However, sometimes in the reviews you can see that it does not get rid of lumps in porridge, so it is difficult to call it ideal. Secrets.

Despite the fact that doctors and nutritionists unanimously refute the benefits of semolina, consider it “empty”, it still remains very popular.

Children and adults are happy to eat the dish if it is properly prepared. To

how to cook semolina porridge in milk without lumps?

Semolina porridge with milk without lumps - general principles of preparation

Semolina porridge is cooked in pure milk or diluted with water. Pour everything into a saucepan, preferably with a thick bottom and put on the stove. In classical technology, cereals are added to a boiling liquid. When these two products come into contact, hated lumps are formed. Of course, you can strain the finished porridge, but this is not an option. It is much easier, easier and more convenient to master the correct preparation of a dish without lumps.

What else is put in porridge:

Often jam, fruits, fresh or frozen berries are added to the dish, but it is better to do this after cooking. Sometimes porridge is prepared with milk powder. With a shortage of the product, even diluted condensed milk is used. It is very important to remember that cereals absorb water well. The ratio of liquid and semolina is on average 7:1. However, if you are preparing porridge in advance, and it will need to stand a little, then you can put even less cereal.

It is desirable to cook semolina porridge in a saucepan that looks like a ladle, that is, with a long handle. It will be convenient to control the process, it is easy to remove the bowl from the fire if the milk starts to run away. Before adding milk, it is recommended to rinse the bowl or simply add a spoonful of cold water.

Semolina porridge with milk without lumps

A simple way to cook semolina porridge with milk, in which lumps simply cannot form. Porridge turns out to be of medium density, if you need a more liquid consistency, then simply reduce the amount of cereal.

Ingredients

250 ml of milk;

4 tsp with a slide of cereals;

2 tsp Sahara;

10 g of oil;

0.4 tsp salt.

Cooking

1. Pour milk into a saucepan, do not add anything else. Put on the stove.

2. Take a clean and always dry glass or cup, pour semolina into it.

3. Add salt and sugar, stir dry ingredients.

4. As soon as the milk begins to boil and rise with a hat, start pouring the cereal. But take your time, "pour" in a thin stream.

5. With the other hand, quickly stir the boiling milk so that it does not run away, and the semolina is evenly distributed.

6. As soon as all the cereal is in the pan, let the porridge boil for three minutes.

7. Cover, leave for fifteen minutes.

8. Now you can put the porridge on a plate, add oil.

Semolina porridge in milk without lumps with the addition of water

It is this porridge that is prepared in kindergartens, schools and other similar institutions. Naturally, no one will cook it with pure milk, but in fact, semolina turns out even better with water.

Ingredients

A glass of milk;

0.5 cups of water;

0.3 tsp salt;

2 spoons of semolina;

1 piece of butter;

Sugar to taste.

Cooking

1. Pour water into a saucepan, put on the stove.

2. Add milk, salt, continue heating.

3. If you add sugar, then do it right away.

4. As soon as the milk mixture with water begins to foam, that is, boil, reduce the heat.

5. Immediately add semolina. Pour in a thin stream, with a spatula or spoon, quickly stir the place where the cereal meets the milk.

6. Let the porridge boil for three minutes.

7. Turn off the stove, add oil, stir and cover.

8. Leave the porridge for ten minutes so that the cereal absorbs the milk, the porridge will become thick, homogeneous.

Semolina porridge in milk without lumps with soaking

An interesting technology for making semolina porridge in milk without lumps with preliminary soaking of cereals. In the process, the grains swell, the porridge does not seize in lumps.

Ingredients

300 ml of milk;

10 g of oil;

3 spoons of semolina;

Salt and sugar.

Cooking

1. Pour cold milk into a saucepan.

2. Immediately salt, add sugar. If porridge will be consumed with jam or honey, then only salt is enough.

3. Now add cereal to cold milk, stir and leave for five minutes. If you want to get a thick porridge, then add another half a spoonful of cereal.

4. Stir again, put on a fire below medium.

5. Boil the porridge until boiling, stir regularly.

6. After boiling, boil for two minutes, remove from heat.

7. Transfer the porridge to a plate, season with a piece of butter. Stir.

Semolina porridge with milk without lumps in a slow cooker

The recipe for semolina porridge in milk without lumps, which is cooked in a slow cooker. Water is added. If the porridge is prepared for adults, then you can cook it with milk alone. Products are measured with a multicooker glass.

Ingredients

0.5 cups of cereals;

2 glasses of milk;

1.5 glasses of water;

0.5 tsp salt;

2 spoons of sugar;

10 g plum oil.

Cooking

1. Pour water into a multicooker saucepan and immediately add milk with granulated sugar and salt.

2. Take a spoon, stir until all ingredients are dissolved.

3. Immediately put a piece of butter.

4. Turn on the "Multi cook" mode. Cook porridge at 90 degrees for about 20 minutes.

5. Open, stir the porridge thoroughly. If it seems a little liquid, then just wait ten minutes, the grits will swell more.

6. When serving on a plate, you can add a small piece of butter.

Semolina porridge with milk without lumps

Another way to prepare a popular dish without lumps. Can be boiled in pure milk or mixed with water.

Ingredients

350 ml of milk;

2-3 tablespoons of semolina, depending on the desired density;

Salt and sugar;

Oil in a saucepan and in the finished porridge.

Cooking

1. Pour half of the milk into a saucepan, put on the stove.

2. Add semolina to the rest of the milk, stir. It must be cold. It is better to use a cup with a handle for soaking, so that later it is convenient to pour the mixture into a saucepan.

3. Add salt and sugar to a saucepan on the stove, throw in a piece of butter.

4. As soon as the future porridge begins to boil, take the soaked semolina, stir and slowly pour into a saucepan, stir constantly.

5. Let the porridge boil again.

6. Boil two to five minutes, no longer needed.

7. Stir, turn off, let stand for a while. You can also add a piece of butter to the finished porridge.

Semolina porridge in milk without lumps (in powdered milk)

Another recipe for semolina porridge. For this dish, dry milk is used, which can also be seized in lumps along with cereals.

Ingredients

0.3 cups of semolina;

3 spoons of sugar;

5 tablespoons of milk;

500 ml of water;

Oil as desired.

Cooking

1. Take a saucepan, it must be empty and always dry. To be sure, wipe the inside with a towel.

2. Now add milk and semolina, add sugar and salt. Stir the dry mixture until all lumps disappear.

3. Now pour cold water in a thin stream, stir. It is convenient to use a whisk for this.

4. It's time to put the porridge on the stove. Heat until boiling, stir occasionally and do not leave.

5. As soon as the mass boils, boil for three minutes.

6. Turn off the heat, add oil, let stand under the lid for several minutes so that the dish acquires the desired consistency.

Semolina porridge with milk without lumps - tips and tricks

So that an unpleasant crust does not form on the surface of the semolina porridge, the hot dish should be immediately sprinkled with sugar on top.

The porridge remained, thickened so that you could even cut it with a knife? That's fine! Remove, put on a board and cut into slices with a knife. Then fry the pieces in butter and pour over the jam. Delicious! But only serve hot.

To make semolina porridge tender and airy, after cooking, you can add butter to the dish, immediately beat everything together with a whisk. You can also dilute the dish with whipped cream, it also turns out very tasty.

The child does not want porridge? Cook delicious! Add jam, fruits, nuts, grated chocolate. It turns out delicious with raisins, candied fruits, unusual aromas will be given by additives such as vanilla or cinnamon. You can lay out multi-colored patterns from additives and turn your unloved semolina into a culinary masterpiece.

Semolina porridge can be cooked not only in plain or powdered milk. A delicious dish is made with baked milk. By the way, you can also fill any porridge with ghee. Down with boring and monotonous breakfasts!

Among the popular dishes of Russian cuisine can be called semolina porridge with milk. It contains enough useful elements to energize a person, so it is often prepared for breakfast.

But, despite this, as well as excellent taste, many do not like this porridge. This is usually caused by improper preparation of the dish. It is very important to observe the ratio of semolina and milk, since the consistency depends on this.

The benefits and harms of the dish

Semolina porridge is a very nutritious dish that the body easily absorbs. It favorably affects the gastrointestinal tract, since it does not injure its walls.

Groats contain some valuable trace elements that are important for the normal functioning of the body, as well as vitamins B and E. The use of this product helps to strengthen the immune system, stimulates the activity of the gastrointestinal tract, and improves the functioning of the central nervous system.

The rapid assimilation of semolina leads to the fact that after eating a feeling of hunger quickly arises. But at the same time, the product is very high in calories, and therefore it is undesirable to often use it for overweight people. The presence of lactose intolerance is a contraindication for the inclusion of a dish in the diet. People with this feature, it is better to cook.

Food is not very suitable for baby food, because the baby's body is not adapted to absorb the amount of carbohydrates contained in the product.

With frequent use of the product by children, there may be problems with the absorption of iron and calcium, which affects the formation of bones. This means that semolina should be included in the diet in limited quantities.

Difficulty, cooking time

Milk semolina is one of the easiest dishes to prepare. It takes about 15 minutes to work. But in order to get the product of the desired consistency, it is necessary to properly cook semolina porridge in milk, and for this the culinary specialist needs to know some of the subtleties of the workflow.

Food preparation

The main components of the dish are milk and semolina. The quality and taste depend on them.

When purchasing semolina, you need to pay attention to the integrity of the package. A torn or damaged package does not provide the necessary conditions for storing the product, due to which the cereal may deteriorate.

Semolina should be easy to pour in the bag. Its color is usually white or slightly yellowish. A product created from durum wheat is of higher quality, so it should be used.

When buying a dairy component, you need to make sure that it is fresh, since a sour product is not suitable for making semolina. Its fat content can be any, although a dish cooked with full-fat milk turns out to be tastier.

If you plan to add butter, jam or dried fruits to the food, you also need to check their expiration dates, as well as evaluate their appearance and smell.

How to cook milk porridge?

To make delicious semolina porridge, you need to know not only the proportions of milk and semolina, but also the sequence of actions. Therefore, it is necessary to consider in detail the process of its preparation.

Ingredients for the dish include:

• milk - 500 ml;
• semolina - 3 tbsp. l.;
• butter - 50 g;
• sugar - 1 tbsp. l.;
• salt.

Prepared ingredients should be enough for 2 medium servings.

Recipe for semolina porridge in milk in the photo:

It is possible to determine exactly how much to pour semolina per 1 liter of milk only taking into account your own preferences. The indicated 3 tablespoons of semolina per half liter allow you to get a medium-liquid consistency. Wanting to get a thicker porridge, the amount of cereal needs to be increased.

The energy value of the dish is 98 calories (per 100 g of product). This amount of porridge contains 3 g of protein, 15.5 g of carbohydrates, and 4 g of fat.

cooking options

Semolina porridge can be prepared in many ways. If the traditional version does not seem tasty, you should find out its other varieties.

Semolina porridge with baked milk

The use of baked milk allows you to give a more delicate taste. The ingredients for this dish are:

• butter - 50 g;
• baked milk - 0.5 l;
• sugar - 3 tbsp. l;
• water - 200 g;
• salt;
• semolina - 200 g.

Baked milk and water are poured into a stainless steel container, seasoned with sugar and salt and waited for the mixture to boil. Groats are added in small portions with constant stirring. Cook for about 7 minutes, after cooking, the dishes are seasoned with oil.

Semolina porridge with yolk

This type of dish is prepared from the following components:

• egg yolks - 3;
• butter - 1 tbsp. l.;
• milk - 2.5 cups;
• water - 2 glasses;
• semolina - 1 cup;
• sugar - 3 tbsp. l.;
• salt.

Having combined the milk component and water (2 cups each), bring them to a boil. Semolina is added to the mixture and salt is poured. Products should be kept on low heat for about 15 minutes, stirring actively. Sugar is added in the middle of the process. Egg yolks are poured with the rest of the milk and, adding oil to them, mix. This mixture is added to the finished semolina.

This is an original variety of traditional semolina, common in the Baltic countries. It is more nutritious, which makes it good for children.

The meal is prepared from the following ingredients:

• milk - 0.5 l;
• eggs - 4;
• semolina - 1 cup;
• sugar - 6 tsp;
• orange peel - 1 tsp;
• salt;
• berry juice.

Eggs are divided into yolks and proteins. The protein is whipped until foam. Sugar and zest are added to the yolks and also beaten to make a creamy mass. Milk is poured into a saucepan and allowed to boil. After salting the product, semolina is attached to it.

It is supposed to pour in a thin stream and stir constantly. The container is kept on fire at minimum power for about 2 minutes, then removed from the stove, covered with a lid and wait another 10 minutes. During this time, the cereal will absorb liquid and swell.

After that, it is mixed and combined with whipped yolks and whites. Before serving, the dish is decorated with berry juice.

Bubert variant, video recipe:

Thick semolina

This cooking option is suitable for those who prefer thick porridge. To get it, you should put more semolina.

Cooking Ingredients:

• milk - 1 l;
• semolina - 100 g;
• butter - 40 g;
• salt.

A thick porridge is obtained by using more cereal (it is 10 g per 100 ml of the liquid component). You can also increase the viscosity by holding the food on the fire longer than usual.

It is necessary to boil the dairy product and pour semolina in a thin stream, stirring continuously. The ingredients are mixed well and wait for re-boiling.

After you need to reduce the heat and keep the dish on the stove for another 10 minutes. Ready semolina is filled with oil. You can also add jam to it.

Semolina porridge with condensed milk

This porridge is very sweet and high-calorie. Therefore, it is recommended to serve it only for breakfast.

A dish is prepared from the following products:

• semolina - 70 g;
• butter - 30 g;
• condensed milk - 200 ml;
• water - 600 ml;
• salt.

Water is poured into a container and brought to a boil. Condensed milk and salt are added to it. Mix the ingredients and slowly add semolina to the resulting mixture.

Components are supposed to be constantly stirred. The fire is turned off after the mass has thickened. It is served on the table after it has been infused.

Powdered milk semolina

Powdered milk for making semolina is rarely used, since its use complicates the cooking process.

For work you will need:

• semolina - 70 g;
• dry milk - 5 tbsp. l.;
• sugar - 3 tbsp. l.;
• water - 600 ml;
• jam - 200 g;
• salt.

Water is heated to 40 degrees and slowly added to the powder. The ingredients should be mixed until a liquid mixture is obtained. It is put on fire and brought to a boil. Then sprinkle salt, sugar and semolina. Cooking continues for another 7 minutes, stirring the dish. Arrange on plates and top with jam.

Manka in a slow cooker

Semolina in milk is very convenient to cook in a slow cooker. Before starting work, prepare such components as:

• milk - 350 ml;
• semolina - 70 g;
• butter - 12 g;
• sugar - 2 tsp

Milk is poured into the slow cooker, then sugar is poured in and cereals are introduced. The composition must be mixed so that the semolina does not stick together. The device is closed and the “Milk porridge” mode is turned on. Cooking time 12 minutes. Oil is added before serving.

Video recipe:

Semolina porridge in the microwave

You can cook semolina porridge using a microwave.

In this case, you will need the following ingredients:

• milk - 250 ml;
• semolina - 2.5 tbsp. l.;
• salt;
• sugar - 2 tsp

Semolina is mixed with sugar and salt, the prepared container is laid out and milk is poured into it. Cook for 4 minutes using full power. Once a minute, it is necessary to remove the dishes and mix the composition so that the dish is homogeneous.

This option allows you to cook no less tasty food than usual.

Video recipe:

Semolina porridge with strawberries

Strawberries can be replaced with any other berries - semolina porridge goes well with berry components.

Prepare a dish using the following products:

• strawberries - 500 g;
• semolina - 200 g;
• milk - 1 l;
• salt;
• sugar - 150 g.

Semolina is poured into boiling milk and left on low heat for 5 minutes. The dish requires continuous stirring. The stove is turned off and covered with a lid for infusion.

Sprinkle strawberries with sugar and grind or beat with a blender. Semolina is distributed on plates and poured with berry mass.

Semolina porridge with apple and cherry

This version of the dish requires the use of such products:

• milk - 800 g;
• flour - 4 tbsp. l.;
• semolina - 200 g;
• cherry - 5;
• vanillin;
• apple - 1;
• egg yolks - 2;
• sugar - 80 g;
• salt.

Semolina is added to boiling milk and, after the formation of foam, salt and sugar are poured there. Pre-beaten eggs are also introduced into the dish. Components are supposed to be mixed as they are added.

The food should cool down, so it is sent to the refrigerator for several hours. The apple is peeled and the core is removed, it is cut into cubes and, together with the cherry, is added to the semolina base.

Flour is mixed with vanilla and sent to the rest of the ingredients. The components are supposed to be mixed, laid out in molds and heated in the oven for 15 minutes.

To avoid lumps in the dish, it is necessary to mix it during cooking. But you can pre-fill the semolina with cold water, wait a few minutes and add milk to it.

After that, the mixture is put on the stove. Stirring after this is not necessary. You can reduce the calorie content of the dish by using a low-fat dairy product or by not adding sugar.

The most delicious is a freshly cooked product that has not yet had time to cool down. Therefore, it is recommended to serve it on the table immediately after readiness.